- 3 oz sun-dried tomatoes (not in oil)
- 3 cups boiling water
- 2 tbsp olive oil
- 1 onion, chopped finely
- 2 large garlic cloves, sliced finely
- 2 tbsp chopped fresh flatleaf parsley
- 2 tsp chopped fresh oregano
- 1 tsp chopped fresh rosemary
- salt and pepper
- 3 cups dried fusilli
Enjoy this easy to make Italian sauce recipe!
1 – Put the tomatoes and boiling water in a water and let stand for 5 minutes. Using a perforated spoon, remove 1/3 of the tomatoes from the bowl. Cut into bite-size pieces. Put the remaining tomatoes and water into a lender and puree.
2 – Heat the oil in a large skillet over a medium heat. Add the onion and gently cook for 5 minutes, or until soft. Add the garlic and cook until just beginning to color. Add the pureed tomato and the reserved tomato pieces to the skillet. Bring to a boil, then simmer over a medium-low heat for about 10 minutes. Stir in the herbs and season with salt and pepper. Simmer for 1 minute, then remove from the heat.
3 – Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Briefly reheat the sauce. Pour over the pasta, then add the basil and toss well to mix. Sprinkle with the Parmesan and serve immediately.
Serves 4 to 6