Sun Dried Tomato and Basil Pasta with Garlic Roasted Green Beans

Sun Dried Tomato and Basil Pasta with Garlic Roasted Green Beans

Garlic Roasted Green Beans:

Ingredients:

• 1 pound fresh green beans
• 3 cloves garlic, smashed
• olive oil
• salt & pepper

Method:

1. Preheat oven to 400. Wash, Strain, and trim fresh green beans.

2. Smash three garlic cloves and remove peel.

3. On a silpat lined baking sheet, toss green beans in garlic, olive oil, salt & pepper. (You must leave garlic cloves whole or else they will burn if you try to chop them.)

4. Bake at 400 degrees for 25-30 minutes (turning them half way through) or until slightly golden brown.

5. Chop the whole cloves in smaller pieces after they are done cooking, toss together and serve.


Sun Dried Tomato and Basil Pasta:

*This dish was inspired by a entree that I ordered from a recent trip to a restaurant called Ciao Ristorante. If you ever find yourself in Vista, CA give it a try, it's incredible!


Ingredients:

• 1/2 cup sun dried tomatoes packed in oil, chopped.
• 1/2 medium onion, diced
• 2 cloves garlic, finely minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 pound Cavatappi pasta
• 1/4 cup freshly grated Parmesan cheese (optional)
• 4 leaves of basil, torn or chopped
• salt & pepper

Method:

1. Over medium-low heat, saute onions in olive oil for 5 minutes of until lightly browned. Add garlic and cook for 1-2 minutes. Add chopped sun dried tomatoes and balsamic vinegar. Stir together and turn off heat.

2. In a large pan, bring some salted water to a boil and cook pasta according to package directions. You can use any pasta you like, I used Cavatappi noodles because they are my favorite. They look like little corkscrews.

3. When noodles are aldente, reserve 1/2 cup of the starchy pasta water before you drain them.

4. Once pasta is drained, toss them into the sun dried tomato mixture, add cheese, basil, salt & pepper to taste, and a little pasta water if needed.

5. Serve