Make Ahead Monday: Sundried Tomato Pasta
It was about this time a year ago that I was in bed, recovering from having all four of my molar teeth pulled when my husband came to me with the news that he might have to leave for a year or more while we stayed inFlorida. Of course, I was heart-broken thinking of me and the kids having to be apart for him for that long. After a long six months of waiting to hear what the next few years would hold for us, we finally got the good news that we would going as a family to Bahrain and were on the plane just six weeks later.
It hasn’t always been easy living abroad, but each challenge has made us stronger as a couple and a family. However, it has been an amazing experience thus far and I am so glad we’ve been able to have as a family.
While in the past, we weren’t big on celebrating Valentine’s day- we don’t need a date on a calendar to show each other love- this year does feel special because we are able to be together. With busy schedules, I wasn’t sure when or if we would be able to sit down and have a nice meal together this week, so I thought I wanted something special that was freezer friendly that could be ready on short notice. This pasta, while not as red as I was envisioning, was flavorful enough that it only needed to be tossed with a bit of butter (or EVOO) and parmesan cheese for a fast dinner that was still heart felt.
Sundried Tomato Pasta
Adapted from my Spinach Ravioli
1/4 cup dried sun-dried tomatoes
1 cup cake flour (not self-rising)
1/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt, plus more for salting pasta water
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
1/4 cup water
Butter and parmesan cheese for serving (optional)
Pour water over dried tomatoes and allow them to soak for 15 minutes to rehydrate them. Remove the tomatoes from the water, reserving the water and roughly chop them. Add all of the ingredients (except butter and cheese) to a food processor.
Process until a dough forms. Dust counter tops with flour. Remove the dough and knead for 6-8 minutes or until the dough is elastic, adding more flour if necessary. Allow the dough to rest 30 minutes. Follow directions on your pasta maker for rolling out the dough*
Bring a pot of heavily salted water to a boil. Toss in the fresh pasta and cook 2-3 minutes, or until the pasta floats to the top. Drain and immediately toss with a pat of butter, parmesan cheese, salt and pepper and serve.
*If using this as a make-ahead meal, toss the uncooked, formed pasta with flour and place in a freeze safe container to freeze. Cook the frozen pasta as directed, adding 30 seconds or so to the cooking time.