An old pal was coming for dinner.
She was bringing her teen. Mom likes wine, which I had covered, but both are not cheese fans.
I had no men in attendance so I wanted to take advantage of the fact that meat and potatoes were not requirements. From www.GoDairyFree.org I found this recipe that called for some interesting pasta mix-ins that I decided to serve on the side so each person could stir in what they wanted; which everyone seemed to like. My changes are in italics below:
The full recipe can be found at: http://www.godairyfree.org/recipes/pasta/farfalle-with-garlic-sun-dried-tomatoes-and-basil-vegan-gluten-free-nut-free-soy-free
Ingredients
- 1 pound farfalle, boiled until just tender, 1/2 cup of the cooking liquid reserved (rice (for gluten-free) or soba noodles great too)
- 1/2 cup olive oil (I used less, just a little to mildly coat the pasta)
- 8 large cloves garlic, minced
- 1 large bunch basil, leaves only (they neglected to instruct me to chop these, which I did)
- 2 cups sun-dried tomatoes, briefly soaked, squeezed dry and thinly sliced (I bought the jar in oil)
- Salt and freshly ground pepper to taste
- 1/4 cup tiny capers (only the moms used, and I made the mistake of getting the brine from the jar – so I didn’t need to add salt)
- 1 cup oil-cured olives, pitted and halved (I bought green olives, though the color was not mentioned, as they have more flavor than the black. Also couldn’t find them in oil but I made up for that by getting the sun-dried tomatoes in oil!)
Instructions
- Toss all ingredients together thoroughly. (or not)
- Serve at room temperature.
- (Pair with Magnavino Cellars 2010 Zinfandel during cooking, while eating, and afterwards = a priceless evening.)
