Pasta with Garlic, Sun-Dried Tomatoes and Basil
Author: Levana Kirschenbaum
Serves: 8 servings
1 pound farfalle, boiled until just tender, ½ cup of the cooking liquid reserved (rice (for gluten-free) or soba noodles great too) ½ cup olive oil 8 large cloves garlic, minced 1 large bunch basil, leaves only 2 cups sun-dried tomatoes, briefly soaked, squeezed dry and thinly sliced Salt and freshly ground pepper to taste ¼ cup tiny capers 1 cup oil-cured olives, pitted and halved Toss all ingredients together thoroughly. Serve at room temperature. Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta/farfalle-with-garlic-sun-dried-tomatoes-and-basil-vegan-gluten-free-nut-free-soy-free
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