Pasta with Garlic, Sun-Dried Tomatoes and Basil
Prep time
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This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
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
  1. Toss all ingredients together thoroughly.
  2. Serve at room temperature.
Recipe by Go Dairy Free at