Pasta with Garlic, Sun-Dried Tomatoes and Basil

Pasta with Garlic, Sun-Dried Tomatoes and Basil
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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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: » Chef Eve 101 (almost) Makes: Pasta with Garlic, Sun-Dried Tomatoes and Basil » Eve's Wine 101

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