Sun-Dried Tomato Oil Pasta with Rich Flavor
A Special Oil Pasta Recipe Using Homemade Sun-Dried Cherry Tomatoes
I recently made a wonderful oil pasta using the sun-dried cherry tomatoes I prepared earlier. Because the cherry tomatoes are dried and then preserved in olive oil, they have a higher sugar content, making them taste sweeter and visually appealing with a vibrant color that stimulates the appetite. The preparation method is similar to other oil pastas, but the result is exceptionally delicious. Let’s start by preparing the ingredients.
Pasta Ingredients- 10 cloves garlic, thinly sliced
- 1 Tbsp minced onion
- 3 shrimp, peeled and deveined
- 80g cooked mussels
- 2 Tbsp sun-dried cherry tomatoes (preserved in oil)
- 1 Tbsp white wine
- ½ Tbsp chicken stock
- 7 Tbsp olive oil (plus 3 Tbsp for mixing with pasta)
- Pinch of black pepper
- 90g linguine
Cooking Instructions
Step 1
First, prepare about 2 tablespoons of the key ingredient: sun-dried cherry tomatoes. (For instructions on how to make your own sun-dried cherry tomatoes, please refer to my previous recipe @6990425.) We’ll also be using pre-cooked mussels.
Step 2
While the pasta sauce is being prepared, boil the linguine. Linguine has a round, oval shape that pairs wonderfully with oil-based sauces, allowing them to cling well. Boil for about 8 minutes until al dente.
Step 3
Heat 4 tablespoons of olive oil in a wide pan. Add the 2 tablespoons of sun-dried cherry tomatoes, sliced garlic, and 1 tablespoon of minced onion. Sauté over medium-low heat until fragrant. Be careful not to burn the garlic and onion; aim for a gentle, aromatic release of flavor.
Step 4
Once the garlic and onion are fragrant, add the prepared shrimp and sauté together. To eliminate any fishy odor and enhance the flavor, add 1 tablespoon of white wine and stir-fry quickly.
Step 5
Now, add the 80g of cooked mussels. Pour in 1 ladle of mussel broth and 1 ladle of pasta cooking water (starchy water). Finally, add ½ tablespoon of chicken stock and stir well to combine all ingredients.
Step 6
Add the cooked linguine to the finished sauce. Stir in an additional 3 tablespoons of olive oil to ensure the pasta and sauce are thoroughly mixed. Finish with 2-3 twists of freshly ground black pepper for added flavor. It’s now ready!
Step 7
Plate the finished pasta attractively. Optionally, sprinkle with dried parsley and grated Parmesan cheese. (Oh, I forgot the perilla leaves today! Thinly sliced perilla leaves add a wonderfully aromatic touch to oil pasta.) This pasta is made special by the sun-dried cherry tomatoes; it’s not only beautiful but also incredibly delicious. Enjoy!
