Sun-Dried Tomato Pasta

By Leite's Culinaria

Ingredients

1/2 cup oil-packed sun-dried tomatoes
1/2 cup fresh mint leaves
1/3 cup extra-virgin olive oil
4 teaspoons white wine vinegar
1 tablespoon store-bought or homemade tomato paste
2 garlic cloves (minced)
3/4 teaspoon table salt (plus more for cooking pasta)
1/2 teaspoon red pepper flakes
1/8 teaspoon granulated sugar
12 ounces angel hair pasta
1/4 cup pine nuts (toasted)
Grated Pecorino Romano cheese

Prep Time20mins
Cook Time10mins
Servings4

Instructions

In a food processor, blitz the sun-dried tomatoes, mint, oil, vinegar, tomato paste, garlic, salt, pepper flakes, and sugar until smooth, 1 to 3 minutes, scraping down sides of the bowl as needed. Transfer to a large heatproof bowl.

Bring 4 quarts of water to boil in a large pot. Add the pasta and 1 tablespoon of salt and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking water, then drain the pasta in a colander. While the pasta drains, whisk 1 cup of the reserved pasta cooking water into the sauce.

Add the pasta to the sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with pine nuts. Serve with the grated Pecorino.