Add pasta and cook according to package instructions. Pasta – 2 cups (any variety) Olive Oil – 3 tblsp Sundried Tomatoes – 2 tblsp Oregano – 1 tsp Rosemary – 1 tsp (fresh or dry) Olives – 12 Capers – 2 tblsp Salt to taste. Boil the pasta in salted water till tender but not overcooked. Peel garlic and finely chop. Pour the passata into a large saucepan and stir in the olives, Method: 1. Bring a large pot of heavily salted water to a boil over high heat. Step 4: Cook the pasta and drain, reserving some liquid. Drain pasta, reserving 1/2 cup of the cooking water. 4. Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit. COOK PASTA: Cook linguine pasta according to package instructions, drain. Grill the eggplant in 2 tablespoons hot oil in a grill pan for 1-2 minutes on each side and season with salt and pepper. Meanwhile toss remaining ingredients together in a large bowl. Step 5: Add the pasta to the sauté pan in batches and fold until covered in sauce. This sundried tomato pasta recipe has a very light sauce made of olive oil and white wine but is packed with flavors.The combination of the sun dried tomatoes, capers, shallots, garlic, fresh basil and pine nuts add a TON of textures and flavors to the pasta … 3. Cut tomato into strips. Add lemon zest, capers, anchovies, chili flakes, oregano, and sundried tomatoes until all is mixed and hot. 120g sundried tomatoes (without oil so drain really well) 150g roasted red peppers (from a jar, drained) 150g fresh red capsicum; 150g mix of toasted sunflower seeds and pepitas; 40g olive oil; 40g white wine vinegar; 1 tsp chilli flakes, or fresh red chilli if preferred; 2 tsp sea salt flakes capers, garlic cloves, pitted kalamata olives, sundried tomatoes in oil and 5 more Mediterranean Orzo Salad with Tuna, Artichoke & Sun-dried Tomatoes Spoonabilities oil-packed sun-dried tomatoes, shallot, capers, solid white tuna and 12 more Add half tsp of oil in the water. STEP 5. 2. After boiling the pasta drain and keep aside. Add the rapini, bunch by bunch, and cook until softened. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.