Ditalini with Sun-dried Tomatoes

Little pasta tubes in a garlicky sun-dried tomato and white wine sauce with lots of parsley

Contents

1. Ingredients
2. Instructions

Ingredients

• 4 tablespoons olive oil
• 1 teaspoon garlic oil (mix 2 finely chopped garlic cloves with 50 ml olive oil and leave for a day in the fridge before using)
• 16–18 sun-dried tomatoes in oil, drained and chopped
• 120 ml white wine
• a pinch of dried chili flakes
• sea salt
• 400 g ditalini rigate pasta
• 2 tablespoons parsley and garlic (for one garlic clove, use a large bunch of flat-leaf parsley; crush the garlic into a paste with the flat side of a knife, put the parsley on top and chop finely together)
• 60 g vegan pecorino-style cheese, grated

Instructions

Step 1: Make the sauce

Heat the olive oil and garlic oil in a large pan over medium heat. Stir in the sun-dried tomatoes, then add the wine and bubble it up to let it evaporate. Add the chili flakes and a pinch of sea salt.

Step 2: Cook the pasta

Bring a large pan of water to the boil, salt it well, and put in the pasta. Cook for about a minute less than the time given on the packet, so that it is al dente.

Step 3: Combine and serve

Drain the pasta, reserving some of the cooking water, add it to the tomato sauce and toss together, adding a spoonful of the cooking water if necessary to loosen. Add the parsley and garlic and toss again. Serve sprinkled with the grated cheese and extra parsley.