Farfalle with Garlic, Sun-Dried Tomatoes and Basil Recipe
Posted on 9th of April, 2010 by Lévana
If you are watching your starch intake, or if you are simply, as I always am, looking for better grains, this is your chance to experiment with soba or rice noodles: Gluten-free and prepared in a snap, they will do the job with flying colors!
1 pound farfalle, boiled until just tender, 1/2 cup of the cooking liquid reserved (rice or soba noodles great too)
1/2 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
1/4 cup tiny capers
1 cup oil-cured olives, pitted and halved
Toss all ingredients together thoroughly. Serve at room temperature.