Sun-Dried Tomato Pasta

This savory, quick pasta makes an easy side dish for 4, main dish for 2, or add grilled chicken for a heartier meal. To make it vegan, simply omit the shaved parmesan and add a sprinkle of salt.

1 package Rustichella Cavatelli, cooked as directed, reserving 1/4 cup of the pasta water.
1 package Medlee Vegan Sun-Dried Tomato Saute Starter
1/2 jar Divina Roasted Red Tomatoes, drained and cut in half
Fresh ground black pepper
1/3 cup Sartori Shaved Parmesan

After draining, return hot pasta and 1/4 cup reserved water to the pan. Add the Medlee Vegan Sun-Dried Tomato Saute Starter and the Roasted Red Tomatoes. Heat until melted and combined. Add black pepper to taste. Serve topped with shaved parmesan.

Try a crisp, baked Pane Di Sesamo (pictured) to complement this dish. Delicioso!


From The Greater Gouda:

1 package Rustichella Cavatelli
1 package Medlee Vegan Sun-Dried Tomato Saute Starter
1 jar Divina Roasted Red Tomatoes
1 bag Sartori Shaved Parmesan
1 loaf Pane di Sesamo (optional)

Kitchen Staples:

Fresh ground black pepper