**Voted to Foodbuzz.com daily top 9! Check it out, October 27, 2011 Daily Top 9**
I’m back from my small break. The much needed technical cleanup and reorganizing completed. I would like to offer some advice to you guys, backup all your data as you go and don’t wait a whole year to do so. Yes I should practice what I preach, I’m trying. Last year when my external hard drive, which is where I was storing all of my photos and website data, suddenly died I panicked to the near point of tears. Okay so I did cry and had a small mental breakdown but thankfully the tech (nerd) hubby came to the rescue and retrieved about 98% of the lost data. But I apparently didn’t learn my lesson because instead of replacing the fried external hard drive or even burning the data, photos on to DVDs I just let it sit on my computer’s desktop. Thankfully nothing happened and the data, photos stayed safe. Wow, I’m turning this into a long and boring tale. Anyways, all my data, photos, and entire Spicie Foodie website have been backed up onto a brand new external hard drive as well as DVDs. Moral of this blabbing is make sure you have multiple copies of all your important data, photos and website/blog files safely copied over to several different storage devices.
From boring babbling we move on to today’s recipe, Whole Wheat Linguine with sun-dried Tomatoes and Basil. I feel like this recipe should have a better name as this simple long name doesn’t describe the robust flavors involved. You may be thinking how can something with so few ingredients and spices can be described as robust? Well, its due to the sun-dried tomatoes. From the recent tomato recipes you may have guessed that I am a tomato lover! Sun-dried tomatoes are pretty high on the list of my all time favorite ingredients. I love them because they are sweet yet tart at the same time and when you bite into one its like a little explosion of awesome flavors going off in your mouth. All the flavor in this pasta comes from the sun-dried tomatoes, then it’s enhanced by the other few ingredients on the list.
This pasta recipe is so simple and easy to make. It is also a dish you can have on the table in about 20 minutes. Plus if you are cooking for a group of people that let’s say has some vegans or vegetarians then this dish is perfect for everyone. Of course you’d have to make sure that for the vegans the pasta is egg free. Now let’s say there are some carnivores in the group, simply fry some chicken breast in a little olive oil, salt, pepper and garlic, thinly slice and place on top of the pasta. Perfect no? Si perfecto! Don’t forget that the pasta also has a gourmet look to it and if you plate it nicely then it will also accentuate the gourmet look. Want to impress the dinner guest even more, serve with a freshly baked baguette and a nice bottle of vin rouge and you got yourself one fancy shmancy looking dinner without breaking a sweat.
- 1 pack whole wheat or regular linguine pasta
- olive oil, extra virgin*
- 1 small jar of sun-dried tomatoes in oil, thinly sliced*
- fresh cherry tomatoes, halved
- 5 garlic cloves, thinly sliced or minced**
- ground black pepper
- fresh basil leaves, roughly chopped
- grated parmesan cheese
- Boil, cook, the linguine according to package instructions.
- While the pasta is cooking, heat up either the tomato jar oil or olive oil in a large pan over medium low heat. Once warm saute the sun-dried tomatoes slices for 5 minutes, add salt and ground black pepper to taste. Turn the heat down to low and add the garlic, saute for another 5 minute stirring often to prevent garlic from burning. Lastly add the cherry tomato halves and chopped basil and cook for another 2 minutes. Turn heat off.
- When cooked to taste, drain the pasta. Toss the cooked pasta with a little bit of olive oil and a pinch of salt, coating through. Next add the pan ingredients and gently toss to well distribute.
- Serve pasta with grated parmesan cheese, bread (baguette would be perfect) and some red wine.
Next up will be the singup post for October’s YBR. It’s our 1 year YBR anniversary!! Plus another important Spicie Foodie anniversary is coming up, so there will be a special opportunity for you guys. Stay tuned…