BackWorth drying for
Worth drying for
PremiumIn cahoots: Sun-dried tomatoes need assertive flavour partners.
The sun-dried tomato was a child star of the 1990s. Today, it is slowly disappearing from European restaurant menus across the world. It is a shame that food trends are often as fickle as fashion. I love sun-dried tomatoes although, I must say, I have eaten some bad ones which were leathery or over-marinated and soggy. When perfect, they are meaty, sweet, a little chewy with a nice texture and have a rich, intense flavour.
Sun-dried tomatoes come from Italy and are usually the San Marzano
In cooking, sun-dried tomatoes are best partnered with equally assertive ingredients such as olives, garlic, anchovies, arugula, capers, rich cheeses and good olive oil. If they are just too much for you at first, cut them into small pieces to “tame" their presence. I had this dish at the home of our friends, the Corsini family, with a view of Lake Garda in the background.
Spaghetti with Arugula (rocket), Feta Cheese and Sun-dried Tomato Pesto
Serves 4-6
Ingredients:
1 cup sun-dried tomatoes in oil, drained and chopped
6 tbsp extra virgin olive oil
¼ cup walnuts, toasted in a frying pan
½ tsp finely chopped garlic
½ cup grated Parmesan
1 packet (450g) spaghetti
4 cups arugula leaves, washed, dried and roughly chopped
½ cup feta cheese, diced
Method:
In a food processor, make a paste of the sun-dried tomatoes, olive oil, walnuts, garlic, Parmesan and a pinch of freshly ground black pepper.
Bring three litres of water to a boil, add a tbsp of salt and throw in the spaghetti. Cook until al dente or just done (about 12 minutes). Drain, reserving ½ cup of the cooking water, and return pasta to the pot. Stir in arugula, sun-dried tomato pesto and cooking water. Lastly, toss in the feta cheese. Serve immediately.
Write to Karen at bonvivant@livemint.com
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