Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Basil and Sun-Dried Tomato Pasta

Basil and sun-dried tomato pasta

A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Photos by Evan Atlas.

Serves 4 to 6

  • 2/3 cup white wine
  • 1 cup sun-dried tomatoes, not packed in oil, sliced
  • 8 to 10 ounces pasta, any short shape
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, sliced
  • 10 cloves garlic, sliced
  • 2 medium zucchinis, sliced
  • 2 bunches fresh basil (about 1 1/2 cup leaves)
  • 2 tablespoons umeboshi vinegar or
    lemon juice and sea salt to taste

Marinate sun-dried tomatoes in wine for an hour or so.

Cook pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, in a heavy skillet or stir-fry pan, heat 1 tablespoon of the olive oil and sauté the onions and garlic for 2 minutes.

Add marinated tomatoes and wine. Sauté-simmer for 5 minutes. Add zucchini and sauté for 5 minutes. Stir in basil and umeboshi vinegar.

Combine the skillet mixture with the cooked pasta in a serving bowl. Taste and ddjust the seasonings, if desired, then serve at once.

Basil and sun-dried tomato pasta

Basil and sun-dried tomato pasta

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    December 22, 2011 at 11:51 pm

    I love basil and sun dried tomatoes and live in Berkeley where we can actually get basil fresh all year (now from Mexico) at reasonable prices. However, we try to eat produce that does not have to be imported during the season. I think it would be helpful if the recipes posted were appropriate to the season even for folks living where the ingredients are hard to find or very expensive during their “off season.” Also we find we appreciate fruits and vegetables more if we confine our consumption to the appropriate seasons. No peaches from Chile in November. No strawberries in December (even though we can get them locally grown).

  • Reply
    Karen Labbe
    August 28, 2015 at 10:44 pm

    Does this website do nutrient information?

    • Reply
      August 31, 2015 at 10:51 am

      Karen, we’re working on getting all our recipes analyzed, so some recipes have while others don’t. In the meantime, you can get your own esimates by using an analysis tool like my fitness pal. That’s what we’re using.

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