A delightful pasta dish featuring a rich Mediterranean-inspired pesto sauce, perfect for a quick and satisfying meal.
Prepare the sun-dried tomatoes by slicing them into thin strips.
Use kitchen scissors for easier slicing of sun-dried tomatoes.
Dice the roasted bell pepper and slice the zucchini into thin rounds.
Ensure even slicing for uniform cooking.
Heat olive oil in a saucepan over medium heat. Sauté the crushed garlic, sun-dried tomatoes, and rosemary until aromatic.
Stir constantly to prevent the garlic from burning.
Add tomato paste and water to the saucepan. Stir well and let it simmer for 5 minutes.
Adjust the consistency by adding more water if needed.
Cook the pasta shells in a large pot of boiling water according to package instructions.
Add a pinch of salt to the boiling water for flavor.
Drain the pasta and toss it with the prepared sauce. Add the cherry tomatoes and mix gently.
Reserve a bit of pasta water to adjust the sauce consistency if needed.
Serve the pasta warm, garnished with additional rosemary if desired.
Serve with a side of crusty bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
