A quick one here, great for weeknights and again – a pantry pasta. Garganelli is one of my favourite egg pasta shapes and I believe the names derives from the dialectal word garganel, chicken’s gullet (which the ridged garganello resembles).
This was inspired by a well-known brand, the only pasta sauce I have ever really appreciated buying ‘off the shelf’ and it seems the sauce in question has ceased to exist….being overtaken by other flavours – or maybe it just doesn’t exist in Australia.
Here it is anyway, great heavy-duty flavours – the sun-dried tomato unyielding to the strapping Sicilian olive. You could exclude the tinned tomato and therefore end up with more of a pesto (also great) – add basil too if you fancy. The beauty of a dish like this is that it can easily be customised to ‘suit the fruits’ of different cupboards.
Ingredients Serves 2
- 2 tbsp olive oil
- 3 cloves of garlic, chopped fine or minced
- 6 sundried tomatoes
- 1 tin cherry tomatoes or crushed tomatoes
- 10-15 Sicilian olives, pitted and roughly chopped into 4-6 pieces
- 2 handfuls of parmesan to serve (optional)
Really simple, use a food processor or hand blender to combine the tin of tomatoes with the sun-dried tomatoes until it’s a completely smooth consistency.
Heat oil in a pan and fry the garlic for a few minutes until golden.
Add the blended tomatoes to the pan and bring to a boil (you may need a lid as it does spit). Then season (be careful as the olives are salty) and turn down the heat slightly to simmer for a good 10 minutes. Add the chopped olives a minute or 2 before serving to warm through.
Cook your garganelli (or other pasta shape) according to packet instructions until al dente then drain and stir the pasta into the sauce.
Serve with freshly grated parmesan, if you fancy. Voila!