Table of Contents

Linda’s Sun-Dried Tomato Pasta Fresca

The memory of my grandmother’s kitchen is forever entwined with the aroma of sun-dried tomatoes. Every summer, she would meticulously dry bushels of plump, red Romas on her porch roof, a technique she learned from her Italian ancestors. The intensely sweet and tangy scent always permeated the air, a comforting reminder of home. Now, years later, I try to capture that essence with this vibrant sun-dried tomato pasta fresca. It’s a celebration of simple, fresh ingredients transformed into something truly special – a taste of my grandmother’s love in every bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2-4 minutes
Total Time: About 1 hour (including resting time)
Servings: 4-6
Yield: About 1.5 pounds of pasta
Dietary Type: Vegetarian

Ingredients

3 cups unbleached all-purpose flour
¼ cup sun-dried tomatoes (not oil packed, chopped very fine)
4 large eggs (you may need one additional yolk to get the pasta to the right consistency)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Extra virgin olive oil, for serving
Butter, for serving
Minced garlic, for serving
Fresh basil, for serving
Fresh flat-leaf parsley, for serving
Parmesan cheese, for serving (optional)

Equipment Needed

Food processor
Zip-lock bag
Pasta machine or mixer with pasta attachment
Large pot
Chopstick or wooden spoon handle

Instructions

Begin by preparing the sun-dried tomato flour. In your food processor, combine the unbleached all-purpose flour and the finely chopped sun-dried tomatoes. Process for about 30 seconds. It’s crucial that the tomatoes are pulverized; check the size of the tomato pieces and continue to process in 30-second intervals until finely ground.
Next, add the wet ingredients. Add the eggs to the flour and tomato mixture. Pulse a few times to start incorporating the ingredients. Scrape down the sides of the bowl to ensure everything is evenly mixed. Then, process continuously until the pasta starts to come together and form a ball.
Assess the dough’s consistency. If the pasta dough is too crumbly and doesn’t hold together when you squeeze it in your hand, it needs more moisture. Add an additional egg yolk and process again until the dough forms a cohesive mass. Be patient; it may take a minute or two.
Form the dough into a log. Dump the dough out onto a clean surface or into a large zip-lock bag. Press the dough together to form a log shape. This step helps to create a uniform texture and makes it easier to work with later.
Rest the dough. Place the zip-lock bag containing the dough log in the refrigerator and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.
Divide the dough. After resting, remove the dough from the refrigerator. Cut the log into 8 equal discs. This makes it easier to manage when rolling out the pasta.
Knead the dough. Using your pasta machine or mixer attachment, knead each disc of dough 4 or 5 times until it becomes smooth and satiny. Generously flour the dough and the rollers of the machine to prevent sticking. Flour is your friend!
Roll out the pasta. Once kneaded, begin rolling out the pasta to the desired thickness. Start with the widest setting on your pasta machine and gradually decrease the setting one notch at a time. On a KitchenAid pasta attachment, a setting of #6 is ideal; on an Atlas machine, use setting #7.
Cut the pasta. Attach your fettuccine cutter to the pasta machine. Feed the rolled-out pasta sheets through the cutter, again using plenty of flour to prevent sticking. While other pasta cuts are possible, fettuccine works best with this recipe.
Dry the pasta. Spread the freshly cut fettuccine on a clean surface, such as a lightly floured baking sheet or a pasta drying rack, to dry slightly while you prepare the sauce and cook the pasta.
Cook the pasta. Bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to the water to help prevent sticking.
Cook the pasta. Fresh pasta cooks much faster than dried pasta. Add the fettuccine to the boiling water and cook for 2-4 minutes, or until al dente. Check the pasta after 2 minutes and continue checking frequently until it reaches the desired tenderness.
Prepare the simple sauce. While the pasta is cooking, prepare a simple sauce by heating olive oil and butter in a pan. Add minced garlic and sauté until fragrant, being careful not to burn the garlic. Season with kosher salt and freshly cracked black pepper to taste.
Serve. Drain the cooked pasta and toss it with the prepared sauce. Garnish with plenty of fresh basil and flat-leaf parsley. Serve immediately with grated Parmesan cheese (optional).
To freeze pasta fresca, separate into four portions and loop them into little nests. Freeze in small containers so they are not crushed and don’t stick together. When cooking, stir frozen pasta with either a chopstick or the handle of a wooden spoon to help the strands separate.

Expert Tips & Tricks

Don’t overwork the dough. Over-kneading can result in tough pasta. Knead just until it is smooth and elastic.
If your dough is too wet, add flour one tablespoon at a time until it reaches the desired consistency.
A pasta drying rack is an excellent investment if you plan to make fresh pasta regularly. It allows the pasta to dry evenly and prevents it from sticking together.
For a richer flavor, use high-quality olive oil and Parmesan cheese.
If you can’t find sun-dried tomatoes that are not oil-packed, simply drain them well and pat them dry before chopping.
Experiment with different herbs in the sauce, such as oregano or thyme, to create unique flavor profiles.

Serving & Storage Suggestions

Serve Linda’s Sun-Dried Tomato Pasta Fresca immediately after cooking for the best texture and flavor. The vibrant colors of the pasta and herbs make it a visually appealing dish. Arrange the pasta in a serving bowl and garnish generously with fresh herbs and grated Parmesan cheese.

Leftover cooked pasta can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently toss the pasta with a little olive oil or butter and heat in a skillet over medium heat, or microwave until warmed through.

Uncooked pasta can be frozen for up to 2 months. Separate the pasta into individual portions and freeze in airtight containers or freezer bags. Cook the frozen pasta directly in boiling water, adding a minute or two to the cooking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	150mg	50%
Sodium	200mg	9%
Total Carbohydrate	60g	20%
Dietary Fiber	3g	12%
Sugars	2g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend to make gluten-free pasta. Be sure to add an extra egg yolk or a tablespoon of olive oil to compensate for the drier texture of gluten-free flour.
Vegan: Substitute the eggs with aquafaba (chickpea brine) or a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Ensure you are using a vegan Parmesan alternative.
Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Herb Variations: Experiment with different fresh herbs, such as rosemary, oregano, or thyme, to customize the flavor.
Vegetable Additions: Sauté some chopped vegetables, such as zucchini, bell peppers, or mushrooms, and add them to the sauce.
Cheese Variations: Pecorino Romano or Asiago cheese can be used instead of Parmesan.

FAQs (Frequently Asked Questions)

Q: Why are my sun-dried tomatoes so hard, even after processing?
A: Make sure to use sun-dried tomatoes that are not oil-packed. If they are still very hard, try briefly soaking them in warm water before chopping and processing.

Q: My pasta dough is too sticky. What should I do?
A: Gradually add more flour, one tablespoon at a time, until the dough reaches a workable consistency. Be careful not to add too much flour, as this can make the pasta tough.

Q: Can I use a rolling pin instead of a pasta machine?
A: Yes, but it will require more effort and patience. Roll the dough out as thinly as possible on a lightly floured surface.

Q: How do I prevent the pasta from sticking together while drying?
A: Ensure that the pasta is lightly floured and spread out in a single layer. You can also toss it with a little semolina flour.

Q: Can I make the pasta dough ahead of time?
A: Yes, the pasta dough can be made up to 24 hours in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Final Thoughts

I truly hope you enjoy this recipe for Linda’s Sun-Dried Tomato Pasta Fresca. It’s a dish that celebrates simple, fresh ingredients and brings a touch of sunshine to any meal. Don’t be afraid to experiment with variations and make it your own. Whether you’re cooking for a special occasion or a weeknight dinner, I encourage you to give this recipe a try and share your feedback. Pair it with a crisp white wine and a vibrant green salad for a complete and satisfying meal. Bon appétit!

Linda’s Sun-Dried Tomato Pasta Fresca Recipe