I've already put some of my oven dried tomatoes to a delicious use. I made an adapted version of Rachael Ray's Penne with Two-Tomato Sauce. I used fettucine instead of penne, and I substituted a few fresh tomatoes for the canned. I also left out the cream.
This is a nice summer pasta sauce--fast to make and not too heavy to eat. And, my oven dried tomatoes were delicious.
Pasta with Two-Tomato Sauce
1 pound penne
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
2 garlic cloves, finely chopped
1 small onion, finely chopped
½ cup soft sun-dried tomatoes, chopped
½ to ¾ cup dry red wine
One 28-ounce can crushed tomatoes
½ cup heavy cream (eyeball it)
Freshly ground pepper
Grated Asiago cheese, to pass around the table
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls. Pass around the cheese at the table.
I served the pasta with a simple salad of chickpeas, onion, bell pepper, sunflower seeds, and chives in a vinegar and oil dressing. You know I love my chickpeas.