There's nothing like the combination of sundried tomatoes and basil. It reminds me of pizza, for some reason. It's a savory, rich flavor profile that I crave, and often. I really enjoyed it on the angel hair pasta, because I liked the sauce to noodle ratio, but I am sure any noodle will do. Put this over gluten-free pasta for a gluten-free feast. This also came together really easily and quickly, and is a perfect weekday meal.
- 2 cups raw cashews, soaked, drained
- 1 cup hot water
- 6 basil leaves
- 2 cloves garlic
- 1 cup sundried tomatoes in oil
- 2 tsp kosher salt
- 3 or 4 tbs olive oil
- 1 lb pasta - I used angel hair
In a pot, boil salty water and cook pasta according to package instructions.
In a Vitamix or any other high speed blender, blend the cashews, water, basil, sundried tomatoes, garlic and kosher salt. Add the olive oil 1 tbs at a time to get the mixture moving in the blender. Blend until smooth and creamy. Top cooked pasta with this sauce and enjoy! See, now wasn't that simple?