This was
Casarecce pasta with sun dried tomato pesto.
We have been enjoying pesto with our fresh basil (often oregano and parsley too) pesto. While we love
classic Genovese pesto, I added some sun dried tomatoes in it this time. It wasn't the first time to do so. My walnut pesto, or
Pesto di Noci had sun dried tomatoes, which provided a deep complex flavor to the nutty pesto. In fact I was going to make walnut pesto this time but realized I didn't have walnut.
Then when I was getting dried tomatoes from the jar, I realized these weren't not usual sun dried tomatoes packed in olive oil, but marinated sun dried tomatoes with capers. Oh, NO! I must have picked it carelessly. Picking up a wrong thing is one of my habits. A bad one. The jar's ingredients said spices and wine vinegar along with capers. I tasted a tiny piece of the unknown product. Well, it tasted fine to me. I mean, just tasted like a sun dried tomato. There was some sort of flavors but that was acceptable. Honestly I liked it.
For pasta, J chose
Casarecce pasta. I boiled pasta, tossed it with the freshly made pesto, and served immediately with grated Pecorino cheese. It was great; I tasted pesto and pesto and pesto. Where did the sun dried tomatoes go?
