This Al fresco pasta is a Jennie Cook’s classic.  The recipe takes about 5 minutes to put together, plus pasta cooking time. It has an unexpected tanginess, and the  earthy texture of the dried tomatoes adds to it’s delight.  Fantastic for potlucks and  simple supper, and a nice change from a classic pesto.


Get all your stuff together.

I use my little chopper for this, but it could also work in a blender or full size food processor.

If you’re using hydrated oil free tomatoes, it’ll result in more of a paste than the ones here, which were packed in olive oil. At the shoppe, we always use dry pack tomatoes.

Get the tomatoes, garlic, some oil and the thyme in the chosen machine, and give it a whirl!

Then you toss all the ingredients in a large bowl and mix!

Here’s the printable recipe.

  I had it for lunch and dinner. Then my Marla June knocked the bowl off the counter and ate the rest, in between the shards of glass.

Here’s the finished product before the dog ate it.