When we’re months away from Summer and we crave flavors of the warmer season, we turn to corzetti pasta with sun-dried tomato ragu. Sun-dried tomatoes bring the beauty of Summer to any meal and this recipe makes no exception! A cold-weather comfort food, pomodori secchi provide a perfect blend of sweet and savory to your cooking. The fact that they have such a long shelf life makes them an essential pantry staple in the Italian kitchen.
Inexpensive and easy-to-make, this corzetti pasta dish truly tastes like Summer and will warm up even the chilliest of winter nights, reminding you of your latest vacation in the Bel Paese.
Corzetti Pasta with Sun-Dried Tomato Ragu
- 1 small onion
- 1 carrot
- 1/2 celery stalk
- parsley leaves
- 15 sun-dried tomatoes, chopped
- 300 gr tomato sauce
- extra virgin olive oil
- salt and black pepper
Start by making soffritto: finely chop the onion, carrot, celery and some parsley leaves. Cover the bottom of a pan with extra virgin olive oil, add the onion and when it is translucent, add the carrot, celery and parsley. Cook, stirring frequently, until the vegetables are soft.
Add the sun-dried tomatoes and toast for a few minutes. This process helps bring out their flavor. When the pomodori secchi become softer, add the tomato sauce, season with salt and pepper and let cook for about 10 minutes or until the sauce has thickened.
In the meantime, make corzetti. Cook the pasta until al dente, then drain and toss it with the sun-dried tomato ragu. Serve immediately.