Usually when I think of pasta, I think of a rich creamy sauce – yes, the memory of all those thick tomato sauces… well, this time I decided to use some (dried) tomatoes, but instead of a sauce I created some sort of veggie sautee to serve on top of my glutenfree corn pasta 🙂
First sautee sliced onion with a pinch of salt on some olive oil until translucent. Then add a few finely chopped dried tomatoes (allowed to soak for at least half an hour, better more), green beans chopped into bite-sized pieces, thinly sliced leek and thin quarter-moons of zucchini. Add a sprinkle of salt (beware – some dried tomatoes can be very salty) and stir until vegetables become bright. Add dried herbs (I used oregano, basil and garlic powder) and water, cover with a lid and let steam for five to ten minutes until veggies are tender. If you cook the veggies longer, the tomatoes will become more soft which might be nicer, so decide for yourself… I might even try first blending the tomatoes with some water before using them. At the end stir in some fresh minced parsley. Easy peasy!