Ingredients:
– 300 g of short pasta (conchiglie)
– 1 clove of garlic
– 1 tsp coffee spoon of dried oregano
– ½-1 tsp coffee spoon of chili flakes
– 1 jar of 280 g sun-dried tomatoes in oil, drained
– 1 tbsp of pine nuts
– Sunflower oil or olive oil
– Salt and pepper
– Grated Parmesan for serving
Instructions:
1. **Cook the pasta** according to the packet instructions. Drain it, reserving some of the cooking water.
2. **Peel the garlic**, place it in a blender with the oregano, the sun-dried tomatoes (with their oil), black pepper, and as much red wine vinegar as needed so that the mixture becomes very smooth and the tomatoes are well blended. Add the pine nuts and mix until you obtain a smooth sauce. If necessary, thin it with a little water. Pour into a bowl and refrigerate if not using immediately. Keep for up to 3 days maximum.
3. **Drain the pasta**, reserving a cup of the cooking water. Pour the pasta into the casserole. Add the tomato sauce on top and mix well. If necessary, add a little cooking water to lengthen the sauce, then season with salt and pepper. Reheat over medium heat while stirring.
4. **Serve** on plates and decorate with a few shavings of Parmesan and a drizzle of oil if desired.
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