Worth their weight in gold. Four pounds of tomatoes and a bit of salt produce a quart of these amazing dried tomatoes. We like to store them in olive oil to keep them plump and moist.
This is a great recipe for a vegetarian pasta dish full of flavor. Colorful green and yellow squash, red onion, and red pepper are tossed with bow tie pasta, olive oil, and herbs.
Dress up plain cavatappi (spiral-shaped) pasta with fiber-rich spinach and garbanzo beans, then add distinct Mediterranean flavor with feta and heart-healthy olive oil. Serve with buttered garlic toast.
