Creamy Sun Dried Tomato Rotini

Every October, when summer in southern California is winding own, I tell myself that next year I’m giving up teaching swim lessons.

Every autumn I tell myself that I’m too old to be doing swim lessons, and that I should just relax on the weekends.

But every June, I get back in the pool with the kiddos. I’m not sure what keeps me coming back, but it keeps me happy and in extra cash. A total win win.

It also keeps me in a batching suit. Which means I gotta keep my meals a little lighter. Still hearty and tasty, but lighter.

You will need…

¾ pound dried rotini

1 cup reserved pasta water

3 tablespoons olive oil

6 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup sun dried tomato halves, roughly chopped

3 tomatoes, diced

3 tablespoons tomato paste

1 teaspoon granulated sugar

1 cup Greek yogurt

1 cup basil, roughly chopped basil

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water boils, cook the pasta to the packing instructions. Make sure to reserve a cup of pasta water.

While the pasta cooks, heat the oil in a skillet over medium heat

When the oil is hot, add in the garlic, red pepper flakes and sun dried tomatoes. Cook until the garlic is fragrant. About 2 minutes.

Add in the tomato paste, tomatoes, sugar and season with salt and pepper. Stir well to combine and cook for an additional minute.

While rapidly whisking the tomato mixture, add in the Greek yogurt. Whisk until completely incorporated. Slowly add in the reserved pasta water until the texture of the sauce is creamy.

Toss in the basil and simmer for an additional minute.

Add in the pasta, toss to coat and serve hot.

Love and Beer Floats

Angela