How to Make A Recipe on Dried Tomato with Pasta

Tomatoes mostly to be a vegetable but actually it is categorize as a fruit. Tomatoes is consider to be the No.3 source of vitamin C, specially when eaten fresh, but its nutrients stays even when dried plus added nutrients, a very rich source of micro-nutrients such as vitamin E and certain minerals including selenium.
The simple principles of oven drying applies to any fruits.(please see my eHow article on how to dry fruits and others)
The more moisture is in the fruits, the better it is to partially dry it in the oven. Just make sure that the thermostat regulator in your oven is properly functioning, since you'll be using a very low temperature of about 200degree Fahrenheit. Otherwise, you'll end up with a cooked fruit before it dries.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 kilo dried tomatoes
• 10 large black pitted and chopped olives
• 2 tsps. drained small capers
• 1 medium garlic clove, minced very fine
• 1/2 tsp. dried red peppers flakes or to taste
• 1 tbsp. minced fresh oregano
• 1 tbsp. minced fresh mint leaves(mint and oregano can be replaced with basil, parsley, wansoy, or thyme)
• 1/3 cup extra virgin olive oil
• 1/2 kilo pasta of your choice

1. Tomatoes must not be over-dried completely but reduced in size and wrinkles on the outside, to let-stay its nutrients.

2. Heat the olive oil, then add the tomatoes, olives, capers, garlic, pepper flakes and herbs. Toss gently then set aside.

3. Boil and add salt to the pasta until a dente. Drain but do not shake dry. Transfer with a little water into the tomato mixture and serve immediately.

Tips & Warnings

• Serve immediately.