A quick, weeknight pasta recipe with the flavors of Sicily; sun-dried tomatoes, mint, capers, and currants.
1 pound dried short pasta (fusilli, penne, rigatoni)
1 clove garlic, minced
1/2 cup mint leaves, thinly sliced
1/2 cup sun-dried tomatoes, chopped
1/4 cup capers, rinsed and chopped
1/4 cup currants
3 tablespoons olive oil
Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package instructions.
Meanwhile toss remaining ingredients together in a large bowl. Drain pasta, reserving 1/2 cup of the cooking water. Transfer pasta to the bowl and toss, adding 1/4 cup of the cooking liquid and a little more olive oil if too dry. Taste and season with salt and pepper to taste. Add remaining 1/4 cup of cooking water if still too dry. Serve immediately.