Pasta Please

After watching hours of The Wire (there is nothing better to do on a rainy Sunday than watch hours upon hours of Baltimore crime drama), I decided to make some dinner.

Ziti with Sun-Dried Tomato Cream

Makes 4 servings
1 lb. ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsleysoy parmesan (optional)

Cook the ziti al denté. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.

The sauce needed to be more smooth but my blender decided otherwise. I thought it was pretty freaking good. Duda wasn't as impressed. But for as easy and as quick as it was I will definitely be making it again.