Sundried Tomato Pasta
1 (16 ounce) box linguini
4 cups reduced sodium chicken stock
14.5 ounces can fire-roasted tomatoes
2½ tablespoons tomato paste
3.5 ounce jar capers
8-ounce jar sundried tomatoes
1 teaspoon dried garlic
¼ cup water
Toppings as desired: ricotta, Parmesan, and/or fresh basil
Instructions: Place uncooked linguini, stock, tomatoes, paste, capers (with juice), sundried tomatoes (with juice), and garlic in a large pot. Bring to a rapid boil for 2 minutes, turn down to a medium-low simmer.
Occasionally stir for 13-15 minutes, or until pasta is cooked to your liking. Add ¼ cup water in increments, as needed, if the mixture is too thick.
Source: Stacie Zollars / sugarfacebakes.com