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1
If making homemade dried tomatoes, half a pack of mini-tomatoes is good for 2 servings.
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2
It's convenient to make a lot for stock.
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3
Remove the stem from the tomatoes, slice in half, and remove the seeds.
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4
Place on an aluminum foil covered pan, cut-side up.
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5
Preheat an oven to 300F/150C and bake for 50 minutes to an hour.
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6
Let sit in the oven until cool.
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7
Once they're about half dried they're done!
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8
After they are cool, store in a jar with crushed garlic and thyme.
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9
Add just enough olive oil to cover.
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10
Store in your refrigerator for up to 2 weeks.
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11
With a stock of this, you'll be able to make pasta in no time.
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12
To prepare the pasta, add a little less than 1 tablespoon of salt to 1L of boiling water (just enough to give the water a salty flavor).
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13
While the pasta is boiling, shred the red peppers with the seeds removed, mince the garlic, and saute in a pan with 2 tablespoons of olive oil.
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14
Once the garlic changes color, drop in the firefly squid and fry.
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15
Add the dried tomato and about 1 ladle of the pasta water.
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16
About 2 minutes before the pasta boils, remove and add to Step 6.
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17
Mix everything well and after the pasta stock has been absorbed, mix in the celery leaves and it's finished!
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18
The salt from the pasta water and the squid should provide enough flavoring.
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19
Season with salt to taste.
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20
Addendum: If you leave the tomatoes out in the sun for half a day, you'll have solar-powered sweetness!
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21
This also shortens the baking time!
