Thai Pasta (Serves 2-4)
½ lb egg noodles, or any kind of pasta
6-8 sun dried tomatoes, or 2 small ripe tomatoes, chopped small
16 Thai Basil leaves, minced
½ can of coconut milk
5 cloves of garlic, chopped medium
1 tblsp tomato paste
sprinkle of lemon grass powder, optional
2 Thai chilis, sliced small, optional
pinch of salt
1½ tblsp butter
Start a pot of salted water on boil for your pasta. In a medium saute pan, add the butter on med/low heat, when melted add the garlic and chilis (if your using them), saute for 4 minutes, add in the sundried tomato or the real ones if that is what you're using. saute for another 4 minutes. Add in the coconut milk and the tomato paste and the lemon grass powder. bring to a simmer and lower heat. Once the water is boiling add your pasta to it, occasionally check the pasta for doneness. My egg noodles were done at this point. Drain completely and return to the pot. Add your minced basil to the sauce stir and turn off the sauce after 30 more seconds. Pour over the pasta, mix well and serve immediately. Yum! I added a pinch of salt and served.