The following recipe stars two of my favorite ingredients: Soba noodles and sun-dried tomatoes. These individually have little in common other than that they’re both delicious and wear names that begin with the letter “S.” But opposites attract, right?
I decided to test out the on-going Asian-Mediterranean fusion trend in my own kitchen by combining a savory, sun-dried tomato-chickpea sauce with soba noodles. Really, you could pair any type of pasta with the sauce, especially given its Italian seasonings. However, I particularly enjoy the unique chewy, but tender texture of the soba noodles and the hints of nuttiness they add.
Don’t skimp on the chives when plating the dish. They are much more than a pretty topping for this recipe and lend a fresh element of flavor needed to finish it off.
Soba with Mediterranean Sun-Dried Tomato Sauce
- -1 large garlic clove
- -15 oz. can garbanzo beans, rinsed and drained
- -1/4 cup sun-dried tomatoes cured in oil, plus 1 Tbsp. sun-dried tomato oil
- -2 Tbsp. lemon juice
- -1 tsp. basil
- -1/2 tsp. oregano
- -1/4 tsp. salt, plus more to taste
- -1 tsp. ground black pepper
- -1/4 cup warm water
- -At least 2 Tbsp. live oil
- -1/2 cup chives, minced
- -9 oz. soba noodles
Pulse garlic in food processor. Set aside a handful of garbanzo beans. Add remaining beans, 2 Tbsp. sun-dried tomatoes, tomato oil, oregano, basil, salt, pepper, lemon juice, and water to food processor. Puree, adding olive oil until mixture reaches desired consistency. Stir in remaining 2 Tbsp. sun-dried tomatoes and handful of whole garbanzo beans.
Cook noodles according to package directions. Drain, and return to pan. Stir in garbanzo mixture. Season with salt, to taste. Serve, topping each portion with a generous handful of chives.