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Basil Ziti & Tomato Sauce with Walnuts and Sun-Dried Tomatoes


Here's a quick weeknight dinner that's almost no work and is restaurant delicious. Keep some of our own Chef Nico's marinara sauce and some artisan basil pasta in the fridge or freezer and you'll have a quick-to-create and serve dinner.


12 1/2 oz Alexander's Meats Marinara Sauce

1 12 oz bag Mom & Son Fresh Basil Ziti Pasta (available at Howie's Market)

1 TB olive oil

1 large onion, diced

1/4 cup sun dried tomatoes in oil, chopped, with some of the oil

1/3 cup walnuts

Parmigiano-Reggiano, freshly grated


Toast your walnuts. This can be done in a 375 deg. F pre-heated oven for 5 to 10 minutes or on the stovetop in a frying pan for about 5 minutes using medium-high heat. In either case only use as many nuts as can fit in a single layer and pay attention. If using the oven, leave some space around nuts so they can receive maximum heat. If using a frying pan, stir them often. When the nuts start to turn brown turn them onto a cool pan or plate to let them cool. Be alert as they can go from toasty to burnt pretty quickly.