You are here: Home » Recipes » Sugar Snap Peas with Sun-Dried Tomatoes Sugar Snap Peas with Sun-Dried Tomatoes Recipe by Relish ContributorKitchen Tested Yield 6 servings Sweet sugar snaps are dressed up with tangy sun-dried tomatoes. PrintEmail This is a wonderful side dish. To make this as an entree, add 1 pound cubed firm tofu 2 minutes before the end of cooking and serve over couscous or polenta. Ingredients 1/4 cup dry-packed sun-dried tomatoes Water1 tablespoon extra-virgin olive oil4 cups sugar snap peas, trimmed3 garlic cloves, minced1 large shallot, minced4 leaves basil, minced Salt and freshly ground black pepper Instructions Place sun-dried tomatoes in a heatproof bowl. Add 1 cup boiling water and let sit 30 minutes to plump; drain, reserving the soaking water separately from the tomatoes. Chop the tomatoes and set aside. Heat olive oil in a large saute pan over high heat and add sugar snap peas. Saute 2 minutes. Add the garlic, shallots, tomatoes and 3 tablespoons water used to soak the sun-dried tomatoes. Continue to cook 2 minutes longer or until the peas are tender. Add the basil, salt and pepper.