Description
Bursting with bold flavors, this Sun-dried Tomato Pasta is tossed in a rich, tangy sun-dried tomato sauce, complemented by garlic and fresh herbs. It’s a simple, yet flavorful pasta that will transport your taste buds to the Mediterranean.
Ingredients
For the Sun-dried Tomato Pasta:
- 1 lb pasta (spaghetti, penne, or fusilli work well)
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped (or rehydrated sun-dried tomatoes)
- 2 tablespoons olive oil (or use the oil from the sun-dried tomato jar for extra flavor)
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- 1 cup heavy cream (for a creamy sauce) or ½ cup vegetable broth (for a lighter version)
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup fresh basil, chopped (optional, for garnish)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional, for added brightness)
- 1 tablespoon butter (optional, for richness)
- ½ cup pine nuts or toasted walnuts (optional, for crunch and flavor)
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. The pasta should have a firm bite and not be overcooked. Once the pasta is done, reserve about 1 cup of the pasta water and then drain the rest. Set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil (or the oil from the sun-dried tomatoes jar) in a large skillet over medium heat. Add the chopped sun-dried tomatoes to the pan and cook for 2-3 minutes, letting them release their oils and intensify in flavor. Stir occasionally to ensure they don’t burn.
Next, add the minced garlic to the pan with the sun-dried tomatoes. Sauté for about 1-2 minutes, stirring constantly to avoid burning the garlic. You want the garlic to become fragrant but not browned.
Once the garlic has become fragrant, pour in the heavy cream (or vegetable broth for a lighter version). Stir well to combine with the sun-dried tomatoes and garlic, letting the mixture simmer for about 3-5 minutes. If you’re using the cream, this will create a rich, velvety sauce. If you prefer a lighter dish, opt for the broth, which will give you a more delicate flavor.
Stir in the grated Parmesan cheese, allowing it to melt into the sauce. This adds a savory depth to the flavor and helps thicken the sauce. Season with salt and pepper to taste. If you like a bit of heat, you can also add red pepper flakes at this point.
Once the sauce has thickened slightly, add the drained pasta to the skillet. Toss the pasta in the sauce to coat it evenly. If the sauce appears too thick, you can add a splash of the reserved pasta water to loosen it up. The starchy pasta water helps the sauce adhere to the noodles and create a smooth consistency.
Once the pasta is well coated with the sauce, remove the skillet from the heat. If desired, add a tablespoon of butter for extra richness and flavor. You can also squeeze in some fresh lemon juice for brightness or toss in fresh basil for an herby touch.
Serve the pasta in individual bowls or on a large platter, and top with extra Parmesan cheese and a sprinkle of freshly ground black pepper. If you’re using pine nuts or walnuts, toast them in a separate pan for a few minutes and sprinkle them on top for an extra crunch.
Your Sun-dried Tomato Pasta is now ready to be enjoyed! The rich, creamy sauce combined with the intense flavors of the sun-dried tomatoes creates a dish that’s both comforting and full of character. Whether it’s a weekday dinner or a special occasion, this dish will certainly impress.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 55-60g
- Protein: 12-14g