Sun Dried Tomato Pasta
This easy recipe highlights the rich, intensely sweet-tart profile of sun-dried tomatoes, creating a quick weeknight dinner that tastes like you spent hours in the kitchen.
Equipment
- Large Skillet
- Pasta Pot
Ingredients
- 12 oz pasta penne, fettuccine, or spaghetti work best
- 1 cup oil-packed sun-dried tomatoes drained and chopped (reserve 3 tablespoons of the oil)
- 4 cloves garlic minced
- 1 small onion finely diced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1/3 cup grated Parmesan cheese or nutritional yeast for vegan option
- 1/4 cup fresh basil thinly sliced
- 1/2 tsp red pepper flakes optional
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (typically 8-10 minutes).
- While the pasta cooks, heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and stir to combine with the garlic and onion mixture. For extra depth, this is when to add the optional red pepper flakes.
- Pour in the vegetable broth and bring to a gentle simmer. Allow the liquid to reduce slightly, about 2 minutes, then lower the heat and stir in the heavy cream. Simmer gently for another 2-3 minutes until the sauce begins to thicken.
- Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the sauce. Toss to coat thoroughly, adding a splash of the reserved pasta water if the sauce is too thick.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted. Fold in most of the fresh basil, reserving some for garnish. Season with salt and pepper to taste.
- Serve immediately in warmed bowls, garnished with the remaining basil and extra Parmesan if desired.
Notes
For a more robust flavor, look for Italian sun-dried tomatoes packed in herbs and olive oil. If you only have dry-packed tomatoes, rehydrate them in hot water for 15 minutes, then drain and proceed with the recipe.
This pasta keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to revitalize the sauce.
Nutrition
Calories: 420kcalCarbohydrates: 56gProtein: 14gFat: 16gSodium: 580mgFiber: 4g
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