Description
Sun-Dried Tomato Pasta: Delicious pasta cooked with sun-dried tomatoes and garlic for a flavorful and comforting meal.
Ingredients
Scale
- 12 oz (340g) pasta (penne, linguine, or fettuccine work best)
- 1 cup (6oz/170g) oil-packed sun-dried tomatoes, drained and chopped (reserve 2 tablespoons oil)
- 4 garlic cloves, minced
- 1 small shallot, finely diced (about ¼ cup)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken or vegetable broth
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup fresh basil, thinly sliced, plus more for garnish
- 2 tablespoons pine nuts, toasted (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just shy of al dente, about 1-2 minutes less than package directions suggest. This slight undercooking ensures your pasta won’t become mushy when finished in the sauce. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but don’t rinse it—that starch helps your sauce adhere beautifully to each strand.
- Step 2: Start the Sauce While your pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and translucent but not browned, about 2-3 minutes. This aromatic base builds the foundation for your sun-dried tomato pasta sauce. Stir frequently to prevent burning, as garlic can quickly go from perfectly golden to bitter.
- Step 3: Add the Sun-Dried Tomatoes Add the chopped sun-dried tomatoes to the skillet and sauté for another minute to release their intense flavors into the oil. If you prefer a smoother sauce, you could remove half the tomato mixture now and pulse it in a food processor before returning it to the pan. This creates textural contrast while maintaining some chunky bits for interest.
- Step 4: Create the Cream Sauce Pour in the heavy cream and broth, stirring constantly to incorporate all those flavorful bits from the bottom of the pan. Reduce the heat to medium-low and let the sauce simmer gently for about 5 minutes until it begins to thicken slightly. The secret to a perfectly textured sun-dried tomato cream pasta is patience—allow the liquid to reduce naturally without rushing with thickeners.
- Step 5: Combine and Finish Add your drained pasta directly to the sauce in the skillet, tossing gently to coat each piece. Sprinkle in the Parmesan cheese and continue tossing until melted and incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Finish with red pepper flakes, fresh basil, and a final seasoning of salt and pepper to taste. For an elegant touch, sprinkle with toasted pine nuts just before serving your Sun-Dried Tomato Pasta.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 65mg