Description
This Sun-Dried Tomato Pasta is a creamy, rich, and flavorful Italian-inspired dish. Tender pasta is coated in a luxurious sauce made with sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. It’s a quick and easy meal, perfect for weeknights or special occasions.
Ingredients
Scale
- 12 oz (340 g) pasta (penne, fettuccine, or rigatoni)
- 2 tbsp olive oil (use oil from the sun-dried tomato jar if possible)
- 3 cloves garlic, minced
- ½ cup (85 g) sun-dried tomatoes, chopped
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken or vegetable broth
- ½ cup (50 g) grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 cups (60 g) fresh spinach leaves (optional)
- 2 tbsp fresh basil, chopped
- Optional add-ins: 1 cup (150 g) cooked chicken or shrimp, ½ cup (60 g) mushrooms, sliced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Sauté garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Make the creamy sauce: Pour in the heavy cream and chicken or vegetable broth. Stir and bring to a gentle simmer over low heat.
- Add cheese and seasoning: Stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Let the sauce cook for 3–4 minutes until it thickens slightly.
- Combine pasta and sauce: Add the cooked pasta to the skillet. Toss well to coat each piece in the creamy sauce. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
- Add greens and herbs: Stir in spinach and fresh basil, allowing the spinach to wilt slightly.
- Serve: Plate the pasta and sprinkle extra Parmesan and fresh basil on top for garnish. Serve warm and enjoy your delicious Sun-Dried Tomato Pasta.
Notes
- Use the oil from the sun-dried tomato jar for extra flavor in your Sun-Dried Tomato Pasta.
- Do not overcook the pasta; it should be al dente to hold up to the sauce.
- Add pasta water gradually to adjust the sauce’s thickness for your Sun-Dried Tomato Pasta.
- For richer flavor, add a tablespoon of butter just before serving.
- Use freshly grated Parmesan for the best melt and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: N/A