This Sun-Dried Tomato Pasta is a quick and flavorful dish that’s perfect for any occasion. With the rich taste of sun-dried tomatoes and a creamy garlic sauce, this pasta recipe is easy to prepare and full of comforting flavors. The addition of Parmesan cheese, red pepper flakes, and basil elevates the dish, making it both indulgent and fresh. It’s a fantastic meal that can be whipped up in under 30 minutes, ideal for busy weeknights or a casual dinner.
Ingredients You’ll Need:
- 8 oz pasta (such as penne or spaghetti)
- 2 tbsp olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped (for garnish)
How to Make Sun-Dried Tomato Pasta:
This recipe is simple and straightforward, making it a perfect weeknight dinner. The sauce is creamy and flavorful, with the sun-dried tomatoes adding a sweet and tangy depth of flavor. Follow these easy steps to make your own delicious sun-dried tomato pasta.
Step-by-Step Instructions:
1. Cook the Pasta: Start by boiling a large pot of salted water. Add your 8 oz of pasta (penne or spaghetti) and cook it according to the package instructions until it’s al dente. Drain the pasta, then set it aside while you prepare the sauce.
2. Prepare the Garlic Base: In a large skillet, heat 2 tbsp olive oil over medium heat. Once hot, add 3 minced garlic cloves and cook for about 1 minute, stirring constantly. Be careful not to burn the garlic, as it will become bitter.
3. Add the Sun-Dried Tomatoes: Next, stir in 1/2 cup chopped sun-dried tomatoes. Cook for an additional 2 minutes, allowing the tomatoes to soften and infuse the oil with their flavor.
4. Make the Cream Sauce: Pour in 1/2 cup chicken broth and 1/2 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow the sauce to thicken slightly. The cream will give the sauce a rich, smooth texture.
5. Combine the Pasta with the Sauce: Add the drained pasta to the skillet, tossing it gently to coat the pasta evenly with the sauce. Make sure each piece of pasta is covered with the creamy mixture.
6. Finish the Dish: Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp red pepper flakes (if you like a bit of heat), 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and let it cook for another 2 minutes to allow the flavors to meld.
7. Serve and Garnish: Transfer the pasta to serving plates and garnish with 2 tbsp fresh chopped basil for a pop of freshness and color. Serve the pasta hot and enjoy your flavorful, sun-dried tomato dish.
Helpful Tips:
- Choose Your Pasta: This recipe works well with any type of pasta. Penne, spaghetti, or fettuccine all pair beautifully with the creamy sauce.
- Use Oil-Packed Sun-Dried Tomatoes: For extra flavor, use sun-dried tomatoes packed in oil, and feel free to use some of the oil in the recipe instead of regular olive oil.
- Adjust the Creaminess: If you prefer a lighter sauce, you can replace half of the heavy cream with more chicken broth, or you can substitute it with a dairy-free alternative for a lighter dish.
Details:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian (with vegetable broth instead of chicken broth)
Notes:
- You can make this dish vegetarian by substituting the chicken broth with vegetable broth.
- For added protein, consider tossing in some grilled chicken or shrimp.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the skillet and warm it gently over low heat.
Frequently Asked Questions:
1. Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half for a lighter version of the sauce. The sauce will still be creamy but not as rich.
2. Can I add vegetables to this dish? Absolutely! You can add spinach, cherry tomatoes, or even broccoli to the skillet while making the sauce to boost the nutritional value and texture.
3. Can I make this dish gluten-free? Yes, just substitute the regular pasta with gluten-free pasta to make the dish suitable for gluten-sensitive individuals.
4. How do I make this dish vegan? To make the dish vegan, substitute the heavy cream with a plant-based cream (like coconut cream or cashew cream) and use vegetable broth instead of chicken broth. Also, skip the Parmesan or use a dairy-free version.
Storage Instructions:
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the pasta to loosen the sauce and prevent it from becoming too thick. You can reheat it on the stovetop or in the microwave.
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Sun-Dried Tomato Pasta
Description
This Sun-Dried Tomato Pasta is a quick and flavorful dish that’s perfect for any occasion. With the rich taste of sun-dried tomatoes and a creamy garlic sauce, this pasta recipe is easy to prepare and full of comforting flavors.
Ingredients
- 8 oz pasta (such as penne or spaghetti)
- 2 tbsp olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
1. Cook the Pasta: Start by boiling a large pot of salted water. Add your 8 oz of pasta (penne or spaghetti) and cook it according to the package instructions until it’s al dente. Drain the pasta, then set it aside while you prepare the sauce.
2. Prepare the Garlic Base: In a large skillet, heat 2 tbsp olive oil over medium heat. Once hot, add 3 minced garlic cloves and cook for about 1 minute, stirring constantly. Be careful not to burn the garlic, as it will become bitter.
3. Add the Sun-Dried Tomatoes: Next, stir in 1/2 cup chopped sun-dried tomatoes. Cook for an additional 2 minutes, allowing the tomatoes to soften and infuse the oil with their flavor.
4. Make the Cream Sauce: Pour in 1/2 cup chicken broth and 1/2 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow the sauce to thicken slightly. The cream will give the sauce a rich, smooth texture.
5. Combine the Pasta with the Sauce: Add the drained pasta to the skillet, tossing it gently to coat the pasta evenly with the sauce. Make sure each piece of pasta is covered with the creamy mixture.
6. Finish the Dish: Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp red pepper flakes (if you like a bit of heat), 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and let it cook for another 2 minutes to allow the flavors to meld.
7. Serve and Garnish: Transfer the pasta to serving plates and garnish with 2 tbsp fresh chopped basil for a pop of freshness and color. Serve the pasta hot and enjoy your flavorful, sun-dried tomato dish.
Notes
- You can make this dish vegetarian by substituting the chicken broth with vegetable broth.
- For added protein, consider tossing in some grilled chicken or shrimp.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the skillet and warm it gently over low heat.
