10-Minute Sun-Dried Tomato Pasta
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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Servings
6 people
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Calories
2349 kcal
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Course
Main Course
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Cuisine
Italian
10-Minute Sun-Dried Tomato Pasta
Description
The 10-Minute Sun-Dried Tomato Pasta is prepared by cooking penne pasta until al dente, reserving some cooking water for the sauce. The sauce is made by sautéing shallots and garlic in extra virgin olive oil, then adding chopped sun-dried tomatoes to soften their flavor. Milk and a splash of pasta water are added to form a light creamy base, accented with dried oregano and red pepper flakes for mild heat. Parmesan cheese is stirred in to add depth and richness, coating the pasta evenly. Fresh basil leaves impart a fresh herbal finish.
This dish offers a balance of creamy texture from the cheese and milk, paired with the intense, slightly chewy sun-dried tomatoes and the fragrant aromatics. The red pepper flakes add a gentle kick without overwhelming the pasta. It can be enjoyed as a satisfying vegetarian meal or enhanced by mixing in shredded cooked chicken for additional protein and substance.
Serving suggestions include pairing this pasta with fresh salads such as heirloom tomato or cucumber salad to add a crisp contrast. Leftovers keep well refrigerated for several days and reheat gently, sometimes requiring a splash more water to loosen the sauce.
Ingredients
- 8 ounces penne pasta or short pasta of your choice
- 3 to 4 ounces sun-dried tomato chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful
- extra virgin olive oil
- 2 shallot chopped, small
- 4 garlic minced, large cloves
- kosher salt
- ½ cup milk whole
- ½ to ¾ cup Parmesan Cheese more or less to your liking (or a vegetarian Parmesan option, grated
- 1 teaspoon oregano dried
- 1 teaspoon red pepper flakes less spicy, or Aleppo-style pepper
- basil torn, fresh
Instructions
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Notes
- Incorporate leftover shredded chicken to add protein and make the dish more filling.
- Serve alongside light salads like heirloom tomato or cucumber salad for balanced meals.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat on the stove with a little water to restore sauciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2349 kcal
% Daily Value*
| Calories | 234.9kcal | 12% |
| Carbohydrates | 40.6g | 14% |
| Protein | 10.5g | 21% |
| Fat | 4.1g | 6% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 9.7mg | 3% |
| Sodium | 177.9mg | 7% |
| Potassium | 662.9mg | 14% |
| Fiber | 3.5g | 14% |
| Sugar | 8g | 16% |
| Vitamin A | 333.9IU | 7% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 135.3mg | 14% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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