Spinach Sun Dried Tomato Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
707 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Sun Dried Tomato Pasta
Description
Spinach Sun Dried Tomato Pasta is a simple pasta dish combining delicate angel hair pasta with a flavorful sauce made by sautéing garlic and red pepper flakes in olive oil, then incorporating sun dried tomatoes and a white wine reduction. The quick-cooking angel hair pasta is tossed in the sauce along with reserved pasta water to create a silky coating. Fresh baby spinach and torn basil leaves are added at the end, wilting gently and contributing fresh green flavors and a tender texture contrast to the pasta.
The sun dried tomatoes bring a slightly tangy, intense flavor, complemented by gentle heat from the red pepper flakes and aromatic garlic. The white wine adds acidity and depth, while the olive oil and reserved pasta water bind the sauce into a light, flavorful coating. Pecorino romano cheese is served alongside for optional seasoning, adding a salty, sharp finish.
This pasta works well as a light main dish or a side to grilled proteins. It is suitable for quick weeknight meals due to the fast cooking time of angel hair pasta and straightforward sauce preparation. Leftovers can be enjoyed cold or reheated gently. Variations can use other long pasta types and substitute some olive oil with sun dried tomato oil for intensified flavor.
Ingredients
- 1 pound angel hair pasta
- 1 ounce sun-dried tomatoes drained (reserve the oil) and roughly chopped, from jar
- 1/2 cup extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 1 cup white wine dry
- 3 cups water will most likely not need it all, reserved pasta water
- 8 ounces baby spinach
- 1/4 packed cup basil hand torn, leaves
- salt to taste
- black pepper to taste
- pecorino romano for serving
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil. Heat a large pan to medium-low heat. Sautee the garlic in extra virgin olive oil until golden (about 2-3 minutes), then add in the crushed red pepper flakes and cook for 30 seconds more.
- Add the sundried tomatoes and cook for 1 minute more.
- Add the white wine and turn heat to medium-high. Cook wine until it reduces by half (about 2-3 minutes) then turn the heat back to medium-low. Begin boiling the pasta. Angel hair only takes about 2 minutes, so watch very carefully and cook to a bit less than al dente.
- Add 1 cup of pasta water and the pasta to the pan. Toss to coat, or use tongs, to emulsify the sauce. Cook for 30 seconds then turn the heat off and remove the pan from the heat.
- Add the spinach and basil to the pan and toss once more to wilt the spinach. Taste test and adjust salt and pepper to taste. Add more pasta water if needed so that the pasta does not dry out.
- Serve with a drizzle of extra virgin olive oil (or the reserved sun dried tomato oil) and grated Pecorino or parmesan cheese on the side. If the pasta gets at all dry while waiting to eat, add a couple of ounces of reserved pasta water to loosen things up. Enjoy!
Notes
- Use the oil from the sun dried tomato jar for more pronounced tomato flavor or mix it with olive oil.
- Angel hair pasta cooks very quickly; taste frequently to avoid overcooking, as leftover pasta can be served cold or reheated.
- Substitute with other long pasta such as capellini, spaghetti, or linguine if desired.
- Leftovers can be stored for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 91.2g | 30% |
| Protein | 17.2g | 34% |
| Fat | 33.6g | 52% |
| Saturated Fat | 7.1g | 36% |
| Cholesterol | 49mg | 16% |
| Sodium | 819mg | 34% |
| Potassium | 22mg | 0% |
| Fiber | 4.1g | 16% |
| Sugar | 6.9g | 14% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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