Sun Dried Tomato Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Sun Dried Tomato Pasta
Description
This pasta dish begins by boiling penne pasta in salted water until just al dente, reserving some of the starchy pasta water. The sauce starts by gently sautéing minced garlic in the oil from the sun dried tomato jar, followed by cooking tomato paste briefly. Cream is then added to create a rich base, along with chopped sun dried tomatoes, Italian seasoning, and red pepper flakes for subtle heat.
Parmesan cheese is stirred into the sauce off heat until melted, producing a creamy, flavorful mixture. The sun dried tomato sauce is transferred to the drained pasta pot and combined with the cooked pasta, chopped baby spinach, and some reserved pasta water. The mixture is heated gently so the spinach wilts and the sauce coats the pasta evenly.
Once off heat, fresh chopped basil is stirred in along with optional fresh lemon juice and paprika for brightness and depth. Additional pasta water may be added to adjust sauce consistency. The result is a creamy, savory pasta with layers of tomato and herb flavor and a bit of heat from the red pepper flakes.
Campanelle or bowtie pasta can be used as alternatives. Adjust seasoning with salt and pepper to taste before serving.
Ingredients
- 12 oz. penne pasta mini size or regular
- 10 cups water hot
- salt and black pepper
- 8 oz. baby spinach (8 cups packed), chopped
- 2 Tbsp neutral cooking oil from jar of sun dried tomatoes, generic cooking oil
- 4 tsp minced garlic (4 cloves)
- 2 Tbsp tomato paste
- 1/2 cup (slightly packed) sun-dried tomatoes well drained, finely chopped, halves in oil
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes or 1/2 tsp for slightly spicier, crushed
- 1 cup water reserved pasta water
- 1 cup heavy cream
- 1 cup (2 oz) finely shredded Parmesan Cheese
- 2 Tbsp chopped basil fresh
- 1 1/2 tsp lemon juice optional, fresh
- 3/4 tsp paprika (optional)
Instructions
- In a large pot bring 10 cups water to a boil. Season with a fair amount of salt. Cook pasta just to al dente according to directions on package, before draining reserve 1 cup pasta water.
- While the pasta cooks, in a saucepan heat sun dried tomato oil over medium-low heat. Add garlic and saute 20 seconds or just barely deepening in color. Add tomato paste and cook and stir 30 seconds.
- Carefully pour in heavy cream, then add sun dried tomatoes, Italian seasoning and red pepper flakes. Bring mixture to a simmer.
- Reduce heat to low, add parmesan and stir until melted.
- Pour sun dried tomato sauce into now empty pot that was used to cook pasta. Return drained pasta to pot with the sauce along with the spinach and 1/2 cup pasta water.
- Cook over medium-low heat until spinach just wilts. Season with salt and pepper to taste.
- Off heat stir in basil, and if using lemon and paprika. Thin with up to an additional 1/2 cup pasta water as needed.
Notes
- Campanelle or mini bowtie pasta are suitable substitutes for penne in this dish.
User Reviews
Overall Rating
5
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