Servings
Font
Back
Sun Dried Tomato Pasta
5 from 21 votes

Sun Dried Tomato Pasta

Sun Dried Tomato Pasta features penne cooked al dente mixed with a creamy sauce made from sun dried tomato oil, garlic, tomato paste, sun dried tomatoes, Italian seasoning, and cream. Parmesan cheese and fresh basil enrich the flavor, while spinach adds a fresh, tender contrast. The sauce is finished with optional lemon juice, paprika, and pepper for balanced seasoning.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 6
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Carefully pour in heavy cream, then add sun dried tomatoes, Italian seasoning and red pepper flakes. Bring mixture to a simmer.
  4. Reduce heat to low, add parmesan and stir until melted.
  5. 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.
  6. Cook over medium-low heat until spinach just wilts. Season with salt and pepper to taste.
  7. 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.