Sun-Dried Tomato Pasta with Breadcrumbs
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
505 kcal
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Course
Main Course
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Cuisine
Italian
Sun-Dried Tomato Pasta with Breadcrumbs
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Sun Dried Tomato Pasta is a quick, delicious, and flavorful pasta recipe. With just a few strong ingredients, you can make a dish that will impress everyone in just 20 minutes!Adding toasted breadcrumbs gives the dish a nice crunch and an extra tasty touch. A few anchovies in oil add even more flavor. This pasta with sun-dried tomatoes is perfect for when you have guests and want to make something easy yet unique and delicious!I chose fusilli, but you can use any pasta you like, even spaghetti works well. It's best to use durum wheat pasta, which holds up nicely when cooked al dente. This recipe is both cheap and quick to make. I've shared a simple version, but you can easily adapt it as you like.
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Ingredients
- 350 g fusilli pasta - ¾ pound - or the pasta you like, short or long.
- 1 clove garlic
- 1-2 hot red chili fresh or dried
- 4 tablespoons extra virgin olive oil
- 100 g sun-dried tomatoes 3.5 oz, in oil
- 5 anchovy fillets in oil
- 50 g breadcrumbs - ½ cup
Instructions
- On a cutting board, chop the sun-dried tomatoes, drained of oil. Do the same with the anchovy fillets. Set aside.
- NOTE: If you prefer sun-dried tomatoes with a milder flavor, you can blanch them in boiling water for 5 minutes before using. Drain and continue the recipe as directed.
- Prepare a pot of salted water to cook the pasta and two nonstick pans. While the pasta water comes to a boil, sauté the garlic and chili in the EVO oil in a pan over medium heat for a few minutes. This will allow the garlic and chili to release their flavors into the oil.
- In the other non-stick pan, add a tablespoon of oil and the breadcrumbs. Toast it, stirring all the time to keep it from burning. This will only take 2-3 minutes. The bread is done when it has absorbed the oil and is golden and crisp. Set it aside.
- Add the dried tomatoes and chopped anchovies to the pan with the garlic and chili.
- Stir well and cook over medium heat for a few minutes. Meanwhile, drop the pasta into the boiling water.
- Add a little of the cooking water to the sauce. When the anchovies have dissolved and the tomatoes have rehydrated and are well blended, turn off the heat and remove the garlic and chili.
- Drain the pasta al dente directly into the saucepan.
- Stir and mix well. Add the toasted breadcrumbs, stir again and serve.
Nutrition Information
Show Details
Serving
100g
Calories
505kcal
(25%)
Carbohydrates
75g
(25%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
3mg
(1%)
Sodium
86mg
(4%)
Potassium
332mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
318IU
(6%)
Vitamin C
20mg
(22%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 505kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 3mg | 1% |
| Sodium | 86mg | 4% |
| Potassium | 332mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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