Sundried Tomato Pasta is a flavorful and vibrant dish that brings together the rich tanginess of sundried tomatoes with the mellow creaminess of pasta. This delightful combination is not only quick to prepare but is also an excellent option for any meal. Imagine a weeknight dinner where you crave something comforting yet sophisticated, and this dish fits the bill perfectly.
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One summer evening, as my family gathered on the porch, swapping stories and laughter, I decided to experiment with some sundried tomatoes I had tucked away. To my surprise, this spontaneous dish became an instant hit. Now, every time I make it, the aroma takes me back to that warm, laughter-filled evening—a cherished memory this dish brings alive.
Why You’ll Love This Recipe
This Sundried Tomato Pasta recipe stands out for its simplicity and depth of flavor. It’s a one-pot wonder that requires minimal preparation, making it ideal for busy weeknights. The intense taste of sundried tomatoes adds a refined touch, while the creamy sauce envelops each pasta strand in a comforting embrace. It’s an elegant dish that feels gourmet without the fuss.
Ingredients Notes
When sourcing sundried tomatoes, opting for those packed in olive oil can enhance the taste, as the oil itself is bursting with flavor. If you’re using dry-packed tomatoes, be sure to rehydrate them in hot water before use. For the pasta, any type can work, but penne or fusilli capture the sauce beautifully. Adding fresh basil at the end provides a pop of color and freshness.
Recipe Steps
Step 1
Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Step 2
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 3
Add chopped sundried tomatoes to the skillet and cook for an additional 2 minutes, allowing the flavors to meld together.
Step 4
Stir in heavy cream, and bring the mixture to a gentle simmer. Add salt and pepper to taste.
Step 5
Drain the pasta and add it directly to the skillet, tossing to coat with the creamy tomato mixture. Garnish with freshly chopped basil before serving.
Storage Options
Sundried Tomato Pasta can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of milk or cream to revive the sauce. While possible, freezing may slightly alter the texture; however, it remains a convenient option for longer storage.
Variations & Substitutions
For a vegan version, substitute the cream with a cashew or almond-based alternative. Parmesan cheese can be replaced with nutritional yeast for a savory, umami kick. To add some protein, toss in grilled chicken or shrimp, or opt for cannellini beans for a vegetarian boost.
Serving Suggestions
This pasta dish shines as the main course and pairs well with a crisp green salad and a side of garlic bread. It is perfect for both casual family dinners and more formal gatherings. A refreshing white wine, such as a Chardonnay, complements the flavors beautifully, making it a meal worthy of any occasion.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, Sundried Tomato Pasta can be prepared a day in advance. After cooking, let it cool and store it in the refrigerator. When you’re ready to serve, gently reheat on the stove and add a splash of cream to restore its texture.
What can I use instead of sundried tomatoes? If sundried tomatoes are not available, roasted red peppers can be a suitable alternative, providing a sweet and tangy flavor, though slightly milder compared to sundried tomatoes.
Is it possible to make this dish gluten-free? Absolutely! Simply swap out regular pasta for your favorite gluten-free variety. The rich sauce will beautifully complement any pasta type you choose.
One-Pan Sundried Tomato Pasta: Your New Weeknight Favorite!
Ingredients
Main Ingredients
- 3 tablespoons olive oil Use extra virgin for more flavor
- 5 cloves garlic Minced
- 2 cups vegetable broth Low sodium
- 1 cup heavy cream Room temperature
- 12 ounces sun-dried tomatoes Chopped
- 12 ounces penne pasta Uncooked
- 1 cup grated mozzarella cheese For creaminess
- 4 cups baby spinach Fresh
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes Optional
- 0.5 teaspoon salt To taste
- 0.5 teaspoon black pepper Freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the vegetable broth, chopped sun-dried tomatoes, dried basil, red pepper flakes, salt, and black pepper. Mix well.
- Pour in the heavy cream and bring the mixture to a gentle simmer while stirring occasionally.
- Add the penne pasta, ensuring it is mostly submerged. Cook for 10-12 minutes or until pasta is al dente.
- Reduce heat, stir in the grated mozzarella and baby spinach until the cheese is melted and the spinach has wilted.
- Serve immediately and enjoy your weeknight dinner!
