Sun-dried Tomato Pasta
If you’re looking for a comforting dish that bursts with flavor and is easy to whip up, look no further than this Sun-dried Tomato Pasta. It’s a perfect blend of creamy sauce, tangy sun-dried tomatoes, and a hint of heat from crushed red pepper flakes. This recipe is not only satisfying but also versatile enough to impress at dinner parties or to enjoy as a cozy weeknight meal.
Why I Love This Recipe
There’s something magical about the combination of sun-dried tomatoes and pasta. The rich, umami-packed flavor of the tomatoes elevates the dish, making it feel gourmet, while the creamy sauce envelops the penne pasta beautifully. This Sun-dried Tomato Pasta is not just delicious; it’s also quick to make, taking less than 30 minutes from start to finish. It’s a great way to get your greens in with the addition of baby spinach, and the freshly grated parmesan adds a luxurious touch that will have everyone coming back for seconds (or thirds)!
Ingredient List
- 1 lb penne pasta
- 4 cloves garlic, minced
- 2 cups sun-dried tomatoes packed in oil, drained and chopped
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- 1 1/4 cups chicken or vegetable broth
- 2 cups milk (not skim)
- Salt and pepper, to taste
- 1 heaping cup freshly grated parmesan cheese, plus more for garnish
- 2.5 ounces baby spinach leaves
- 1/3 cup fresh chopped basil
Equipment & Tools
- Pasta pot: For cooking the penne pasta.
- Large skillet: To make the sauce and combine everything.
- Whisk: For mixing the flour and liquid ingredients smoothly.
- Wooden spoon: To stir the pasta and sauce.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Cheese grater: For freshly grating parmesan cheese.
Sun-dried Tomato Pasta Made Stepwise
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving about 1 cup of pasta water.
Step 2: Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3: Create a Roux
Sprinkle the flour over the melted butter and garlic, whisking continuously for about 2 minutes to cook off the raw flour taste. This will create a roux that thickens the sauce.
Step 4: Add the Liquids
Slowly whisk in the chicken or vegetable broth and then the milk. Continue whisking until the mixture is smooth and begins to thicken, about 3-5 minutes.
Step 5: Season the Sauce
Stir in the dried basil, garlic powder, Italian seasoning, dried parsley flakes, and crushed red pepper flakes. Season with salt and pepper to taste, allowing the flavors to meld for another 2 minutes.
Step 6: Incorporate the Sun-dried Tomatoes and Spinach
Add the chopped sun-dried tomatoes and baby spinach to the sauce, stirring until the spinach wilts and everything is well combined.
Step 7: Combine with Pasta
Add the cooked penne pasta to the skillet, tossing everything together until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 8: Finish with Cheese
Remove the skillet from heat and stir in the freshly grated parmesan cheese, allowing it to melt into the sauce. Top with fresh chopped basil for a burst of flavor.
Allergy-Friendly Substitutes
- Gluten-free pasta: Substitute the penne pasta with a gluten-free variety.
- Dairy-free option: Use coconut milk or almond milk in place of regular milk and nutritional yeast instead of parmesan.
- Vegan butter: Swap the butter for a plant-based alternative.
- Low-sodium broth: Use low-sodium vegetable or chicken broth to reduce sodium intake.
Notes from the Test Kitchen
For an extra depth of flavor, consider roasting the garlic before adding it to the sauce. This will give it a sweeter, more caramelized taste. Additionally, if you’re a fan of extra heat, feel free to increase the amount of crushed red pepper flakes to your liking. This dish is also fantastic when topped with additional vegetables, such as roasted bell peppers or zucchini.
How to Store & Reheat
Leftover Sun-dried Tomato Pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce and prevent it from becoming too thick. Heat gently on the stovetop or in the microwave until warmed through.
FAQ
Can I use fresh tomatoes instead of sun-dried tomatoes?
While fresh tomatoes can be used, they won’t provide the same concentrated flavor as sun-dried tomatoes. If using fresh, consider roasting them first to enhance their sweetness and depth of flavor.
What can I serve with Sun-dried Tomato Pasta?
This dish pairs beautifully with a simple side salad or crusty garlic bread. You could also serve it alongside grilled chicken or shrimp for added protein.
Can I freeze Sun-dried Tomato Pasta?
Yes! You can freeze the pasta for up to 2 months. Just be aware that the texture may change slightly upon thawing and reheating.
Is this recipe suitable for meal prep?
Absolutely! This Sun-dried Tomato Pasta is great for meal prep. Just store it in individual portions for easy lunches throughout the week.
Next Steps
Now that you have all the details about making this delicious Sun-dried Tomato Pasta, it’s time to gather your ingredients and get cooking! Whether you’re treating yourself or feeding a crowd, this recipe is sure to impress. Enjoy the creamy, savory goodness packed into every bite, and don’t forget to share your culinary creation with friends and family. Happy cooking!
Sun-dried Tomato Pasta
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving about 1 cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Sprinkle the flour over the melted butter and garlic, whisking continuously for about 2 minutes to cook off the raw flour taste. This will create a roux that thickens the sauce.
- Slowly whisk in the chicken or vegetable broth and then the milk. Continue whisking until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Stir in the dried basil, garlic powder, Italian seasoning, dried parsley flakes, and crushed red pepper flakes. Season with salt and pepper to taste, allowing the flavors to meld for another 2 minutes.
- Add the chopped sun-dried tomatoes and baby spinach to the sauce, stirring until the spinach wilts and everything is well combined.
- Add the cooked penne pasta to the skillet, tossing everything together until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Remove the skillet from heat and stir in the freshly grated parmesan cheese, allowing it to melt into the sauce. Top with fresh chopped basil for a burst of flavor.
Notes
- For extra flavor, try roasting the garlic before adding it to the sauce.
- Adjust the heat by increasing the amount of crushed red pepper flakes.
- This dish is great topped with roasted bell peppers or zucchini.
