Sun-dried Tomato Pasta
If you’re looking for a quick, delicious, and comforting meal, look no further! Sun-dried Tomato Pasta is the perfect dish to whip up on a busy weeknight or to impress guests at your next dinner gathering. This creamy pasta dish combines the rich flavors of sun-dried tomatoes with garlic and a medley of herbs, all enveloped in a luscious sauce that clings beautifully to each piece of penne. Let’s dive into all the delightful details of making this mouthwatering dish.
The Upside of Sun-dried Tomato Pasta
Sun-dried Tomato Pasta is not just a feast for the taste buds; it’s also incredibly versatile. Here are a few reasons why you’ll love it:
– Quick and easy to prepare, making it perfect for busy weeknights.
– Packed with flavor thanks to the sun-dried tomatoes, garlic, and spices.
– A one-pot meal that minimizes cleanup.
– Easily adaptable for dietary preferences—add proteins or swap out vegetables as you please.
– Great for meal prep, as leftovers taste even better the next day!
What You’ll Need
To make this scrumptious Sun-dried Tomato Pasta, gather the following ingredients:
- 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
Tools & Equipment Needed
Before you start cooking, make sure you have the following tools:
- Large pot: For boiling the pasta.
- Large skillet: To prepare the sauce.
- Wooden spoon: For stirring the sauce and pasta.
- Measuring cups and spoons: For accurate ingredient measurements.
- Colander: To drain the pasta.
- Grater: For freshly grating the parmesan cheese.
Sun-dried Tomato Pasta Cooking Guide
Now, let’s get cooking! Follow these simple steps to create your Sun-dried Tomato Pasta:
Step 1: Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 3: Create the Roux
Sprinkle the flour over the melted butter and garlic. Stir continuously for about 1-2 minutes to cook the flour and create a roux.
Step 4: Add the Broth and Milk
Gradually whisk in the chicken or vegetable broth, followed by the milk. Stir until the mixture is smooth and begins to thicken.
Step 5: Season the Sauce
Add the dried basil, garlic powder, Italian seasoning, dried parsley flakes, and crushed red pepper flakes. Season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally.
Step 6: Combine the Ingredients
Add the chopped sun-dried tomatoes and baby spinach to the sauce. Stir until the spinach is wilted and everything is well combined.
Step 7: Mix in the Cheese
Stir in the freshly grated parmesan cheese until melted and creamy. If the sauce is too thick, add a splash more broth or milk to reach your desired consistency.
Step 8: Toss in the Pasta
Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce evenly.
Step 9: Garnish and Serve
Serve the Sun-dried Tomato Pasta hot, garnished with extra parmesan cheese and fresh chopped basil. Enjoy!
Healthier Substitutions
If you’re looking to lighten up this dish or make it more nutritious, consider these substitutions:
- Use whole wheat or gluten-free penne pasta for added fiber and nutrients.
- Replace butter with olive oil to reduce saturated fat.
- Opt for low-fat or plant-based milk as a lighter alternative.
- Incorporate more vegetables such as zucchini, bell peppers, or mushrooms for added nutrients.
- Use nutritional yeast instead of parmesan for a dairy-free option that still adds a cheesy flavor.
Learn from These Mistakes
When making Sun-dried Tomato Pasta, keep these tips in mind to avoid common pitfalls:
- Don’t overcook the pasta; it should be al dente as it will continue to cook when mixed with the sauce.
- Be careful not to burn the garlic during the sautéing process, as it can turn bitter.
- When adding the flour, ensure it is well incorporated before adding the liquids to avoid lumps in the sauce.
- Always taste the sauce before serving. Adjust seasoning as needed to elevate the flavors!
Make-Ahead & Storage
Sun-dried Tomato Pasta is great for meal prep! Here’s how to make ahead and store:
- Cooked pasta and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days.
- To freeze, store the pasta and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.
Top Questions & Answers
Can I use fresh tomatoes instead of sun-dried tomatoes?
While fresh tomatoes can be used, they won’t provide the same concentrated flavor. If you prefer fresh tomatoes, consider roasting them first to enhance their sweetness and flavor.
How can I make this dish vegetarian?
Simply use vegetable broth instead of chicken broth and skip the parmesan or use a vegetarian cheese alternative to keep it fully vegetarian.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even chickpeas would be delicious additions. Just cook them separately and mix them in before serving.
What’s the best way to reheat leftovers?
Reheat leftovers in a skillet over medium heat, adding a splash of milk or broth to help restore the creamy texture. Stir frequently until heated through.
Hungry for More?
If you enjoyed this delightful Sun-dried Tomato Pasta, you might also love exploring further pasta recipes like creamy garlic fettuccine, lemon basil pasta, or a classic spaghetti aglio e olio. Each dish brings its own unique flavors and can be made in under 30 minutes, perfect for busy weeknights or cozy weekends!
There’s something about a comforting bowl of pasta that brings people together. Whether you’re cooking for family or friends, this Sun-dried Tomato Pasta is sure to satisfy everyone at the table. With its vibrant flavors and creamy texture, it’s a dish that promises to be a favorite. So grab your ingredients and get ready to indulge in this delightful pasta experience!
Sun-dried Tomato Pasta
Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Sprinkle the flour over the melted butter and garlic. Stir continuously for about 1-2 minutes to cook the flour and create a roux.
- Gradually whisk in the chicken or vegetable broth, followed by the milk. Stir until the mixture is smooth and begins to thicken.
- Add the dried basil, garlic powder, Italian seasoning, dried parsley flakes, and crushed red pepper flakes. Season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally.
- Add the chopped sun-dried tomatoes and baby spinach to the sauce. Stir until the spinach is wilted and everything is well combined.
- Stir in the freshly grated parmesan cheese until melted and creamy. If the sauce is too thick, add a splash more broth or milk to reach your desired consistency.
- Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce evenly.
- Serve the Sun-dried Tomato Pasta hot, garnished with extra parmesan cheese and fresh chopped basil. Enjoy!
Notes
- Use whole wheat or gluten-free penne pasta for added fiber and nutrients.
- Replace butter with olive oil to reduce saturated fat.
- Opt for low-fat or plant-based milk as a lighter alternative.
