Sun Dried Tomato Pasta
Dinner is ready in 20 minutes with this easy sun-dried tomato pasta! I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce that's filled with bold, garlicky flavor.
Servings: 6 people
Ingredients
- 8 ounces penne pasta or short pasta of your choice
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 2 small shallots, chopped
- 4 large garlic cloves, minced
- 3 to 4 ounces sun-dried tomatoes, chopped
- 3/4 cup whole milk
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes or Aleppo pepper for a milder option
- 1/2 cup grated Parmesan cheese (more or less to your liking)
- Handful fresh basil, torn
Instructions
- Cook the pasta. Fill a medium saucepan with water and set over high heat. When the water is boiling, season well with salt. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup pasta water, then drain.
- Meanwhile, make the sauce. In a large, deep skillet, heat the olive oil over medium. When the oil begins to shimmer, add the shallots, garlic, and a good pinch of salt. Stir until the shallots have started to soften, about one minute. Add the sun-dried tomatoes and stir until softened, about another minute or two. Add the milk and a 1/4 cup of the pasta cooking water. Stir to incorporate the starch from the pasta water, then season with the oregano and red pepper flakes.
- Combine the pasta and sauce. Add the drained pasta and Parmesan cheese to the skillet with the sun-dried tomato sauce. Stir vigorously to release more starch from the pasta, which will thicken the sauce and encourage the two to marry. If the sauce is too thick, add more pasta water, 1/4 cup at a time, and stir until the pasta is glossy.
- Garnish and serve. Toss in torn fresh basil (I like a good amount). Taste and adjust seasonings according to taste. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, pasta, Greek oregano and sun-dried tomatoes used in this recipe.
- Sun-dried tomato pasta with chicken - You can use leftover rotisserie chicken; just debone and shred the chicken and fold it in with the pasta. But if you’ve made my Italian-style baked chicken breast or my skillet chicken, either of those chicken recipes would work really well with sundried tomato pasta!
- Leftovers and storage - Leftovers will keep in an airtight container in the fridge for around 4 days. Reheat over medium heat on the stove until warmed through. You might need to add a little water in case the sun-dried tomato sauce has become too thick.
Nutrition
Calories: 234.9kcal | Carbohydrates: 40.6g | Protein: 10.5g | Fat: 4.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.8g | Cholesterol: 9.7mg | Sodium: 177.9mg | Potassium: 662.9mg | Fiber: 3.5g | Sugar: 8g | Vitamin A: 333.9IU | Vitamin C: 6.9mg | Calcium: 135.3mg | Iron: 2.1mg
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