Sun Dried Tomato Pasta
This creamy sun dried tomato pasta is ready in 20 minutes! Whole milk, Parmesan, and starchy pasta water create a silky no-heavy-cream sauce with bold flavor from garlic, basil, oregano, and red pepper flakes.
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. Once the water is boiling, season it well with salt. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain.
- Make the sauce. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Once the oil begins to shimmer, add the shallots, garlic, and a good pinch of salt. Cook, stirring, until the shallots begin to soften, about 1 minute. Add the sun-dried tomatoes and cook until softened, 1 to 2 minutes. Stir in the milk and 1/4 cup of the reserved pasta water, then season with the oregano and red pepper flakes or Aleppo pepper.
- Combine the pasta and sauce. Add the drained pasta and Parmesan to the skillet. Stir vigorously to release more starch from the pasta, thicken the sauce, and encourage the two to marry. If the sauce is too thick, add more reserved pasta water 1/4 cup at a time until the pasta is glossy and well coated.
- Finish and serve. Add the torn basil and toss to combine. Taste and adjust the seasoning, then serve immediately.
Notes
- Shop this recipe: Visit The Mediterranean Dish Shop for sun-dried tomatoes, penne pasta, Greek oregano, Aleppo pepper, and Italian Nocellara extra virgin olive oil.
- To add chicken: Debone and shred leftover rotisserie chicken, then fold it into the pasta. Leftover Italian-style baked chicken breast or garlic Dijon skillet chicken will also work well.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat the pasta in a skillet over medium heat until warmed through. Add a small splash of water if the 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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