Sun Dried Tomato Pasta
Sun dried tomato pasta delivers a bright, tangy flavor with rich, savory notes. Quick and easy to make, it's perfect for busy days or a fancy dinner without the fuss.
Equipment
- Large Pot
- Large Skillet
Ingredients
Sun Dried Tomatoes
- 1 cup sun dried tomatoes (oil-packed or dry, rehydrated if dry)
Pasta
- 12 ounces pasta (penne, spaghetti, or fusilli)
Sauce
- 3 cloves garlic minced
- 3 tablespoons olive oil use oil from sun dried tomatoes if oil-packed
- 0.25 cup fresh basil chopped
- 0.5 cup parmesan cheese grated
Seasonings
- to taste salt
- to taste black pepper
- 0.25 teaspoon crushed red pepper flakes optional for gentle heat
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve 1 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute.
- Chop sun dried tomatoes roughly and stir into the skillet. Cook 2-3 minutes to release flavor.
- Add drained pasta to the skillet and toss to coat evenly with the sauce.
- If sauce seems dry, add reserved pasta water gradually until sauce is silky and smooth.
- Stir in chopped fresh basil and grated parmesan. Season with salt, black pepper, and crushed red pepper flakes if using. Toss gently.
- Serve immediately while warm.
Notes
Try adding grilled chicken, shrimp, or veggies for variation. Use gluten-free pasta if needed. Parmesan can be replaced with nutritional yeast for a vegan option.