Sun Dried Tomato Pasta
A vibrant and flavorful dish combining sun dried tomatoes, garlic, and fresh greens, perfect for a quick weeknight dinner.
Ingredients
Pasta and Base Ingredients
- 10 ounces penne pasta A sturdy shape that holds onto the sauce beautifully.
- 1 tablespoon olive oil Adds a rich flavor and helps sauté the garlic.
- 4 cloves garlic, minced Infuses the dish with aromatic goodness.
- 1/4 teaspoon red pepper flakes Brings a touch of heat to the dish.
- 1 teaspoon kosher salt Enhances the overall flavors.
- 1/2 teaspoon black pepper Adds an earthy note.
Main Ingredients
- 1 8-ounce jar sun dried tomatoes, drained and roughly chopped The star ingredient that imparts a tangy flavor.
- 1/3 cup grated Parmesan, plus more for serving Adds creaminess and depth.
- 1-1/2 cups baby arugula Introduces a fresh, peppery element.
- 1 tablespoon chopped parsley For a pop of color and freshness as a garnish.
Instructions
Cooking the Pasta
- Begin by bringing a large saucepan of salted water to a rolling boil. Once boiling, add the penne pasta. Cook according to the package instructions until it reaches the al dente stage, which usually takes around 10-12 minutes.
- Before draining the pasta, reserve about 1/2 cup of the cooking water. This starchy water will help bind and enhance the sauce.
- After reserving the water, drain the pasta in a strainer and set it aside.
Making the Sauce
- In a large skillet, heat the tablespoon of olive oil over medium heat. Add the minced garlic, red pepper flakes, kosher salt, and black pepper. Sauté for about 30 seconds or until the garlic is fragrant but not browned.
- Incorporate the chopped sun dried tomatoes into the skillet and sauté the mixture for an additional 2 minutes, allowing the flavors to meld.
Combining Pasta and Sauce
- Add the drained penne to the skillet and toss it with the tomato mixture.
- Pour in the reserved pasta cooking water, allowing it to bubble gently for a couple of minutes. Stir the pasta thoroughly to ensure it’s coated in the sauce.
- Remove the skillet from heat and fold in the grated Parmesan cheese, letting it melt into the mixture. Finally, add the baby arugula and stir until just wilted.
Serving
- Garnish with parsley and additional Parmesan cheese before serving. Enjoy the deliciousness!
Notes
For variety, consider adding protein like grilled chicken, shrimp, or chickpeas. Store leftovers in an airtight container in the fridge for about 3-4 days.