Sun Dried Tomato Pasta
A comforting pasta dish with sun dried tomatoes, spinach, and a creamy sauce, ready in just over 30 minutes.
Equipment
- Large Pot
- Saucepan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- 12 oz. penne pasta mini or regular size
- 10 cups hot water
- Salt for seasoning
- Black pepper for seasoning
- 8 oz. baby spinach (about 8 cups packed), chopped
- 2 Tbsp. oil from sun dried tomatoes
- 4 tsp. minced garlic (about 4 cloves)
- 2 Tbsp. tomato paste
- ½ cup sun dried tomato halves in oil, drained and finely chopped
- 2 tsp. Italian seasoning
- ¼ tsp. crushed red pepper flakes (or ½ tsp. for more heat)
- 1 cup reserved pasta water
- 1 cup heavy cream
- 1 cup finely shredded parmesan cheese (about 2 oz)
- 2 Tbsp. chopped fresh basil
- 1 ½ tsp. fresh lemon juice optional, for brightness
- ¾ tsp. paprika optional, for color and flavor
Instructions
- Bring 10 cups of water to a boil in a large pot. Season generously with salt and add the penne pasta. Cook until al dente per package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In a saucepan, heat the sun dried tomato oil over medium-low heat. Sauté minced garlic until golden, about 20 seconds.
- Stir in tomato paste and cook for 30 seconds to deepen flavor.
- Pour in the heavy cream, stirring to combine. Add sun dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer gently.
- Reduce heat to low and stir in parmesan cheese until melted and smooth.
- Pour sauce into the pasta pot. Add the drained pasta and chopped spinach, along with ½ cup reserved pasta water. Cook until spinach wilts.
- Season with salt and pepper. Off heat, stir in fresh basil, lemon juice, and paprika if desired. Thin with more pasta water if needed.
- Serve hot, garnished with extra parmesan and basil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.