Sun-Dried Tomato Pasta Recipe
If you’re searching for a delightful and unique twist on classic pasta dishes, look no further than this sun-dried tomato pasta recipe that combines rich flavors with simple preparation. This recipe uses sun-dried tomatoes as a key ingredient, adding an intense depth of flavor that pasta enthusiasts will adore, all while being incredibly easy to make on a busy weeknight.
Growing up, pasta night was always a special occasion in our household. Every Sunday, my family gathered around the kitchen, eagerly waiting to see which pasta variation would grace our dinner table. One particular variation that always stood out involved sun-dried tomatoes – my grandmother’s secret ingredient that she believed could elevate any pasta dish. Her inspiration led me to create this recipe, a beloved staple in our family today.
Why You’ll Love This Recipe
- Flavorful fusion: The sun-dried tomatoes infuse the pasta with a deep, rich, and slightly tangy taste, offering a vibrant twist on traditional pasta dishes.
- Quick and simple: Ready in under 30 minutes, this recipe is perfect for busy weeknights or when you’re short on time.
- Customizable: Easily adapt the ingredients or adjust the heat level to suit your preferences.
- Nutritious: Packed with nutritious ingredients like spinach and garlic, it’s a wholesome meal choice.
Ingredients Notes
For the best results, choose high-quality sun-dried tomatoes, preferably those preserved in oil, to enhance the flavor and texture of the dish. You can swap fresh spinach for frozen if needed and add a protein of choice, such as chicken or shrimp, for a heartier meal.
Recipe Steps
Step 1
Boil water in a large pot, add a pinch of salt, and cook your favorite pasta according to the package instructions until al dente. Reserve some pasta water for the sauce.
Step 2
In a large pan over medium heat, drizzle olive oil from the sun-dried tomato jar. Sauté minced garlic and red pepper flakes until fragrant, ensuring not to burn the garlic.
Step 3
Add chopped sun-dried tomatoes to the pan, stirring to combine, and cook for about 2 minutes to release their deep flavor.
Step 4
Toss in a handful of fresh spinach and allow it to wilt. Stir in the reserved pasta water to create a glossy sauce, then add your cooked pasta, mixing well to coat completely.
Step 5
Season the dish with salt and freshly cracked black pepper to taste. Optionally, sprinkle Parmesan cheese over the pasta before serving.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, allow the pasta to come to room temperature first, and gently warm it in a pan, adding a splash of water or olive oil to prevent drying out. This pasta also freezes well for up to a month.
Variations & Substitutions
- Vegetarian/Vegan: Swap out the Parmesan cheese for nutritional yeast or vegan cheese for a plant-based version.
- Protein-packed: Add grilled chicken, shrimp, or chickpeas to boost the protein content.
- Gluten-free: Use gluten-free pasta and ensure other ingredients are gluten-free certified.
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried? While fresh tomatoes can be used, they won’t provide the same concentrated flavor. If opting for fresh, try roasting them in the oven with olive oil to enhance sweetness and depth before using them in the recipe.
What is the best type of pasta to use for this recipe? Any pasta can be used, but penne, spaghetti, or fusilli work particularly well. They capture and hold the sauce beautifully. Feel free to experiment with different shapes to find your preference.
How can I reduce the heat level? To reduce spiciness, omit the red pepper flakes or adjust the quantity to your taste. For a completely mild version, opt for sweet paprika instead.
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Sun-Dried Tomato Pasta Recipe
IngredientsÂ
Main Ingredients
- 8 oz penne pasta
- 0.5 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 0.25 cup Parmesan cheese grated
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
Preparation Steps
- Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sun-dried tomatoes to the skillet and cook for another 2 minutes.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper.
- Serve with grated Parmesan cheese on top.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
