When it comes to quick and flavorful dishes, Sun-dried Tomato Pasta stands out as a go-to favorite for many home cooks. This delightful recipe packs a punch of taste, colors, and textures, making it an all-in-one meal that everyone will love.
Why We Love This Sun-dried Tomato Pasta Recipe
Sun-dried Tomato Pasta captivates not just with its flavor, but also with its versatility. It’s a dish that can be customized to suit your palate while still being straightforward enough for beginners to prepare. One of the reasons this recipe shines is its balance of textures. The soft, cooked pasta intermingles beautifully with the creamy sauce, while the sun-dried tomatoes and spinach add a delightful chew and freshness.
Moreover, this dish is a perfect meal for all occasions. You can serve it during a cozy dinner with loved ones or make it for a vibrant summer lunch. The rich yet not overpowering flavors make it a crowd-pleaser among both adults and children. Plus, it can be made in under 30 minutes, making it one of those reliable recipes you can whip up even on the busiest of days.
The flavorful blend of ingredients, ease of preparation, and the satisfaction of knowing you’ve created something special all contribute to why you will consistently return to this recipe. It can become a staple in your culinary repertoire, ready to charm any visitors at your dining table.
Ingredients about Sun-dried Tomato Pasta
To create this delicious Sun-dried Tomato Pasta, you’ll need a combination of straightforward yet flavorful ingredients. Below is a detailed list of what you’ll gather for this meal:
- 1 lb penne pasta
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 1/4-1/2 teaspoon crushed red pepper flakes, or more, to taste
- 1 1/4 cups chicken or vegetable broth
- 2 cups milk (not skim)
- Salt and pepper, to taste
- 1 heaping cup freshly grated parmesan cheese, plus more for garnish
- 2.5 ounces baby spinach leaves
- 1/3 cup fresh chopped basil
With these ingredients laid out, you’re now equipped to create a mouthwatering meal that showcases the robust flavors of sun-dried tomatoes, making your dinner experience a delight for everyone at the table.
How to Make Sun-dried Tomato Pasta Directions
Creating Sun-dried Tomato Pasta is a straightforward process that will have your kitchen filled with enticing aromas in no time. Follow these step-by-step instructions to craft this fantastic dish.
Cook Pasta: Start by bringing a large pot of salted water to a boil. Add 1 lb of penne pasta and cook it according to the package instructions until it reaches al dente. Make sure to taste it before draining. Once done, drain the pasta and rinse it with cold water to stop the cooking process and keep the noodles from sticking together. Set the pasta aside for later.
Prepare the Skillet: In a large skillet, heat it over medium heat. Use about a tablespoon of the sun-dried tomato oil to sauté the chopped sun-dried tomatoes. Stir them for 1-2 minutes until they yield their flavor.
Add Garlic: Toss in the minced garlic and sauté for an additional 30 seconds. This will give your dish its aromatic base.
Make the Roux: Slide the mixture to the side of the skillet and add 4 tablespoons of butter. Once it melts, whisk in 1/4 cup of flour. Stir continuously for 1-2 minutes until the mixture turns golden. Be careful not to let it burn, as this will affect the taste of your sauce.
Incorporate Spices: Add in the dried basil, garlic powder, Italian seasoning, parsley, and the crushed red pepper flakes. Mix and taste, adjusting the salt and pepper according to your preference.
Pour in the Liquids: Gradually whisk in 1 1/4 cups of chicken or vegetable broth and 2 cups of milk, ensuring everything combines smoothly. Allow the sauce to cook for several minutes, until it thickens slightly.
Add Cheese and Spinach: Stir in the heaping cup of freshly grated parmesan cheese until melted and incorporated. Then add the baby spinach leaves and stir until they wilt.
Combine with Pasta: Finally, add the reserved cooked pasta to the skillet, tossing everything together to ensure the pasta is fully coated in the creamy sauce.
Serve: Divide the pasta among bowls. Garnish with fresh chopped basil and an extra sprinkle of parmesan cheese, if desired.
And voilà! Your delightful Sun-dried Tomato Pasta is ready to be enjoyed. The steps may seem lengthy, but they are all simple actions that result in a meal that is absolutely satisfying.
How to Serve Sun-dried Tomato Pasta
Serving your Sun-dried Tomato Pasta can be just as enjoyable as preparing it. This dish pairs beautifully with various sides or can be served alone as a hearty meal. Here are some serving suggestions:
Garnish Generously: Always make sure to garnish your pasta with additional freshly grated parmesan cheese on top along with a sprinkle of fresh basil. This not only enhances the dish visually but also heightens the flavor.
Accompany with Bread: Pair your pasta with crusty garlic bread or a warm baguette. Nothing complements the creamy sauce of your pasta like a bit of bread for dipping.
Green Salad: Consider a crisp green salad with a zesty vinaigrette. The freshness and acidity from the salad balance out the richness of the pasta perfectly.
Chilled Beverages: Don’t forget to serve a refreshing drink! A sparkling water with a twist of lemon or a light beverage can elevate your dining experience.
Remember, how you present and serve your Sun-dried Tomato Pasta makes all the difference. Each bowl should be inviting, colorful, and have a hint of fresh basil or parsley sticking out, making it perfect for both family gatherings and intimate dinners.
Expert Tips: Sun-dried Tomato Pasta
To ensure your Sun-dried Tomato Pasta turns out impeccably every time, consider these expert tips that can elevate your cooking game:
Choose Quality Sun-dried Tomatoes: Always opt for sun-dried tomatoes packed in oil rather than the dry ones. The oil not only adds flavor but also prevents the tomatoes from being chewy.
Use Fresh Ingredients: Freshly grated parmesan cheese melts much better than pre-packaged grated cheese. Always go for fresh to maximize creaminess and flavor.
Adjust Spice Levels: If you love heat, feel free to increase the amount of crushed red pepper flakes. Start small and gradually add to avoid overwhelming the dish with spiciness.
Substitute Broth: For a vegetarian or creamy version, consider using vegetable broth, which enhances the dish’s flavors without sacrificing richness.
Don’t Skip Rinsing: Rinsing the pasta helps keep it from becoming gummy. It’s a crucial step that will keep your dish looking and tasting pristine.
Add Proteins: If you want an extra protein kick, you can add grilled chicken, shrimp, or even some chickpeas to the mix for a more filling meal.
How to Store Sun-dried Tomato Pasta
Storing your Sun-dried Tomato Pasta correctly is essential if you have leftovers (though it’s hard not to finish every last bite!). Here’s a quick guide on how to store it effectively:
Cool Rack: Allow the pasta to cool to room temperature after cooking. Avoid placing hot pasta directly into storage containers, as this can lead to condensation and sogginess.
Usage of Containers: Transfer the pasta to an airtight container. This helps prevent it from drying out and keeps it fresh for a longer time.
Refrigeration: Store the container in the refrigerator. The Sun-dried Tomato Pasta should be consumed within 3-5 days for optimal flavor.
Reheating: When you’re ready to enjoy the pasta again, reheat it on the stove with a splash of milk or broth to loosen the sauce, or use the microwave, covering it to retain moisture.
Variations of Sun-dried Tomato Pasta
While the original Sun-dried Tomato Pasta recipe is undoubtedly delicious, there are numerous variations that you can try to keep things exciting in your kitchen. Here are some ideas to inspire your next cooking adventure:
Creamy Pesto Variation: Swap out some of the cheese for pesto. Incorporating fresh basil pesto will give your dish a vibrant color and unique flavor profile.
Seafood Additions: Toss in some sautéed shrimp or scallops for a seafood twist. Their natural brininess complements the sun-dried tomatoes beautifully.
Vegetarian Delight: Use a variety of vegetables like zucchini, bell peppers, or mushrooms. Sauté the veggies alongside the garlic to add an extra dimension of flavor and nutrition.
Nutty Texture: Sprinkle in some toasted pine nuts or walnuts just before serving for a lovely crunch that contrasts with the creamy sauce.
Spicy Twist: Experiment with adding a dash of balsamic vinegar or a hint of chili oil to intensify the flavors. This can give your pasta an unexpected kick and additional depth.
Cheese Lovers: For an even cheesier experience, mix in other cheese varieties like goat cheese, feta, or mozzarella, giving the dish a rich and unique taste.
These variations allow you to tailor the Sun-dried Tomato Pasta to your tastes and preferences while maintaining the core ingredients that make this dish so fantastic.
FAQ about Sun-dried Tomato Pasta
What is the best type of pasta to use for Sun-dried Tomato Pasta?
Penne is ideal for this recipe due to its shape, which holds the sauce well. However, you can use other pasta types like fusilli or farfalle if you prefer. The key is to choose a shape that will complement the creamy sauce.
Can I make this dish vegan?
Yes! To make Sun-dried Tomato Pasta vegan, substitute the butter with olive oil or a vegan butter alternative. Additionally, replace the parmesan cheese with a vegan cheese option, or skip the cheese entirely for a lighter version.
Can I freeze Sun-dried Tomato Pasta?
While it’s best served fresh, you can freeze Sun-dried Tomato Pasta for up to 2 months. When freezing, make sure to store it in an airtight container. To reheat, thaw in the refrigerator overnight and gently warm on the stove, adding a bit of broth or milk to restore its creamy texture.
Sun-dried Tomato Pasta
Equipment
- Large Pot
- Large Skillet
- Mixing Bowls
- Whisk
Ingredients
- 1 lb penne pasta
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 4 Tbsp. butter
- ¼ cup flour
- ½ tsp. dried basil
- ½ tsp. garlic powder
- 1 tsp. Italian seasoning
- ½ tsp. dried parsley flakes
- ¼-½ tsp. crushed red pepper flakes to taste
- 1¼ cups chicken or vegetable broth
- 2 cups milk (not skim)
- Salt to taste
- 1 cup freshly grated parmesan cheese plus more for garnish
- 2.5 oz. baby spinach leaves
- ⅓ cup fresh chopped basil
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- In a large skillet, heat a tablespoon of sun-dried tomato oil and sauté the chopped sun-dried tomatoes for 1-2 minutes.
- Add minced garlic and sauté for an additional 30 seconds.
- Add butter to the skillet, and once melted, whisk in flour until golden, about 1-2 minutes.
- Stir in dried basil, garlic powder, Italian seasoning, parsley, and crushed red pepper flakes.
- Gradually whisk in broth and milk, cooking until the sauce thickens slightly.
- Stir in grated parmesan cheese until melted, then add baby spinach and stir until wilted.
- Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
- Serve hot, garnished with fresh basil and additional parmesan cheese.
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