Easy Creamy Sun-Dried Tomato Pasta
This pasta with sun-dried tomato cream sauce comes together in just 30 minutes with simple pantry staples. Use the oil from the jar of sun-dried tomatoes to infuse the sauce with extra flavor. Perfect for a cozy weeknight dinner!
Servings: 6
Equipment
- Sauté Pan or large high-rimmed pan
Ingredients
- 1 pound Pasta any shape (like penne or linguine)
- 3 tablespoons Extra Virgin Olive Oil (from sun-dried tomato jar) from an 8.5-ounce jar of sun-dried tomatoes packed in extra virgin olive oil
- 4 cloves Garlic minced
- 2 Shallots finely chopped
- ¼ teaspoon Red Pepper Flakes adjust to taste
- 20 Sun-Dried Tomatoes from an 8.5-ounce jar packed in extra virgin olive oil (about half the jar), chopped
- 1 ½ cups Heavy Cream
- Kosher Salt & Black Pepper to taste
- Lemon freshly squeezed for serving
- Parmesan Cheese freshly grated for serving
Instructions
- Cook the pasta: Cook pasta in salted water according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- Start the sauce: While the pasta cooks, heat the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the shallots and garlic and sauté for 2 minutes, stirring often. Stir in the red pepper flakes and cook for 1 minute more.
- Add the tomatoes and cream: Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Pour in the cream, season with a pinch of salt and pepper, and bring to a gentle boil. Reduce heat to medium-low and simmer while the pasta finishes cooking.
- Combine: Add the pasta directly to the sauce and toss to coat. Stir in splashes of reserved pasta water as needed until the sauce reaches your desired consistency. Taste and adjust seasoning.
- Serve: Divide among bowls and finish with a squeeze of lemon juice and freshly grated Parmesan.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water, cream, or reserved pasta water to loosen the sauce, or reheat in the microwave.
- Pasta water: Reserve at least 1 cup of pasta water before draining. Adding a splash helps the sauce cling to the pasta and reach your desired consistency.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, not dry-packed. The oil from the jar adds essential flavor to the sauce.
- Serving suggestions: Serve with your favorite protein such as meatballs or crispy parmesan chicken, and a simple green salad.
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce. Stir in spinach at the very end of cooking for extra color and freshness.
Nutrition
Calories: 571kcal | Carbohydrates: 64g | Protein: 13g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 31mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 958IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg
