Sun-dried tomato pasta

The aroma of sun-dried tomatoes, mingling with garlic and herbs, fills the kitchen, promising a taste of the Mediterranean. Each strand of pasta, coated in this vibrant sauce, offers a burst of sunshine.

This sun-dried tomato pasta isn’t just a meal; it’s a flavorful adventure, a quick escape to warmth and comfort. It reminds me of lazy summer afternoons spent in Italy, even though I’ve never actually been there! So, let’s bring a little Mediterranean magic to your table.

Here are a few reasons why you’ll absolutely adore this sun-dried tomato pasta:

• Whip up a restaurant-quality meal in under 30 minutes with minimal effort and maximum flavor.
• Experience a symphony of savory, tangy, and subtly sweet notes that will tantalize your taste buds.
• The vibrant colors of the sun-dried tomatoes and fresh basil make it a feast for the eyes as well as the palate.
• Easily customize it with your favorite vegetables or proteins for a satisfying and versatile dish.

Ingredients for Sun-dried tomato pasta

Here’s what you’ll need to make this delicious dish:

Pasta Use your favorite type of pasta, such as spaghetti, fettuccine, or penne. The shape doesn’t really matter, but I think the sauce clings best to something with a bit of texture.

Sun-dried Tomatoes Oil-packed sun-dried tomatoes are best for this recipe, as they are more flavorful and tender. Drain them well before using.

Garlic Fresh garlic is essential for adding a pungent and aromatic flavor to the sauce. Use pre-minced, or mince the garlic yourself.

Chicken Broth Chicken broth provides moisture and depth of flavor to the sauce. You could also substitute vegetable broth for a vegetarian option.

Heavy Cream A touch of heavy cream adds richness and creaminess to the sauce. For a lighter option, use half-and-half or skip it altogether.

Fresh Basil Fresh basil adds a bright, herbaceous flavor that complements the sun-dried tomatoes perfectly. If you don’t have fresh basil, you can use dried, but the flavor won’t be as intense.

Parmesan Cheese Grated Parmesan cheese adds a salty, savory flavor and a creamy texture to the sauce. Use freshly grated Parmesan cheese for the best flavor.

Olive Oil Extra virgin olive oil is used to sauté the garlic and sun-dried tomatoes, adding flavor and richness to the sauce.

Salt and Pepper Season to taste. Don’t be shy with the salt, as it helps to bring out the flavors of the other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sun-dried tomato pasta

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Pasta

Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. This water will help to create a silky sauce later.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sun-dried tomatoes. Sauté for about 2-3 minutes, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will turn bitter.

Step 3: Simmer the Sauce

Pour in the chicken broth and bring to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together. This will also help to slightly reduce the sauce.

Step 4: Add Cream and Cheese

Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Step 5: Combine Pasta and Sauce

Add the cooked pasta to the skillet with the sauce. Toss to coat, making sure every strand of pasta is covered in the delicious sun-dried tomato sauce.

Step 6: Garnish and Serve

Remove from heat and stir in the fresh basil. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Transfer to plates and savor every single bite of this incredibly flavorful dish.

The aroma of sun-dried tomatoes sizzling in olive oil is enough to transport me to a sun-drenched Italian villa, even if I’m just standing in my slightly chaotic kitchen. This sun-dried tomato pasta recipe is more than just a meal; it’s a flavor vacation. So, ditch the takeout menus and let’s embark on a culinary adventure!

Ingredients You’ll Need for Sun-Dried Tomato Bliss

Before we dive headfirst into pasta paradise, let’s gather our ingredients. Don’t worry, it’s not an Indiana Jones-level quest. Most of these are pantry staples, ready to transform into something truly special. Remember, fresh ingredients always sing louder in the final dish, so choose wisely!

• 1 pound pasta (spaghetti, fettuccine, or penne work great)
• 1/2 cup sun-dried tomatoes, oil-packed, drained (reserve the oil!)
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1/4 cup chopped fresh parsley

Let’s Cook! The Sun-Dried Tomato Pasta Recipe

Alright, apron on? Let’s do this. Cooking should be fun, not a pressure cooker situation. So, put on some tunes, maybe pour yourself a sparkling water (or your beverage of choice), and let’s get cooking this simple sun-dried tomato pasta!

Step 1: Pasta Prep – The Foundation of Flavor

First things first, get that pasta cooking! Fill a large pot with salted water and bring it to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. Remember, nobody likes mushy pasta. We want that perfect bite! Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water. This starchy liquid is liquid gold, trust me. It helps create a luscious sauce.

Step 2: Sun-Dried Tomato Magic – Unleash the Flavor

While the pasta is doing its thing, let’s work on the star of the show: the sun-dried tomatoes. If your sun-dried tomatoes are packed in oil, drain them, but don’t discard that glorious oil! We’re going to use it to infuse our sauce with even more flavor. Roughly chop the sun-dried tomatoes and set them aside.

Step 3: Sauté and Sizzle – Building the Aromatic Base

In a large skillet or Dutch oven, heat the reserved sun-dried tomato oil (or olive oil if yours weren’t oil-packed) over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, or you’ll end up with a bitter flavor. Nobody wants that!

Step 4: Chicken Time – Adding Protein Power

Add the bite-sized chicken pieces to the skillet and cook until browned and cooked through. Season with salt and pepper to taste. Make sure the chicken is cooked completely. Safety first! Once cooked, remove the chicken from the skillet and set aside.

Step 5: Sauce Creation – The Symphony of Flavors

Now for the sauce! Add the chopped sun-dried tomatoes to the skillet and cook for a minute or two, allowing their flavors to bloom. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits are where the real flavor lives, so don’t skip this step!

Step 6: Creamy Dreamy – Adding Luxurious Texture

If you’re using heavy cream, now’s the time to add it. Stir it into the sauce and let it simmer for a few minutes, allowing it to thicken slightly. This step is optional, but it adds a lovely richness to the sun-dried tomato pasta.

Step 7: Pasta Integration – Marrying the Flavors

Add the cooked pasta and chicken back to the skillet and toss to coat everything in that glorious sun-dried tomato sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 8: Cheese Please – The Final Flourish

Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste. Give everything a final toss and get ready to enjoy!

Step 9: Serve and Savor – The Grand Finale

Serve your sun-dried tomato pasta immediately, garnished with extra Parmesan cheese and fresh basil. Prepare for a standing ovation from your taste buds.

Perfecting the Cooking Process

For a seamless cooking experience, sear the chicken first to lock in moisture and flavor. While the chicken cooks, prepare the pasta and then swiftly assemble the sun-dried tomato sauce. This efficient sequence ensures each component is perfectly timed and contributes to the overall deliciousness.

Add Your Touch

Feel free to swap spinach or kale for basil or add roasted bell peppers for sweetness. For a spicier kick, increase the red pepper flakes. If you’re not a fan of chicken, try shrimp or leave it vegetarian. Customize to your hearts content!

Storing & Reheating

Store leftover sun-dried tomato pasta in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to prevent drying. Avoid microwaving for best texture.

(Personal anecdote formated as paragraph subheading)

My first attempt at this was for a potluck. Everyone raved about the sun-dried tomato pasta, and someone even asked for the recipe. I knew I had created something special.

• Don’t overcook the pasta! Al dente is key to a perfect texture. Nobody wants mushy pasta. Taste as you go!
• Reserve pasta water. It’s your secret weapon for a silky, emulsified sauce that clings beautifully to every strand.
• Don’t be shy with the cheese. A generous grating of Parmesan elevates the dish and adds a savory, nutty depth.

The beauty of this sun-dried tomato pasta recipe lies in its simplicity and the explosion of flavors. The combination of tangy sun-dried tomatoes, savory garlic, creamy sauce, and fresh basil is a match made in culinary heaven. And the best part? It’s so easy to make that even the most kitchen-averse can whip it up with confidence.

Conclusion for Sun-dried tomato pasta :

This sun-dried tomato pasta isn’t just a meal; it’s a flavor bomb waiting to happen! With its ease of customization and quick preparation, it’s perfect for weeknight dinners or impressive weekend lunches. Remember to store leftovers properly, don’t be shy about adding protein, and feel free to experiment with herbs if you’re missing basil. Also, a creamy, dairy-free version is totally achievable with cashews. So go forth, cook, and enjoy every last, savory bite!

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FAQs :

What is the best way to store leftover sun-dried tomato pasta?

So, you’ve made a glorious batch of sun-dried tomato pasta, but your eyes were bigger than your stomach (we’ve all been there!). No worries! Store your leftover pasta in an airtight container in the refrigerator. This keeps it fresh and prevents it from drying out or absorbing any rogue fridge odors. It should be good for about three to four days. When you’re ready to enjoy it again, a quick zap in the microwave or a gentle reheat on the stovetop with a splash of broth will bring it back to its former glory.

Can I add protein to my sun-dried tomato pasta recipe?

Absolutely! This pasta dish is a fantastic base for adding some extra protein. Grilled chicken or turkey slices would be a classic choice. For a vegetarian option, consider adding some chickpeas or white beans – they’ll soak up the delicious sun-dried tomato sauce and add a lovely texture. You could also try adding some tofu for extra flavor. Don’t be afraid to experiment and make it your own! Just remember to adjust the cooking time accordingly if you’re adding raw protein.

What are some good substitutions for fresh basil in sun-dried tomato pasta?

Okay, so you’re all set to make this amazing sun-dried tomato pasta, and then BAM! No fresh basil. Don’t panic! Dried basil is a reasonable substitute, although it will have a more concentrated flavor, so use it sparingly (about a teaspoon should do the trick). Other herbs that pair well with sun-dried tomatoes include oregano, thyme, or even a pinch of red pepper flakes for a little heat. If you’re feeling adventurous, try some fresh parsley or chives for a different, but still delicious, flavor profile.

How can I make my sun-dried tomato pasta creamier without using dairy?

Want to amp up the creaminess without any dairy products? Cashew cream is your new best friend! Soak raw cashews in hot water for about 30 minutes, then blend them with fresh water until smooth and creamy. This will add richness and depth to your sun-dried tomato pasta. Another option is to use nutritional yeast, which has a cheesy flavor and can help thicken the sauce. You can also add a tablespoon or two of plant-based cream cheese alternative.