10-Minute Sun-Dried Tomato Pasta
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Servings: 6 people
Equipment
- 1 Large Non-Stick Caraway Sautee Pan (This One)
- All-Natural Sun-Dried Tomatoes from The Mediterranean Dish (This One)
- Italian Nocellara Extra Virgin Olive Oil from The Mediterranean Dish (This One, or your favorite from our Olive Oil Collection)
Ingredients
- 8 ounces penne pasta or short pasta of your choice
- 3 to 4 ounces sun-dried tomatoes, chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful
- Extra virgin olive oil
- 2 small shallots, chopped
- 4 large garlic cloves, minced
- Kosher salt
- ½ cup whole milk
- ½ to ¾ cup grated Parmesan cheese, more or less to your liking (or a vegetarian Parmesan option)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes or Aleppo-style pepper, less spicy
- Fresh basil, torn
Instructions
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Notes
- Sun-dried tomato pasta with chicken - You can use leftover rotisserie chicken; just debone and shred the chicken and fold it in with the pasta. But if you’ve made my Italian-style baked chicken breast or my skillet chicken, either of those chicken recipes would work really well with sundried tomato pasta!
- What to serve along - Pasta with sun-dried tomatoes is a satisfying meal on its own, but I do like to start my meal with a big fresh salad, like my easy heirloom tomato salad or quick cucumber salad.
- Leftovers and storage - Leftovers will keep in an airtight container in the fridge for around 4 days. Reheat over medium heat on the stove until warmed through. You might need to add a little water in case the sun-dried tomato sauce has become too thick.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural sun-dried tomatoes.
Nutrition
Calories: 234.9kcal | Carbohydrates: 40.6g | Protein: 10.5g | Fat: 4.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.8g | Cholesterol: 9.7mg | Sodium: 177.9mg | Potassium: 662.9mg | Fiber: 3.5g | Sugar: 8g | Vitamin A: 333.9IU | Vitamin C: 6.9mg | Calcium: 135.3mg | Iron: 2.1mg
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