How To Use Sun-dried Tomatoes In Pasta

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Authentic Italian-inspired Chicken Mozzarella Pasta with Sun-Dried Tomatoes Is a delicious supper with the greatest handmade creamy pasta sauce! Made from scratch, the sun-dried tomato pasta sauce is flavored with fresh basil, red pepper flakes, garlic, paprika, heavy cream, and shredded mozzarella cheese. I adore pasta, and some of the most popular pasta recipes on our site include the chicken mozzarella pasta that you are currently reading, creamy chicken pasta with bacon, and pesto chicken pasta, to name a few.

Chicken pasta with spinach and tomatoes, or very savory Italian sausage pasta, are also excellent choices if you want something lighter and more refreshing than traditional chicken pasta with cream sauce.

Creamy Sun-Dried Tomato Pasta with Chicken

  • Sun-dried tomatoes and basil are the main ingredients in this dish. Both of these components are popular in Italy and across the Mediterranean area
  • However, the handmade sun-dried tomato sauce is the most obvious taste in this dish. It is necessary to make the sauce from scratch, which is accomplished by blending cream with shredded Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes. Once the chicken and pasta are cooked, they are buried in the creamy Mozzarella pasta sauce, which is excellent. Fortunately, there is enough sauce to cover each and every bite.

Ingredients for sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • Olive oil
  • Salt
  • Paprika
  • Basil
  • 1 cup half-and-half (or 12 cup heavy cream + 12 cup milk)
  • 1 cup shredded Mozzarella cheese
  • 14 teaspoon red pepper flakes
  • 1 cup half-and-half
  • 1 cup half

How to make sun-dried tomato sauce

  1. Cook 3 cloves of minced garlic and 4 ounces of chopped sun-dried tomatoes in 1 tablespoon of olive oil over high-medium heat for approximately 1 minute in a large pan until the garlic is fragrant. In the same pan, combine 12 cupheavy cream with 12 cup milk (or 1 cup half-and-half) and bring to a boil over medium heat. Reduce the heat to a simmer
  2. 1 cup shredded Mozzarella cheese should be added. Cook, stirring constantly, until the cheese melts and the sauce thickens to a creamy consistency. 1 tablespoon dried basil, 1 tablespoon paprika, and at least 14 teaspoon red pepper flakes should be added. To blend, stir the ingredients together. Season with approximately 1 1/4 teaspoon of salt

Cooking Tips

  • You can use either sun-dried tomatoes without oil or sun-dried tomatoes with oil in this recipe (in a jar). Note: If you’re using sun-dried tomatoes in oil (in a jar), be sure to drain the oil from the sun-dried tomatoes before using them. Before frying the chicken, sprinkle a tiny bit of paprika over it to give it taste as well as color to the meal. It is essential to set aside some pasta water since it will be used to thin up the cream sauce later on. For this recipe, feel free to increase the number of spices used, such as basil, red pepper flakes, and paprika. This will enhance the flavor of the sun-dried tomato sauce even further. Make sure to season the chicken mozzarella pasta with just the appropriate amount of salt before serving it out. It’s possible that you’ll have to add additional salt as a result. The tastes of basil and sun-dried tomatoes will be enhanced by the addition of salt.

How to Make Chicken Mozzarella Pasta

Alternatively, you may use sun-dried tomatoes without oil or sun-dried tomatoes with oil (in a jar). When using sun-dried tomatoes in oil (in a jar), make sure you drain the oil from the sun-dried tomatoes before using them. Prior to cooking, sprinkle a tiny quantity of paprika over the chicken breasts to give the meal a little extra taste and color. It is essential to set aside some pasta water since it will be used to thin up the cream sauce later on. It is OK to increase the number of spices used in this recipe: basil, red pepper flakes, and paprika, for example.

Make sure to season the chicken mozzarella pasta with just the appropriate amount of salt before cooking it.

Basil and sun-dried tomatoes will benefit from the addition of salt.

More recipes featuring sun-dried tomato pasta

  • Rather of chicken, shrimp are used in this Creamy Shrimp Pasta with Mozzarella Sauce recipe. This sun-dried tomato pasta is made even more savory by the addition of Asiago cheese and spinach
  • It’s a dish that’s perfect for a weeknight dinner. Another protein you may substitute for chicken in a meal that is otherwise quite similar to this one is scallops, which are used in this recipe. In the event that you wish to prepare the same pasta with sausage, Creamy Mozzarella Pasta with Smoked Sausage is a terrific option. Meatless Pasta with Sun-Dried Tomatoes and Mushrooms is the vegetarian version of this recipe.

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

With sun-dried tomatoes, garlic, basil, red pepper flakes, and paprika, this simple Italian-inspired Chicken Mozzarella Pasta comes together quickly and easily. The sun-dried tomato sauce is the main attraction of this dish! Preparation time: 20 minutes Cooking Time: 20 minutes Time allotted: 40 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course Cuisines include American and Italian. Servings4servings Calories in a single serving 641kcal

  • A few garlic cloves, minced
  • 4ozsun-dried tomatoes
  • 2tablespoons olive oil
  • 1lbchicken breast tenderloins, sliced
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1cuphalf and half(or use 112 cup heavy cream + 12 cup milk)
  • 1cupmozzarella cheese, shredded (do not use fresh mozzarella cheese, use pre-shredded Mozzarella cheese)
  • 8ozpenne pasta (for gluten free,
  • In a large pan, sauté the garlic and sun-dried tomatoes (drained of oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) over medium heat for 1 minute, or until the garlic is fragrant
  • Remove from heat and set aside. Remove the sun-dried tomatoes from the skillet, but keep the olive oil in the pan, and set aside. Cook the sliced chicken (salted and gently dusted with paprika for color) for 1 minute on each side on a high heat for 1 minute total. Remove the pan from the heat
  • Cook the pasta according to the directions on the package. Make a little amount of the pasta water and set it aside. Remove the pasta from the pot
  • Using a knife, cut the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken. Half-and-half and Mozzarella cheese should be added to a pan and brought to a moderate boil to form creamy pasta sauce (see replacement for half-and-half in the Recipe Notes section below). Reduce the heat to a low simmer and continue to cook, continually stirring, until all of the cheese has melted and a creamy sauce has formed. Stir in the cooked and drained pasta to the skillet with the cream sauce until everything is well combined. 1 tablespoon of basil and at least 14 teaspoons of red pepper flakes should be added at this point. To blend, stir the ingredients together. If the creamy sauce becomes too thick, dilute it up with around 12 cup of the leftover cooked pasta water in the pan. Do not pour in the entire amount of pasta water at once
  • You may require less or more. Depending on your preference, season the chicken spaghetti with salt and more red pepper flakes to taste. Allow for a few of minutes of simmering time to allow the flavors to blend. Remember to season the meal just enough to bring out the tastes of basil and sun-dried tomatoes
  • Otherwise, the dish will taste bland.
  • What is the meaning of half-and-half? 1 cup of half-and-half can be substituted with 12 cup of milk and 12 cup of heavy cream. It is important to drain the sun-dried tomatoes from the olive oil before using them if the sun-dried tomatoes are in a jar of olive oil. 2 tablespoons of the drained olive oil should be set aside. Do not use fresh Mozzarella in this recipe. Fresh mozzarella is often sold in the form of a large ball or a number of little balls in a brine solution or water solution. Fresh Mozzarella should not be shredded. Make use of pre-shredded Mozzarella cheese that is available in bags.

Information Regarding Dietary Supplements Spaghetti with Sun-Dried Tomatoes, Chicken, and a Creamy Mozzarella Sauce **Percent Daily Values are based on a 2000 calorie diet. Amount per Serving percent Daily Value** It should be noted that the nutritional information on this website is simply an estimate and is offered solely for the purpose of convenience and as a courtesy. It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times. It should not be used as a substitute for the counsel of a licensed nutritionist or dietitian.

Chicken mozzarella pasta, sun-dried tomato pasta are some of the terms used to describe this dish. Please leave a remark with your thoughts and a star rating in the space provided below. I appreciate you taking the time to provide comments!

Reader Interactions

In addition to being very simple to prepare, this creamy sun-dried tomato pasta boils up in record time and will leave you feeling satisfied and satisfied! Due to the rich tastes and the fact that it only requires a few ingredients, this simple pasta recipe will become a staple in your kitchen. Prepare this dish for supper! Photograph courtesy of Eatwell101.com

Ingredients list for the Creamy Sun-Dried Tomato Pasta

  • 4 oz (115g) sun-dried tomatoes in olive oil, drained
  • 2 tablespoons olive oil from the sun-dried tomatoes
  • 4 oz (115g) sun-dried tomatoes in olive oil, drained a pinch of salt, 1/4 teaspoon paprika, 4 garlic cloves chopped, 1 small onion minced, 1 cup (250 mL) half and half (or milk), 1 cup (250 mL) chicken or veggie stock, and 14 teaspoon crushed red pepper half a teaspoon of Italian seasoning 8 ounces (250 grams) farfalle pasta The use of freshly grated Parmesan cheese
  • Basil leaves that have been freshly cut

Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com

Directions

1.To prepare the creamy sun-dried tomato pasta, follow these steps: Cook the pasta according to the package directions, until it is al dente in texture. Drain the pasta, retaining some of the pasta water, and put it aside. 2.In the meantime, heat 2 tablespoons of the oil from the sun-dried tomatoes jar in a large pan over medium heat, sauteing the minced garlic, onion, and drained sun-dried tomatoes until soft. Cook for 1 minute, or until the garlic is aromatic. Sprinkle with a bit of salt, paprika, Italian seasoning, and crushed red pepper and simmer for another 2 minutes on medium heat, stirring occasionally.

If the sauce is excessively thick, thin it with a small amount of pasta water to thin it out.

Mix in the cooked spaghetti until everything is well-combined.

Serve the creamy sun-dried tomato spaghetti as soon as possible.

Tips for the Creamy Sun-Dried Tomato Pasta recipe

Recipe for Creamy Pasta with Sun-Dried Tomatoes is the type of evening supper that is destined to become a new family favorite. This is a wonderful mix for the entire family! Here are some pointers on how to create the greatest creamy spaghetti you’ve ever had!

  • Wait until the water comes to a full, fast boil before adding the farfalle to avoid the pasta from sticking together while it is being cooked. Then, as the pasta is cooking, toss it often, aiming for every 2-3 minutes. Make use of high-quality parmesan that you have shredded yourself. This is not the white sand dust contained in plastic boxes that we occasionally see in the grocery store
  • This is the black sand dust.

What other types of pasta can we use?

Use any spaghetti form that is capable of retaining the sauce. Penne and rotini are also good substitutes for spaghetti.

How and how long to store the creamy pasta leftovers?

Use any pasta form that is capable of retaining the sauce’s consistency. Alternatively, spaghetti and rotini are both good choices.

What other readers are saying about this creamy pasta recipe

“Delicious, creamy sauce!” says the chef. I topped the meal with chopped bacon and mushrooms to make it even more delicious, and my husband loved it!” – Susan et al. et al. et al. “Excellent work. I had to make some adjustments since I was using plant-based half-and-half and it refused to thicken, but it was still delicious.” Rachelle is a writer and a mother of two. “This was a simple pasta dish that was really quick to prepare and turned out delicious.” Shelby is an example of a person who has a strong sense of self and who isn’t afraid to express herself.

More pasta recipes you might enjoy

  • Creamy Garlic Parmesan Chicken Pasta in the Instant Pot
  • 20-Minute Sausage Pasta Skillet
  • Tomato Spinach Sausage Pasta
  • Creamy Garlic Shrimp Pasta
  • Instant Pot Creamy Garlic Parmesan Chicken Pasta

You’re in for a delicious diversion. Play it once more To uncover something wonderful, you must arrange these tiles correctly.

Sun Dried Tomato Pasta with Spinach

Hello, quick and simple midweek supper! A fragrant layer of sun dried tomatoes, spinach, fresh basil, creamy Parmesan, and buttery pine nuts is placed on top of soft spaghetti to create a dish that is both filling and filling at the same time.

Just think of all of that deliciousness! My talk with Barilla® is part of a sponsored conversation in which I was compensated. All of the thoughts and material on this page are mine.

Easy Vegetarian Pasta Recipe

You really can’t go wrong with this simple Mediterranean pasta dish, which can be prepared in 30 minutes. For those stressful weekdays, we all want a repertoire of simple and delectable dishes to fall back on. I chose Barilla spaghetti for this sun dried tomato pasta dish because it’s my go-to brand of pasta for any recipe. The product is consistently trustworthy, and the results are consistently excellent! Aside from that, it’s an essential component of the Mediterranean diet, which contains a range of high-quality food categories that should be consumed often and in moderate quantities.

Just another one of those comfortable foods that I can’t get enough of in my life.

Pasta World Championship

If you’ve been reading my blog for the past several months, you’ll recall that I recently shared information on the Pasta World Championship in Italy. I included it with recipes forGreek Pasta Salad andPasta Primavera, which I also shared. Take a look at these! The Barilla Pasta World Championship is an annual tournament held in Milan, Italy, and presented by Barilla. Chef Carolina Diaz of Terzo Piano in Chicago was chosen to represent the United States at the World Culinary Championships in Italy, which she attended.

She has officially been named the 2018 PWC Master of Pasta.

See also:  What Does Ziti Pasta Look Like

You can learn more about the tournament and Chef Diaz’s victory by following @BarillaUS and @PastaWorldChampionship on Instagram, as well as by visiting thePasta World Championship Page.

Sun Dried Tomato Pasta Ingredients

The following ingredients are required for the sun dried tomato and spinach pasta recipe:

  • Sauteed sun-dried tomatoes in olive oil with fresh garlic, baby spinach, fresh basil, Parmesan cheese, and pine nuts

How to Make Sun Dried Tomato Pasta

  • Cook the spaghetti according to the directions on the box. Drain the pasta, reserving 1/2 cup of the cooking water.
  • Heat oil from sun dried tomato jar in a big saucepan over medium heat (it should be 1/4 cup, but if more is needed, add additional olive oil)
  • Once spaghetti has been cooked approximately midway through, remove from heat and set aside.
  • Sauté for 30 seconds after adding the garlic. Add the spinach and sun-dried tomatoes and cook for approximately 2 minutes, or until the spinach is barely wilted. Drain the pasta and add it to the saucepan with the spinach. Thin with pasta water if necessary, and season with salt and pepper to your liking. Add the basil and parmesan and toss well. Serve while still warm, sprinkling pine nuts and parmesan on top of each dish.

Is There a Pine Nut Substitute I Can Use?

Instead of pine nuts, if you can’t locate them or if they’re out of your budget, consider using a mild, lightly roasted nut instead. Walnuts would be a great addition to this dish because they complement the tastes perfectly. I’d just avoid nuts with strong tastes, such as cashews and peanuts, if I could help it.

Can I Use Dried Basil Instead of Fresh?

No, the sun dried tomato and spinach spaghetti would get crispy if the basil was dried. Fresh basil is essential, but if you can’t get your hands on any, feel free to experiment with other herbs that are in season at the time.

Sun Dried Tomato Pasta Variations

  • Try including artichokes or olives into your dish. Make use of a different type of pasta. A short pasta, such as penne or bowties, would be ideal for this dish as well. Replace fresh garlic with roasted garlic (I’d use an entire head or even two) to save time.

Tips for the Best Sun Dried Tomato Pasta

  • Cook the pasta until it is al dente, but do not cook any longer. So follow the recommendations on the container provided by Barilla
  • Otherwise, consult your local food service provider. When you first put the spinach in the pot, it will appear to be a large amount. Spinach, on the other hand, wilts rapidly, so you’ll be pleased you packed in so much. It is preferable to use sun dried tomatoes packed in oil for this recipe rather than plain sun dried tomatoes.

More Easy Pasta Recipes You’ll Love:

  • Baked Cajun Chicken Pasta
  • Lemon Ricotta Parmesan Pasta with Grilled Chicken
  • Pesto Pasta with Shrimp and Asparagus
  • Cajun Chicken Pasta
  • Lemon Ricotta Parmesan Pasta with Shrimp and Asparagus

Spaghetti with Sun Dried Tomatoes and Spinach

In this delicious meal, you’ll find delicate spaghetti covered with fragrant morsels of sun-dried tomatoes, plenty of fresh spinach, vibrant fresh basil, rich parmesan, and buttery pine nuts for crunch, among other ingredients. The taste of this dish is quite excellent despite its simplicity. Make sure to top the dish with a generous amount of parmesan. Servings:6 Prep10minutes Cook15minutes Prepared in 25 minutes or less

  • 12 oz. Barilla Spaghetti
  • Salt and freshly ground black pepper
  • 1 (8.5 oz) jar sun dried tomatoes in olive oil with herbs,*chopped, oil drained and reserved
  • 1 (8.5 oz) container sun dried tomatoes in olive oil with herbs,*chopped, oil drained and reserved
  • 1 tablespoon minced garlic
  • 8 ounces baby spinach, coarsely chopped
  • 1/2 cup chopped fresh basil
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
  • 1/4 cup pine nuts
  • Cook the spaghetti according to the directions on the box. Drain the pasta, reserving 1/2 cup of the cooking water. As soon as the spaghetti is about halfway done, heat the oil from the sun dried tomato jar in a big saucepan over medium heat (it should be 1/4 cup, but if it isn’t, add a little extra olive oil)
  • Sauté for 30 seconds after adding the garlic. Add the spinach and sun-dried tomatoes and cook for approximately 2 minutes, or until the spinach is barely wilted. Drain the pasta and add it to the saucepan with the spinach. Thin with pasta water if necessary, and season with salt and pepper to your liking. Add the basil and parmesan and toss well. Serve while still warm, sprinkling pine nuts and parmesan on top of each dish.
  • Sun-dried tomatoes, sliced into thin slices or whole, work well in this recipe.

Nutritional Values Spaghetti with Sun-Dried Tomatoes and Spinach is a classic Italian dish. Total Calories in a Serving: 449 Calories from Fat: 153 percent of the Daily Value *Fat (17g26 percent) Saturated Fat (1g6 percent) *Dietary Fiber Sodium356mg Cholesterol3 mg1 percent Cholesterol3 mg1 percent Potassium 1001mg (15%) Potassium Protein: 29 percent Carbohydrates: 54 grams 18 grams Sugar 1g1 percent Fiber 5g21 percent Fiber 5g21 percent Protein6g12 percent of the diet Vitamin A 4210 International Units 84 percent of the population Vitamin C (52.3 milligrams) 63 percent of the population Calcium140mg The iron content is 14 percent (3.2 mg/18%).

* A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Creamy Garlic Sun-Dried Tomato Pasta

You’re just a few steps away from devouring Creamy Garlic Sun-Dried Tomato Pasta! In a creamy, rich sauce with a generous coating of Parmesan cheese, garlicky spirali noodles and soft sun-dried tomatoes combine in a delicious dish. WARNING WARNING WARNING! One pan of creamy, garlicky, savory, romantic, and dangerously excellent pasta is all that stands between you and a skillet full of this decadent dish. It should have a creamy sauce with tender sun-dried tomatoes and perhaps some spinach. It should also have chewy noodles and a plenty of Parmesan.

  • I believe you have grasped the situation.
  • The answer is no.
  • It makes everyone who uses short ingredient lists really, extremely pleased.
  • As with bucatini, it’s a thin tiny tube that is coiled tightly into a spiral form, giving it a spiraly appearance that is both subtly voluminous and airy at the same time.
  • Things you say beyond the age of 30 should be included under that category.

Bringing You a Very Simple Ingredient List

Creamy Garlic Sun-Dried Tomato Pasta is just a few steps away from being ready to eat. In a creamy, delicious sauce topped with a thick coating of Parmesan cheese, spirali noodles are tossed with soft sun-dried tomatoes. WARNING WARNING WARNING WARNING Only a short amount of time and a handful of ingredients lie between you and a pan full of creamy, garlicky, aromatic, romantic, and dangerously delicious pasta. It should have a creamy sauce with tender sun-dried tomatoes and perhaps some spinach.

  1. This is a subject of critical importance.
  2. Just a few things to keep in mind before you dive into this creamy, decadent pot of pasta: First and first, is it possible to make a bad sauce out of garlic, white wine, and cream?
  3. The cheat code for excellence is simply that: a cheat code.
  4. Second, spirali is the most entertaining pasta shape ever, and I will not argue with you on this point.
  5. Ordering speciality pasta as a springtime treat for yourself will turn your nightly meal into a joyful experience.
  • Pasta (spirali, spirali, spirali! ), pasta, pasta, pasta The ingredients include: garlic, white wine, cream, sun-dried tomatoes, and Parmesan cheese.

And.

the rest is up to you, to a certain extent. If you wish, you can toss in a handful of spinach and some sliced chicken sausage to make it more substantial. Convert it into a one-pot dinner. Alternatively, you may dive in headfirst.

You’ll Need Delicious, Quality Pasta Here

To be quite honest, one of my favorite SOS hacks is to keep a variety of high-quality, flexible meals on available at all times. This category has a lot of my favorite goods, and many of them are from DeLallo. Their website is crammed, and I mean crammed, with wonderful made-in-Italy goods that can be shipped directly to your door, and we have a wide variety of all of these things in our office kitchen since we’ve been working with DeLallo for, what, eight years? I forget. Because we adore them and you do as well, they have been our longest-standing brand partner on POY.

  • Rigatoni, whole wheat orzo, gnocchi, tomato sauce, and sun-dried tomatoes are among the dishes on the menu. and now for the spirali

This is a universal truth: pasta in a creamy white wine garlic sauce with soft pieces of sun dried tomatoes and a handful of fresh herbs makes any SOS weeknight a little less SOS-y and a whole lot more beautiful.

Prefer To Watch Instead Of Read?

Is there any additional vegetables or protein that might go nicely in this recipe? The good news is that this recipe is quite adaptable! Don’t be afraid to add anything more you like, such as sliced chicken sausages or spinach leaves or peas, if you wish. I can’t seem to get sun-dried tomatoes that have been packed in oil. Will dried sun-dried tomatoes suffice in this situation? What you’ve done should work; you’ll only need to drizzle a little extra olive oil over everything in the pan and plate to pull everything together nicely.

Wine pairings are something Jasmine, one of our staff members, is quite knowledgeable with.

Notes about the source: My buddy Angela came up with the concept for this dish.

She contacted me about it one night after she prepared it, along with a photo, and it was my lunch the following day.

Description

You’re just a few steps away from devouring Creamy Garlic Sun-Dried Tomato Pasta! In a creamy, rich sauce with a generous coating of Parmesan cheese, garlicky spirali noodles and soft sun-dried tomatoes combine in a delicious dish.

  • Creamy Garlic Sun-Dried Tomato Pasta is just a few steps away from being ready to eat. In a creamy, delicious sauce topped with a thick coating of Parmesan cheese, spirali noodles are tossed with soft sun-dried tomatoes.
  1. Prepare the spaghetti as follows: Cook the pasta according to the directions on the package. Sauté the delectable ingredients: Using a skillet, cook the ingredients over medium heat. Sauté the garlic and sun-dried tomatoes in a small amount of the oil from the sun-dried tomatoes until soft and aromatic, about 2-3 minutes. Make the sauce by following these steps: Pour in the wine and let it to sizzle and decrease until the taste is rich and complex. Bring the cream to a boil while stirring constantly. Season with salt and pepper if desired. Finish: Toss in the cooked pasta, reserving a small amount of the cooking water if necessary to help coat the noodles in the sauce. Finish with chives and Parmesan, then pour another glass of wine if you’d like. SO APPEALING
  • Five minutes to prepare, and twenty minutes to cook. Pasta is a category, and the method is stovetop
  • The cuisine is American.

Recipe for spaghetti with sun-dried tomatoes, recipe for garlic, and more. We would like to thank DeLallo for sponsoring this post and providing the recipe card.

We Love, Love, Love To Eat Pasta! See?

  • Creamy Red Pepper Pasta with Blistered Tomatoes (completely vegan! )
  • Garlic Parmesan Shellbows (another adorable noodle here)
  • Creamy Red Pepper Pasta with Blistered Tomatoes (completely vegan! )
  • Creamy Red Pepper Pasta with Blistered Tomato Baked Gnocchi with Vodka Sauce (small pillows of pasta in every mouthful)
  • Ridiculous Baked Gnocchi with Vodka Sauce (little pillows of pasta in every bite)
  • Lemon Herb Pasta Salad with Marinated Chickpeas (so lemony and springy)
  • Creamy Kale Pasta (kale, garlic, butter, and wow)
  • Lemon Herb Pasta Salad with Marinated Chickpeas (so lemony and springy).

One Pot Creamy Sun Dried Tomato Pasta

You all know how much I enjoy one-pot pasta dishes, and I know a lot of you do as well. They’re quick and simple to make, and they pack a lot of flavor into a little dish that just has to be cleaned at the end of the meal. Creamy one-pot pastas, in particular, have quickly become my go-to comfort-food recipe. With the tangy flavor of sun dried tomatoes, garlic, and Parmesan, I created a simple yet decadent One Pot Creamy Sun Dried Tomato Pasta that was both simple and luxurious. Originally published on November 1, 2015, and modified on May 17, 2020.

Creamy Sun Dried Tomato Pasta with Garlic and Parmesan

Many people were experiencing difficulties with the previous recipe, so I tweaked it a bit based on my recent experience making one-pot pastas (it is now based on my One Pot Creamy Pesto Chicken Pasta), and it is now available on my website.

Many folks, in particular, were experiencing problems with their milk curdling or their sauce not coming out smooth after cooking. Listed below are the changes I made in order to achieve better and more consistent results:

  • The milk is now added after the pasta has been simmering for a few minutes to ensure that the strong heat and acidity from the tomatoes do not induce curdling. Adding a tiny bit of cream cheese to the sauce will help stabilize and emulsify the Parmesan, and I also added a generous amount of dried basil for a little more flavor.

If you prefer the original version of this recipe, you can download it by clicking on the link provided.

Can I Substitute the Cream Cheese?

Cream cheese is excellent for keeping milk-based sauces smooth and for assisting in the melting of cheese without clumping together. If you absolutely despise cream cheese, you may substitute heavy cream for half of the milk in the recipe. This will lower the amount of water in the sauce, which will aid in the appropriate emulsification of the Parmesan.

Can I Add Meat?

Yes, this dish is incredibly adaptable and may be made with or without meat according on your preferences. In order to include chicken, you may dice the chicken and sauté it in the skillet with the garlic right before serving, or you can add sliced grilled chicken to the completed pasta dish after it has been finished cooking. It’s possible that Italian sausage might go well with this sun dried tomato pasta. Simply brown it in a pan with the garlic at the beginning of the cooking process. Bacon would also be a great addition.

Tips for Cooking One Pot Pastas:

It takes some practice to get one-pot pastas just right, so if you find yourself struggling, here are a few pointers:

  • If you’re having difficulties getting one-pot pastas to turn out perfectly, here are a few pointers to help you along the way:
See also:  How To Cook Zucchini For Pasta

One Pot Creamy Sun Dried Tomato Pasta

Getting one-pot pastas to turn out perfectly might take some practice, so if you find yourself struggling, here are a few pointers:

  • A 12 cup can of sun dried tomatoes ($1.66), 2 tablespoons butter ($0.26), 2 cloves minced garlic ($0.16), 8 ounces fettuccine ($0.67), 1/2 teaspoon dried basil ($0.05), freshly cracked pepper ($0.05), 2 cup chicken broth* ($0.26), 2 ounces cream cheese ($0.30), 1 cup whole milk ($0.37), 1/4 cup grated Parmesan ($0.44)
  • Preparation: Chop the sun dried tomatoes into small bite-sized pieces. Deep skillet or Dutch oven: Melt the butter and garlic in a large pan or Dutch oven. Cook the garlic over medium heat for approximately one minute, or until it is aromatic, until it becomes fragrant. In a large pan, combine the fettuccine, sun-dried tomatoes, dried basil, a generous pinch of freshly ground pepper, and the chicken stock. If necessary, cut the fettuccine in half to ensure that it lies flat in the skillet and is completely submerged in the broth
  • And Cook over high heat, with a cover on the skillet, until the broth is boiling, perhaps 15 minutes or so. Immediately after bringing the water to a boil, give the pasta a thorough toss, cover with a lid, and reduce the heat to low or the lowest level that will maintain a simmer
  • Allow the pasta to boil in the liquid for 7-10 minutes, or until the broth has been absorbed and the pasta is soft, stirring every couple of minutes and replacing the cover if needed
  • Cut the cream cheese into bits and toss it into the spaghetti while keeping the heat on low. Once the cream cheese has melted, slowly pour in the milk, stirring constantly, until a smooth sauce is formed. Final step is to sprinkle the grated Parmesan over the top of the sauce and stir until it has melted into it. Extra freshly cracked pepper may be added to the dish if desired.

Chop the sun-dried tomatoes into small bite-size pieces; set aside. In a large pan or Dutch oven, melt the butter and garlic until fragrant. Using medium heat, cook the garlic for approximately one minute, or until it is quite aromatic. Season with salt and freshly cracked pepper to taste, then add the fettuccine to the skillet along with the sun-dried tomatoes and basil. When fettuccine is broken in half, make sure it lays flat on the skillet and is completely soaked in the liquid. Turn the heat up to high and bring the broth to a boil in the skillet covered with a lid.

Pour in the milk and whisk until a smooth sauce is formed after the cream cheese has completely melted.

If desired, garnish with more freshly cracked pepper.

Try These Other Creamy One Pot Pasta Recipes:

  • A one-pot Creamy Pesto Chicken Pasta, a one-pot Creamy Cajun Chicken Pasta, a one-pot Bacon Broccoli Macaroni and Cheese, a one-pot Veggie Pasta, and a one-pot Creamy Mushroom Pasta are just a few of the recipes available.

How to Make Creamy Sun Dried Tomato Pasta – Step by Step Photos

About 12 cup sun-dried tomatoes should be chopped into small bite-sized pieces. To get the most flavor, you want a tiny bit in every mouthful rather than a few larger bits scattered throughout. The dried, non-oil packed sun dried tomatoes I used for this dish are easier to deal with and the leftovers are more easily stored because they are dry and not packed in oil (no refrigeration needed). In a large pan or Dutch oven, melt 2 tablespoons butter and mince two garlic cloves until fragrant. Cook the garlic for approximately 1 minute over medium heat, or until it has softened a little and is quite aromatic.

  1. It may be necessary to split the spaghetti in half if your pan or Dutch oven is not large enough to allow it to lay flat and completely submerged in the liquid (I ended up breaking mine in half just after this photo).
  2. Immediately after bringing the water to a boil, give the pasta a thorough toss, cover with a lid, and reduce the heat to low, or the lowest temperature that will keep the pasta simmering.
  3. If the pasta begins to dry up during the cooking process, add a little additional water.
  4. 2 oz.
  5. It is important to add the cream cheese before the milk since it helps to stabilize the sauce and prevent it from curdling.
  6. In a final step, sprinkle 14 cup grated Parmesan over the pasta and toss until it has completely melted into the sauce (the pasta is still over low heat).

You now have a delightfully creamy and slightly tangy sun dried tomato pasta in cream sauce on your hands! Season the spaghetti with additional freshly cracked pepper, if preferred, and serve immediately!

Spaghetti with Sun Dried Tomato Marinara

We think that using simple components combined with a dash of creativity produces the greatest outcomes. and. You become the king or queen of the kitchen by doctoring up your meals in your own unique style. Our castle’s royal effects are achieved by incorporating Bella Sun Luci sun dried tomatoes into a typical marinara, as is done in this recipe. Of course, if you’re feeling a bit more “bossy” and want to slice the garlic incredibly fine with a razor blade so that it melts into the sauce, you may do that as well.

Ingredients

  • 2/3 cup Bella Sun Luci sun dried tomatoes, julienne cut or halves in oil, oil drained and set aside, sun dried tomatoes pureed and put away separately
  • 2/3 cup Bella Sun Luci sun dried tomatoes, julienne cut or half in oil, oil drained and set aside
  • 8-ounce can of crushed tomatoes (or tomato sauce)
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon whole dried oregano
  • 4 ounces dry white wine
  • Salt and pepper to taste
  • Garnish with parmesan and fresh basil leaves if desired
  • This recipe serves 4 people.

Directions

  • In a large sauce pan over a medium burner, heat 1 tablespoon of the sun dried tomato oil and sauté the garlic, turning often, until it is light golden in color. Remove from heat and whisk in the oregano for 15 seconds before adding the wine and reducing till 1/2-1 oz liquid remains. Serve over freshly cooked, well-drained spaghetti after adding the 28 oz tomatoes and sun dried tomato puree. Bring to a boil and reduce heat to low, cooking for 10 minutes while stirring often. Season with salt and pepper to taste and serve immediately. Sprinkle basil and parmesan over top before serving.

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Sun Dried Tomato Pasta

Sun dried tomato pasta is a simple homemade dish cooked with spaghetti, olive oil, garlic, and a generous amount of sun dried tomatoes. This spaghetti is very wonderful, and it only takes 15 minutes to prepare!

Sun Dried Tomato Pasta Recipe

Sun dried tomatoes are one of my favorite ingredients because I adore the tastes, scent, and complexity they provide to a recipe. My recipe for sun dried tomato pasta with spaghetti is going to be simple, and I’ll show you how to create it. Chicken may be used as a source of protein. Shrimp is one of my personal favorites. To make the spaghetti sauce more creamy, you may also add some cream to it.

Recipe Ingredients

This is a simple dish that just requires the most basic of ingredients to be successful.

  • A can of sun dried tomatoes purchased at a grocery store, spaghetti, olive oil, minced garlic, chicken broth, salt and pepper, and shaved Parmesan cheese

How to Cook Sun Dried Tomato Pasta?

To prepare this pasta, begin by cooking the spaghetti according to the package directions. After that, heat a pan over medium heat and sauté the minced garlic and sun-dried tomatoes. Season the spaghetti and chicken stock in a pan with salt and pepper after they’ve been cooked for a while. Just before serving, grate some Parmesan cheese over top and serve immediately.

Cook’s Tips

Please follow the cooking instructions shown below for the best results:

  • Cook the pasta in salted water until al dente (with a bite in the centre of each strand of spaghetti)
  • Drain the pasta and set aside. Select high-quality sun-dried tomatoes from a reputable retailer. In the sun-dried tomatoes, add a tablespoon of the oil and mix thoroughly. Aromas are infused into the pasta by the oil.

Frequently Asked Questions

Cooking with chicken is a popular option, and you may make Sun Dried Tomato Chicken Pasta with it. You may also top the spaghetti with some juicy boneless chicken breasts and serve the chicken on top of it. The shrimp also enhances the taste of the spaghetti dish. You may serve the pasta with grilled shrimp on top, or you can cook the shrimp with the pasta.

Can I Add Cream to the Pasta?

Yes, if you like a richer and creamier version of this spaghetti, you may thicken the sauce by whisking in more heavy cream.

Can I Add Vegetables to the Pasta?

In order to make a richer and creamier version of this spaghetti, you may thicken the sauce with heavy cream.

How to Turn this Recipe Into Sun Dried Tomato Pasta Salad?

By substituting a different type of pasta, such as fusili, penne, or farfalle, you may transform this meal into a salad. Prior to serving the pasta as a salad dish, place it in the refrigerator to chill.

How Many Calories Per Serving?

The calories in this dish are 381 per serving.

What Dishes To Serve with this Recipe?

Serve this meal as is or with additional side dishes if desired. I offer the following dishes for a healthful supper that is also quick and easy to prepare on a weeknight. Learn how to make quick and easy dinners! Preparation time: 10 minutes Preparation time: 5 minutes 15 minutes is the whole time allotted.

Ingredients

  • Serve this meal on its own or with other side dishes to round out your dinner. I offer the following dishes for a healthful supper that is also quick and easy to prepare on a weekday. Find out how to make quick and simple dinners with these tips. 10 minutes for preparation Approximately 5 minutes of preparation time 15 minutes total time

Instructions

  1. Cook the spaghetti in salted water according to the package directions until it is al dente, about 10 minutes. Drain and put aside
  2. Heat a pan over medium heat and add the olive oil and sun dried tomato oil, stirring constantly. Sauté the garlic until fragrant, then add the sun-dried tomatoes and combine well. Prior to adding the spaghetti, give it a couple good stirs. Then add the chicken broth and season with salt and pepper. Stir everything together thoroughly. Remove the dish from the oven and top with chopped chives or Italian parsley. Remove some Parmesan cheese off the top of the pasta just before serving it.

Nutrition Information

1Amount per portion of food Calories381 28 g of total fat 9 g of Saturated Fatty Acids 0g of Trans Fat0g of Unsaturated Fat16 grams Cholesterol44mg Sodium1363mg Carbohydrates17g Fiber2g Sugar6g Protein17g

Sun-Dried Tomato Pesto Pasta (Vegan + GF)

Dining on patios and picnicking in parks and on beaches are becoming more and more common at this time of year, which is a great way to enjoy the season. I’ve got just the stuff for this kind of weather: Pasta with Sun-Dried Tomato Pesto! Hello, there, spring.

Origins of Sun-Dried Tomatoes

Sun-dried tomatoes are a prominent component in Italian cuisine, and they may be found in many dishes. Italians used to dry tomatoes on their ceramic roofs in the olden days. And it is believed that the practice dates back to 700 AD, when the Aztecs would salt and dry tomatoes in the sun to preserve their freshness, according to some sources (source). Regardless of who came up with the amazing concept, we are eternally thankful!

How to Make Sun-Dried Tomato Pesto Pasta

If you enjoy basic pasta dishes, you’ll enjoy this recipe very much. With lots of flavor and little preparation time, this dish is both vegan and gluten free! Furthermore, it takes around 20 minutes from start to finish and only 6 ingredients! In my opinion, it doesn’t get much better than that in the world. While your (gluten-free) pasta is boiling, combine your sun-dried tomatoes, olive oil, garlic, vegan parmesan, fresh basil, and salt and pepper in a blender until smooth. Serve immediately.

  • You have to admire a sauce that can do several functions.
  • It’s quite tasty.
  • You might wonder why the weather is getting warmer.
  • This makes it ideal for outdoor activities such as picnics, road vacations, and beach days.
  • Leave a comment and give it a rating!
  • Cheers!
  • 3 to 4 days
  • 10% gluten-free pasta (such as fusilli / alternatively use whole wheat pasta)*
  • 3 ounces sun-dried tomatoes (one cup yields about 3 ounces)
  • 1/4 cup extra virgin olive oil*
  • 1 cup fresh basil (plus more for serving)
  • 2-4 cloves garlic
  • 2 tablespoons vegan parmesan cheese (plus more for serving)
  • 1/4 cup fresh basil (plus more for serving)
  • Bring water to a boil, add salt, and then add the pasta. Cook according to the directions on the package. The greatest pasta has grooves in it. In a food processor or high-speed blender, purée the sun-dried tomatoes, olive oil, basil, garlic (beginning with a smaller quantity), and vegan parmesan cheese until they have a pesto-like consistency. If it is having difficulty mixing, add a little quantity of hot pasta water (2-3 tablespoons / amount as given in the original recipe / modify if the batch size is changing) to assist it along. It does not need to be finely pureed
  • It only needs to be well blended. In this recipe, I believe that a little texture is beneficial to the overall presentation. Taste and adjust the taste as required, adding more garlic for zing, more basil for herbiness, or vegan parmesan cheese for cheesiness if desired
  • If desired, serve immediately. Return the drained pasta to the pot it was cooked in, along with the pesto. Mix well to coat the vegetables, then season with a little more olive oil and vegan parmesan. Finish with more fresh basil and vegan parmesan cheese while still warm. Store in an airtight container in the refrigerator for up to a few days, however it is best when served immediately. This dish may be served hot, slightly cooled, or at room temperature, making it an excellent choice for picnics and take-along lunches.

*I made my pasta with gluten-free quinoa brown rice pasta from Trader Joe’s, which was really wonderful and couldn’t be distinguished as gluten-free at all! * If your sun-dried tomatoes are already marinated in oil, you may eliminate the extra olive oil. Giada de Laurentis’s work has been loosely adapted. The nutritional information provided is a best-guess approximation. Serving:1serving Calories:594 Carbohydrates:78g Protein:14.5g Fat:25g 4.2 g of saturated fat 0 g of Trans Fat Cholesterol:0mg Sodium:271mg Fiber:10.4g Sugar:2g

See also:  How Do You Cook Pasta

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Spaghetti Pasta with Fresh Basil and Sun Dried Tomatoes»Fresh Basil and Sun Dried Tomatoes Spaghetti Pasta Spaghetti with Fresh Basil and Sun-Dried Tomatoes is a simple yet delicious spaghetti recipe that anybody can make with little effort. It appeals to me since it is both healthy and simple to prepare. Fresh basil and sun-dried tomatoes are also two of my favorite ingredients. In fact, the Margherita pizza is my personal favorite. Allow me to briefly walk you through the process of making Fresh Basil and Sun Dried Tomato Spaghetti.

  • It is preferable to refer to the instructions included in the box for more guidance.
  • Make sure to cover the container tightly so that the pasta does not dry out too much.
  • Extra virgin olive oil will also help in this situation.
  • Cook the garlic for a short period of time, until it begins to become light brown.
  • This will help to slow down the cooking process of the garlic and keep it from becoming scorched throughout the cooking process.
  • Although each of these tomatoes are little, there is a slight variation in their look and flavor.
  • Toss the spaghetti in the pan gradually as it is added.
  • The cheese can be added afterwards.
  • If you like your spaghetti with a little kick, you may also add some cracked red pepper to the sauce before serving.

This dish is best served with a side of garlic bread. What are your thoughts? Make this easy Spaghetti Pasta Recipe with Fresh Basil and Sun Dried Tomatoes to satisfy your pasta cravings. Enjoy!

Fresh Basil and Sun Dried Tomato Spaghetti Pasta

Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4

  • 1 pound spaghetti
  • 10 pieces fresh basil leaves chopped
  • 12 cups sun-dried tomato chopped
  • 8 to 12 grape tomatoes split in half lengthwise
  • 3 cloves minced garlic
  • 6 tablespoons grated Parmesan cheese
  • 5 tablespoons olive oil
  • Cook the Spaghetti according to the directions on the box. Remove from consideration
  • Heat the olive oil in a large skillet over medium heat, stirring constantly. Once the oil is heated, add the garlic. Cook until the garlic is light brown in color. Add the grape tomato and simmer for 20 to 30 seconds, or until the tomato is soft. Combine the sun-dried tomato and basil in a large mixing bowl. Cook for 10 to 15 seconds at a time. Add the cooked spaghetti in a hurried manner. Toss until all of the ingredients are evenly distributed. Sprinkle the Parmesan cheese over the top of the dish. One more time toss the ball. Remove the pan from the heat and place it on a serving platter
  • Serve. Please feel free to share and enjoy your simple yet delectable pasta dish.

Serving:4g

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In less than 30 minutes, you can have a delicious pasta meal with the most incredible, creamy sun-dried tomato sauce you’ve ever had! That sun-dried tomato cream sauce I prepared not too long ago, don’t you remember? Which one was it that I really wanted to slurp down? As a result, I simply had to create it again, although this time I transformed myself into anepicpasta meal. The best part is that it is the simplest spaghetti meal you will ever make, and you can customize it by adding your favorite meats and vegetables — the choices are unlimited.

Pasta with Sun-Dried Tomato Cream Sauce

4 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes In less than 30 minutes, you can have a delicious pasta meal with the most incredible, creamy sun-dried tomato sauce you’ve ever had!

Ingredients:

  • Penne
  • 1 tablespoon olive oil
  • 2 smoked andouille sausage links, thinly sliced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 8 ounces pasta
  • 1 tablespoon oil

For the cream sauce

  • 2-1/2 tablespoons unsalted butter
  • 3 chopped garlic cloves
  • 2-1/2 tablespoons all-purpose flour
  • 1-1/2 cups chicken stock
  • 1/2 cup heavy cream 30 g sun dried tomatoes, julienned, marinated in olive oil, drained
  • To make the sauce, combine 1/4 cup freshly grated Parmesan cheese with 1/4 teaspoon dried oregano and 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (or more to taste) and 1/4 cup extra-virgin olive oil. Taste and season with Kosher salt and freshly ground black pepper to your liking.

Directions:

  1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
  2. Drain thoroughly. In a large pan, heat the olive oil over medium high heat until shimmering. Cook, tossing regularly, until the sausage is gently browned, approximately 3-4 minutes
  3. Remove from heat and set aside. To create the cream sauce, melt the butter in a large pan over medium heat until it is smooth and creamy. Cook, stirring regularly, for approximately 1-2 minutes, or until the garlic begins to smell aromatic. 1 minute later, whisk in the flour until it is gently toasted. Cook, whisking constantly, until the chicken broth is fully integrated, about 1-2 minutes
  4. Gradually whisk in the chicken broth
  5. 1 minute after adding the heavy cream, stir in the sun-dried tomatoes, the Parmesan, the oregano, the basil, and the red pepper flakes until the sauce is slightly thickened. Adjust seasonings with salt and pepper to taste. Stir in the spaghetti and sausage until everything is thoroughly blended, about 1-2 minutes. Prepare and serve immediately, garnished with parsley if preferred.

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Spaghetti with sun-dried tomato sauce

Gluten, milk, wheat, and lactose are all possible ingredients in this recipe. You can whip up this quick and easy pasta recipe in no time at all!

9 Ingredients

  • One-third cup (80g) sun-dried tomatoes, thinly sliced
  • One-half teaspoon olive oil
  • Two garlic cloves, smashed
  • One medium brown onion, coarsely chopped Mutti Polpa (two people) 400g finely chopped tomatoes
  • 1 teaspoon caster sugar
  • 1/2 cup finely chopped fresh basil leaves
  • Shaved parmesan cheese, to garnish
  • Make a list of all the components.

3 Method Steps

  • In a large saucepan, heat the oil (1 tablespoon olive oil) over medium-high heat until hot. Combine the garlic (2 garlic cloves, smashed) and onion in a large mixing bowl (1 medium brown onion, finely chopped). Cook, stirring regularly, for 5 minutes, or until the onion has softened, stirring occasionally. Sun-dried tomatoes (1/2 cup (80g) sun-dried tomatoes, thinly sliced) should be added at this point. Cook, stirring constantly, for 1 to 2 minutes, or until the mixture is aromatic. Mutti Polpa Finely Chopped Tomatoes 400g) and sugar were added after the chopped tomatoes (1 tsp caster sugar). Bring the water to a boil. Reduce the heat to a medium setting. Cook for 10 minutes, or until the sauce has thickened. In a separate bowl, combine the basil (1/2 cup finely chopped fresh basil leaves)
  • Wait for the pasta to finish cooking in a large pot of boiling, salted water according to the package guidelines until it is al dente (about 8 minutes). Drain. Toss the spaghetti into the sauce. Toss everything together. Serve with parmesan (shaved parmesan on the side, if desired)

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Nutritional Information

  • Energy2322 kJ, 555 calories, 13.5 grams of fat, 5.1 grams of saturated fat, 9.2 grams of fiber, 22.5 grams of protein, Sodium435 mg, 80 grams of carbohydrates

All of the numbers shown above are averages. Amanda Mclauchlan contributed to this image.

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20-Minute Sun-Dried Tomato Pasta with Spinach [VIDEO]

This 20-minute pasta dish with sun-dried tomato pesto and fresh baby spinach is bursting with flavor and incredibly simple to prepare. You won’t need much more to serve this spaghetti meal, which is the greatest part! Toss your favorite house salad with some Greek salad dressing and you’ve got yourself the ideal meatless supper for those hectic back-to-school evenings! It is possible that this content contains affiliate links. Please review our information-sharing policy.

Sun Dried Tomato Pasta

We have officially returned to our regular school schedule. Breakfast in the morning, school lunches, drop-off and pick-up, and after-school sports are all a part of the job. On certain days, it feels like I’m always on the move, so supper has to be quick and simple. That’s why dishes like this 20-minute sun dried tomato spaghetti recipe are so appealing to me. This pesto is created with only four ingredients and is paired with hot gemelli pasta (which I really like! ). Fresh baby spinach and creamy Parmesan cheese are also used in the recipe.

It is, in fact, true.

In addition, it makes for delicious leftovers for lunch the next day.

Ingredients for Sun Dried Tomato Pasta Recipe

I wasn’t exaggerating when I stated this dish was simple! You actually only need seven items in total to make this dish.

  • Prepare your favorite short-shaped pasta dish. Sun-Dried Tomatoes (the ones that are soaked in oil) — you’ll use that deliciously flavored oil to make pesto
  • Garlic
  • Pesto made with fresh basil or arugula (see recipe below for pesto variants)
  • Red pepper flakes, baby spinach, and Parmesan cheese (ideally freshly grated) are all good additions.

Different Ways to Make Pesto

Consider alternatives to basil and Parmesan cheese.

The most appealing aspect of pesto is that it may be prepared in a variety of ways.

  • Instead of basil, consider using sensitive greens such as arugula, parsley, or mint in place of the basil
  • Pecorino Romano, aged Asiago, and manchego cheeses are all hard and salty cheeses that are appropriate for pesto preparation
  • Ingredients: Almonds, pumpkin seeds, and pine nuts are some of the most popular nuts to use. Please ensure that the nuts you purchase have been roasted or that you roast them yourself. It will enhance the flavor of the pesto and make it even more delectable. A couple of other things: adding fresh lemon juice, lemon zest, or balsamic vinegar to the pesto is a terrific way to lighten it up. Consider incorporating jarred artichokes or olives into the dish to change up the tastes as well.

How to Make Sun-Dried Tomato and Spinach Pasta

There will be a food processor or high-powered blender for preparing the pesto and a big pot for boiling the pasta. Step 1: Prepare the pasta first, before beginning to make the pesto. Specific instructions may be found on the back of the package. In general, you’ll want to boil the pasta until it’s al dente in salted water until it’s done. The amount of time required to cook the pasta will vary depending on the type of pasta used. Step 2: While the pasta is cooking, in a food processor, pulse the tomatoes and their oil until finely diced, about 30 seconds.

  1. Keep in mind to season the dish with salt and pepper.
  2. When the pasta has finished cooking, save 1 cup of the cooking liquid and drain the remaining liquid.
  3. Cook, stirring constantly, until the spinach is wilted.
  4. Serve with more Parmesan cheese and fresh basil on the side for garnish.

Pasta Mix-In Ideas

Once you’ve mastered this recipe, you may jazz it up even more by using the following extra ingredients:

  • Scallops, shrimp, and salmon are examples of seafood. Chicken — any kind of chicken will suffice. Garlic breadcrumbs – just as in this recipe
  • Something creamy – a dash of half-and-half or cream cheese, for instance. Mushrooms or broccolini are examples of vegetables. Beans in white

How Do You Reheat Pesto Pasta?

When reheating pasta, it is preferable to do it on the stovetop with a small amount of water, chicken stock, or even white wine. Pour cold spaghetti into a skillet or sauté pan with your favorite liquid and heat until thoroughly heated. It is possible to preserve left-over pasta with pesto in the refrigerator for 3 to 5 days if it is properly kept. If you make the Sun Dried Tomato Pasta, please remember to give comments and a rating on the recipe page. Print

Description

This 20-minute pasta dish with sun-dried tomato pesto and fresh baby spinach is bursting with flavor and incredibly simple to prepare. It’s the perfect meatless meal or quick side dish for those hectic back-to-school nights when time is of the essence.

  • Gemelli or other short-shaped pasta
  • 1 (8.5 oz.) container sun-dried tomatoes in oil
  • 16 oz. gemelli or other short-shaped pasta
  • 2 cloves of garlic
  • 1 cup fresh basil leaves, packed tightly, plus additional leaves for garnish 1/4 teaspoon red pepper flakes
  • 1 1/2 cups fresh baby spinach, tightly packed
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Kosher salt and freshly ground black pepper are used in this recipe.
  1. Cook the pasta in salted water according to package directions until al dente
  2. Drain and set aside. While the pasta is cooking, pulse the tomatoes and their oil in a food processor until finely chopped, while the pasta is boiling. Combine the garlic, basil, and red pepper flakes in a mixing bowl. Taste and season with salt and pepper to your liking. Pulse the ingredients until it has a paste-like consistency, about 30 seconds. As a result of the thick consistency, you may need to pause your food processor to scrape down the edges. Drain the pasta, keeping 1 cup of the cooking water in a separate container. Stir in the spinach, sun-dried tomato pesto, and any remaining boiling water before returning the pasta to the stove to heat through. Cook, stirring constantly, until the spinach is wilted. After that, sprinkle on the Parmesan cheese. Season with salt and pepper to taste
  3. If preferred, top with a sprinkling of chopped basil and more Parmesan cheese before serving.

Notes

  • Pesto: Pesto may also be produced in a high-powdered blender, which is ideal for small batches. You will only need to pause and scrape down the sides a couple of times. Leftovers: If you store leftover pasta in an airtight container in the refrigerator, it will survive for 3 to 5 days at room temperature. Reheat on the stovetop over medium-low heat, adding a little water, chicken stock, or white wine if necessary
  • Alternatively

Easy, fast, and family-friendly are some of the keywords to remember.

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