Sun-Dried Tomato Pasta
If you’ve been searching for a meal that wraps you in a warm embrace of nostalgia and flavor, look no further than sun-dried tomato pasta. While some recipes take hours to prepare, this one is perfect for those busy evenings when you crave something quick yet indulgent. The vibrant flavors of sun-dried tomatoes meld beautifully with creamy sauce, creating an irresistible dish that is sure to satisfy even the pickiest eaters. Imagine twirling forkfuls of comforting, cheesy pasta on a plate, the aromas wafting through your kitchen. It’s a delightful meal that the whole family will love, making it not only a treat but also a memorable experience.
What’s Your Go-To Comfort Food?
When was the last time you savored a dish that made you feel giddy with happiness? Can you recall a meal that brought everyone together around the table, filling the air with laughter and delicious smells? Sun-dried tomato pasta is that kind of dish—it whispers comfort and indulgence all at once. Whether it’s a stormy day or simply a night spent unwinding at home, imagine savoring a rich, creamy pasta that transports you back to carefree moments. Doesn’t that sound delightful?
Why You’ll Love This Recipe
Easy Prep: With just a handful of ingredients, you can whip up this dish in under an hour.
Balanced Flavors: The sweetness of the sun-dried tomatoes and the richness of the cream create a perfect balance.
Healthy Ingredients: You’ll get tomatoes rich in antioxidants, paired with fresh basil that’s packed with flavor.
Crowd-Pleaser: This pasta is kid-friendly and adult-approved, making it ideal for family dinners or gatherings.
Minimal Ingredients: You likely already have many of the ingredients in your pantry, which makes it even more convenient.
Ingredients
- 1 cup sun-dried tomatoes in oil, drained
- 1 yellow onion, coarsely chopped
- 12 cloves garlic, peeled and smashed
- Kosher salt
- 1 lb. farfalle pasta
- 1 cup heavy cream
- 1 1/2 oz. finely grated Parmesan (about 3/4 cup), plus more for serving
- 1/2 cup fresh basil, chopped
The sun-dried tomatoes are the stars of this dish, their deep, rich flavor adding depth and character. The coarsely chopped onion contributes a subtle sweetness, while the smashed garlic adds an aromatic punch. Each bite of the farfalle pasta coated in creamy sauce delivers a symphony of flavors that’s both comforting and satisfying, heightened by fresh basil’s vibrant notes. Drizzling in the luscious heavy cream and fragrant Parmesan will have you swooning with delight.
Timing
This sun-dried tomato pasta embodies speedy indulgence while still providing the lush, comforting depth of a slow-cooked dish. It takes approximately 30 minutes from prep to table—perfect for a cozy weeknight dinner or an impromptu gathering with friends. You can savor every moment you spend eating this dish without dedicating an entire evening to cooking.
Step-by-Step
Pour the sun-dried tomatoes into a fine-mesh strainer set over a small pot. Allow the oil to drip into the pot for a few moments, then transfer the tomatoes to a cutting board and slice them into thin strips.
Next, add the onion and smashed garlic to the pot with the reserved oil. Heat over medium heat until the oil begins to bubble. Then, reduce the heat to low and let it simmer. Stir occasionally until the onions become sweet and caramelized, and the garlic softens—about 25 minutes is ideal.
After that, strain the mixture over a medium bowl to capture all that precious oil. Reserve this oil for another use, like drizzling over grilled veggies.
While your onion and garlic are developing their flavors, boil a large pot of salted water and cook the farfalle pasta. Aim for al dente, which typically means cooking it for about 1 minute less than the package directions specify. Make sure to save 1 1/2 cups of pasta water before you drain it.
Return the drained pasta to the pot. In a food processor or blender, combine the onion and garlic with the heavy cream, Parmesan cheese, 1/4 cup of sun-dried tomatoes, and 1 cup of the reserved pasta water. Blend until smooth.
Pour this creamy magic over the pasta along with the remaining sun-dried tomatoes. Toss gently over low heat, adding more pasta water if necessary until it thickens and envelopes the pasta in creamy goodness. This should take about 1 minute.
Finally, divide the indulgent pasta among plates, topping each serving with a sprinkle of fresh basil and extra Parmesan for that gooey finish.
Nutritional Information
This rich sun-dried tomato pasta serves up comfort in a bowl, but it doesn’t skimp on the indulgence. Each serving contains around 600 calories, a delightful treat that’s well worth it for the sheer delight this dish provides! Remember, it’s all about balance—pair it with a fresh side salad to lighten the load!
Healthier Alternatives
If you’re looking to lighten this delightful dish, consider using whole grain or chickpea pasta for added fiber. To make it dairy-free, swap the heavy cream for coconut cream or a dairy-free alternative and use nutritional yeast in place of Parmesan. You could also opt for a lower-fat cream to keep the indulgence while slashing some calories.
Serving Suggestions
Serve this sun-dried tomato pasta with a side of garlic bread and a light green salad for a full meal. It’s perfect for family gatherings or a cozy date night. Fancy a sweet finish? Pair it with a scoop of decadent chocolate ice cream for an indulgent dessert that balances the savory dish.
Common Mistakes
Overcooking the Pasta: Aim for al dente! Overcooked pasta can become mushy and absorb too much sauce.
Not Reserving Enough Pasta Water: That starchy pasta water is a key ingredient in achieving a creamy texture.
Skipping the Sautéing Step: Rushing through the step of caramelizing the onion and garlic can lead to a flat-tasting sauce; patience equals flavor!
Storing Tips
You can store any leftover sun-dried tomato pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream to ensure each bite remains as creamy as the first. For longer storage, consider freezing portions in resealable plastic bags for easy future meals. Just thaw overnight in the fridge and reheat gently on the stovetop.
Tempted to Try It?
So, are you ready to dive into the world of creamy sun-dried tomato pasta? The flavors are calling, the aromas are enticing, and your kitchen is about to be transformed into a haven of deliciousness. This dish is not just food; it’s an experience waiting to happen. So grab those ingredients and make your kitchen the place to be tonight!
FAQs
Can I use fresh tomatoes instead of sun-dried ones?
- Fresh tomatoes will change the flavor and texture. However, you can roast them to enhance their sweetness.
What if I don’t have heavy cream?
- Substitute with half-and-half or whole milk for a lighter creaminess.
Can this dish be made vegetarian?
- Yes, it’s inherently vegetarian! Just ensure the cheese is rennet-free for strict vegetarians.
How can I add more protein to this dish?
- Consider adding grilled chicken, shrimp, or chickpeas for a protein boost.
Can I make this dish in advance?
- Yes, though the sauce may thicken. Add reserved pasta water during reheating to restore creaminess.
Indulge in this recipe, and let sun-dried tomato pasta awaken your senses!
Print
Sun-Dried Tomato Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, creamy pasta dish featuring sun-dried tomatoes, perfect for busy evenings and family gatherings.
Ingredients
- 1 cup sun-dried tomatoes in oil, drained
- 1 yellow onion, coarsely chopped
- 12 cloves garlic, peeled and smashed
- Kosher salt, to taste
- 1 lb. farfalle pasta
- 1 cup heavy cream
- 1 1/2 oz. finely grated Parmesan (about 3/4 cup), plus more for serving
- 1/2 cup fresh basil, chopped
Instructions
- Pour the sun-dried tomatoes into a fine-mesh strainer set over a small pot. Allow the oil to drip into the pot for a few moments, then transfer the tomatoes to a cutting board and slice them into thin strips.
- Add the onion and smashed garlic to the pot with the reserved oil. Heat over medium heat until the oil begins to bubble, then reduce the heat to low and let it simmer. Stir occasionally until the onions become sweet and caramelized, about 25 minutes.
- Strain the mixture over a medium bowl to capture the oil and reserve it for another use.
- In a large pot, boil salted water and cook the farfalle pasta until al dente, saving 1 1/2 cups of pasta water before draining.
- Return the drained pasta to the pot. In a food processor, blend the onion and garlic mixture with heavy cream, Parmesan cheese, 1/4 cup of sun-dried tomatoes, and 1 cup of the reserved pasta water until smooth.
- Pour this creamy mixture over the pasta along with the remaining sun-dried tomatoes. Toss gently over low heat, adding more reserved pasta water until it thickens, about 1 minute.
- Divide the pasta among plates, topping each serving with fresh basil and extra Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
