Sun-Dried Tomato Pasta
Super quick and easy to make, this still manages to be deliciously creamy and full of flavor, with a sauce infused with garlic and Italian herbs. There's no better way to turn pantry staples into dinner!
Ingredients
- 8 ounces pasta
- 1 Tablespoon butter
- 2-3 cloves garlic minced
- 1 (14 ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- 1/4 cup cream see note
- 6-8 ounces oil-packed, julienne-cut sun-dried tomatoes
- kosher salt and black pepper
- fresh basil and grated Parmesan for serving
Instructions
- Boil a large pot of water. Add a generous pinch of salt, followed by the pasta. Cook to al dente, according to package directions. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet set over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant.
- Add tomato sauce, tomato paste, broth, and Italian seasoning. Stir into a smooth sauce and let simmer for 1-2 minutes. Drain the oil from the sun-dried tomatoes. (This can be set aside for another use.)
- Reduce heat to medium, then stir in the cream and sun-dried tomatoes. Simmer for another 2-3 minutes, until it’s as thick as you like. Season with salt and pepper to taste. (I start with 1/4 teaspoon salt and 8-10 cranks pepper.)
- Add drained pasta, toss well, and serve with generous sprinkles of Parmesan and fresh basil.
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Notes
- Cream: Heavy cream is my go-to, but light cream or half and half do work as substitutes. Half and half will yield a noticeably thinner but still delicious sauce.
- Variations: Add red pepper flakes for a touch of heat, baby spinach or other dark leafy greens for some added nutrients and color, or more fresh herbs to dial up the elegance factor for company.
- Storage: Leftovers keep well tightly-sealed in the refrigerator for 3-4 days. Warm portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat. If warming on the stove, add a very small splash of water or broth as needed to prevent sticking and loosen the sauce again.
Nutrition Estimate
Calories: 431 kcal, Carbohydrates: 74 g, Protein: 16 g, Fat: 11 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.1 g, Cholesterol: 25 mg, Sodium: 718 mg, Potassium: 1990 mg, Fiber: 9 g, Sugar: 23 g, Vitamin A: 1234 IU, Vitamin C: 26 mg, Calcium: 94 mg, Iron: 6 mg