PREP TIME: 5 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
Enjoy the hearty and satisfying flavours of this delicious Creamy Sun-Dried Tomato Pasta any time with this simple recipe. Made with a few ingredients you might have on hand and ready in under twenty minutes. This easy and quick pasta recipe is another great addition to your pasta rotation. I’m sure you’ll keep this around for a long time! Give this recipe a try very soon. It is perfect for everyone, a lifesaver, and a winner!
INGREDIENTS
2 tbsp olive oil from the sun-dried tomatoes
8 ounces (250 grams) farfalle pasta
1/4 tsp paprika
4 garlic cloves, minced
4 ounces (115 grams) sun-dried tomatoes in olive oil, drained
1 small onion, minced
1 c. (250ml) chicken or vegetable stock
1 c. (250ml) half and a half (or milk)
¼ tsp crushed red pepper
1/2 tsp Italian seasoning
Salt
Fresh chopped basil
Parmesan cheese, freshly grated
How to make Creamy Sun-Dried Tomato Pasta
Step 1: Following the package directions, cook the pasta until al dente. Drain when done but make sure to reserve some pasta water for later. Set aside.
Step 2: In a large skillet with the 2 tbsp reserved oil from the sun-dried tomatoes jar, saute the minced garlic, onion, and drained sun-dried tomatoes for about 1 minute until aromatic. Season with salt, paprika, Italian seasoning, and crushed red pepper. Continue to cook for additional 2 minutes over medium heat.
Step 3: To the skillet, add the half-and-half along with the chicken or vegetable stock. Bring the mixture to a boil. If it turned out too thick, thin the sauce out with the reserved pasta water.
Step 4: Take the sauce off the heat when done. Add the cooked pasta and toss to coat the pasta well. Adjust the seasoning according to taste. If desired, sprinkle with basil, Parmesan, and extra crushed red pepper. Serve the pasta right away. Enjoy!
Ingredients
- 2 tbsp olive oil from the sun-dried tomatoes
- 8 ounces (250 grams) farfalle pasta
- 1/4 tsp paprika
- 4 garlic cloves, minced
- 4 ounces (115 grams) sun-dried tomatoes in olive oil, drained
- 1 small onion, minced
- 1 c. (250ml) chicken or vegetable stock
- 1 c. (250ml) half and a half (or milk)
- ¼ tsp crushed red pepper
- 1/2 tsp Italian seasoning
- Salt
- Fresh chopped basil
- Parmesan cheese, freshly grated
Instructions
Step 1: Following the package directions, cook the pasta until al dente. Drain when done but make sure to reserve some pasta water for later. Set aside.
Step 2: In a large skillet with the 2 tbsp reserved oil from the sun-dried tomatoes jar, saute the minced garlic, onion, and drained sun-dried tomatoes for about 1 minute until aromatic. Season with salt, paprika, Italian seasoning, and crushed red pepper. Continue to cook for additional 2 minutes over medium heat.
Step 3: To the skillet, add the half-and-half along with the chicken or vegetable stock. Bring the mixture to a boil. If it turned out too thick, thin the sauce out with the reserved pasta water.
Step 4: Take the sauce off the heat when done. Add the cooked pasta and toss to coat the pasta well. Adjust the seasoning according to taste. If desired, sprinkle with basil, Parmesan, and extra crushed red pepper. Serve the pasta right away. Enjoy!
