Indulge in the rich flavors of sun dried tomato pasta, a dish that brings the taste of the Mediterranean right to your table. With its creamy sauce and vibrant colors, this pasta is not only easy to prepare but also perfect for impressing guests or enjoying a cozy night in. Let’s dive into the recipe that combines the sweetness of sun dried tomatoes with fresh basil for a delightful meal.
Ingredients
- 200g pasta (linguine or fettuccine)
- 100g sun dried tomatoes (packed in oil, chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 50g grated Parmesan cheese
- Fresh basil leaves (for garnish)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
Servings and Cooking Time
This recipe serves 2. Preparation time is 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately:
– Calories: 550
– Protein: 15g
– Carbohydrates: 60g
– Fat: 30g
This nutritional information is calculated for one serving.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Stir in the chopped sun dried tomatoes and cook for an additional 2-3 minutes.
- Reduce the heat and pour in the heavy cream, stirring well to combine.
- Add grated Parmesan cheese and mix until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Once the pasta is cooked, reserve a cup of pasta water and drain the rest.
- Add the drained pasta to the sauce, tossing to coat evenly.
- If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
Alternative Ingredients
If you don’t have heavy cream, you can substitute with half-and-half or a plant-based cream for a lighter option. Additionally, you can use fresh tomatoes instead of sun dried for a fresher flavor.
Serving and Pairings
Serve this pasta with a side of garlic bread and a fresh green salad. A glass of white wine, such as Pinot Grigio, complements the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pan over low heat, adding a splash of cream to restore creaminess. This dish is not recommended for freezing due to the cream sauce.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture.
- Forgetting to salt the pasta water can result in bland pasta.
- Not reserving pasta water may leave the sauce too thick.
- Cooking garlic too long can make it bitter.
- Using low-quality sun dried tomatoes can affect the flavor.
Helpful Tips
- Always taste your sauce before serving to adjust seasoning.
- For a spicier kick, add red pepper flakes to the sauce.
- Experiment with different pasta shapes for a unique presentation.
- Garnish with additional Parmesan for extra flavor.
FAQs
Can I use fresh tomatoes instead of sun dried?
Yes, you can use fresh tomatoes, but the flavor will be less concentrated. Consider roasting them for added sweetness.
Is this dish vegetarian?
Yes, this sun dried tomato pasta is vegetarian-friendly, especially if you use a vegetarian Parmesan cheese.
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and use a dairy-free cheese alternative.
What type of pasta works best?
Linguine or fettuccine are excellent choices due to their ability to hold the creamy sauce well.
How can I make this dish spicier?
Add crushed red pepper flakes or a touch of cayenne pepper to the sauce for a spicy kick.
Conclusion
Sun dried tomato pasta is a delightful dish that balances creamy and tangy flavors, making it perfect for any occasion. Whether you’re entertaining guests or enjoying a quiet dinner, this recipe is sure to impress. Try it today and savor the taste of the Mediterranean!
Sun Dried Tomato Pasta
Ingredients
- 200 g pasta linguine or fettuccine
- 100 g sun dried tomatoes chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 50 g grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Stir in chopped sun dried tomatoes and cook for an additional 2-3 minutes.
- Pour in the heavy cream and stir well.
- Add grated Parmesan cheese and mix until melted and smooth.
- Season with salt and pepper to taste.
- Once the pasta is cooked, drain and add it to the sauce, tossing to coat evenly.
- If the sauce is too thick, add reserved pasta water until desired consistency.
- Serve garnished with fresh basil leaves.
Nutrition
