sundried tomatoes recipe
The Best sundried tomatoes recipe
The health perks are another reason they’re a favorite. Packed with vitamins A and C, they’re a natural way to add antioxidants to your diet without much effort. And because they’re low in sodium when homemade, they’re a great way to keep flavors balanced without relying on heavy seasoning. For special occasions, they’re perfect for adding a pop of color and depth to dishes like bruschetta or a hearty grain bowl. But honestly, they’re just as good for everyday eating—just toss a few into your next omelet or use them as a topping for toast. It’s one of those recipes that feels like a no-brainer, but honestly, it’s one of those things that makes cooking feel less like a chore and more like an art.
Sundried Tomato Pasta with Garlic Oil
A simple, flavorful pasta dish featuring rich, sun-dried tomato sauce and a touch of garlic for depth. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 (24 oz) can sun-dried tomatoes in oil, drained
- 1 cup tomato sauce
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Fresh basil leaves
- Extra Parmesan cheese
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
Heat olive oil in a skillet over medium heat. Add red pepper flakes (if using) and sauté for 30 seconds. Add minced garlic and cook until fragrant, about 30 seconds. -
3
Add drained sun-dried tomatoes and tomato sauce to the skillet. Simmer for 5 minutes, stirring occasionally, until slightly thickened. -
4
Toss drained pasta into the skillet with the sauce. Add reserved pasta water as needed to loosen the mixture. Stir in grated Parmesan. -
5
Garnish with fresh basil and extra Parmesan before serving.
🔧Equipment
- Large pot
- Skillet
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sundried Tomato Pasta with Garlic Oil Works
❓ Frequently Asked Questions About Sundried Tomato Pasta with Garlic Oil
How do I store sundried tomatoes for later use?
Store any leftover sundried tomatoes in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once completely frozen. They’ll keep for up to six months.
Can I use a food dehydrator instead of an oven for this recipe?
Absolutely! Set your dehydrator to 160°F (71°C) and follow the same drying time—about 6 to 8 hours. Check frequently to ensure even browning, as dehydrators can vary in heat distribution.
What if my tomatoes aren’t ripe enough to dry?
Use slightly underripe tomatoes—they’ll firm up as they dry. If they’re too soft, remove the skins before drying to speed up the process. Overripe tomatoes can get mushy during drying, so aim for firm, ripe ones.
How do I know when the tomatoes are fully dried?
They’re ready when they’re leathery but not brittle, with a deep, rich color and no juice when squeezed. They should hold their shape when placed on a flat surface.
