sun dried tomato pasta recipe
- The Best sun dried tomato pasta recipe
- Sun-Dried Tomato Pasta with Garlic and Basil
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sun-Dried Tomato Pasta with Garlic and Basil Works
- ❓ Frequently Asked Questions About Sun-Dried Tomato Pasta with Garlic and Basil
The Best sun dried tomato pasta recipe
This recipe is perfect for any occasion because it’s so versatile. You can make it for a family meal where everyone can load up their plates, or it can be a light but satisfying lunch if you’re short on time. The sun-dried tomatoes add a lot of flavor without needing much else, so it’s great for meal prep too—just cook a big batch and store it in the fridge for up to five days. Plus, it’s packed with nutrients. Tomatoes are rich in lycopene, which is great for heart health, and the olive oil keeps the good fats in check. My husband always says it’s the only thing he can eat that makes him feel both full and good for his body. And honestly? It’s just as good the next day, so it’s a no-brainer for leftovers.
Sun-Dried Tomato Pasta with Garlic and Basil
A rich and flavorful pasta dish featuring sun-dried tomatoes, garlic, and fresh basil. Perfect for a quick and satisfying meal.
🥘Ingredients
- 8 oz (225g) spaghetti or penne pasta
- 2 tbsp olive oil
- 1 (14 oz) can sun-dried tomatoes in oil, chopped
- 1 cup (240ml) tomato passata or crushed tomatoes
- 3 cloves garlic, minced
- 1/2 cup (50g) fresh basil, chopped
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 cup (50g) cherry tomatoes, halved
- 1/4 cup (15g) chopped Kalamata olives
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. -
2
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 2 minutes. -
3
Pour in tomato passata or crushed tomatoes, add chopped basil, salt, and pepper. Simmer for 10 minutes until slightly thickened. Stir in grated Parmesan cheese. -
4
Add cooked pasta to the saucepan, tossing to coat evenly. If needed, add reserved pasta water to achieve the desired consistency. -
5
Garnish with fresh basil, cherry tomatoes, olives, and red pepper flakes (if using). Serve immediately.
🔧Equipment
- Large pot
- Saucepan
- Wooden spoon
- Knife and cutting board
- Mixing bowls
- Pasta cooker or colander
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of balsamic vinegar or a pinch of smoked paprika.
- Substitute sun-dried tomatoes with fresh tomatoes if preferred, but adjust cooking time accordingly.
- Use whole wheat pasta for a higher fiber option.
Storage: {“prepAhead”:”Sauce can be made 1 day ahead and stored in the refrigerator.”,”reheating”:”Reheat pasta in a saucepan with a splash of water or sauce until hot.”}
Watch Video Of How Sun-Dried Tomato Pasta with Garlic and Basil Works
❓ Frequently Asked Questions About Sun-Dried Tomato Pasta with Garlic and Basil
1. What ingredients do I need to make homemade sun-dried tomato pasta, and can I substitute any of them for dietary restrictions?
To make this recipe, you’ll need fresh pasta dough (or store-bought pasta), sun-dried tomatoes (ensure they’re oil-packed for best flavor), garlic, olive oil, red pepper flakes, fresh basil, Parmesan cheese, fresh mozzarella (optional), and red wine (optional but recommended). For dietary restrictions, you can:
– Use gluten-free pasta if avoiding wheat.
– Skip the red wine and replace with extra olive oil or a splash of balsamic vinegar.
– Swap fresh mozzarella for ricotta or omit it entirely.
– Ensure sun-dried tomatoes are vegan-friendly (check for no added honey or dairy).
– Use nutritional yeast instead of Parmesan for a vegan option.
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2. How do I properly prepare sun-dried tomatoes before adding them to the pasta?
Rinse the sun-dried tomatoes under cold water to remove any excess salt and oil residue. If they’re very thick, you can lightly chop them (or leave whole for a rustic look). For extra flavor, you can:
– Soak them in warm olive oil for 10 minutes to soften and intensify the taste.
– Crush them slightly with a fork before adding to the pasta for a more integrated texture.
– Toast them in a dry pan for 1–2 minutes before using to enhance their depth of flavor.
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3. Can I make this dish ahead of time, and how should I store it?
Yes! You can prepare the sun-dried tomato pasta ahead of time, but the best texture comes from cooking it fresh. Here’s how to store it:
– Cook the pasta, then mix in the sun-dried tomatoes, garlic, and olive oil right before serving.
– Store uncooked pasta dough in an airtight container in the fridge for up to 48 hours (or freeze for longer storage).
– If making a pasta salad, assemble it 1–2 days ahead, store in an airtight container, and refrigerate. Reheat gently in the oven or microwave before serving.
– Avoid storing cooked pasta with fresh toppings (like basil or cheese) to prevent sogginess.
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4. What are some great side dishes or toppings to pair with sun-dried tomato pasta?
Sun-dried tomato pasta is versatile and pairs well with:
– Freshly grated Parmesan or Pecorino cheese for a creamy finish.
– Arugula or baby spinach for a peppery contrast.
– Grilled or roasted vegetables like zucchini, eggplant, or bell peppers.
– A simple green salad with a light vinaigrette (olive oil + lemon + herbs).
– Grilled chicken or shrimp for a protein boost.
– Crusty bread or garlic knots to soak up the sauce.
– A glass of dry white wine (like Pinot Grigio or Sauvignon Blanc) or a sparkling lemonade for a refreshing touch.
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5. Why does my sun-dried tomato pasta taste bland, and how can I fix it?
If your dish lacks flavor, try these fixes:
– Use more sun-dried tomatoes—they’re concentrated in flavor, so a few extra pieces (or even a handful if they’re small) can make a big difference.
– Add a splash of red wine or balsamic vinegar (even just 1–2 tablespoons) to brighten the sauce.
– Boost umami with garlic, white pepper, or a pinch of smoked paprika—sun-dried tomatoes are already rich, but these ingredients add depth.
– Toast the garlic cloves in olive oil before adding them to enhance their aroma.
– Finish with fresh herbs like basil, oregano, or thyme for brightness.
– Check the salt balance—sun-dried tomatoes are salty; if your pasta is bland, add a pinch of flaky sea salt or a splash of fish sauce (for Asian-inspired twists).
