Sun-Dried Tomato Pasta Recipe
This Sun-Dried Tomato Pasta Recipe brings together simple pantry staples like garlic, Parmesan, and herbs to create a pasta dish that feels both indulgent and well-balanced.
Ingredients
- 8 ounces Penne pasta
- 3 to 4 ounces Sun-dried tomatoes chopped
- Extra virgin olive oil
- 2 Small shallots (chopped)
- 4 Large garlic cloves (minced)
- Kosher salt
- ½ cup Whole milk
- ½ to ¾ cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Red pepper flakes
- Fresh basil (torn)
Instructions
- Fill a medium saucepan with water, add a generous amount of kosher salt, and bring to a boil.
- You should cook the pasta according to the instructions on the package until it is al dente.
- Before draining, reserve ½ cup of the pasta cooking water and set aside.
- Heat 2 tablespoons of extra virgin olive oil in a large, deep pan over medium heat until shimmering.
- Add the shallots, garlic, and a pinch of salt. Cook, stirring frequently, for about 1 minute.
- Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes until softened.
- Pour in the milk and ¼ cup of the reserved pasta water. Cook for 1–2 minutes, stirring occasionally, until warmed through. Add the oregano and red pepper flakes and stir to combine.
- Turn off the heat. Add the cooked pasta and Parmesan cheese to the pan. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash more of the reserved pasta water.
- Depending on your taste, add more salt and pepper if needed.
- Stir in torn fresh basil and serve immediately.