Sun-dried Tomato Pasta (Print)
Whip up creamy sun-dried tomato pasta with garlic and parmesan all in one pan for a fuss-free, tasty meal.
# Ingredients:
→ Dairy
01 -
2 tablespoons cream cheese, at room temp if you want it melty (optional)
02 -
1/2 cup whole milk or half and half, let it sit out to warm up
03 -
1/3 cup parmesan, freshly grated if possible
04 -
3 tablespoons butter without salt
→ Pasta
05 -
225g angel hair noodles
→ Vegetables
06 -
1 jar (230g) sun-dried tomatoes packed in oil, oil poured off
07 -
3 garlic cloves, chopped small
→ Broth
08 -
480ml chicken broth or bone broth
→ Seasonings
09 -
1/2 teaspoon dried red chile flakes (can skip this)
10 -
1/2 teaspoon fresh cracked black pepper
11 -
1 teaspoon dried Italian herb mix
12 -
1/4 teaspoon salt
# Steps:
01 -
Scatter parmesan over everything. Taste and see if you want more salt or pepper. Too thick? Add a little milk or broth to thin it out.
02 -
Turn down to a soft simmer and toss in the cream cheese if you're using it. Stir until it’s smooth. Check that the pasta is firm but not hard.
03 -
Put in the angel hair. Let it just sit on top for a bit, then gently nudge it down so it cooks in the sauce, around 5 minutes.
04 -
Turn heat up to medium and wait for it to get bubbly.
05 -
Pour in broth, sun-dried tomatoes (drained), Italian herbs, salt, pepper, and chile flakes. Give it a good mix, then pour in the half and half or milk slowly.
06 -
Drop butter into a big skillet on low-medium heat. When it’s melted, toss in the chopped garlic and cook about a minute till you smell it.
# Notes:
01 -
If you want to swap in spaghetti or bucatini, just cook them longer till they’re cooked through.
02 -
When warming up leftovers, splash in some broth or milk and microwave so it stays creamy, not dry.