Sun-Dried Tomato Pasta
On the table in less than 30 minutes, this Sun-Dried Tomato Pasta is sure to be a hit with the entire family! Bursting with tasty and fresh flavors, this is the perfect summertime dish!
Servings: 6
Calories: 638kcal
Ingredients
- 1 pound pasta we use fusilli
- 8 ounces sun-dried tomatoes in oil drained and oil reserved
- ¼ cup sun-dried tomato oil from reserve the rest can be discarded
- ½ teaspoon paprika
- 2 Tablespoons garlic paste
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese plus more for serving
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package directions, reserving ¼ cup pasta water. Drain pasta, and set aside.
- While the pasta is cooking, chop the sun-dried tomatoes to your desired size and add to a large deep skillet along with the oil, paprika, garlic paste, red pepper flakes, basil, oregano, and salt.
- Cook over medium heat, frequently stirring for 3 to 4 minutes.
- Next, pour in the chicken broth. Then add cream and the cheeses and bring to a simmer, stirring frequently until the cheese has melted and the mixture has reduced by about half. This will take roughly about 10 minutes. Don’t worry if there is oil sitting on the top, this will combine in one the cheese melts and the sauce has reduced.
- Add the cooked pasta to the sauce, tossing to coat. Add additional salt to taste if desired. If you find that the sauce is too thick, add in some more of the pasta water a little at a time to loosen it to desired consistency.
- Top with parmesan cheese and fresh parsley if desired and serve.
Notes
- Any pasta can be used, see above for other options.
- It’s important to use sun-dried tomatoes in oil. We tried regular ones but they were a bit chewy, the oil really makes all the difference.
- Vegetable broth substituted in place of the chicken broth. It will have more of an "earthy" flavor to the final dish.
- Chicken can be added to this recipe, see above on how we love to add it!
- DO NOT substitute heavy cream for milk or half and half, the sauce will not get as creamy.
- If you do find that your sauce is too thick you can add a bit of the pasta water little by little to get your desired consistency.
Nutrition
Calories: 638kcal | Carbohydrates: 71g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 855mg | Potassium: 938mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1521IU | Vitamin C: 45mg | Calcium: 370mg | Iron: 3mg