Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta combines rich, creamy sauce with the vibrant flavors of sun-dried tomatoes and fresh spinach. The tangy, savory sauce is balanced with a touch of heat, parmesan, and basil for a comforting and flavorful dish. Ideal for a quick, satisfying dinner that’s both hearty and fresh!
Servings 6
Ingredients
- 12 oz. penne pasta mini size or regular
- 1/2 cup slightly packed sun dried tomato halves in oil, well drained, finely chopped
- 1 cup reserved pasta water
- 1 cup heavy cream
- 1 cup 2 oz finely shredded parmesan cheese
- 10 cups hot water
- Salt and Pepper
- 8 oz. baby spinach 8 cups packed, chopped
- 2 tablespoon oil from jar of sun dried tomatoes
- 4 teaspoon minced garlic 4 cloves
- 2 tablespoon tomato paste
- 2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes or 1/2 teaspoon for slightly spicier
- 2 tablespoon chopped fresh basil
- 1 1/2 teaspoon fresh lemon juice optional
- 3/4 teaspoon paprika (optional
Instructions
- In a large pot, bring 10 cups of water to a boil and generously season with salt.
- Cook the pasta until just al dente, following the package instructions. Before draining, reserve 1 cup of the pasta water.
- As the pasta cooks, heat the sun-dried tomato oil in a saucepan over medium-low heat.
- Add the garlic and sauté for about 20 seconds, until it just begins to deepen in color.
- Stir in the tomato paste and cook for 30 seconds, stirring constantly.
- Slowly pour in the heavy cream, then add the sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Bring the mixture to a simmer. Lower the heat and stir in the parmesan until fully melted.
- Transfer the sun-dried tomato sauce to the empty pot used for cooking the pasta.
- Add the drained pasta back to the pot, along with the spinach and 1/2 cup of the reserved pasta water.
- Cook over medium-low heat until the spinach wilts. Season with salt and pepper to taste.
- Remove from heat and stir in the basil, along with the lemon and paprika if desired.
- Adjust the consistency with up to an additional 1/2 cup of reserved pasta water, if needed.