Sun Dried Tomato Pasta
Experience the delightful fusion of flavors in sun dried tomato pasta, a dish that captures the essence of Italian cuisine. The sun dried tomatoes add a rich, tangy depth to the pasta, making this recipe perfect for a quick weeknight dinner or a cozy gathering. With just a few simple ingredients, you can create a flavorful meal that will impress your family and friends.
Ingredients
- 200g pasta (fettucine or penne)
- 100g sun dried tomatoes, chopped
- 2 cloves garlic, minced
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is 10 minutes, and cooking time is 15 minutes.
Nutritional Value
Each serving contains approximately 450 calories, 20g of fat, 50g of carbohydrates, and 15g of protein. This nutritional information is based on a single serving size.
Step-by-Step Cooking Process
- Boil a pot of salted water and cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a pan over medium heat.
- Add minced garlic to the pan and sauté until fragrant, about 1 minute.
- Stir in the chopped sun dried tomatoes and oregano, cooking for another 2-3 minutes.
- Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.
- Add the drained pasta to the pan with the sun dried tomato mixture.
- Mix well, adding reserved pasta water a little at a time to achieve desired consistency.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Remove from heat and let it sit for a minute to combine flavors.
- Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
You can substitute sun dried tomatoes with roasted red peppers for a different flavor profile. Additionally, gluten-free pasta can be used for a gluten-free option, ensuring everyone can enjoy this dish.
Serving and Pairings
This sun dried tomato pasta pairs beautifully with a fresh green salad or garlic bread. For a heartier meal, consider serving it alongside grilled chicken or shrimp.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. This dish can be frozen but is best enjoyed fresh.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture.
- Not reserving pasta water may result in a dry dish.
- Skipping the olive oil can make the pasta stick together.
- Using stale sun dried tomatoes can affect the flavor.
- Forgetting to season may leave the dish bland.
Helpful Tips
- Always taste as you go to adjust seasoning.
- Consider adding red pepper flakes for extra heat.
- Fresh herbs can enhance the flavor even further.
- Use high-quality olive oil for the best taste.
FAQs
Can I use fresh tomatoes instead of sun dried tomatoes?
Yes, fresh tomatoes can be used, but they will yield a different flavor and texture. You’ll need to cook them down to intensify their flavor.
Is this recipe suitable for vegans?
To make this dish vegan, substitute the Parmesan cheese with a plant-based cheese or nutritional yeast.
How can I make this dish spicier?
Adding crushed red pepper flakes or diced jalapeños can give the dish a nice kick.
Can I add vegetables to this pasta?
Absolutely! Spinach, zucchini, or bell peppers can be great additions for added nutrition and flavor.
What type of pasta works best?
While fettucine and penne are great choices, any pasta shape you prefer will work well in this recipe.
Conclusion
Sun dried tomato pasta is a quick and delicious meal option that is sure to impress. With its rich flavors and easy preparation, it’s perfect for any occasion. Enjoy this delightful dish that brings a taste of Italy to your table.
Sun Dried Tomato Pasta
Ingredients
- 200 g pasta fettucine or penne
- 100 g sun dried tomatoes chopped
- 2 cloves garlic minced
- 50 g Parmesan cheese grated
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Boil a pot of salted water and cook the pasta according to package instructions until al dente.
- Heat olive oil in a pan over medium heat.
- Add minced garlic to the pan and sauté until fragrant, about 1 minute.
- Stir in the chopped sun dried tomatoes and oregano, cooking for another 2-3 minutes.
- Reserve 1 cup of pasta water and drain the rest.
- Add the drained pasta to the pan with the sun dried tomato mixture.
- Mix well, adding reserved pasta water a little at a time to achieve desired consistency.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Remove from heat and let it sit for a minute to combine flavors.
- Serve hot, garnished with fresh basil leaves.
