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This creamy sun dried tomato pasta brings together silky noodles and a rich, tangy sauce for a dinner that is as comforting as it is impressive. The dish’s simple ingredient list transforms basic pantry staples into something you could serve to guests or just quickly make for yourself after a long day.
I came up with this pasta recipe to make use of a nearly forgotten jar of sun dried tomatoes during a hectic week. After just one bite, my whole family agreed that this version should go into our meal plans regularly. The rich taste and aroma make it feel like a special treat, even though it comes together so quickly.
Ingredients
- Sun dried tomatoes in olive oil: Bring sweet and tangy flavor that completely transforms the sauce. Use a good quality jar for best results.
- Olive oil from the sun dried tomatoes jar: Infuses extra tomato richness and intensifies the dish.
- Salt: Essential for seasoning every layer. Go for kosher or sea salt if you have it.
- Paprika: Adds gentle warmth and color. Choose sweet not smoked unless you enjoy a bolder taste.
- Garlic cloves: Builds the pasta’s savory depth. Always use fresh garlic for best flavor.
- Small onion: Sweated until soft, this adds subtle sweetness and body to the sauce. Pick a firm and fragrant onion.
- Half and half or milk: Gives the sauce its signature creamy consistency. I find half and half balances richness and a lighter feel.
- Chicken or vegetable stock: Provides backbone to the sauce. Choose low sodium for better control of the salt.
- Crushed red pepper: For a gentle kick. Adjust to your preferred heat level.
- Italian seasoning: The classic Mediterranean herb mix ties the flavors together. Dried basil, oregano, or thyme work if you do not have a mix.
- Farfalle pasta: These little bow ties hold the sauce beautifully. Use a quality brand for the best texture.
- Parmesan cheese, freshly grated: Delivers salty umami and melds with the creamy sauce. Always grate it fresh for full flavor.
- Fresh chopped basil: Brightens every bite with herby freshness. Choose vibrant green leaves with no dark spots.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil and add salt just before the water simmers. Set farfalle pasta to cook and stir occasionally. Boil only until al dente so it retains some bite. Reserve a small cup of pasta water and thoroughly drain the noodles. Set aside but keep warm.
- Saute the Aromatics:
- While the pasta is cooking, heat two tablespoons of the reserved olive oil in a large deep skillet over medium heat. Add minced garlic and onion followed by drained sun dried tomatoes. Stir frequently for about one minute until the garlic is just fragrant but does not brown. Sprinkle in salt, paprika, Italian seasoning, and crushed red pepper. Keep stirring and saute another two minutes so the spices bloom and the mixture becomes very aromatic.
- Build the Sauce:
- Pour the half and half and chicken or vegetable stock directly into the skillet with the aromatics. Keep the heat at medium and stir to incorporate any browned bits stuck to the pan. If the sauce seems thick, add a splash of reserved pasta water. To reach your desired consistency let it come to a gentle simmer, then lower the heat and taste for seasoning.
- Finish the Pasta:
- Remove the skillet from the heat and add the cooked farfalle directly into the sauce. Toss well so every piece is coated with creamy goodness. Taste and adjust salt or heat if desired. Sprinkle in plenty of Parmesan cheese and toss in fresh basil. Stir just until everything is combined well. Serve immediately while still hot, garnishing with more Parmesan and basil if you like.
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The sun dried tomatoes always stand out to me as the star ingredient. Their bright tangy flavor reminds me of summer afternoons spent on my grandmother’s patio where tomatoes were always part of the meal. This makes every bowl a bit nostalgic and special.
Storage Tips
You can store leftover creamy sun dried tomato pasta in an airtight container in the refrigerator for up to three days. Reheat gently over low heat with a touch of milk or broth to restore creaminess and prevent drying out. If freezing for longer storage, divide into individual portions and wrap well to minimize ice formation.
Ingredient Substitutions
If you do not have farfalle, almost any short pasta works well. Penne, rigatoni, or fusilli all trap the sauce nicely. You can swap half and half with full fat coconut milk for a dairy free version. Parmesan can be replaced with nutritional yeast for a vegan spin, and use completely plant based stock to keep it vegan.
Serving Suggestions
This creamy sun dried tomato pasta shines as a main course with a crisp green salad and crusty bread. Add sautéed chicken or roasted shrimp on top for extra protein. Sometimes I like to fold in baby spinach or steamed broccoli for a nutritional boost. The sauce is so versatile you can pour it over spiralized zucchini noodles if you want to skip the wheat.
Cultural and Historical Context
Sun dried tomatoes originate from the Mediterranean where sun drying tomatoes at the peak of season preserves their bold flavor for winter months. This pasta takes inspiration from classic Italian dishes that use pantry staples and a pinch of creativity to turn humble ingredients into something special. The balance of tangy tomato, creamy sauce, and aged cheese is a timeless comfort food in many regions of Italy.
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Whenever I serve this pasta the kitchen fills with such a warm inviting aroma I get requests for seconds every single time. Remember that the real power of this recipe is how easily you can make it your own with just a twist on the ingredients you have on hand.
Frequently Asked Questions
- → Can I use dried sun-dried tomatoes instead of those in oil?
Yes, rehydrate dried sun-dried tomatoes in warm water for about 20 minutes, then pat dry before using. The oil-packed variety adds extra richness.
- → Is it possible to make this dish vegetarian?
Absolutely, simply opt for vegetable stock instead of chicken stock for a fully vegetarian sauce without sacrificing flavor.
- → How can I adjust the sauce’s thickness?
If the sauce is too thick, add a splash of reserved pasta water until it reaches your preferred consistency.
- → Can other pasta shapes be used instead of farfalle?
Yes, penne, fusilli, or rigatoni work well, absorbing the creamy sauce and allowing for a hearty texture.
- → What can I substitute for half and half?
You may use whole milk or a dairy-free alternative; just note the sauce will be slightly less creamy but still delicious.