Creamy Sun-Dried Tomato Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
250g farfalle pasta
→ Sauce
02 -
115g sun-dried tomatoes in olive oil, drained
03 -
2 tablespoons olive oil reserved from sun-dried tomatoes
04 -
1 small onion, minced
05 -
4 garlic cloves, minced
06 -
250ml half and half or milk
07 -
250ml chicken or vegetable stock
08 -
0.25 teaspoon crushed red pepper
09 -
0.5 teaspoon Italian seasoning
10 -
0.25 teaspoon paprika
11 -
Salt, to taste
→ Finishing
12 -
Freshly grated Parmesan cheese
13 -
Fresh chopped basil
# Instructions:
01 -
Boil farfalle pasta in salted water until al dente, following package guidance. Reserve some cooking water before draining.
02 -
Heat retained olive oil from the sun-dried tomatoes in a large skillet over medium heat. Add minced onion, garlic, and drained sun-dried tomatoes. Cook for 1 minute until aromatic.
03 -
Season with salt, paprika, Italian seasoning, and crushed red pepper. Continue sautéing for 2 minutes to develop flavors.
04 -
Pour in half and half and chicken or vegetable stock. Stir and bring to a gentle simmer. If the sauce is overly thick, incorporate a splash of reserved pasta water to achieve a silky consistency.
05 -
Remove skillet from heat. Add drained pasta to the sauce, tossing thoroughly to coat. Adjust seasoning as needed. Top with chopped basil, grated Parmesan, and additional crushed red pepper if desired. Serve immediately.
# Notes:
01 -
Reserve some pasta water as it helps adjust sauce consistency without diluting flavor.