Sun-Dried Tomato Pasta
Pasta dressed with sun-dried tomatoes, garlic, and olive oil. Ingredients swap to create vegetarian, seafood, or meat variations without changing the core technique.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant, stirring frequently.
Add sun-dried tomatoes to the skillet and stir to coat with oil. Cook for 2–3 minutes, breaking up tomatoes slightly with the back of a spoon.
If using a protein, add it to the skillet now and warm through for 2 minutes, stirring gently.
Add drained pasta to the skillet. Toss to coat, adding pasta water 1/4 cup at a time until the mixture is loose and saucy (you may not need all of it).
Remove from heat. Stir in half the Parmesan cheese. Season with salt and black pepper to taste.
Divide pasta among bowls. Top with remaining Parmesan and fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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