This Solar Dried Tomato Pasta is a fast weeknight dinner that’s prepared in about 20 minutes. Penne is tossed in a garlicky Parmesan cream sauce with oil-packed sun-dried tomatoes for a comfortable, savory chew.

- Taste: A creamy, garlicky sauce with tangy sun-dried tomatoes, savory Parmesan, and home made herby goodness.
- Talent Degree: This beginner-friendly recipe is tremendous fast, simple to make, and really forgiving.
- Serving Ideas: Serve with cooked hen, salmon, or Italian sausage, and a aspect of garlic bread and a Caesar salad.

Substances and Straightforward Swaps
- Penne or Different Medium Pasta: Ridged shapes maintain creamy sauce nicely. Swap the pasta for rotini, rigatoni, shells, or farfalle, or one other favourite pasta form.
- Solar-Dried Tomatoes: Select a jar of tomatoes in oil, not dry-packed, and chop them into small items so the flavour spreads evenly.
- Solar-Dried Tomato Oil: That is the primary taste builder for creamy sun-dried tomato pasta, so use 3 tablespoons for the bottom, then add extra if wanted.
- Half-and-Half: Half-and-half stays a bit lighter, or swap in some heavy cream if you’d like a richer sauce.
- Parmesan: Finely grated melts extra easily, as thick shreds can clump. Change with Asiago or a Romano and Mozzarella mix.



The best way to Make Solar Dried Tomato Pasta
- Prepare dinner pasta al dente, reserving some pasta water.
- Prepare dinner garlic and herbs within the sun-dried tomato oil, and add chopped tomatoes.
- Stir within the half-and-half combination, toss with drained pasta and Parmesan.
- Stir in pasta water to clean out the sauce as wanted.

Storage and Leftovers
Cool and retailer in an hermetic container within the fridge for as much as 4 days. Reheat gently on the range over low warmth or within the microwave at 50–70% energy, stirring usually and including a splash of milk, half-and-half, or water to loosen.
Freezing shouldn’t be advisable
Creamy Pasta Night time Lineup
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In a big pot, prepare dinner pasta in accordance with bundle instructions, reserving 1 cup of pasta water. Drain nicely, however don’t rinse.
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Drain the sun-dried tomatoes, reserving the oil. Chop the tomatoes and put aside.
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Add 3 tablespoons of the reserved sun-dried tomato oil to a big skillet over medium warmth.
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Add garlic, basil, oregano, and purple pepper flakes. Prepare dinner for 1 minute or till the garlic is aromatic. Stir within the sun-dried tomatoes and prepare dinner for two minutes extra.
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Whisk the half-and-half and cornstarch in a small bowl and add to the skillet. Proceed whisking till bubbly and it begins to thicken. Let simmer till thickened.
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Stir within the pasta, cheese, and salt, then simmer for two extra minutes. Slowly add the reserved pasta water, a bit at a time, till the sauce reaches your most popular consistency. Garnish and serve.
This pasta is calmly salted because the salt in solar dried tomatoes can fluctuate by model. Style and season with extra salt if wanted earlier than serving.
Energy: 563 | Carbohydrates: 81g | Protein: 19g | Fats: 19g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Ldl cholesterol: 32mg | Sodium: 541mg | Potassium: 1092mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1003IU | Vitamin C: 52mg | Calcium: 231mg | Iron: 3mg
Diet data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
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