Sun-dried Tomato Pasta
A creamy and flavorful pasta made with penne, sun-dried tomatoes, spinach, and basil tossed in a rich Parmesan sauce. Ready in just 20 minutes, this dish is quick, wholesome, and perfect for both weeknight dinners and meal prep.
Equipment
- 1 Large Pot – for boiling pasta
- 1 large skillet (for sauce)
- 1 wooden spoon (or spatula)
- 1 Whisk
- 1 Colander (for draining pasta)
- 1 Cutting board & knife
Ingredients
- 1 lb 450 g penne pasta
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes in oil chopped
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- ½ tsp dried basil
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp dried parsley
- ¼ –½ tsp crushed red pepper flakes adjust to taste
- 1 ¼ cups chicken broth or vegetable broth
- 2 cups whole milk not skim
- Salt and black pepper to taste
- 1 heaping cup freshly grated Parmesan cheese plus extra for garnish
- 2.5 oz about 70 g fresh baby spinach leaves
- ⅓ cup fresh basil chopped
Instructions
- Prepare the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the penne pasta and cook according to the package directions until al dente (firm to the bite but cooked through). Stir occasionally to prevent sticking. When done, drain the pasta in a colander, rinse briefly with cold water to stop the cooking process and keep the noodles from clumping, then set aside.
- Infuse the Tomatoes with Flavor: While the pasta is cooking, place a large skillet over medium heat. Scoop out about 1–2 tablespoons of the oil from the jar of sun-dried tomatoes and drizzle it into the pan. Add the chopped sun-dried tomatoes and sauté them gently for 1–2 minutes. This step releases their natural sweetness and deep flavor into the oil, creating a savory base for the sauce.
- Sauté the Garlic for Aroma: Add the minced garlic to the skillet with the tomatoes and cook for about 30 seconds. Stir continuously to prevent burning, as garlic can turn bitter if overcooked. At this stage, your kitchen should fill with a rich, irresistible aroma. Push the tomatoes and garlic to one side of the skillet to clear space for the roux.
- Build the Roux (Butter & Flour Base): Drop the butter into the cleared space in the skillet and let it melt completely. Once melted, sprinkle in the flour and whisk vigorously to form a smooth paste. Continue whisking for 1–2 minutes until the mixture turns slightly golden and smells nutty. This step is crucial, as it lays the foundation for a silky, lump-free sauce.
- Season the Sauce Foundation: Before adding any liquid, stir the dried basil, garlic powder, Italian seasoning, parsley flakes, and crushed red pepper flakes directly into the roux. Toasting the spices briefly in the butter-flour mixture enhances their depth of flavor and ensures every bite of the pasta is well-seasoned. Taste and adjust with a pinch of salt and black pepper at this stage.
- Create the Creamy Sauce: Slowly pour in the chicken or vegetable broth while whisking constantly to avoid lumps. Once incorporated, gradually stream in the milk. Keep whisking until the mixture is smooth. Allow it to cook over medium heat for several minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Enrich with Parmesan Cheese: Reduce the heat to low and stir in the freshly grated Parmesan cheese. Mix until fully melted and incorporated, creating a rich, creamy, and cheesy sauce. If the sauce seems too thick, add a splash more broth or milk; if it’s too thin, let it simmer for a few extra minutes until it reaches the perfect consistency.
- Add Fresh Spinach: Gently stir the baby spinach leaves into the sauce. The heat will quickly wilt the spinach, adding freshness, nutrients, and a pop of vibrant green color to the creamy base. Stir until the spinach is evenly distributed throughout the sauce.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Use a wooden spoon or spatula to toss everything together until each piece of pasta is thoroughly coated with the creamy sun-dried tomato sauce. This step ensures that the pasta absorbs the flavors while still staying firm and satisfying.
- Finish with Fresh Basil & Serve: Turn off the heat and stir in the freshly chopped basil for a burst of brightness and aroma. Divide the pasta into bowls or plates, then garnish with an extra sprinkle of Parmesan cheese if desired. Serve warm and enjoy your creamy, comforting Sun-Dried Tomato Pasta immediately.
Notes
- Cook pasta until just al dente; it will continue absorbing flavors when tossed in the sauce.
- Use the oil from sun-dried tomatoes for sautéing—it adds rich flavor and reduces waste.
- Whisk flour and butter thoroughly to avoid lumps in the sauce.
- Gradually add broth and milk to build a smooth, creamy texture.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Adjust spice level by increasing or reducing crushed red pepper flakes.
- For a lighter version, swap whole milk with 2% milk or use half-and-half for extra richness.
- Add protein such as grilled chicken, shrimp, or sausage for a heartier meal.
- Use any short pasta like fusilli, rigatoni, or farfalle if penne is unavailable.
- Garnish generously with fresh basil for a refreshing flavor boost.
