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Sun-Dried Tomato Pasta

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Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • Pasta:
  • 400 g pasta — rigatoni penne, spaghetti, or linguine
  • 1 tablespoon salt for the pasta water
  • Sauce:
  • 1 jar 280g sun-dried tomatoes in oil, drained — reserve 3 tablespoons of the oil
  • 5 garlic cloves thinly sliced
  • 1 medium onion finely diced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ cup vegetable broth
  • ¾ cup Parmesan cheese freshly grated
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Finishing:
  • Fresh basil leaves torn
  • Extra Parmesan for the table
  • Drizzle of olive oil optional

Instructions
 

  • Bring a large pot of salted water to a boil. Salt generously — it should taste like seasoned broth.
  • Drain sun-dried tomatoes, reserving 3 tablespoons of the packing oil. Roughly chop tomatoes.
  • Heat reserved oil in a large skillet over medium heat. Cook onion 5 minutes until soft.
  • Add garlic, red pepper flakes, oregano, and smoked paprika. Cook 1–2 minutes until fragrant.
  • Add chopped sun-dried tomatoes. Stir and cook 2 minutes, pressing gently to break down slightly.
  • Pour in vegetable broth. Simmer 3–4 minutes until slightly reduced.
  • Cook pasta until just under al dente — 1 minute less than the package says.
  • Before draining, scoop out at least 1 cup of pasta water and set aside.
  • Drain pasta and add directly to the skillet. Add butter and ½ cup pasta water.
  • Toss vigorously over medium heat for 2 minutes until sauce is glossy and clings to pasta.
  • Remove from heat. Add Parmesan and toss until fully melted.
  • Taste and adjust salt, pepper, and chili flakes.
  • Serve in warm bowls topped with torn basil, extra Parmesan, and a drizzle of olive oil.

Notes

  • Salt pasta water until it tastes pleasantly salty — this seasons the pasta itself
  • Always use the oil from the sun-dried tomato jar as your sauce base — it is already full of flavor
  • Chop sun-dried tomatoes so they distribute evenly through the sauce
  • Pull pasta 1 minute before al dente — it finishes cooking in the sauce
  • Save at least 1 cup of pasta water before draining — never skip this step
  • Toss vigorously for 2 full minutes to emulsify the sauce properly
  • Add Parmesan off the heat to prevent clumping
  • Add pasta water a splash at a time if the sauce looks too thick or dry
  • Make the sauce ahead and refrigerate up to 3 days — finish with fresh pasta when serving
  • Stir in white beans or add roasted vegetables on top for a more substantial meal