Creamy Sun-Dried Tomato Pasta Recipe
Introduction
This creamy sun-dried tomato pasta is a simple yet indulgent meal that combines rich flavors and a silky sauce all cooked in one pan. Perfect for a quick weeknight dinner, it brings together the tanginess of sun-dried tomatoes and a touch of spice for a comforting pasta dish.
Ingredients
- 3 garlic cloves (finely chopped)
- 1 white onion (finely diced)
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 150 g sun-dried tomatoes
- 1 tbsp sun-dried tomato oil (from the jar)
- 200 ml chicken stock (or vegetable stock)
- 300 ml cream (single or light)
- 200 ml water (to rinse out blender)
- 200 g spaghetti
- 1 tbsp grated parmesan (plus more for garnish)
- 1 tsp chilli flakes (1/2 tsp for each bowl)
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Step 1: Place a deep frying pan with a lid over medium heat and add 1 tbsp vegetable oil. When hot, add the chopped garlic and diced onion. Fry for a few minutes until softened. Then, add paprika, dried oregano, salt, and pepper. Stir well and cook for another few minutes until the onion is translucent.
- Step 2: Meanwhile, combine the sun-dried tomatoes, sun-dried tomato oil, and chicken stock in a blender. Blend until smooth. Pour this mixture into the frying pan, then add the cream and the 200 ml of water used to rinse the blender. Stir everything to combine.
- Step 3: Add the spaghetti directly into the pan and cover with the lid. Cook on low to medium heat for 8 to 10 minutes, stirring every 2 to 3 minutes to prevent sticking. If the pasta starts sticking to the pan, reduce the heat or add a little more water to loosen the sauce.
- Step 4: Once the spaghetti is cooked and tender, check the sauce consistency. If it’s too thick, add a splash of water and stir. Grate in the parmesan and mix thoroughly. Serve the pasta divided between two bowls, topped with extra parmesan, chilli flakes, salt, and pepper to taste. Enjoy your creamy sun-dried tomato pasta!
Tips & Variations
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Swap the spaghetti for penne or fusilli for a different pasta texture.
- Add fresh basil or parsley at the end for a burst of fresh flavor.
- If you prefer a spicier dish, increase the chilli flakes or add a dash of hot sauce.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or cream to loosen the sauce and warm gently on the stove or in the microwave to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegan?
Yes, you can substitute the cream with a plant-based alternative like coconut cream or cashew cream, use vegetable stock, and replace parmesan with a vegan cheese or nutritional yeast.
Do I need to pre-cook the spaghetti?
No, the pasta cooks directly in the sauce in the pan. This method allows the spaghetti to absorb maximum flavor while cooking.
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Creamy Sun-Dried Tomato Pasta Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A rich and creamy sun-dried tomato pasta that combines aromatic garlic, onion, and herbs with a smooth sun-dried tomato sauce. This one-pan stovetop recipe yields tender spaghetti soaked in a flavorful, cheesy cream sauce garnished with parmesan and a hint of chili flakes for subtle heat.
Ingredients
Base Ingredients
- 3 garlic cloves (finely chopped)
- 1 white onion (finely diced)
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Sun-dried Tomato Sauce
- 150 g sun-dried tomatoes
- 1 tbsp sun-dried tomato oil (from the jar)
- 200 ml chicken stock (or vegetable stock)
- 300 ml cream (single or light)
- 200 ml water (to rinse out blender)
Pasta
- 200 g spaghetti
Finishing Touches
- 1 tbsp grated parmesan (plus more for garnish)
- 1 tsp chilli flakes (1/2 tsp for each bowl)
- 1 tbsp vegetable oil (for frying)
Instructions
- Sauté Aromatics: Heat a deep frying pan with a lid over medium heat and add 1 tbsp vegetable oil. Once hot, add the finely chopped garlic and diced onion. Fry for a few minutes until the onion softens. Then stir in the paprika, dried oregano, salt, and pepper. Continue frying for another few minutes to blend flavors.
- Prepare Sun-dried Tomato Sauce: While aromatics cook, add the sun-dried tomatoes, sun-dried tomato oil, and chicken stock into a blender. Blend until smooth. Pour this sauce mixture into the frying pan, then add the cream and the 200 ml water used to rinse the blender. Stir well to combine all ingredients.
- Cook Spaghetti in Sauce: Add the dry spaghetti directly into the pan with the sauce. Place the lid on the pan and cook on low to medium heat, following the spaghetti’s packet instructions (about 8-10 minutes). Every 2-3 minutes, remove the lid and stir to prevent sticking. If the pasta starts to stick to the pan base, add a little more water or reduce the heat as needed.
- Finish and Serve: Once the pasta is cooked and the sauce is plentiful, add a splash of water if the sauce is too thick. Grate in 1 tbsp parmesan cheese and stir to combine. Divide the pasta between two plates and garnish with additional grated parmesan, chili flakes, salt, and freshly ground pepper. Serve immediately and enjoy.
Notes
- Vegetarian option: use vegetable stock instead of chicken stock.
- For a lighter cream sauce, single cream or light cream can be used without compromising flavor.
- Constant stirring and checking during pasta cooking prevents it from sticking.
- The chili flakes add mild heat; adjust quantity to your spice preference.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sun-dried tomato pasta, creamy pasta recipe, stovetop pasta, quick dinner, Italian pasta dish
