Description
This One-Pan Sundried Tomato Pasta is a quick and flavorful dish that combines tender pasta with a creamy, savory sauce enriched with sundried tomatoes and garlic. Perfect for a weeknight dinner, it uses minimal ingredients and cooks all in one skillet for easy preparation and cleanup.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sundried tomatoes, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Cook garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, making sure not to burn it.
- Sauté sundried tomatoes: Add the chopped sundried tomatoes to the skillet and cook for another 2 minutes to release their rich flavor and aroma.
- Add broth and pasta: Pour in the chicken broth and bring it to a simmer. Add the pasta directly to the skillet and cook according to the package instructions, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Make the sauce: Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for 3 to 5 minutes, stirring gently, until the sauce thickens and coats the pasta evenly.
- Season: Taste the pasta and add salt and freshly ground black pepper as desired. Serve the pasta hot for best flavor and texture.
Notes
- Use pasta shapes like penne or fusilli that hold the sauce well.
- Sundried tomatoes packed in oil can add extra richness, but you can use dry ones rehydrated in warm water.
- If the sauce is too thick, add a splash of chicken broth or cream to loosen it.
- Freshly grated Parmesan gives the best flavor and melts smoothly into the sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
