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White plate with orecchiette pasta in a creamy sauce with sun dried tomatoes.

Easy Sun-Dried Tomato Pasta


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5 from 3 reviews

Description

A flavor packed creamy sun-dried tomato pasta sauce with garlic, lemon, lots of parmesan and baby spinach to finish. So quick and easy and you won't believe how delicious it is!


Ingredients

Pasta, 200 grams dried or 300 grams fresh

1 tablespoon olive oil

50 grams onion, finely diced

3 garlic cloves, finely diced

1 tablespoon tomato paste

3/4 cup cream

1/2 teaspoon black pepper

40 grams parmesan, finely grated

1 tablespoon fresh lemon juice

120 grams sun-dried tomatoes, chopped (that is the finished weight needed out of the jar) see notes 

2 cups baby spinach leaves


Instructions

  1. Boil your pasta in well salted water and reserve a cup of pasta water before draining. I tend to undercook dried pasta for a minute so it can bubble in the sauce at the end and not overcook.
  2. Heat olive oil in a large skillet over a medium heat and gently fry the onion for 3 - 4 minutes until softened.
  3. Add the garlic and cook for 30 seconds. Add a touch more olive oil if it is too dry.
  4. Add the tomato paste and cook for a further minute, stirring it around.
  5. Add the cream and pepper and bring to a very gentle simmer, you might want to turn the heat down here, it should barely be bubbling.
  6. Add the parmesan in a couple of separate lots, letting it melt in between each addition.
  7. Add the lemon juice and whisk in quickly.
  8. Add the sun-dried tomatoes and mix through.
  9. Add your cooked pasta and 1/4 cup pasta water and mix well. Let it gently bubble away for a minute or so to thicken slightly. Cream sauces thicken up a lot off the heat so make it saucy on the stove top!
  10. Toss the spinach through, let it wilt slightly and serve straight away.
  11. Top with extra grated parmesan and some lemon zest if you wish.

Notes

Sun-dried tomatoes - I like to finely dice half (or blitz in a food processor) and roughly chop the rest so there is a difference in textures. All roughly chopped is fine!

Onion - I used 50 grams of diced onion. Onions vary in size a lot so use that as a guide.

Read all the notes in post above, it's all useful info and tips!

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Italian inspired