Creamy Sun-Dried Tomato Pasta
With a focus on fast flavor, this pantry pasta recipe transforms a whole jar of sun-dried tomatoes into the perfect easy pasta sauce. To make the most of the sun-dried tomatoes, the majority of the tomato oil from the jar is used to sizzle the shallots until sweet and translucent. The lively sun-dried tomato tartness is balanced by the addition of heavy cream, savory Parmesan and perfectly mild spice. Al dente cooked linguine is tossed in the vibrant orange sauce, which is strongly reminiscent of a brighter, more complex vodka sauce. A big splash of starchy pasta water ties everything together for a glossy weeknight pasta.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 1pound linguine
- 1(7-ounce) jar sun-dried tomatoes in oil
- Olive oil, as needed
- 3medium shallots, thinly sliced
- ½teaspoon crushed red pepper
- 1 ½cups heavy cream
- 2garlic cloves
- ½cup grated Parmesan
Instructions
Step 1
Bring a large pot of water to a boil. Season with 3 big pinches of salt. Add the pasta and cook until al dente, about 3 minutes less than the package directions indicate. Reserve 2 cups of pasta water and drain.Step 2
While the water comes to a boil, heat a large pot over medium-high heat. Add 1/4 cup of the sun-dried tomato oil. (If you can’t extract a full 1/4 cup oil from the jarred sun-dried tomatoes, add olive oil.) Add the shallots and cook, stirring occasionally, for 6 minutes, until golden and translucent, with crisp dark spots on the edges.Step 3
Spoon the sun-dried tomatoes onto a cutting board, leaving any remaining oil behind, and finely chop the tomatoes. Add the tomatoes and crushed red pepper to the pot. Cook, stirring constantly, for 1 to 2 minutes, until the tomatoes develop a few charred spots.Step 4
Add the cream and bring to a boil. Adjust heat to medium, and vigorously simmer the sauce while constantly stirring until the cream goes from a pale, peachy orange to a vibrant, deep orange, about 4 minutes. Season with a hefty pinch of salt.Step 5
Pull the pot off the heat and, using a microplane or the fine side of a grater, grate the garlic cloves directly into the sauce. Add the al dente linguine, Parmesan and 1 cup of the pasta water. Toss to combine, return to medium heat and continue cooking for 2 to 3 minutes, stirring continuously, until the sauce clings to the pasta. Taste and add salt as needed. Add more pasta water, if needed to loosen the sauce, and serve warm.