Sundried Tomato Pasta

This sundried tomato pasta is a quick and healthy bowl of comfort food, 3 things that don’t often go together when cooking. Having created this while in graduate school and on a very tight budget, I can confidently say this dish can be a very affordable as well. Cost will vary most by the quality of parmesan cheese (if using) and wine used.

I hope can give this a try soon and hope you enjoy!

Sundried Tomato Pasta

Author: Natalie Smith

Print Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 186

Ingredients

  

• 1 Large yellow or white onion diced
• 2 large garlic cloves minced
• ½ heaping cup chopped sundried tomatoes * Tomatoes jarred in oil
• ½ cup white wine * Any white will work, but pinot gris and chardonnay are particularly nice
• ½ cup water with half a veggie stock cube in it * Stock cube should be 1 cube to make 2 cups of stock, we're using half the water for a more intense flavor.
• ¼ cup soy cream * Can use regular cream if you don't want it to be vegan
• 2 Tbsp tomato paste
• 2 Tbsp oil from the jarred sundried tomatoes
• Salt and pepper to taste
• 8 oz / ~220 grams pasta of your choice (penne, rigatoni, or farfalle are particularly nice) * Chose gluten free pasta if needed/desired
• 2 Tbsp chopped sundried tomatoes for garnish
• 2 Tbsp fresh basil chiffonade for garnish
• Optional fresh grated or vegan parmesan for garnish

Instructions

 

• In a medium sauce pan, sauté the onions in the oil from the jarred sundried tomatoes until translucent.
• Add the garlic and chopped sundried tomatoes. Cook for 1 minute until garlic is fragrant, stir often and watch closely to prevent the garlic from burning.
• Add the tomato paste and cook for 1 minute, stirring often.
• Add the white wine and cook for 1 minute to deglaze the pan if needed.
• Add the stock and bring to a simmer for about 3 minutes, until tomatoes are softened.
• Reduce the heat to low and add the soy (or regular dairy) cream, cooking until heated through and then remove from the heat to help prevent the cream from separating.
• Cook your pasta in very well salted water until al dente. Reserve some pasta water just in case in want a thinner sauce).
• Add it to the sauce, stirring until combined. Add a little pasta water if you want the sauce a little thinner, but it shouldn't be needed.
• Top with additional sundried tomatoes, basil, and parmesan cheese.

Notes

Calories listed are for the sauce only, using the soy cream, as types and brands of pasta can vary calorically.