One Pot Sun-Dried Tomato Pasta
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 8 oz oil-packed sun dried tomatoes chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 pound penne pasta
- 4 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
- Fresh basil and parsley chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes, or until fragrant.
- Add the chopped sun dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper to the pot. Stir to combine.
- Add the penne pasta and chicken broth to the pot. Stir to combine and bring the mixture to a low boil. Cook the pasta until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the pot. If the pasta is not fully cooked and there is no broth remaining, add a splash of water until the penne reaches the desired doneness.
- Once the pasta is cooked, remove it from the heat and add the heavy cream and parmesan cheese to the pot. Stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of water or heavy cream.
- Garnish with fresh parsley (optional) and serve warm.
Notes
Servings: 8 servings is based on a 2 oz serving size of pasta per person.
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave or on the stovetop with a splash of water or chicken broth to loosen the sauce. To freeze, allow the pasta to cool, then add it to freezer bags or an airtight container. It's best to package it in smaller portions to make defrosting easier.
