Description
This One-Pan Sundried Tomato Pasta is a quick and flavorful dish that combines tender pasta with a creamy sauce infused with the rich taste of sundried tomatoes and Parmesan cheese. Perfect for a simple weeknight meal, it comes together in just 25 minutes using minimal ingredients and one skillet for easy clean-up.
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.
- Sauté sundried tomatoes: Add chopped sundried tomatoes and cook for another 2 minutes to release their flavor.
- Add broth and pasta: Stir in chicken broth and bring to a simmer. Add pasta and cook according to package instructions, until al dente, stirring occasionally to prevent sticking.
- Make the sauce: Reduce the heat and stir in heavy cream and grated Parmesan. Cook for 3-5 minutes until the sauce thickens and coats the pasta evenly.
- Season: Add salt and pepper to taste, mix well, and serve hot immediately for best flavor and texture.
Notes
- Use penne or fusilli pasta for best texture and sauce absorption.
- You can substitute chicken broth with vegetable broth for a vegetarian option, but the recipe is not fully vegetarian due to Parmesan and broth choice.
- For a dairy-free variation, replace heavy cream and Parmesan with vegan alternatives.
- Keep stirring the pasta while cooking in the broth to avoid sticking to the pan.
- Adjust the amount of sundried tomatoes based on sweetness and tang preference.
