Sun-dried tomato basil pasta
Sun-dried tomato basil pasta
Ingredients
For the Pasta
- 1 pound Fettuccine
- 1 teaspoon Salt, for pasta water
For the Sun-dried Tomato Sauce
- 2 tablespoons Olive oil
- 4 Garlic, cloves, minced
- 1 cup Sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 teaspoon Red pepper flakes, optional
- 1/2 cup Vegetable broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add 1 teaspoon of salt to the water.
⏱️ 10 min - 2
Add the 1 pound of fettuccine to the boiling water and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown them.
⏱️ 2 min - 4
Stir in the 1 cup of drained and chopped sun-dried tomatoes and 1/4 teaspoon of red pepper flakes (if using). Cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 5
Pour in the 1/2 cup of vegetable broth and bring to a gentle simmer. Cook for 3 to 5 minutes, allowing the sauce to reduce slightly and thicken.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 cup of chopped fresh basil, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 7
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 8
Divide the pasta among 4 serving plates. Garnish with additional fresh basil and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-dried tomato basil pasta
Ingredients
For the Pasta
- 1 pound Fettuccine
- 1 teaspoon Salt, for pasta water
For the Sun-dried Tomato Sauce
- 2 tablespoons Olive oil
- 4 Garlic, cloves, minced
- 1 cup Sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 teaspoon Red pepper flakes, optional
- 1/2 cup Vegetable broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add 1 teaspoon of salt to the water.
⏱️ 10 min - 2
Add the 1 pound of fettuccine to the boiling water and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown them.
⏱️ 2 min - 4
Stir in the 1 cup of drained and chopped sun-dried tomatoes and 1/4 teaspoon of red pepper flakes (if using). Cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 5
Pour in the 1/2 cup of vegetable broth and bring to a gentle simmer. Cook for 3 to 5 minutes, allowing the sauce to reduce slightly and thicken.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 cup of chopped fresh basil, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 7
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 8
Divide the pasta among 4 serving plates. Garnish with additional fresh basil and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min