Sun Dried Tomato Pasta

Ingredients & Substitutions

This is what you need:

• Sun dried tomatoes are easy to find in the Italian food section at the grocery with the jarred olives, artichokes and other antipasti. I prefer them packed in oil rather than the dried ones because then you don’t have to rehydrate them. You can make this recipe with roasted red peppers or use a combination of both.
• Pasta: Penne rigate with ridges is what I like because they pick up the tomatoes and other ingredients. Short shapes like fusilli or cavatappi will also work.
• Minced garlic, red pepper flakes kosher salt and black pepper are the aromatics in the recipe and the starting point for building flavor with the rest of the ingredients.
• Baby arugula is for more than just salads. I love it because it’s peppery. I wouldn’t completely swap it with spinach, but you can include both.
• Parmesan: Stirred into the hot pasta, the cheese melts right in adding umami to each bite. I also sprinkle more on top as I serve it.
• Parsley: I garnish the pasta with fresh herbs. You can also use chopped parsley, basil or chives.

How To Make Sun Dried Tomato Pasta

1. Cook the pasta. Check the recommended time on the package directions and make sure you don’t overcook it. You want the penne to be al dente and have some bite. Save a half-cup of the starchy cooking water.

2. Heat the olive oil in a large skillet.

3. Add the minced garlic, red pepper flakes, salt and pepper. Sauté until fragrant.

4. Stir the tomatoes into the garlic and oil and continue cooking for a couple minutes.

5. Spoon the cooked pasta into the tomatoes and stir everything together. Then pour in the reserved pasta cooking water.  It will bubble and quickly disappear, but as you stir the pasta and tomatoes, it will leave a silky coating along with the oil on the pasta.

6. Stir in the Parmesan cheese.

7. Fold in the arugula. The greens will look like a lot in the skillet, but they will quickly wilt.

8. Garnish with parsley and more Parmesan before serving.