Made with pantry and fresh ingredients, this sun dried tomato pasta is a super easy recipe that’s perfect for a busy weeknight. But you will love it so much that it’s worthy of a weekend meal too.
1 8-ouncejar sun dried tomatoes,oil drained and roughly chopped
1/3cupgrated Parmesan plus more for serving
1-1/2cupsbaby arugula
1tablespoonchopped parsley
Instructions
Bring a large saucepan of salted water to a boil. Cook the penne until al dente according package instructions. Reserve 1/2 cup pasta water before draining in a strainer.
Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until fragrant, about 30 seconds.
Add the tomatoes and sauté for 2 minutes.
Stir the pasta into the tomatoes.
Pour in the reserved pasta cooking water letting it bubble for a couple minutes, stirring to coat the pasta.
Fold in the Parmesan followed by the arugula.
Garnish with parsley and additional cheese before serving.
Video
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat cold with additional greens or warm in the microwave or in a skillet on the stove with a little olive oil.