Creamy Sun-Dried Tomato Pasta
This pantry pasta recipe quickly turns a jar of sun-dried tomatoes into a rich and flavorful sauce. The oil from the tomatoes is used to sauté shallots, while the tartness of the tomatoes is balanced with heavy cream, Parmesan, and mild spice.Al dente linguine is tossed in the vibrant orange sauce, similar to a brighter, more complex vodka sauce. A splash of starchy pasta water helps create a glossy, cohesive dish, perfect for a quick weeknight meal.
Ingredients
- Salt
- 1 pound linguine
- 1 7-ounce jar sun-dried tomatoes in oil
- Olive oil as needed
- 3 medium shallots thinly sliced
- ½ teaspoon crushed red pepper
- 1 ½ cups heavy cream
- 2 garlic cloves
- ½ cup grated Parmesan
Instructions
- Bring a large pot of water to a boil and season it with three generous pinches of salt. Add the pasta and cook until al dente, which is typically about three minutes less than the package instructions. Reserve 2 cups of the pasta water, then drain the pasta and set it aside.
- While the water is heating, place a large pot over medium-high heat. Pour in ¼ cup of the sun-dried tomato oil. If you can't obtain a full ¼ cup from the jarred tomatoes, substitute with olive oil. Add the shallots and cook, stirring occasionally, for about 6 minutes until they become golden and translucent with crisp dark spots on the edges.
- Transfer the sun-dried tomatoes to a cutting board, leaving any remaining oil in the pot. Finely chop the tomatoes and add them along with the crushed red pepper to the pot. Stir constantly and cook for 1 to 2 minutes until the tomatoes develop a few charred spots.
- Pour in the cream and bring the mixture to a boil. Reduce the heat to medium and vigorously simmer the sauce, stirring continuously, until the cream transforms from a pale, peachy orange to a vibrant, deep orange, approximately 4 minutes. Season generously with a hefty pinch of salt.
- Remove the pot from the heat. Using a microplane or the fine side of a grater, grate the garlic cloves directly into the sauce. Add the al dente linguine, Parmesan cheese, and 1 cup of the reserved pasta water. Toss everything together to combine, then return the pot to medium heat. Continue cooking for an additional 2 to 3 minutes, stirring constantly, until the sauce clings to the pasta. Taste and adjust the seasoning with more salt if necessary. If the sauce is too thick, add more pasta water to reach your desired consistency. Serve the pasta warm.