Sun-dried tomatoes are dense with the flavor of tomatoes. They also pack most of the nutritional value, like antioxidants and vitamins, and can be used as a snack. They are an excellent substitute for tomatoes for making pasta sauce, as these tiny ones can have a more intense flavor than ripe tomatoes. The best thing about them is that you can keep them in your pantry for a long time; they last much longer than tomatoes. Another variation of tomato sauce that uses cherry tomatoes is 30-minute Cherry Tomato Pasta, a simple Italian pasta with spaghetti. The sauce has flavors from cherry tomatoes, garlic, and parsley. Using this recipe as a base, you can add shrimp or other meat, like in Cherry Tomato Pasta with Shrimp.
A sun-dried tomato sauce that is creamy and rich with two different kinds of cheese and cream An intense flavor from sun-dried tomatoes, which you will love for their flavor and convenience A different take on regular tomato pasta, with similar pantry staples You can bring a quick and convenient family dinner in 30 minutes
Started by clever Italians in the first millennia, tomatoes were salted and dried under the sun to preserve the fruit. This helped preserve the flavor in a form easily stored and used during the winter when fresh produce was difficult to obtain. These are often seen in jars, either in oil or dry-packed. I have one packed with oil. Dried tomatoes have been soaked in oil here, so when you add them to a dish, you add a bit more oil that will seep from them. Mind you, the oil packed in the jars is full of flavor and can be used for sautéing like it’s done here or drizzled over salads.
Pasta – I have used penne pasta. In this recipe, any pasta will work. Choose your favorite ones or the ones you have in the pantry. Sun-dried tomatoes: If you are using ones in oil in a jar, drain the oil and use them. Heavy cream: is used to thicken the sauce and make it creamy. Mozzarella cheese: melts well when cooked in the sauce and gives that rich, cheesy taste. Parmesan cheese: is shredded and mixed with mozzarella in the sauce to give it that incredible depth of flavor. Top the pasta with more parmesan cheese while serving. Balsamic Vinegar: A teaspoon of balsamic vinegar helps brighten the flavors and adds a hint of sweetness. You may substitute this with lemon juice. Minced Garlic: freshly minced garlic adds flavor to the sauce and takes it to the next level. Chopped Onion: is commonly paired with garlic to make the flavor base. Red pepper flakes: for that little bit—to balance the rest of the flavors. Add more if you can handle it. Salt: as per taste. Remember to add enough salt to the pasta while cooking it. Later, taste it and sprinkle it while cooking the sauce. Sun-dried tomatoes are salty too. Oil: Use the oil from the sundried tomato jar, as it is flavorful. Fresh Italian basil: Roughly tear fresh Italian basil. Parsley is another good substitute.
You may also include sauteed mushrooms, spinach, or cooked chicken as a variation of this recipe and enhance it as you like. This usually involves boiling water and adding the pasta to a large pot to cook for the recommended time. Add enough salt while cooking the pasta. I would recommend not to rinse the pasta in cold water before you cook it. Rinsing washes off the valuable starch on the pasta, which helps the sauce stick to the pasta. When the pasta is done, reserve some water for later use. Pasta water is full of starch and would help later if you feel the pasta sauce is too thick.
Preferably, use a large skillet to sauté and make the sauce. You will have to add the cooked pasta later to this skillet. Add the oil from the sun-dried tomato jar to a hot pan and heat it over medium heat. Add sundried tomatoes, garlic, and onions. Sauté them for a minute until the onions become translucent. Next, add Italian seasoning and red pepper powder to the pan. Sprinkle a pinch of salt. Keep in mind that the cheese and pasta water we will add to make the sauce have salt in them. Mix everything and cook for another couple of minutes until it smells fragrant.
This pasta sauce cannot be frozen since it contains cream and cheese. These two ingredients do not do well when frozen. The cream has a tendency to split when frozen and reheated.
GarlBread: Cheesy Garlic Bread is an excellent side dish that pairs with pasta. It has crunchy edges and is garlicky and cheesy. Another garlicky recipe is No-Knead Roasted Garlic Foccacia. A plain option is No-Knead Rustic White Bread. Roasted/grilled Chicken – Grilled Rosemary Chicken Kebabs, Easy Grilled Chicken, and Roasted Harissa Chicken are delicious chicken mains from the grills or oven. Meat dishes – Pan-Seared Lamb Chop Recipe, Skillet pork chops, and Chili Garlic Shrimp are some sumptuous meats and seafood to pair with tomato pasta. Air fried – Salmon, Chicken & Potatoes, Roasted Broccoli, and Chicken Wings (3 Ways) are quick and easy mains done in an air fryer. Roasted veggies – Roasted Lemon Pepper Zucchini and Pecan Honey Roasted Carrot will complement the rich pasta.
