One-Pan Sun-dried Tomato Pasta (Print-Friendly Version)
Creamy sun-dried tomato pasta with garlic and parmesan, prepared in one pan for a quick, flavorful meal.
# What You’ll Need to Make This:
→ Dairy
01 -
3 tablespoons unsalted butter
02 -
1/2 cup half and half or whole milk, at room temperature
03 -
1/3 cup grated parmesan cheese
04 -
2 tablespoons cream cheese, softened (optional)
→ Pasta
05 -
225 grams angel hair pasta
→ Vegetables
06 -
3 cloves garlic, minced
07 -
1 jar (230 grams) sun-dried tomatoes in oil, oil drained
→ Broth
08 -
480 millilitres chicken stock or bone broth
→ Seasonings
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon freshly cracked black pepper
11 -
1/4 teaspoon salt
12 -
1/2 teaspoon red pepper flakes (optional)
# How to Prepare:
01 -
In a large skillet over medium-low heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
02 -
Add chicken stock, drained sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes to the pan. Stir to combine and slowly incorporate the half and half.
03 -
Increase heat to medium and bring the mixture to a gentle boil.
04 -
Add angel hair pasta, allowing it to rest briefly in the liquid before submerging fully. Allow pasta to cook in simmering liquid for approximately 5 minutes.
05 -
Reduce heat to maintain a gentle simmer. Stir in cream cheese, if using, until fully melted and incorporated. Continue cooking pasta until al dente.
06 -
Sprinkle grated parmesan over the pasta. Adjust salt and pepper as needed. If sauce has thickened too much, add a splash of chicken stock or half and half to loosen.
# Extra Tips:
01 -
Spaghetti or bucatini may substitute for angel hair; extend cooking time to reach al dente.
02 -
To reheat, add a splash of chicken stock or half and half before microwaving to restore texture.