Get ready to whip up some Creamy Garlic Sun-Dried Tomato Pasta! This dish is all about spirali pasta (or any pasta you like, really, but spirali is just so much fun!) tossed with garlic and sun-dried tomatoes, all swimming in a rich and creamy sauce. And let’s not forget the generous sprinkle of Parmesan cheese on top.
Here’s what you’ll need:
- 8 ounces of spirali pasta
- 2 cloves of garlic, minced
- 1/4 cup of sun-dried tomatoes packed in oil, sliced or chopped
- About 1/3 cup of dry white wine
- 2/3 to 3/4 cup of heavy cream
- 1 cup of chopped spinach
- Up to 1/2 cup of reserved pasta water
- Salt and pepper to taste
- A big bunch of chopped chives or parsley
- Parmesan cheese for serving
Now, let’s get cooking:
- Cook the pasta according to the package instructions.
- Sauté the garlic and sun-dried tomatoes in a skillet over medium heat. Use a bit of the oil from the sun-dried tomatoes for this. Keep them on the heat until they’re soft and fragrant, which should take about 2-3 minutes.
- Make the sauce by adding the wine to the skillet. Let it sizzle and reduce to intensify the flavor. Then, add the cream and spinach and bring the mixture to a simmer. Season it with salt and pepper.
- Combine everything by stirring the cooked pasta into the sauce. Add the reserved pasta water as needed to help the sauce cling to the noodles. Finish off the dish with a sprinkle of chives and Parmesan cheese. And don’t forget to top up your glass of wine. Enjoy!
This recipe should take about 5 minutes to prep and 20 minutes to cook. It’s a stovetop method and the cuisine is American. The key ingredients are pasta, sun-dried tomatoes, and garlic. If you make this recipe, don’t forget to share your masterpiece!
