Description
This One-Pan Sundried Tomato Pasta is a quick and flavorful Italian-inspired dish perfect for weeknight dinners. With the savory richness of sundried tomatoes, creamy Parmesan sauce, and tender pasta cooked all in one skillet, it offers a delicious, hassle-free meal ready in just 25 minutes.
Ingredients
Scale
Primary Ingredients
- 12 oz pasta (penne or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sundried tomatoes, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Cook garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it to preserve its delicate aroma.
- Sauté sundried tomatoes: Add the chopped sundried tomatoes to the skillet and cook for an additional 2 minutes. This helps release their rich, tangy flavor into the oil, forming the base of the sauce.
- Add broth and pasta: Pour in the chicken broth and bring it to a simmer. Add the pasta directly to the skillet and cook according to package instructions until al dente, allowing the pasta to absorb the flavorful broth while it cooks.
- Make the sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook the mixture for 3 to 5 minutes, stirring frequently until the sauce thickens and evenly coats the pasta, creating a creamy texture.
- Season: Adjust the flavor by adding salt and pepper to taste. Serve the pasta hot for the best taste and texture.
Notes
- You can substitute chicken broth with vegetable broth to make a vegetarian-friendly version (omit Parmesan or use a vegetarian alternative).
- For extra protein, add cooked chicken or shrimp before adding the cream.
- Use fresh Parmesan cheese for best flavor and smooth sauce texture.
- Be careful not to overcook the garlic to avoid bitterness.
- This recipe works well with gluten-free pasta if needed.
