Almost every Sunday night, my boyfriend and I have pasta for dinner. We typically just have spaghetti or rigatoni with meat sauce. I make the sauce in huge batches and freeze it for later use. Last weekend, I didn’t realize we had used up the last of our sauce until Sunday afternoon! So we needed a quick pasta recipe that we could use instead. (Don’t worry, I made more sauce this weekend so we are safe for the next few weeks!)
This recipe from Food and Wine uses sun-dried tomatoes to make a quick and simple no-cook sauce. The meal was done in under 30 minutes!
- 5 scallions, white and light-green parts only
- 12 sun-dried tomato halves
- 1 cup half-and-half
- 1 box (1 pound) bow tie/farfalle pasta
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
- 1 tablespoon fresh oregano
Bring a large pot of salted water to a boil.
Bring another small pot of water to a boil (~1 cup of water). Add the dried tomatoes to the small pot. Remove the pot from heat and steep the tomatoes for about 5 minutes. Drain and set aside.
When the large pot of water is boiling, add the farfalle. Cook the pasta according to package directions until al dente, about 15 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to a large bowl and set aside.
While the pasta cooks, add the scallions, sun-dried tomatoes, and 1/2 cup half and half to a blender or food processor. Pulse until pureed.
Add the remaining 1/2 cup cream, the pasta water, salt, and pepper to the mixture and mix to combine.
Pour the sauce over the pasta.
Add in the parsley and oregano and mix to combine.
The sun-dried tomatoes make for a flavorful, thick sauce that I really loved! The oregano and parsley add freshness to the mixture.
My boyfriend loves sun-dried tomatoes so he was a big fan of this recipe. And who doesn’t like dinner on the table in 25 minutes?