One-Pan Sun-dried Tomato Pasta (Printable Version)
A speedy sun-dried tomato pasta with creamy sauce, prepared all in one pan for hassle-free cooking.
# Everything You’ll Need:
→ Dairy and Fats
01 -
3 tablespoons unsalted butter
02 -
1/2 cup half and half, room temperature
03 -
1/3 cup grated Parmesan cheese
04 -
2 tablespoons softened cream cheese (optional)
→ Produce and Aromatics
05 -
3 cloves garlic, minced
→ Pantry
06 -
8 ounces angel hair pasta
07 -
1 jar (8 ounces) sun-dried tomatoes packed in oil, drained
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon freshly cracked black pepper
10 -
1/4 teaspoon salt
11 -
1/2 teaspoon red pepper flakes (optional)
→ Liquids
12 -
2 cups chicken stock or bone broth
# Steps to Cook:
01 -
In a large skillet over medium-low heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
02 -
Pour in chicken stock, sun-dried tomatoes, Italian seasoning, black pepper, salt, and red pepper flakes if using. Slowly add half and half while stirring, then bring mixture to a gentle boil.
03 -
Add angel hair pasta to the skillet. Allow pasta to sit for 30 seconds before gently submerging into the liquid to avoid breaking.
04 -
Let pasta cook submerged in simmering liquid for approximately 5 minutes. Reduce heat to low and, if desired, stir in softened cream cheese. Continue cooking until pasta reaches al dente texture.
05 -
Sprinkle grated Parmesan over pasta. Adjust salt and pepper to taste. If pasta has absorbed all liquid, add a splash of chicken stock or half and half to loosen the sauce.
# Extra Suggestions:
01 -
Substitute spaghetti or bucatini for angel hair pasta, adjusting cooking time as needed to reach al dente.
02 -
To reheat, add a splash of chicken stock or half and half to rehydrate the pasta before microwaving.