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Sun Dried Tomato Pasta

A delightful dish that combines rich flavors of sun dried tomatoes with pasta, perfect for a healthy meal that's easy to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 jar (8-ounce) sun dried tomatoes, oil drained and roughly chopped
  • 1/3 cup grated Parmesan (plus more for serving)
  • 1 1/2 cups baby arugula
  • 1 tablespoon chopped parsley

Method
 

Preparation
  1. Bring a large saucepan of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve 1/2 cup pasta water before draining in a strainer.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt, and pepper until fragrant, about 30 seconds.
  3. Add the sun dried tomatoes and sauté for 2 minutes.
  4. Stir the cooked pasta into the sun dried tomato mixture.
  5. Pour in the reserved pasta cooking water, letting it bubble for a couple of minutes, stirring to coat the pasta well.
  6. Fold in the grated Parmesan followed by the arugula.
  7. Garnish with parsley and additional cheese before serving.

Notes

To keep it healthy, aim for a portion size of about one to one and a half cups. This dish can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.