Creamy Sun-Dried Tomato One-Pot Pasta

Ingredients

• 340 g dried pasta (Short pasta such as penne, rigatoni, or fusilli works well.)
• 100 g sun-dried tomatoes (Oil-packed, drained and thinly sliced; reserve 1 tablespoon of the oil if desired.)
• 1 tbsp olive oil (Use reserved sun-dried tomato oil for extra flavor if available.)
• 1 yellow onion (Small, finely diced.)
• 3 cloves garlic (Finely minced.)
• 720 ml vegetable or chicken broth (Use vegetable broth for a vegetarian dish.)
• 240 ml heavy cream (For a lighter sauce, substitute half-and-half, though the sauce may be less rich.)
• 60 g grated Parmesan cheese (Finely grated, plus more for serving if desired.)
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes (Optional, for gentle heat.)
• salt (Season to taste; broth, tomatoes, and Parmesan may already be salty.)
• black pepper (Freshly ground, to taste.)
• 10 g fresh basil (Optional, torn or thinly sliced for serving.)

Steps

1. 1

   Prepare all of the ingredients before beginning. Drain and slice the sun-dried tomatoes, dice the onion, mince the garlic, and grate the Parmesan. Use a wide, deep skillet or Dutch oven so the pasta can lie mostly submerged in the liquid.

2. 2

   Heat the olive oil, or reserved sun-dried tomato oil, in the skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent but not browned.

3. 3

   Add the minced garlic, Italian seasoning, and red pepper flakes if using. Stir for about 30 seconds, just until the garlic smells fragrant; do not let it burn.

4. 4

   Add the sliced sun-dried tomatoes and stir for 1 minute so they release their flavor into the oil.

5. 5

   Pour in the broth and heavy cream. Stir well, scraping the bottom of the pan to loosen any browned bits.

6. 6

   Add the dry pasta and stir so the noodles are coated and mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low.

7. 7

   Cook uncovered for the time indicated on the pasta package, usually 10 to 12 minutes. Stir every 1 to 2 minutes to prevent sticking and help the pasta cook evenly. If the liquid is absorbed before the pasta is tender, add warm water or broth a few tablespoons at a time.

8. 8

   When the pasta is al dente and the sauce has thickened enough to coat the noodles, remove the pan from the heat. The sauce will continue to thicken slightly as it rests.

9. 9

   Add the grated Parmesan and stir until melted and smooth. Taste and adjust with salt and freshly ground black pepper, adding salt cautiously because the broth, tomatoes, and cheese may be salty.

10. 10

    Rest the pasta for 2 minutes, then serve immediately. Finish with torn fresh basil, extra Parmesan, and black pepper if desired.

Notes

This recipe is reconstructed from the title and description because no ingredient list, measurements, transcript, comments, or visible recipe text were provided. The pasta is best served immediately; if it thickens too much while standing, loosen it with a splash of warm broth or water.

Nutrition per serving

• main
• pasta
• one-pot
• comfort food
• creamy
• Italian-inspired
• vegetarian
• quick dinner