Sundried Tomato Pesto Pasta

This scrumptious sun-dried tomato pasta brings together a creamy sauce, intensely flavored sun-dried tomato paste, and garlic to create a quick and delicious family meal that’s ready in under 30 minutes!

PROCESS:

• First, boil water in a large pot, add the pasta, and cook until al dente, reserving some pasta water before draining.

• In a pan, heat butter or olive oil and sauté minced garlic until fragrant. Stir in sundried tomato paste and double cream, mixing in seasonings and Parmesan cheese until smooth.

• Add the drained pasta to the sauce, mixing well and adding reserved pasta water to achieve the desired consistency.

• Top with fresh parsley or coriander and serve hot. Enjoy!

The ingredients

Butter or Olive Oil: You can use either butter or olive oil in this recipe based on your preference. Butter adds a rich, creamy depth to the sauce, while olive oil provides a lighter, more fragrant touch.

Sundried Tomato Paste: This addition brings a deep, umami-rich flavor that balances sweetness and tanginess perfectly.

Heavy Cream: Heavy cream helps to create smooth consistency of the sauce. If you prefer a lighter option, you can easily substitute half-and-half, which will still provide a creamy consistency without being overly rich.

Garlic: Essential ingredient!!For the best results, freshly minced garlic is essential.

Cheese: The combination of Parmesan and mozzarella adds creaminess and texture that melts beautifully into the sauce. Parmesan adds a sharp, salty richness, while mozzarella contributes a mild, gooey texture.

Thyme: This herb adds earthy notes to the dish.

Chili Flakes or Powder: Adds a kick to the dish, adjust the heat to your preference.

Fresh Herbs: Garnishing with parsley or coriander brings freshness and a burst of color, making the dish visually appealing.

Pasta: Your choice of pasta works here; just ensure its cooked al dente.

INGREDIENTS:

• 2 tbsp butter or olive oil

• 3 garlic cloves, minced

• ¼ tsp chili flakes or chili powder

• 1 tsp thyme

• 1/4 cup Sundried tomato pesto

• 100ml heavy cream

• 200g pasta

• 30g grated parmesan and a handful of shredded mozzarella

• Parsley or coriander for garnish.

INSTRUCTIONS:

Step 1: Cook the Pasta

• Start by bringing a large pot of salted water to a boil. Add your pasta and cook until tender but still firm to the bite, typically around 8 minutes. Remember to stir occasionally to prevent sticking. Once cooked, drain the pasta but reserve about 1 cup of the pasta water.

Step 2. Sauté the Garlic

• In a large pan, heat your choice of butter or olive oil over medium heat. Add the minced garlic and sauté for a few seconds until fragrant—this should take no more than 30 seconds to 1 minute. Be careful not to let it burn, as burnt garlic can add an unpleasant bitterness to the dish.

Step 3. Add the Sundried Tomato Paste and Cream

• Once the garlic is aromatic, stir in the sundried tomato pesto and the double cream. Mix well and allow it to simmer on low heat for about a minute. This will help to meld the flavors together.

Step 4. Season and Incorporate Cheese

• Add in the thyme, chili flakes, and Parmesan cheese. Stir continuously until the cheese has melted completely and the sauce is smooth. If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it.

Step 5. Combine with Pasta

• Toss the cooked pasta into the pan with the sauce, mixing thoroughly to coat the noodles evenly. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.

Step 6. Add Mozzarella and Simmer

• Finally, mix in the shredded mozzarella cheese and let the pasta simmer on low heat for another 3-4 minutes. This will allow the mozzarella to melt and create a delightful, gooey texture.

Step 7. Garnish and Serve

• Top your creamy sundried tomato pasta with freshly chopped parsley or coriander for a burst of color and freshness. Serve hot and enjoy!

Tips and Notes:

• Make sure your pasta water is well-salted. This is your only chance to season the pasta itself.

• Always check the pasta package for cooking times, as different types and brands may vary. Aim for al dente, as the pasta will continue to cook slightly after draining.

• High-quality sundried tomato paste can make a significant difference in flavor. Look for products without preservatives and with a vibrant color.

• When sautéing garlic, keep the heat at medium low. If you find your garlic is browning too quickly, lower the heat to avoid bitterness.

• For the best melting texture, grate your own Parmesan and mozzarella instead of using pre-grated cheese, which often contains anti-caking agents.

• If the sauce thickens too much, gradually add reserved pasta water to achieve the desired consistency.

• If you have fresh thyme on hand, feel free to substitute it for dried thyme. Generally, you’d use three times the number of fresh herbs compared to dried.

• If you like it spicier, add more chili flakes or even some chopped fresh chilies when sautéing the garlic.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat