This Creamy Sundried Tomato Pasta is big on flavors and quick on time!! It is going to change the way you cook up your sauce for pasta at home!
Oh yes, Sometimes to go big on flavors, there are a lot of easy ways. Once you actually learn to make Sun-dried Tomato Sauce at home, you will never ever go to a superstore to pick up a readymade Pasta Sauce after this.
HOW TO MAKE SUNDRIED TOMATO PASTA?
To make this gorgeously yum Fresh Sundried Tomato Sauce, All that you need to do is to add
Sundried Tomatoes
Cream { Low fat or full fat – choice is yours }. I have gone Low Fat
Milk
Some Basil Leaves – you can add more if you like
Passata Sauce – They are store bought crushed tomatoes
{ you can add finely chopped tomatoes too .. }
Concentrated Tomato Paste
Salt & pepper to taste
in a Blender Jar and Whizz until smooth. If you find the sauce a bit thick, add some reserved water from the pasta. How simple can the recipe get?
Onto a heated pan, drizzle some olive oil, a clove of garlic and in goes the sauce and cooked pasta. Garnish with Basil leaves, shredded cheese and chilli flakes.
You can also call this sundried Tomato Pesto Pasta. Add some Spinach after adding the cooked pasta and call it sun-dried tomato and spinach pasta.
CAN I USE HOMEMADE SUNDRIED TOMATOES FOR MAKING SUNDRIED TOMATO PASTA RECIPE?
Well,Why not? You can even use homemade Ovendried Tomatoes. I have got a recipe covered for you!! So, when you have excess tomato produce, how about making Ovendried tomatoes or Sundried Tomatoes.
WHAT TYPE OF PASTA CAN I USE FOR SUN-DRIED TOMATO PASTA RECIPE?
Literally Anything you like! To put it in other words, it can Penne, Spiral, Farfalle, Spaghetti or even Linguine!! Choice is yours and whatever is easily available in your pantry.
MORE PASTA RECIPES TO TRY
Fettuccine Alfredo with Asparagus, Broccoli & Peas
SUNDRIED TOMATO PASTA RECIPE
This creamy Sundried Tomato Pasta is actually ridiculously easy, still full on flavours. You just cannot go wrong with this Sun-dried Tomato Pasta.
- 1/2 cup sundried tomatoes *
- 1 cup milk
- 1/2 cup low fat single cream
- 1/4 cup passata sauce { crushed tomatoes } **
- 2 tbsp of basil leaves ***
- 2 tbsp concentrated tomato paste
- salt to taste
- 1 large clove of garlic finely chopped
- 2 tbsp olive Oil
- 225 g Linguine Pasta
- red chilli flakes
- basil leaves
- cheddar cheese
- salt and pepper to taste
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In a high speed blender, add all the ingredients to go into the blender and whizz. Add very little water, if you would like a watery sauce. Add salt and mix. Taste for seasoning and add more if needed.
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Heat water in a large pot, add the pasta and salt. Cook according to pasta instructions. Drain the stock, reserving 1 cup to use for cooking. Run the pasta under running tap water and set it aside.
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Heat Oil in a Pan, add garlic. Saute it for 30 seconds and add the blender sundried tomato sauce and pasta. Stir well. Add half the reserved stock to adjust the consistency.
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Cook for 2 more minutes, making sure all the pasta is well coated. Taste and add more salt and pepper as needed.
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Serve Sundried tomato pasta hot with extra basil leaves, shaved cheddar and red chilli flakes.
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It can be served hot or at room temperature, choice is totally yours.
* I have used store bought sundried tomatoes while making sauce for this recipe.
** You can use canned tomatoes if crushed tomatoes are not available.
***You can be generous with the addition of Basil. We enjoy it subtle at home, so have added only 2 tbsp.
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