Sun-Dried Tomato Pasta Recipe

Ingredients

• 1 lb rigatoni or penne pasta
• 2 tablespoons extra virgin olive oil (or a little oil from the sundried tomatoes)
• 1 cup sundried tomatoes packed in oil (julienne cut, drained)
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 cup dry white wine or chicken broth (or both)
• 1 cup heavy cream
• 1 1/3 cup freshly grated parmesan cheese
• 3 cups fresh baby spinach (about 3 ounces)
• Crushed red pepper flakes to taste
• Salt and freshly ground black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Reserve 1 cup of pasta water for thinning the sauce if needed. Drain the pasta well.

2. 2

   Meanwhile, add 1-2 tablespoons of olive oil or the oil packed with the sundried tomatoes to a large skillet over medium heat. Add the sundried tomatoes and sauté for about 2 minutes. Add the garlic and Italian seasoning and cook for 30-60 seconds, stirring constantly.

3. 3

   Pour in the white wine and simmer for several minutes to reduce the wine by half. Whisk in the whipping cream and simmer for about 5 minutes to reduce.

4. 4

   Reduce the heat to low and slowly stir in the parmesan cheese until melted. Add the spinach and cook until wilted. Add the cooked and drained pasta to the skillet and toss to coat. Season with red pepper flakes, kosher salt, and fresh ground black pepper to taste.