Sundried Tomato Pasta
Author: Natalie Smith
Ingredients
- 1 Large yellow or white onion diced
- 2 large garlic cloves minced
- ½ heaping cup chopped sundried tomatoes * Tomatoes jarred in oil
- ½ cup white wine * Any white will work, but pinot gris and chardonnay are particularly nice
- ½ cup water with half a veggie stock cube in it * Stock cube should be 1 cube to make 2 cups of stock, we're using half the water for a more intense flavor.
- ¼ cup soy cream * Can use regular cream if you don't want it to be vegan
- 2 Tbsp tomato paste
- 2 Tbsp oil from the jarred sundried tomatoes
- Salt and pepper to taste
- 8 oz / ~220 grams pasta of your choice (penne, rigatoni, or farfalle are particularly nice) * Chose gluten free pasta if needed/desired
- 2 Tbsp chopped sundried tomatoes for garnish
- 2 Tbsp fresh basil chiffonade for garnish
- Optional fresh grated or vegan parmesan for garnish
Instructions
- In a medium sauce pan, sauté the onions in the oil from the jarred sundried tomatoes until translucent.
- Add the garlic and chopped sundried tomatoes. Cook for 1 minute until garlic is fragrant, stir often and watch closely to prevent the garlic from burning.
- Add the tomato paste and cook for 1 minute, stirring often.
- Add the white wine and cook for 1 minute to deglaze the pan if needed.
- Add the stock and bring to a simmer for about 3 minutes, until tomatoes are softened.
- Reduce the heat to low and add the soy (or regular dairy) cream, cooking until heated through and then remove from the heat to help prevent the cream from separating.
- Cook your pasta in very well salted water until al dente. Reserve some pasta water just in case in want a thinner sauce).
- Add it to the sauce, stirring until combined. Add a little pasta water if you want the sauce a little thinner, but it shouldn't be needed.
- Top with additional sundried tomatoes, basil, and parmesan cheese.
Notes
Calories listed are for the sauce only, using the soy cream, as types and brands of pasta can vary calorically.