There’s nothing better than a bowl of pasta!
Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese! You can add in your favorite meats and/or veggies – the possibilities are endless.
Did you know?
Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too!
This recipe pairs great with Scout & Cellar…
Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce.
Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.
- 4 ounce sun-dried tomatoes – not in oil
- 2 tablespoons Olive Oil
- 5 garlic cloves, chopped
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- ¼ Parmesan cheese, freshly grated plus more for serving
- ¼ cup Mozzarella cheese, shredded
- Salt & Pepper to taste
- 8 oz. box of Angel Hair pasta
Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.
While pasta cooks, saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil.
Saute for 1 minute until fragrant.
Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.
Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer.
Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce.
Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired.