Sun Dried Tomato Pasta

Sun Dried Tomato Pasta

Rich and creamy sauce – use over your favorite pasta



  • 1 cup sun dried tomatoes, drained (reserve oil)
  • 1 tbsp oil from sun dried tomatoes
  • 1/2 cup basil leaves
  • 1/4 cup cream
  • 1 1/2 cups 1% milk
  • 3 garlic cloves
  • 1 1/2 oz parmesan cheese , finely grated
  • 1 – 2 tbsp tomato paste
  • 1/2 – 1 tbsp anchovy paste
  • 2 tbsp Capers, drained and roughly chopped
  • 1/4 cup red wine
  • Dried or fresh herbs (thyme, rosemary, oregano, etc.) as desired.


  • 1 tbsp oil from sun dried tomatoes
  • 12 oz pasta of choice (I like penne/ziti)
  • 1 small onion , finely diced Salt and pepper to taste


  1. Place the purée ingredients in a blender and blend until smooth. Adjust to taste.
  2. Cook your pasta of choice al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta. Use low-water method, if possible.
  3. Meanwhile, heat about one tablespoon of the reserved oil in a large skillet over medium high heat. Add onion and cook for 3 to 5 minutes until translucent and cooked through.
  4. Add the pasta and purée to skillet. Add reserved pasta water to emulsify the sauce to a creamy consistency.
  5. Cook until the is thoroughly warm and coated with creamy sauce.
  6. Remove from the stove and serve immediately, with more parmesan cheese and basil if desired.
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