Sun Dried Tomato Pasta

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

8 ounces penne pasta (or short pasta of your choice)

Kosher salt

2 tablespoons extra virgin olive oil

2 small shallots, (chopped)

4 large garlic cloves, (minced)

3 to 4 ounces sun-dried tomatoes, (chopped)

3/4 cup whole milk

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1/2 cup grated Parmesan cheese (more or less to your liking)

Handful fresh basil, (torn)

手順

Cook the pasta. Fill a medium saucepan with water and set over high heat. When the water is boiling, season well with salt. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup pasta water, then drain.

Meanwhile, make the sauce. In a large, deep skillet, heat the olive oil over medium. When the oil begins to shimmer, add the shallots, garlic, and a good pinch of salt. Stir until the shallots have started to soften, about one minute. Add the sun-dried tomatoes and stir until softened, about another minute or two. Add the milk and a 1/4 cup of the pasta cooking water. Stir to incorporate the starch from the pasta water, then season with the oregano and red pepper flakes.

Combine the pasta and sauce. Add the drained pasta and Parmesan cheese to the skillet with the sun-dried tomato sauce. Stir vigorously to release more starch from the pasta, which will thicken the sauce and encourage the two to marry. If the sauce is too thick, add more pasta water, 1/4 cup at a time, and stir until the pasta is glossy.

Garnish and serve. Toss in torn fresh basil (I like a good amount). Taste and adjust seasonings according to taste. Serve immediately.

栄養

• カロリー: 234.9 kcal
• 脂肪総量: 4.1 g
• 飽和脂肪: 1.9 g
• 不飽和脂肪: 1.3 g
• コレステロール: 9.7 mg
• ナトリウム: 177.9 mg
• 炭水化物総量: 40.6 g
• 食物繊維: 3.5 g
• 糖質総量: 8 g
• タンパク質: 10.5 g