Creamy Sun-Dried Tomato Pasta
A fast pan sauce built on softened onions, white wine, and heavy cream — finished with concentrated sun-dried tomatoes and wilted greens. The sauce reduces and clings to the pasta without flour or any other thickener. Dinner is on the table in 30 minutes.
Equipment
Ingredients
- 8 ounces dried pasta
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup thinly sliced onion or shallot
- 2 teaspoons grated or finely chopped garlic
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine such as pinot grigio or chardonnay
- ⅔ cup sun-dried tomatoes cut into ½-inch slices. Drain them well if packed in oil.
- 1 cup heavy cream
- 2 cups kale or spinach leaves chopped into bite-size pieces
- ½ cup grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook 10-12 minutes, or according to the package directions, until al dente. It's okay to slightly undercook the pasta by a minute or so because it will finish cooking in the skillet. Before draining, scoop out one cup of the starchy pasta water.
- Meanwhile, put the oil in a 10-12-inch skillet and place over medium heat. Stir in the onions and a big pinch of salt. Cover the pan and cook about 5 minutes, until the onions are softened.
- Add 2 teaspoons grated or finely chopped garlic, 2 teaspoons chopped fresh thyme, and ½ teaspoon crushed red pepper. Cook and stir until the garlic is fragrant, about 30 seconds. Turn up the heat to medium-high and add ¼ cup dry white wine. Boil 1-2 minutes, until the wine is reduced by about half.
- Stir in ⅔ cup sun-dried tomatoes, 1 cup heavy cream and another pinch of salt. Bring the cream to a simmer, then reduce the heat to medium. Cook for a few minutes, until the sauce looks thickened. Add 2 cups kale or spinach leaves. Cover the pan until the greens are wilted, about 1 minute.
- Add the cooked, drained pasta and ½ cup grated Parmesan cheese to the skillet along with ¼ cup of the pasta water. Stir gently to combine the pasta with the sauce, adding more pasta water if needed. Remove from the heat.
- Serve in bowls, with additional grated cheese over each serving.
Nutrition
Calories: 637kcalCarbohydrates: 67gProtein: 17gFat: 34gSodium: 276mgFiber: 7gSugar: 15g
