Preparing dinner has been very low on my priority list for the past few weeks — and when it starts to feel more like a chore than a joy, I know it’s time to shake things up with simple but impactful flavors that make even the most normal Wednesday feel like a special evening. Enter this caper and sun-dried tomato pasta.
As a person who prioritize proteins A LOT in their daily lives, sometimes the only way to get out of a rut is to simply eat something that isn’t focused on my daily protein goal. Call it a girls’ dinner or whatever you prefer: this recipe takes spaghetti to a whole new level.
Ingredients for dried tomato pasta
The ingredient list is simple, but each element pulls its weight, adding flavor and balance in a way that’s 100% addictive.
Pasta. I prefer spaghetti or bucatini, but use your favorite shape.
Sun-dried tomatoes. Pack them in oil: you’ll use both the tomatoes and the oil for added flavor.
Shallots. Thinly sliced for a little sweetness.
Tomato paste. Umami filled with a subtle sweetness that deepens the sauce.
Garlic. Measure with your heart.
Capers. Coarsely chopped, they add a flavorful, tangy punch that really makes this recipe.
Thick cream. Balances everything with richness and fat. Replace the plant-based milk if necessary.
Parmesan. Just a little grated cheese for saltiness and cheese taste.
Basil. Finish with freshness.
Some tips and tricks
Although this pasta recipe is incredibly simple, there are a few things that will help ensure the best results.
- To get the best flavor from your tomato paste, cook it with the shallots until it darkens slightly. This really caramelizes the flavor and eliminates a bit of that raw tomato flavor.
- Keep your cream out while you prepare everything and lower the heat before adding it to the pan. Heavy cream can curdle if you add it cold to a hot pan, so letting it come to room temperature and lowering the heat makes for a smooth sauce.
- Save your pasta water. The pasta water will also help the sauce come together and stick to the noodles, so don’t drain your pasta without reserving some water.
Presentation suggestions
This is the kind of pasta that goes just as well with a table full of plates as it does on its own. If you want to turn this dish into a full meal, here are some of my favorite dishes to serve it with.
Broccoli Caesar Salad: Another all-time favorite, the tangy vinaigrette pairs wonderfully with this flavorful pasta.
This Green salad with sesame vinaigrette is light and bright, and is the ultimate companion to any pasta party.
For a salad with a bit of vegetarian protein, this Halloumi Salad with Shallot Vinaigrette is the perfect side to serve.
Dried Tomato and Caper Pasta
Total duration: 30 minutes
Yield: 2
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Pin RecipeDescription
An easy pasta recipe, perfect for a weeknight dinner.
Ingredients
- 2 portions of pasta of your choice
- 2 – 3 tablespoon of oil from a jar of sun-dried tomatoes
- 1 large shallot, thinly sliced
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 5 – 6 sun-dried tomatoes, finely chopped
- 3 large cloves of garlic, finely chopped
- 2 capers, roughly chopped
- 1/4 cup thick cream
- 1 tablespoon grated parmesan
- basil to serve
Instructions
- Prepare the pasta according to the box instructions. While the pasta cooks, prepare the sauce.
- In a large skillet, add the oil from the jar of sun-dried tomatoes and bring to medium heat. Add the shallot with a large pinch of salt and cook for two minutes until starting to soften. Add tomato paste and red pepper flakes, cook, stirring occasionally, until the color begins to darken. Add the chopped dried tomatoes, garlic and capers and mix. Cook for another minute to bring together all the flavors, then lower the heat. Add the cream and parmesan to the pan and stir until smooth.
- Add the pasta with a little pasta water to the pan and toss until the sauce is silky.
- Serve hot and garnish with basil. Appreciate!
- Preparation time: 15
- Cooking time: 15
Category: pasta
Keywords : sun-dried tomatoes, capers, pasta
The position The Sun-Dried Tomato Pasta I Make When I’m Officially Done Cooking appeared first on Camille Styles.
