Craving a restaurant-quality pasta dish that's ready in the time it takes to boil the water? This dreamy sun-dried tomato pasta delivers maximum flavour with minimal effort – your taste buds (and busy schedule) will thank you!
Why This Recipe Works
Unlike fussy pasta dishes requiring endless ingredients, this recipe transforms pantry staples into something extraordinary. The magic lies in the sun-dried tomatoes' intense umami punch, balanced by creamy ricotta and a garlicky olive oil base.
Ingredients (Serves 2-3)
- 250g dried pasta (penne or fusilli work perfectly)
- 100g sun-dried tomatoes in oil (reserve 2 tbsp oil)
- 3 garlic cloves, finely sliced
- 150g ricotta cheese
- Handful fresh basil leaves
- 30g toasted pine nuts
- Salt & freshly ground black pepper
Step-by-Step Method
- Cook the pasta in salted boiling water according to packet instructions.
- Create the sauce by heating the reserved tomato oil in a pan. Gently fry garlic until fragrant (about 1 minute), then add chopped sun-dried tomatoes.
- Combine everything by draining the pasta (reserving a cup of starchy water) and tossing it with the tomato mixture. Stir through ricotta, adding pasta water until luxuriously creamy.
- Finish with flair – top with torn basil, pine nuts, and an extra drizzle of oil before serving.
Chef's Secret Tips
"For extra depth, add a teaspoon of tomato purée when frying the garlic," suggests our test kitchen chef. "Vegetarians can swap ricotta for creamy goat's cheese, while meat lovers might enjoy crispy pancetta crumbs as a garnish."
This versatile dish works equally well as a quick solo supper or impressive dinner party main. The vibrant colours and bold flavours will have everyone asking for seconds!
