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To make the best sun-dried tomato pasta, you'll need: - 300g pasta (penne or fusilli) - 100g sun-dried tomatoes, chopped - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup fresh spinach - 50g feta cheese, crumbled - Fresh basil leaves for garnish - 1 tablespoon balsamic vinegar (optional for extra flavor) These ingredients create a dish full of flavor and color. The sun-dried tomatoes give a rich, tangy taste that shines through. When choosing pasta, I suggest penne or fusilli. Both types hold sauce well. Penne has tubes that trap flavors inside. Fusilli twists allow the sauce to cling to every bite. You can also use spaghetti or any pasta you like best! You can make this dish even better with a few extras. Try adding: - Fresh herbs like parsley or oregano for more flavor. - A squeeze of lemon juice for brightness. - Cooked chicken or shrimp for protein. These enhancements can add a personal touch to your pasta dish. Feel free to mix and match based on what you enjoy! {{ingredient_image_1}} Start by boiling water in a large pot. Add a good amount of salt. Once the water is bubbling, toss in 300 grams of pasta. I like penne or fusilli for this dish. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Drain the pasta but keep a small cup of the cooking water. This water helps to mix flavors later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want to smell that garlic aroma. Next, add 1 cup of halved cherry tomatoes. Cook these for about 3 to 4 minutes. You want them to soften but not lose their shape. Stir them well to mix with the garlic. Now, it’s time to add flavor. Toss in 100 grams of chopped sun-dried tomatoes. If you like a little heat, add 1/2 teaspoon of red pepper flakes. Stir everything together and let it cook for another 2 minutes. The tomatoes will add a rich taste that pairs well with the garlic. Next, add the cooked pasta to the skillet. Mix well with all the ingredients. If it seems dry, use the reserved pasta water to make it creamier. Gently fold in 1 cup of fresh spinach. Season with salt and pepper to taste. Cook for another 1 to 2 minutes until the spinach wilts. Finally, take the skillet off the heat. Sprinkle 50 grams of crumbled feta cheese on top. If you want, drizzle 1 tablespoon of balsamic vinegar for an extra flavor boost. Serve your sun-dried tomato pasta in shallow bowls. Garnish with fresh basil leaves and an extra sprinkle of feta. A drizzle of olive oil adds a nice touch too. Enjoy this quick and easy meal! To cook pasta perfectly, start with a large pot. Fill it with water and add a good amount of salt. The water should taste like the sea. Bring the water to a rolling boil before adding your pasta. Stir it right after adding to prevent sticking. Cook until al dente, which means firm to the bite. Drain the pasta but keep a little water for later. This water helps combine the sauce smoothly. When picking sun-dried tomatoes, look for ones packed in oil. They taste fresher and are softer. If you see dry ones, check for any signs of mold or unusual color. Choose tomatoes that feel plump and vibrant. You can also find them sold in jars or bags. Always check the expiration date to ensure you're getting the best quality. To boost the flavor of your sun-dried tomato pasta, consider adding fresh herbs. Basil, parsley, or oregano can brighten the dish. A splash of balsamic vinegar adds a sweet tang. You can also sprinkle some cheese for extra creaminess. Red pepper flakes give a nice kick, but only if you like spice. Remember, a drizzle of high-quality olive oil right before serving makes everything shine. Pro Tips Use Quality Olive Oil: The flavor of olive oil can greatly affect the overall taste of the dish. Choose a high-quality extra virgin olive oil for the best results. Don’t Overcook the Pasta: Cooking the pasta until al dente ensures it maintains a nice texture and will not become mushy when combined with the sauce. Fresh Herbs Matter: Using fresh basil not only enhances the flavor but also adds a beautiful pop of color to the dish. Always opt for fresh herbs when possible. Customize Your Cheese: If feta isn’t your favorite, try substituting with goat cheese or Parmesan for a different flavor profile that pairs well with the sun-dried tomatoes. {{image_2}} You can easily make this dish more veggie-rich. Try adding more vegetables like bell peppers, zucchini, or mushrooms. These add color and flavor. You can also toss in some artichoke hearts or olives for a Mediterranean twist. Fresh herbs like parsley or oregano brighten up the dish too. These add fresh taste and aroma. Want to make your meal heartier? Add protein! Grilled chicken or shrimp work great. You can also use chickpeas or lentils for a plant-based option. They pack in protein and fiber. If you enjoy seafood, try tossing in some cooked salmon or tuna. These options keep your meal filling and satisfy your hunger. If you need gluten-free options, choose gluten-free pasta. Many brands offer great taste and texture. You can also use zucchini noodles or spaghetti squash. They create a light and healthy base. Just make sure to adjust cooking times for these alternatives. These options help you enjoy the dish without the gluten. To keep your leftover sun-dried tomato pasta fresh, store it in an airtight container. Make sure the pasta cools down to room temperature first. Seal the container tightly to prevent air from getting in. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags, and it can last for up to three months. When you are ready to eat your leftovers, you can reheat them easily. For the best results, use the stove. Heat a skillet over medium heat and add a splash of olive oil. Add the pasta and a little water to help it heat evenly. Stir occasionally for about 5-7 minutes until it’s warm. If you prefer the microwave, place your pasta in a microwave-safe dish. Add a bit of water and cover it. Heat in short bursts of 1 minute, stirring in between, until hot. Meal prepping this dish is a great way to save time. You can cook the pasta and store it separately from the sauce. Keep the sun-dried tomatoes, garlic, and spinach in the fridge. When you’re ready to eat, just sauté them together and add the pasta. This way, your pasta stays fresh and doesn’t get mushy. You can also portion out servings into containers for easy grab-and-go meals during the week. Yes, you can use store-bought sun-dried tomatoes. They save time and taste great. Look for ones packed in oil for more flavor. If they are dry, soak them in warm water. This will help them soften. If you want a substitute for feta, try goat cheese or ricotta. Both add creaminess. You can also use a dairy-free cheese if you prefer. Just keep in mind the flavor may change slightly. To spice up your sun-dried tomato pasta, add more red pepper flakes. You can also use fresh chili peppers or hot sauce. Start with a little, then taste and adjust to your liking. Yes, you can add meat to this dish. Chicken, shrimp, or sausage work well. Cook the meat first, then follow the recipe. Just make sure it’s cooked through before mixing it with the pasta. Penne or fusilli work best for sun-dried tomato pasta. Their shapes hold the sauce nicely. Other options include spaghetti or farfalle. Choose your favorite pasta type to match your taste! We covered the vital ingredients for making sun-dried tomato pasta. You learned about essential items, pasta choices, and tasty enhancements. I shared step-by-step cooking tips, from perfect pasta to adding spinach and feta. Helpful tricks can improve your skills, like choosing quality sun-dried tomatoes. Variations allow for creativity, with options for different diets. In the end, this dish is easy to adapt and delicious. Enjoy experimenting and making it your own. You’ll impress your friends and family!

Sun-Dried Tomato Pasta Delight

A flavorful pasta dish featuring sun-dried tomatoes, fresh spinach, and feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 300 g pasta (penne or fusilli)
  • 100 g sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • 1 cup fresh spinach
  • 50 g feta cheese, crumbled
  • 1 tablespoon balsamic vinegar (optional for extra flavor)

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Stir in the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften.
  • Add the chopped sun-dried tomatoes to the skillet along with red pepper flakes if using. Stir everything together for another 2 minutes.
  • Add the cooked pasta to the skillet and mix well, incorporating all the ingredients. If the pasta seems dry, add a bit of reserved pasta water to reach desired consistency.
  • Gently fold in the fresh spinach and salt and pepper to taste. Cook for another 1-2 minutes until the spinach wilts.
  • Remove the skillet from heat, and sprinkle the crumbled feta cheese on top. Drizzle with balsamic vinegar if desired for extra depth of flavor.
  • Toss everything gently to combine and plate the pasta.

Notes

Serve in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of feta. A drizzle of olive oil can enhance the presentation.
Keyword feta cheese, pasta, spinach, sun-dried tomatoes