Pasta with Sun-Dried Tomatoes

Served at room temperature to preserve the freshness of the basil, this unique pasta side dish is a perfect accompaniment for simply-seasoned grilled entrées like chicken, fish, or mild Italian sausage.

Key Ingredients

Here are the key ingredients you’ll need to make our pasta with sun-dried tomatoes. The complete ingredient list along with quantities can be found in the printable version of the recipe below.

• Sun-dried tomatoes: Sun-dried tomatoes are plum tomatoes (usually Roma or San Marzano) that have been dehydrated. You can purchase them either dry-packed or jarred in olive oil. Their intense tomato flavor is both sweet and tangy making them a nice change from a traditional tomato sauce for pasta.
• Fresh basil: Added only after the pasta has cooled for a few minutes to preserve its fragrant, peppery qualities, fresh basil adds contrast both in flavor and color to the other ingredients in this dish.
• Balsamic reduction (glaze): The sweet and tangy flavor of balsamic vinegar that’s been reduced to a thick, syrupy consistency is the perfect match for the bold flavors of the sun-dried tomatoes. You can either use store-bought or make your own using the easy directions included in the recipe notes.

How to Make Pasta with Sun-Dried Tomatoes

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

1. Bring a large pot of salted water to a boil for the pasta.
2. Place a large frying pan over medium heat, add olive oil and sauté the chopped onion until softened. Add the garlic and continue cooking until fragrant.
3. Stir in some chicken broth, bring the mixture to a simmer, then add the tomato paste and combine until smooth.
4. Add the sun-dried tomatoes and continue cooking until they are plump and softened.
5. Stir in the balsamic glaze/reduction, season to taste with salt and pepper, and remove from the heat.
6. Cook and drain the pasta according to the package directions, then add it to the sauce. Combine well and allow to cool for a few minutes before adding the fresh basil. Serve family-style.

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Pasta with Sun-Dried Tomatoes

By Lynne Webb

This versatile pasta side dish is made with pasta shells (conchiglie), sun-dried tomatoes, fresh basil, and the sweet-savory flavor of balsamic reduction.

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 6 ounces conchiglie rigate, shell pasta
• ▢ 2 tablespoons olive oil
• ▢ 1/3 cup onion, finely chopped
• ▢ 4 cloves garlic, very finely chopped
• ▢ 1/2 cup low sodium chicken broth
• ▢ 1-1/2 tablespoons tomato paste
• ▢ 3 ounces julienne-cut sun-dried tomatoes
• ▢ 1-1/2 to 2 tablespoons balsamic reduction, store-bought or see instructions below
• ▢ Salt and freshly ground black pepper
• ▢ 1/3 cup chiffonade of fresh basil

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Instructions 

• Bring a large pot of salted water to a boil for the pasta.
• In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 2 minutes, then add the garlic and continue cooking until fragrant, 2 minutes longer.
• Stir in the chicken broth, bring the mixture to a simmer, then add the tomato paste and combine until smooth.
• Add the sun-dried tomatoes and continue cooking, stirring frequently, until the tomatoes are plump and soft, 3 to 4 minutes.
• Stir in the balsamic reduction, season to taste with salt and pepper and remove from the heat.
• Cook and drain the pasta according to the package directions, then add it to the sauce. Combine well and allow to cool for 5 minutes before adding the fresh basil. Serve family-style.

Notes

You can find various brands of balsamic glaze located in the condiment aisle of most grocery stores, but making your own is easy too.

How To Make A Balsamic Reduction

1. Place 1 cup of balsamic vinegar in a small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon, 12 to 20 minutes.
2. You can continue to reduce beyond this point but bear in mind that the vinegar will thicken even more as it cools.
3. Remove from the heat, allow to cool completely, and transfer to a small jar. Cover and keep refrigerated until ready to use.

Makes about 1/2 cup

Nutrition

Calories: 301kcal, Carbohydrates: 49g, Protein: 10g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 51mg, Fiber: 4g, Sugar: 11g, Calcium: 46mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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