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Sun-dried tomato pasta with balsamic and basil served in a white bowl, garnished with fresh basil.
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Sun-Dried Tomato Pasta with Balsamic and Basil

Sun-dried tomato pasta tosses al dente pasta shells with garlic, balsamic glaze, fresh basil and a light, sun-dried tomato sauce. Ready in about 35 minutes, it makes a satisfying meatless main or a flavorful side for simple entrées.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entrées
Cuisine: Italian
Servings: 2 servings
Author: Lynne Webb

Ingredients

  • 6 ounces pasta shells or rotini, cavatappi, penne rigate
  • 2 tablespoons olive oil
  • 1/3 cup finely chopped onion
  • 4 cloves garlic minced
  • 1/2 cup low sodium chicken broth
  • 1-1/2 tablespoons tomato paste
  • 3 ounces oil-packed sun-dried tomatoes cut into strips
  • 2 tablespoons balsamic reduction store-bought or see below
  • Salt and freshly ground black pepper
  • 1/3 cup chiffonade of fresh basil

Instructions

  • Bring a large pot of generously salted water to a boil.
  • While the water heats, warm the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 2 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes longer.
  • Add the chicken broth and bring to a gentle simmer. Whisk in the tomato paste until smooth.
  • Stir in the sun-dried tomatoes and continue simmering, stirring occasionally, until they soften and plump slightly, 3 to 4 minutes.
  • Stir in the balsamic reduction, season to taste with salt and several grinds of black pepper, then remove the skillet from the heat.
  • Cook the pasta according to the package directions until al dente. Drain well, reserving a few tablespoons of the pasta cooking water.
  • Add the pasta to the skillet and toss until evenly coated. If the sauce seems too thick, stir in a splash of the reserved pasta water.
  • Let the pasta cool for about 5 minutes, then gently fold in the basil and serve family-style.

Notes

Balsamic reduction (also sold as balsamic glaze) is available in the condiment aisle of most grocery stores. Homemade balsamic reduction can be substituted using the instructions below.
Homemade Balsamic Glaze/Reduction
Makes about 1/2 cup
  1. Pour 1 cup balsamic vinegar into a small nonreactive saucepan and bring to a gentle simmer over medium heat.
  2. Cook, stirring occasionally, until reduced to a syrupy consistency that coats the back of a spoon, 12 to 20 minutes.
  3. Remove from the heat and let cool completely. The reduction will continue to thicken as it cools.
  4. Transfer to a jar, cover, and refrigerate for up to 1 month. (Makes about 1/2 cup)

Nutrition

Calories: 588 | Total Fat: 22g | Sodium: 751mg | Carbohydrates: 87g | Fiber: 6g | Sugar: 7g | Protein: 15g