One-Pan Sun-dried Pasta (Printer-Friendly)
Quick, creamy sun-dried tomato pasta cooked in one pan with garlic, parmesan, and Italian seasoning.
# What You’ll Need:
→ Dairy and Fats
01 -
4 tablespoons unsalted butter
02 -
120 milliliters half and half, room temperature
03 -
2 tablespoons cream cheese, softened (optional)
04 -
1/2 cup grated Parmesan cheese
→ Produce
05 -
3 cloves garlic, minced
→ Pantry
06 -
1/2 cup oil-packed sun-dried tomatoes, drained
07 -
1 teaspoon Italian seasoning
08 -
1/4 teaspoon red pepper flakes (optional)
09 -
Salt, to taste
10 -
Freshly cracked black pepper, to taste
→ Liquids
11 -
2 cups low-sodium chicken stock or bone broth
→ Pasta
12 -
170 grams angel hair pasta (6 ounces)
# Steps to Make This:
01 -
Melt unsalted butter in a large skillet over medium-low heat. Add minced garlic and cook gently for about one minute until golden and fragrant, avoiding browning to preserve flavor.
02 -
Pour in chicken stock, drained sun-dried tomatoes, Italian seasoning, freshly cracked pepper, salt, and red pepper flakes if using. Stir to combine, then slowly add the half and half, allowing it to warm gradually to prevent curdling. Increase heat to bring the mixture to a gentle boil.
03 -
Place angel hair pasta into the skillet all at once, letting it rest for 30 seconds before gently pressing it into the liquid. This technique prevents breaking and ensures even softening.
04 -
Simmer the pasta in the sauce for approximately five minutes, then reduce heat to a gentle simmer. If using, stir in softened cream cheese until fully melted and integrated, stirring frequently until the pasta reaches al dente and the sauce thickens and becomes glossy.
05 -
Sprinkle grated Parmesan over the skillet, stir to combine, and taste. Adjust salt and pepper as needed. If the sauce appears too thick, add a small amount of chicken stock or half and half to loosen the consistency.
# Additional Notes:
01 -
Using room temperature dairy prevents curdling and promotes a smooth sauce.
02 -
Do not rush sautéing garlic to develop the base flavor fully.
03 -
Leftovers reheat best when a splash of broth or half and half is added to maintain creaminess.