Sun-Dried Tomato and Stracchino Pasta
This creamy sun-dried tomato pasta is super quick and easy to make and bursting with flavour. Made with a simple sundried tomato pesto, sauteed cherry tomatoes and creamy Italian stracchino cheese. Ready in under 30 minutes!
Servings: 4 servings
Ingredients
- 1 lb (450g) Mafaldine pasta (or other pasta of choice)
- 1 cup (150g) Sun-dried tomatoes jarred in oil
- ½ cup (110g) stracchino cheese (can also use cream cheese)
- 1 garlic clove
- 1 cup (150g) Cherry tomatoes cut in half
- 2 tablespoons Parmigiano Reggiano grated plus extra for serving
- Salt
- Olive oil
Instructions
- Bring a large pot of water to a boil and salt it well. Cook the pasta until al dente.
- Meanwhile, add 1 cup (150g) sun-dried tomatoes, ½ cup (110g) stracchino, 2 tablespoons of Parmigiano Reggiano and 1 garlic clove to a food processor or use an immersion blender and blitz to a smooth, thick paste. Set aside.
- Add around 1 tablespoon of olive oil to a large pan and gently saute 1 cup (150g) cherry tomatoes until just starting to soften (1-2 minutes). Remove the cherry tomatoes and set aside, then add the sun-dried tomato paste to the pan with ½ cup (125ml) of pasta water to emulsify it into a sauce.
- Once the pasta is cooked, add it to the pan and toss it in the sauce. Add more pasta water if needed. Once coated in the sauce, serve it in bowls topped with the cherry tomatoes and more Parmigiano on top.
Notes
Storage and leftovers - the sundried tomato paste/sauce will keep well for 2-3 days in the fridge. Leftover pasta will keep well for 1-2 days and can be reheated on the stove.
Nutrition
Calories: 628kcal | Carbohydrates: 108g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 178mg | Potassium: 1660mg | Fiber: 8g | Sugar: 19g | Vitamin A: 900IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 5mg
