Sun-Dried Tomato Pasta with Chiles – A Flavor-Packed Delight
Ready in 30 minutes, serves 4
This vibrant, sun-dried tomato pasta dish is an ideal choice for a quick weeknight dinner. With a delicious blend of spicy chiles, sweet sun-dried tomatoes, and savory shallots, this dish delivers a satisfying balance of flavors. The rich, creamy sauce gets a flavor boost from the eggplant, though it’s optional if you prefer to leave it out. You can also use fresh red or green chiles instead of canned diced green chiles to suit your preference, though the canned version cuts down on prep time. Perfect for pairing with cheesy garlic bread and a fresh salad, this meal brings a comforting yet exciting twist to your usual pasta night.
Recipe Overview:
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Recipe Category: Spaghetti
- Cuisine: Vegetarian
- Keywords: Sun-dried tomatoes, chiles, pasta, quick dinner, vegetarian, under 30 minutes, creamy sauce
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shallots | 3/4 cup, finely chopped |
| Eggplant | 1 medium, diced (optional) |
| Sun-dried tomatoes (packed in oil) | 4 oz, drained and chopped |
| Diced green chiles | 1 can (4 oz) |
| Garlic cloves | 1 clove, minced |
| Olive oil | 1/2 cup |
| Parmesan cheese | 1/2 cup, grated |
| Italian seasoning | 2 teaspoons |
| Heavy cream | 2 tablespoons |
| Salt and pepper | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 579.7 kcal |
| Total Fat | 22.5 g |
| Saturated Fat | 8.7 g |
| Cholesterol | 39.6 mg |
| Sodium | 272.4 mg |
| Carbohydrates | 75.7 g |
| Dietary Fiber | 5.7 g |
| Sugars | 3.9 g |
| Protein | 21.4 g |
Instructions:
-
Cook the Shallots and Garlic:
- In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, then cook covered for about 5 minutes, stirring occasionally, until softened and fragrant.
-
Add the Eggplant (Optional):
- If using eggplant, stir it into the skillet and continue to cook for 3 minutes. The eggplant will start to soften and absorb the flavors from the shallots and garlic.
-
Incorporate the Sun-Dried Tomatoes and Chiles:
- Add the chopped sun-dried tomatoes, diced green chiles, and Italian seasoning to the skillet. Stir well to combine all the ingredients, ensuring the sun-dried tomatoes and chiles are evenly distributed.
-
Simmer the Sauce:
- Reduce the heat to low, cover the skillet, and let the mixture cook for 10 minutes. Stir occasionally to prevent the vegetables from sticking, and allow the flavors to meld together.
-
Add the Cream:
- Pour in the heavy cream, stirring the mixture to combine. Allow the sauce to heat through for an additional 5 minutes, giving the cream time to integrate into the sauce.
-
Puree the Sauce:
- Remove the skillet from the heat. Using an immersion blender, puree the sauce directly in the skillet until smooth and creamy. Alternatively, you can transfer the sauce to a regular blender for this step. Once blended, season with salt and pepper to taste.
-
Toss with Cooked Pasta:
- Cook your pasta according to the package instructions, then drain and return it to the pot. Pour the creamy sun-dried tomato sauce over the pasta and toss gently to coat the pasta evenly.
-
Serve and Garnish:
- Serve the pasta immediately, topped with freshly grated Parmesan cheese. Pair it with a side of cheesy garlic bread and a crisp, refreshing salad for a complete meal.
Serving Suggestions:
This sun-dried tomato pasta pairs beautifully with garlic bread, either plain or cheesy, to soak up all that delicious creamy sauce. For a refreshing contrast, serve it alongside a light salad made with mixed greens, cherry tomatoes, and a simple vinaigrette. Add a side of roasted vegetables for extra flavor and texture.
Tips and Variations:
- Chiles: If you prefer a milder flavor, you can use a smaller amount of canned green chiles or opt for sweet peppers instead. If you like more heat, fresh jalapeños or red chiles can be used instead.
- Eggplant: While optional, the eggplant adds a lovely creamy texture to the dish. If you decide not to use it, you can add a handful of spinach or arugula for added greenery.
- Vegan Version: For a dairy-free alternative, substitute the cream with coconut milk or almond cream, and use vegan Parmesan cheese instead of the regular Parmesan.
This Sun-Dried Tomato Pasta with Chiles is a simple yet flavorful dish that brings comfort and a touch of spice to your dinner table. Whether you’re making it for a busy weeknight meal or a weekend gathering, it’s sure to please all tastes.
