Creamy Sun-Dried Tomato Pasta
A quick weekday pasta with a creamy ricotta sun-dried tomato pasta. This pasta is bursting with flavor, add any extra vegetables to garnish. I love saute eggplant so I decided to use this as my garnish.
Ingredients
- 1 lb Spaghetti Pasta, any kind of pasta
- 2 tbsp Extra Virgin Olive Oil
- 1 small Shallot
- 3 cloves Garlic
- 1/2 cup Sun-Dried Tomato packed in oil, chopped finely
- 1/2 cup Ricotta Cheese
- 1/2 tsp. Red Pepper Chili Flakes
- 1 tsp. Chipotle (Smoked Red Jalapenos) Spice, A substitute can be smoked paprika
- Salt and Pepper To Taste
- 1 cup Tomato Sauce or Marinara, Use your favorite tomato sauce, I like Carbone Marinara
Instructions
- 1. Boil the pasta in salted water until al dente and drain. Reserve about 1/2 cup of pasta water to add to the dish.
- 2. Chop finely shallots, garlic and sun-dried tomatoes.
- 3. Next, in a large saute pan, add the extra virgin olive oil and saute the garlic and shallots for 1-2 minutes.
- 4. Then add the sundried tomatoes and the spices, and saute for 2 minutes or until it becomes soft.
- 5. Next, add the 1 cup pasta sauce with the ricotta cheese and cook for 2 minutes. Stir the sauce constantly.
- 6. Finally, add the drained pasta to the large saute pan and mix. Be sure to coat the pasta evenly. Slowly add the reserved pasta water and start with 1/4 cup and add more if the pasta dish is too thick.
- 7. If you decide to saute a vegetable on the side then use it as a garnish.
Equipment
- 1 Stock Pot
- 1 large Saute Pan