Sun-Dried Tomato Pasta with White Wine Cream Sauce
A rich and flavorful one-pot pasta cooked with sun-dried tomatoes, garlic, thyme, kale, and a touch of white wine cream sauce. Quick, comforting, and fancy enough for guests yet perfect for weeknights.
Equipment
- 1 Pasta pot
- 1 10-12 inch skillet deep sauté pan
Ingredients
Main Ingredients
- 8 ounces dried pasta
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup thinly sliced onion or shallot
- 2 teaspoons grated or finely chopped garlic
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine such as pinot grigio or chardonnay
- ⅔ cup sun-dried tomatoes cut into ½-inch slices and drained if packed in oil
- 1 cup heavy cream
- 2 cups kale or spinach leaves chopped into bite-size pieces
- ½ cup grated Parmesan cheese plus more for serving
Instructions
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook according to the package directions until al dente. Reserve one cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Add onions and a pinch of salt. Cover and cook about 5 minutes until softened.
- Add garlic, thyme, and crushed red pepper to skillet. Stir until garlic is fragrant, about 30 seconds.
- Turn heat to medium-high and add white wine. Boil 1-2 minutes until reduced by half.
- Stir in sun-dried tomatoes, cream, and a pinch of salt. Simmer and cook a few minutes until slightly thickened.
- Add kale or spinach. Cover and cook 1 minute until wilted.
- Add cooked pasta and Parmesan to pan with ¼ cup pasta water. Stir gently to coat. Add more pasta water if needed.
- Serve in bowls with extra grated Parmesan on top.
Notes
Drain sun-dried tomatoes well if packed in oil. If using dry-packed tomatoes, soak in hot water for a few minutes to soften. Store leftovers in airtight container and reheat gently.