Penne with Sun-Dried Tomato Sauce

• 8 oz penne pasta
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/2 cup water
• 2 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp pine nuts (optional)

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 Meanwhile, in a food processor, blend sun-dried tomatoes and olive oil until smooth.
3. 3 Heat a large skillet over medium heat, add the garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in the tomato paste and cook for another minute.
5. 5 Pour in the sun-dried tomato puree, water, balsamic vinegar, and red pepper flakes. Simmer for 5 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Add cooked penne to the sauce, tossing to coat.
8. 8 Remove from heat and stir in fresh basil.
9. 9 Serve immediately, topped with Parmesan cheese and pine nuts if desired.

Nutrition

Tips

• For a richer sauce, soak sun-dried tomatoes in warm water for 10 minutes before blending.
• Add sautéed spinach or roasted zucchini for extra veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to revive the sauce.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Add grilled chicken for a heartier meal.

FAQ