Sun-Dried Tomato and Basil Farfalle

• 8 oz farfalle pasta
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup chicken or vegetable stock
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 cup pine nuts, toasted

Steps

1. 1 Bring a large pot of salted water to a boil and cook the farfalle according to package instructions until al dente.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. 4 Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
5. 5 Drain the pasta and add it to the skillet, tossing to combine.
6. 6 Pour in the stock and cook for 2-3 minutes, allowing the pasta to absorb the liquid.
7. 7 Remove from heat and stir in the Parmesan cheese and fresh basil.
8. 8 Season with salt and pepper to taste. Add toasted pine nuts if using.
9. 9 Serve immediately, garnished with additional basil if desired.

Equipment

• Large pot
• Large skillet
• Tongs or pasta server

Variations

• Add grilled chicken for extra protein.
• Stir in sautéed spinach for a leafy green boost.

Substitutions

• Substitute farfalle with penne or fusilli if desired.
• Use almond slivers instead of pine nuts for a nutty crunch.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, rehydrate sun-dried tomatoes in warm water for 10 minutes before chopping.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or oil.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Serve with a glass of Pinot Noir for a delightful dinner experience.

FAQ