Pasta And Sun Dried Tomatoes Recipe

A vibrant and flavorful pasta dish inspired by Moosewood, this recipe is incredibly satisfying and makes a generous serving. Imagine perfectly cooked pasta tossed with juicy sun-dried tomatoes, tender green beans, and fragrant herbs. Topped with parmesan cheese and served with crusty bread, it's a weeknight winner or a delightful dinner party staple. Get ready for a taste of sunshine!

Prep Time 20 mins

Cook Time 30 mins

Calories 294.1 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pasta And Sun Dried Tomatoes

1 cup sun-dried tomatoes
6 quarts water (for pasta) and boiling water (to cover sun-dried tomatoes for rehydration)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried marjoram
1 cup trimmed green beans
1 pound pasta (such as ziti)
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh tomatoes (such as cherry or grape)
1/4 cup reserved pasta water
2 tablespoons reserved sun-dried tomato soaking liquid
Grated Parmesan cheese, to taste
Crusty bread (for serving)

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How to Make Pasta And Sun Dried Tomatoes

Bring a large pot of salted water (about 6 quarts) to a rolling boil for the pasta.
While the water heats, place 1 cup sun-dried tomatoes in a heatproof bowl and cover with boiling water to rehydrate. Set aside for at least 15 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 1 medium onion, chopped, and cook for 3-4 minutes, until softened.
Add 2 cloves garlic, minced, and 1 teaspoon dried marjoram. Cook for another 3 minutes.
Add 1 cup trimmed green beans to the boiling pasta water. Blanch for 3-4 minutes, then remove with a slotted spoon and add to the skillet.
Add 1 pound pasta (your favorite shape) to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
Drain the sun-dried tomatoes, reserving the soaking liquid. Chop the tomatoes into small strips.
Add the chopped sun-dried tomatoes and 2 tablespoons of their reserved soaking liquid to the skillet. Stir to combine.
Season generously with salt and freshly ground black pepper.
Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water and 1/2 cup chopped fresh tomatoes. Toss gently to combine. Add more pasta water if needed to create a light sauce.
Serve immediately topped with grated Parmesan cheese and crusty bread.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

30g

Fat

Carbs

19g

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Main Courses Main Dish / Dinner European Italian Mediterranean American Healthy Vegetarian Summer Recipes 30 Minutes Or Less

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Frequently Asked Questions

How long does it take to make Pasta And Sun Dried Tomatoes?

Pasta And Sun Dried Tomatoes takes about 50 minutes from start to finish — roughly 20 minutes to prepare and 30 minutes to cook.

How many calories are in Pasta And Sun Dried Tomatoes?

Pasta And Sun Dried Tomatoes has approximately 294.1 calories per serving, with about 21 g protein, 19 g carbohydrates and 4 g fat.

What ingredients do I need for Pasta And Sun Dried Tomatoes?

The key ingredients for Pasta And Sun Dried Tomatoes are Sun Dried Tomato, Boiling Water, Olive Oil, Onions, Garlic Cloves, Dried Marjoram. See the full list with measurements above.