Sun Dried Tomato Pasta with Arugula and Parmesan Recipe
A quick and flavorful Sun Dried Tomato Pasta recipe that combines al dente penne with sautéed garlic, red pepper flakes, and sun-dried tomatoes, finished with fresh arugula, Parmesan cheese, and parsley. Perfect for a satisfying 20-minute meal with a balanced blend of savory and slightly spicy flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 10 ounces penne pasta
- 1 teaspoon kosher salt (for pasta water)
Sauce and Toppings
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 8-ounce jar sun dried tomatoes, oil drained and roughly chopped
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1–1/2 cups baby arugula
- 1 tablespoon chopped parsley
Instructions
- Cook the pasta: Bring a large saucepan of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta in a strainer.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes, kosher salt, and black pepper. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Add sun dried tomatoes: Stir in the chopped sun dried tomatoes and sauté for 2 minutes to blend flavors and gently heat the tomatoes.
- Combine pasta and tomatoes: Add the cooked penne pasta to the skillet with the sun dried tomato mixture, stirring to combine thoroughly.
- Incorporate reserved pasta water: Pour in the reserved pasta water and allow it to bubble for a couple of minutes while stirring to coat the pasta evenly with the sauce and help it cling to the noodles.
- Add cheese and greens: Fold in the grated Parmesan cheese followed by the baby arugula, stirring just until the arugula wilts slightly from the residual heat.
- Garnish and serve: Sprinkle with chopped parsley and additional Parmesan cheese before serving. Enjoy warm.
Notes
- Reserve pasta water to help adjust sauce consistency and enhance flavor.
- Adjust red pepper flakes to control spiciness level.
- Use fresh Parmesan for best taste and melt quality.
- Baby arugula adds a peppery freshness; substitute with spinach if desired.
- This dish is best served immediately for optimal texture and flavor.
