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    Zesty Sun-Dried Tomato Pasta

    30-Minute Meals⏰
    Cheesy🧀
    Italian🇮🇹
    Pasta🍝
    Spicy🌶️
    ​

    6 servings

    servings

    20 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    Olive oil about 3 tbsps

    3 shallots, thinly sliced

    1lb rigatoni

    Zest and juice of 1 lemon (30-45g) I sometimes use 2 lemons when i'm feeling zesty

    2 tsp fresh basil

    2 tsp italian seasoning

    1tsp red pepper flakes plus more for serving

    3oz sun dried tomato paste

    1c heavy cream

    1/2c reserved pasta water

    1/2c grated parmesan cheese

    Salt and pepper to taste

    2c spinach or arugula

    6-8oz Burrata or fresh mozzarella

    Garnish: a drizzle of olive oil (I like mine spicy for this dish), freshly chopped basil and parsley, more red pepper flakes and served with some bread.

    Directions

    1. To a large pan over medium heat, add the olive oil and shallots, cook for about 8-10 minutes until they start to slightly brown.

    2. Start to prepare pasta to package instructions when its nearly finished saved 1/2c of pasta water, when the shallots are slightly brown add zest and lemon juice, seasonings, tomato paste and mix until the shallots are coated.

    3. When coated add the heavy cream and pasta water. Bring the sauce to a simmer then add parmesan, stir the cheese in until it dissolves in the sauce.

    4. Add the greens to the sauce which will wilt down in less than 2 minutes.

    5. Mix pasta to the sauce and top with fresh mozzarella.

    6 servings

    servings

    20 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    Olive oil about 3 tbsps

    3 shallots, thinly sliced

    1lb rigatoni

    Zest and juice of 1 lemon (30-45g) I sometimes use 2 lemons when i'm feeling zesty

    2 tsp fresh basil

    2 tsp italian seasoning

    1tsp red pepper flakes plus more for serving

    3oz sun dried tomato paste

    1c heavy cream

    1/2c reserved pasta water

    1/2c grated parmesan cheese

    Salt and pepper to taste

    2c spinach or arugula

    6-8oz Burrata or fresh mozzarella

    Garnish: a drizzle of olive oil (I like mine spicy for this dish), freshly chopped basil and parsley, more red pepper flakes and served with some bread.

    Directions

    1

    To a large pan over medium heat, add the olive oil and shallots, cook for about 8-10 minutes until they start to slightly brown.

    2

    Start to prepare pasta to package instructions when its nearly finished saved 1/2c of pasta water, when the shallots are slightly brown add zest and lemon juice, seasonings, tomato paste and mix until the shallots are coated.

    3

    When coated add the heavy cream and pasta water. Bring the sauce to a simmer then add parmesan, stir the cheese in until it dissolves in the sauce.

    4

    Add the greens to the sauce which will wilt down in less than 2 minutes.

    5

    Mix pasta to the sauce and top with fresh mozzarella.