Recipe

Sun Dried Tomato and Parsley Pasta

Servings:
3-4
Total Time:
0
hr
15
min
Jump to Recipea plate of sun-dried tomato pasta on a wooden dining table

This sun dried tomato and parsley pasta was inspired by a trip I took back in 2019. I went to Italy for a couple of weeks and I remember going to this small vegan restaurant in Rome. My husband ordered a simple sun dried tomato pasta and we couldn’t believe how delicious it was. I had very minimal ingredients but it all worked together perfectly. When we got back from our trip we tried to recreate this pasta recipe we had in Rome. This is our take on it.

The star of the dish is the sun dried tomato but what makes it delicious is the combination with parsley, olive oil and bread crumbs.

parsley, sun-dried tomatoes, and garlic on a cutting board

This recipe comes together pretty quick so it is the perfect weeknight dinner. If you have the time, you can try your hand at making homemade pasta, but boxed dried pasta works great here.

Besides the pasta, the only thing you need to cook here is the breadcrumbs. In this recipe we just toast them on the stove top with a little olive oil and garlic until golden brown

2 plates of sun-dried tomato pasta garnished with parsley

Sun Dried Tomato and Parsley Pasta

5 stars4 stars
(
1
)
Servings:
3-4
Prep Time:
5
min
Cook Time:
0
hr
10
min
Total Time:
0
hr
15
min

Ingredients

  • 8oz package of dried spaghetti
  • 1 7oz can of sun dried tomatoes
  • 1 cup of chopped parsley
  • 1/2 cup panko bread crumbs
  • Olive oil
  • Salt
  • 2 cloves of garlic
  • Chili flakes

Directions

  1. Cook pasta according to package instructions.
  2. While the pasta is cooking, toast your bread crumbs by heating a skillet to medium-low heat. Add in 1 tbsp of olive oil and garlic. Cook garlic for about 1 minute and then add in your bread crumbs. Mix the bread crumbs in the oil so everything gets coated. Continue to toast the bread crumbs for about 4-6 minutes or until golden brown. Then remove from heat.
  3. When pasta is done cooking, add drained pasta back to the pot with the bread crumbs, parsley, and sun dried tomatoes.Toss with olive oil (I use about 1-2 tbsp more at this point) and salt until desired taste.
  4. Serve in bowls and garnish with chili flakes and extra parsley.

Notes

Products Used

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