Create sun-dried tomato pasta

Sun-dried Tomato Creamy Pasta is an easy way to make a pasta with a sauce that doesn’t come in a can.

This week, I searched for a new recipe and saw a few pasta recipes that caught my eye, but I didn’t like how it was made or some of the ingredients used. So instead, I decided to make one up myself.

In that effort, Sun Dried Tomato Creamy Pasta was born. I’m sure there’s another recipe out there like this, but this is what I came up with when creating the pasta myself.

You can use any pasta noodle, but I decided to go with Rigatoni pasta because I liked the shape and size for this dish.

While you are cooking the noodles, you also can make the sauce. Just make sure to keep an eye on both as you cook them.

With the sauce, I decided to make it a creamy sauce, but you probably can just use the sun-dried tomato sauce on the pasta on its own, if you don’t want to use the heavy cream.

To blend the tomatoes, basil and sun-dried tomatoes, I used my handy dandy immersion blender. You can use a regular blender or food processor as well. I like how the immersion blender combined the ingredients and still left some chunk bits for the sauce. It’s also smaller for an easier clean up.

If you make the cream for the sauce, watch it carefully as you cook it. You don’t want to scorch the cream but you do want it to thicken. You are basically making an Alfredo sauce to mix in with the tomato sauce. I use a wooden spoon to dip into the heavy cream as it cooked to gage how thick it was by how much it coated the spoon.

You want it to be thick enough to be able to coat the pasta when it’s tossed in but don’t cook it too long or on a high heat to scorch it.

I like Italian seasoning, so I tend to use a lot, but you can figure out how much you need by your individual taste.

Once all the elements are prepared, toss them together. The result is a great tasting pasta that is a little different from the norm.

As with all pasta dishes, if you are cooking for a large number, it’s easy to make enough to feed plenty. It’s also adaptable to make just enough for one or two people.

Serve with a fresh salad and some kind of garlic bread for a complete meal.

Becca Owsley can be reached at 270-505-1416 bowsley@thenewsenterprise.com.

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