Busy people everywhere rejoice! There exists an easy and quick pasta dinner that is so wonderfully flavorful you'll want to make this every week, and it's this Sun-dried Tomato pasta in a delicious basil and lemon tomato sauce.
I love a good pasta dinner, and like adding new recipes to my rotation that are a bit lighter and aren't your typical cream-based pasta. Especially now that we're in Spring and headed towards Summer (aka bathing suit season) I really am loving some lighter meals and staying away from the heavy indulgent dishes that I lean to in Fall and Winter. This sauce is made with sauteed garlic, fresh chopped basil, lemon zest, tomato paste and some of the pasta water. Lots of sweet sun-dried tomatoes and of course, burrata cheese. If you've never had burrata cheese before please go to the store tomorrow and buy it immediately. Burrata is basically an outer shell of Mozzarella cheese and an interior of smooth and creamy Mozzarella. It's heavenly. I want to think up a million recipes now to use burrata...and once you try this recipe I think you'll agree.
To make this easier for you I've written the instructions so that you take care of all the chopping/zesting in the beginning. Another note, the original recipe called for a 1-lb box of rigatoni pasta. I made an entire box, but did not use all of the noodles in the sauce. If I did, I think there wouldn't be enough sauce to generously cover the noodles. So, my recommendation is make the pasta as called for in the recipe but then add it slowly to the sauce and when you've reached the desired amount stop adding pasta.
Look at these perfectly coated noodles!
And that creamy burrata cheese. Ok, I'm getting hungry again.
-1lb box of rigatoni pasta
-5 cloves garlic, grated
-1 8oz jar of sun-dried tomatoes in oil (you will use the oil and the tomatoes!)
-1 lemon, zested
-1 teaspoon dried oregano
-1/2 cup fresh basil, chopped
-2 tablespoons tomato paste
-1/4 cup grated Parmesan cheese
-salt and pepper to taste
-3/4 cup of the boiling pasta water
1. Bring a pot of water to boil and boil the pasta for 12 minutes. While the water is coming to a boil zest the whole lemon, grate the garlic cloves, and chop the basil. Pour the oil from the sun-dried tomato jar into a large sauce pan, then dice the tomatoes. See, all the hard work is out of the way!
2. Heat the sun-dried tomato oil over medium heat and add in the garlic, oregano, lemon zest, and 1/4 cup of the basil. Cook 2-3 minutes, then add in the tomato paste and stir to combine then pour in 3/4 cup of the boiling pasta water. Simmer until the pasta is done cooking. I like to reserve about another 1/2 cup of pasta water on the side in case the sauce gets too thick.
3. When the pasta is done, strain and pour desired amount into the sauce pan. As mentioned above, I found the whole box of pasta is too much and didn't use all of the cooked pasta in my sauce. Add the Parmesan cheese, sun-dried tomatoes, and the rest of the basil. Season with salt and pepper to taste. Cook another 2-3 minutes. Serve with sliced burrata cheese.
Source: Half Baked Harvest