Sun-Dried Tomato One-Pan Pasta

$- 300g spaghetti or your favorite pasta - 1 cup sun-dried tomatoes packed in oil, chopped - 3 cloves garlic, minced - 1 medium onion, chopped - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional, for heat) - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish In this recipe, I use simple yet tasty ingredients. Start with your choice of pasta. I love spaghetti, but any pasta works well. The sun-dried tomatoes packed in oil add a rich flavor. I always chop them to mix easily. Minced garlic and chopped onion create a great base. They bring depth and aroma to the dish. Next, let’s look at pantry staples. Vegetable broth is key. It adds moisture and flavor. Dried herbs like oregano and basil give it an Italian vibe. If you like a kick, add red pepper flakes. For the final touch, baby spinach brightens the dish. It wilts perfectly into the pasta. Grated Parmesan cheese is a must for creaminess. Olive oil adds richness, while salt and pepper balance the flavors. Fresh basil leaves make for a beautiful garnish. With these ingredients, you will create a quick and tasty meal. This dish is easy to prepare and full of flavor. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 1 medium chopped onion. Sauté it for about 3 minutes. The onion should become soft and translucent. 3. Next, add 3 minced garlic cloves and 1 cup of chopped sun-dried tomatoes. Cook this mixture for 2 minutes. The aroma will fill your kitchen. 1. Pour in 4 cups of vegetable broth. Then, add 300 grams of spaghetti, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes for a little heat. 2. Stir everything well to combine. Bring the mixture to a boil. 3. Once it boils, reduce the heat to medium-low. Cover the skillet and let it simmer for about 10-12 minutes. Stir occasionally. The pasta should reach al dente, and most of the liquid should be absorbed. 1. When the pasta is cooked, stir in 1 cup of baby spinach. Let it wilt for about 2 minutes. 2. If your pasta looks too dry, add a little more vegetable broth or water. 3. Remove the skillet from heat. Sprinkle 1/2 cup of grated Parmesan cheese over the top. Gently toss everything together. 4. Taste and add extra salt and pepper if needed. Now, you have a tasty meal just waiting to be enjoyed! To ensure your pasta is al dente, check it a couple of minutes before the time is up. You want it firm but not hard. It should have a slight bite. If you find that your pasta is too dry, just add more vegetable broth or water. This will help you reach your desired consistency. Keep stirring occasionally to prevent sticking. If you want to boost the flavor, try adding extra herbs like thyme or rosemary. A pinch of smoked paprika can also give it a nice twist. For garnishes, fresh basil leaves add a pop of color. You can also sprinkle more Parmesan cheese on top. A drizzle of olive oil adds richness and flavor. I recommend using a large skillet for this dish. A wide pan helps with even cooking. A wooden spoon is great for stirring without scratching the pan. Don’t forget a good set of measuring cups and spoons! They help keep your ingredients balanced for the best taste. Pro Tips Use High-Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for added flavor and richness to the dish. Don’t Skip the Spinach: Adding baby spinach not only enhances the nutrition but also adds a lovely color contrast to the dish. Adjust the Liquid: If the pasta seems dry after cooking, feel free to add a splash more vegetable broth or water to reach your preferred consistency. Garnish for Presentation: Top your pasta with fresh basil and extra Parmesan cheese for a beautiful and appetizing finish. {{image_2}} You can easily switch pasta types. Try penne, fusilli, or even whole wheat pasta. Each type gives a unique feel. You can also use gluten-free pasta if needed. Adding different veggies can bring new life to this dish. Try bell peppers, zucchini, or even mushrooms. They add crunch and flavor. Just chop them small and sauté them with the onion. If you want a vegetarian meal, this recipe is already perfect. Just skip the cheese for a vegan twist. You can use nutritional yeast as a cheese alternative. For gluten-free options, choose gluten-free pasta. It cooks well in the broth, just like regular pasta. The flavor remains rich and tasty. Experimenting with cheeses can change the dish. Try feta for a tangy kick or mozzarella for creaminess. Each cheese brings its own unique taste. Adding proteins can turn this pasta into a full meal. Chicken or shrimp works well. Just cook them in the skillet before adding the broth. This adds depth and makes it heartier. Store any leftover Sun-Dried Tomato One-Pan Pasta in the fridge. Use airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to cool the pasta before sealing. This step helps prevent moisture build-up. To reheat, use a skillet over low heat. Add a splash of vegetable broth to keep it moist. Stir gently until warmed through. You can also use a microwave. Heat in short bursts, stirring in between. Adjust portions by reheating only what you need. You can freeze Sun-Dried Tomato One-Pan Pasta. Place it in freezer-safe containers. Leave some space at the top for expansion. It will keep well for up to three months. Thaw it overnight in the fridge before reheating. This way, the texture stays nice. This dish takes about 25 minutes to make. You will spend 10 minutes on prep and 15 minutes cooking. This quick meal is great for busy days or when you want something tasty fast. You can use fresh sun-dried tomatoes, but they will change the dish. Fresh tomatoes are firmer and less oily. The flavor will be less rich and a bit more tart. If you want that deep taste, I recommend using sun-dried tomatoes packed in oil. Yes, you can make this dish ahead of time. Cook it fully and let it cool down. Store it in an airtight container in the fridge for up to three days. When you reheat it, add a splash of broth or water. This helps keep the pasta moist and tasty. This article covers a tasty one-pan pasta dish featuring sun-dried tomatoes. We explored key ingredients like pasta, garlic, and spinach, along with cooking tips to achieve perfect flavors. You can easily adjust this meal to fit your diet or personal taste. Remember to store leftovers correctly, so they stay fresh. With these strategies, you can create a delightful pasta dish that impresses everyone. Enjoy cooking, and don’t be afraid to try new flavors!$

Sun-Dried Tomato One-Pan Pasta

A delicious and easy one-pan pasta dish featuring sun-dried tomatoes and fresh spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

300 g spaghetti or your favorite pasta
1 cup sun-dried tomatoes (packed in oil, chopped)
3 cloves garlic (minced)
1 medium onion (chopped)
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for heat)
1 cup baby spinach
1/2 cup grated Parmesan cheese (for garnish)
2 tablespoons olive oil
to taste salt and pepper
to taste fresh basil leaves for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, until translucent.
Add the minced garlic and sun-dried tomatoes to the skillet, and cook for an additional 2 minutes until aromatic.
Pour in the vegetable broth, and then add the spaghetti, oregano, basil, red pepper flakes, and some salt and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Once the pasta is cooked, stir in the baby spinach and let it wilt for 2 minutes. If the pasta looks too dry, you can add a little more vegetable broth or water to reach your desired consistency.
Remove from heat and sprinkle grated Parmesan cheese over the top. Toss gently to combine.
Adjust seasoning with additional salt and pepper if necessary.

Notes

Serve in large bowls or plates and top with fresh basil leaves and extra Parmesan cheese for an elegant touch. Drizzle with a little olive oil for added richness, if desired.

Keyword one-pan, pasta, sun-dried tomatoes, vegetarian