One Pot Sun-Dried Tomato Pasta (Print Version)
Quick and creamy pasta packed with sun-dried tomatoes, parmesan, herbs, and silky whipped ricotta.
# Ingredients:
→ Main Ingredients
01 -
1 jar oil-packed sun-dried tomatoes
02 -
2 small shallots, sliced
03 -
4 cloves garlic, chopped
04 -
1 ½ teaspoons Spanish or smoked paprika
05 -
Red pepper flakes
06 -
Kosher salt and black pepper
07 -
1 pound short-cut pasta
08 -
1 cup whole milk ricotta cheese
09 -
2 tablespoons lemon juice
10 -
1 cup grated parmesan cheese
11 -
2 tablespoons salted butter
12 -
⅓ cup chopped fresh basil
13 -
⅓ cup chopped fresh parsley
14 -
2 tablespoons chopped fresh dill
# Steps:
01 -
Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes.
02 -
Set the pot over medium-high heat. Add the shallots and garlic; cook until fragrant, about 2 minutes. Stir in the sun-dried tomatoes, paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes.
03 -
Add 3 1/2 cups water to the pot. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, about 8 minutes.
04 -
Meanwhile, whip the ricotta and lemon juice in a food processor until creamy. Season with salt.
05 -
To the pasta, stir in the parmesan and butter until very creamy. Remove from the heat and stir in the basil, parsley, and dill.
06 -
Swirl the whipped ricotta into a large serving bowl or individual bowls. Add the hot pasta and lightly toss with the ricotta. Top each bowl with additional herbs and parmesan.
# Helpful Notes:
01 -
This quick, all-in-one pasta dish is perfect for a busy weeknight meal, combining fresh herbs, creamy ricotta, and rich sun-dried tomatoes.