Sun-Dried Tomato Pasta
Sun-dried tomato pasta is near and dear to my heart. This was the first recipe that I developed myself through trial and error and desperately wanting a go-to weeknight recipe for my family that was healthy, satisfying, but still exciting. This recipe is a great way to eat enough spinach to make up a salad, but do so under the disguise of a tasty pasta dish. The key here is to use high-quality sun-dried tomatoes as their flavor will go far and make this a spectacular dinner. Great sun-dried tomatoes add a unique, “wow, what’s in this?” factor that’s delightful.
What type of pasta should you use in sun-dried tomato pasta? The great news here is that this recipe is incredibly flexible and you can use almost any short pasta you want. It is best with orzo, however I’ve utilized fusilli, penne, even rigatoni and found great results.
What other protein can I add to this pasta? My go-to recommendation here would be chicken breast, but shrimp would also be a lovely addition. Shrimp would be advantageous here because it’s enough of a blank canvas to let the sun-dried tomatoes shine and it’s quick cooking — making it very weeknight friendly.
What kind of wine is best in pasta? This is a great question, and I think it’s best answered by the age-old rule “use whatever wine you would drink.” I caveat this recommendation by saying you should avoid any wine that’s too sweet or too dry as it can disrupt the flavor of the dish. My recommendation would be to use a Pinot Grigio, Sauvignon Blanc, or Chardonnay, as I’ve personally had the best luck with these varieties with cooking.
What herbs are best in this pasta dish? Almost any soft herb would work in this pasta dish, but I highly recommend basil and parsley. Basil adds a nice sweet element to the pasta that compliments the tomatoes well, while parsley adds a nice herbaceous, green quality that goes well with the spinach. Truthfully, if you don’t have any herbs I’d still make the recipe and skip that ingredient. It won’t compromise the overall success of the dish, fresh herbs are just a cherry on top.
Can I substitute the spinach for anything else? My go-to when substituting spinach in a dish is to utilize arugula in its place. Arugula will provide the same texture as spinach, but it will add a nice peppery note, making it a fine substitution.
How do you choose sun-dried tomatoes in the store? I highly recommend splurging on sun-dried tomatoes packed in oil. The reason behind this recommendation is that they’re much softer than the sun-dried tomatoes packed without oil and this helps them melt into the sauce nicely. Often the sun-dried tomatoes packed in oil are a bit more expensive, but for integrating them into a pasta dish I think they’re much easier to work with.
Do you have any recommendations for spicing this recipe up? Yes! I suggest utilizing a teaspoon of dijon mustard, a couple of anchovy filets, a sprinkle of red chili flakes, or a teaspoon of Calabrian chili paste if you’re looking to flavor this dish even more. All of these additions will boost the flavor of the dish in unique ways, so I recommend trying the recipe a few times with a flavor bomb and deciding which one is your favorite.
Without further adieu, Sun-Dried Tomato pasta:
Sun-Dried Tomato Pasta
Ingredients
- 1 chicken breast, cut into slices
- 1 1/2 cups orzo
- 1 shallot, sliced
- 1/2 cup white wine
- 3 cups broth (vegetable, chicken, or bone broth)
- 3 cups spinach
- 1 cup sun-dried tomatoes, chopped
- Fresh herbs (preferably basil or parsley)
- 1 teaspoon of red chili flakes, more or less to taste
- Parmesan cheese
Instructions
- Juice and zest of a quarter lemon, aiming for about 1 tbsp of each. Brown the chicken in a pan with olive oil, salt, red chili flakes and pepper. Remove the chicken once browned and cooked through, setting it on a plate to the side to rest. Next, add the sliced shallot to the pan, sautéing until soft. Add the chopped sun dried tomatoes and orzo, toasting them until the orzo has a nice golden color. Add the wine and broth to the pot, reducing the heat until you get a nice, gentle simmer.
- Once the orzo is al dente and the dish is incorporated (not soupy), add the chicken back to the pot and cover for about 10 minutes. To put the finishing touches on the dish, add the spinach, lemon juice, and zest. Top with Parmesan and fresh herbs — serve!
