The first snowflakes of the season fell as I woke at sunrise and squinted through the shades of the bedroom window. The snowflakes were magical, gliding from the gray sky, sticking together as if to soften the fall and comfort one another as they melted instantly upon the ground.
The following morning, I tasted that bitter wind of a cold Minnesota morning and listened to its welcoming screams of a changing season, erasing my memories of floating, dancing snowflakes.
I needed a comforting dish. A dish that would represent the warming sun in its tantalizing flavor. A dish that could beat this cold and gray.
Sun-Dried Tomato Pasta with a Garlic-Herb Olive Oil Sauce.
Heavy cream sauces are tempting this time of year, but they can slow you down at a time when your body needs energy more than ever. Try pasta recipes with olive oil based sauces instead like this Sun-Dried Tomato Pasta with a Garlic-Herb Olive Oil Sauce.
With generous amounts of garlic, simmer gently in extra-virgin olive oil, along with dried chili peppers, Sweet Hungarian Paprika and dried thyme. Then stir in sun-dried tomatoes to give the sauce an extra boost of flavor. Finally, add in cooked pasta, and a good sprinkle of fresh parsley and parmesan cheese.
A simple meal, with a touch of the sun to energize you on a wintery day.
Sun-Dried Tomato Pasta with a Garlic-Herb Olive Oil Sauce
Ingredients
- 2 servings of whole wheat spaghetti angel hair or linguine
- 4-5 tbsp extra-virgin olive oil
- 4-5 garlic cloves – finely chopped
- 1/2 tsp of Season with Spice Sweet Hungarian Paprika
- 1-2 tsp of dried thyme
- 1-2 tsp of dried red chili flakes or Aleppo chili flakes
- 1/3 cup sun-dried tomatoes – roughly chopped
- Salt & freshly ground black pepper to taste
- Fresh parsley – chopped
- Finely grated Parmesan cheese
Instructions
- In a large pot, bring water to a boil and add in the pasta to cook. Once the pasta is cooked al dente, remove the pot from the stove and drain. Set the pasta aside for a moment.
- On medium fire, heat up olive oil in a skillet or sauce pan. Once hot, lower fire to medium-low and add in garlic, red chili flakes or Aleppo chili flakes, Sweet Hungarian paprika and dried thyme, cooking gently for 2-3 minutes.
- Stir in sun-dried tomatoes. Then turn the fire up again, and toss in the pasta to coat well with the sauce. Cook for a minute or two. Turn fire off and season with salt & pepper, and sprinkle in chopped parsley.
- Transfer to your serving plates and top with grated parmesan cheese.