Garlic & Sun-Dried Tomato Rotini Pasta
Nothing delivers a punch of rich, concentrated Mediterranean flavor quite like sun-dried tomatoes packed in olive oil. This effortless recipe brings them front and center, pairing their intense sweet-savory bite with our premium Rotini Pasta.
Ingredients
The Pasta
- 1 lb (16 oz) of our Premium Crispa Rotini Pasta
The Savory Mix
- ½ Cup Sun-Dried Tomatoes Sliced (Reserve 2 TBSP of oil)
- ½ Tsp Golden Garlic Dried, Thinly Sliced or Powdered
- ¼ Cup Grated Parmesan Cheese
- ¼ Cup Fresh Basil Leaves
- Salt and Freshly Ground Black Pepper, to Taste
- Optional Protein Add-On: Grilled Chicken Breast Slices or Sautéed Shrimp
Directions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add our premium rotini pasta and cook according to package instructions until it is perfectly al dente. Pro Tip: Right before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the pasta.
- Sauté the Aromatics: While the pasta cooks, heat the 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until it becomes incredibly fragrant and lightly golden.
- Toss in the Tomatoes: Add the sliced sun-dried tomatoes to the skillet with the garlic and stir for another 1-2 minutes just to warm them through and let them release their flavors into the oil.
- Combine Everything: Turn the heat to low. Add the drained hot rotini pasta directly into the skillet. Pour in about ¼ cup of the reserved pasta water and the grated Parmesan cheese. Toss everything vigorously together for 1-2 minutes until a light, savory gloss coats every tight spiral of the pasta. If it seems too dry, splash in a tiny bit more pasta water.
- Garnish and Serve: Remove from the heat. Toss in the fresh basil ribbons and season with a pinch of salt and freshly cracked black pepper to taste. Serve warm with an extra sprinkle of Parmesan on top!
