Sun-dried Tomato and Parmesan Pasta

A friend brought us some sun-dried tomatoes all the way from Italy. Not knowing what to do with them, I looked up the following recipe on the Internet. It turned out to be a hit, and I felt I should record it here for easy reference the next time I want to make it. The recipe didn’t provide exact quantities so I’ve added my own for future reference.

Since I have meat-eaters in the house, I thought I should add some more protein. I roasted some chicken and added it on top of the pasta before serving.

Sun-dried Tomato, Chicken, and Parmesan Pasta

Okay, no points for presentation, but it was really tasty. The boys didn’t even complain that they had to eat spinach or basil – green things they would normally balk at.

pasta

Ingredients:

  • 300g dry Barilla Spaghetti no. 5 – cook for 8 minutes
  • Salt and freshly ground black pepper
  • Sun-dried tomatoes in olive oil – my sun-dried tomatoes were whole pieces without olive oil so I chopped them up in the food processor and added olive separately (below).
  • 1/4 cup olive oil
  • Fresh garlic – a few cloves minced.
  • 300g Baby spinach
  • Fresh basil
  • 1/4 cup Parmesan cheese, plus extra for sprinkling over pasta before serving
  • Pine nuts – DH doesn’t like these, but we tried adding some chopped macadamias for a bit of crunch and they were an excellent addition
  • 2 chicken breasts or boneless chicken thighs, seasoned with olive oil, garlic, salt and pepper

Method:

  • Roast chicken in the oven at 180C for 30 minutes (or until cooked through). To prevent drying out, leave the skin on or cover with a bit of aluminum foil.
  • Cook spaghetti for 8 minutes. Drain while reserving 1/2 cup pasta water.
  • Heat olive oil in a large pot over medium heat.
  • Add garlic and saute for 30 seconds. Add spinach and sun-dried tomatoes and saute until spinach just wilts (about 2 minutes).
  • Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.
  • Toss in basil and parmesan. Serve warm topping each serving with crushed macadamias, sliced pieces of chicken and extra parmesan.

 

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