A foul-proof, quick & easy-to-make sun-dried tomatoes pasta recipe, complemented with spinach and cream, featuring some perfectly hearty and satisfying flavours!
Add in sun-dried tomatoes and saute for a minute. Season with paprika, salt & pepper.
1 tsp Paprika, Salt & Pepper, 80 g Sun-Dried Tomatoes (oil-packed)
Stir in chicken broth to deglaze the pan. Allow to bubble for a few minutes until slightly reduced.
¼ cup Chicken Broth
Toss in baby spinach and cook until the leaves start to wilt.
80-100 g Baby Spinach
Turn to medium/medium-low heat and stir in the double cream. Let simmer for 3-5 minutes.
½ cup Double Cream
Add in cooked pasta, along with the reserved pasta water, and also add the butter. Toss well until thoroughly mixed and the butter has melted. Serve immediately.
1 tbsp Butter
Notes
The red chillies are completely optional. I personally like to add a kick of spice and fresh red chillies work well in the recipe.
Sun-dried tomatoes are usually sold oil-packed in jars at supermarkets. If you happen to have purchased a dried package, soak the sun-dried tomatoes in water for 30 minutes until softened before use.
Adding butter and the reserved pasta water helps the sauce to bind with the pasta and also makes the sauce extra silky to taste.