Sun-Dried Tomato Pasta Recipe

Name: Sun-Dried Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water; 2 tablespoons olive oil; 4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon; 2 onions, julienned thin; 3 garlic cloves, chopped fine; 1 cup roma tomato, diced; ½ cup sun-dried tomato, reconstituted in water, sliced; ½ cup dried porcini mushrooms, reconstituted in water, sliced; ⅛ cup Chardonnay wine or ⅛ cup sauvignon blanc wine; ¾ cup chicken stock; ⅛ cup fresh basil; grated parmesan cheese, fontina, and romano; salt and pepper; 1 tablespoon butter

Servings: persons

1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water
2 tablespoons olive oil
4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon
2 onions, julienned thin
3 garlic cloves, chopped fine
1 cup roma tomato, diced
½ cup sun-dried tomato, reconstituted in water, sliced
½ cup dried porcini mushrooms, reconstituted in water, sliced
⅛ cup Chardonnay wine or ⅛ cup sauvignon blanc wine
¾ cup chicken stock
⅛ cup fresh basil
grated parmesan cheese, fontina, and romano
salt and pepper
1 tablespoon butter

1
Saute pancetta in olive oil over medium heat until crispy.
2
Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
3
Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
4
Simmer for 2 minutes.
5
Add wine and chicken stock; stir till blended and remove from heat.
6
Stir in basil.
7
Toss mixture with pasta.
8
Sprinkle cheeses on pasta and toss again.
9
Pour into a buttered casserole dish and cover with foil.
10
Bake in a 325 degree oven for 15 minutes or till heated through.

896

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water, 2 tablespoons olive oil, 4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon, 2 onions, julienned thin, and more.

Yes, Sun-Dried Tomato Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun-Dried Tomato Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions