We may receive a share of sales if you purchase a product through a link in this article.
Cooking dinner has been way down on my priority list these past few weeks, and when it starts to feel more like a chore than a pleasure, I know it’s time to change things up with simple but punchy flavors that make even the most normal Wednesday feel like a special night. Enter this caper and sun-dried tomato paste.
As someone who prioritizes A LOT of protein in my daily life, sometimes the only way to get out of a rut is to simply eat something that doesn’t focus on my daily protein goal. Call it a girl’s dinner or whatever you prefer, this recipe takes spaghetti to a whole new level.
Ingredients for sun-dried tomato paste
The ingredient list is simple, but each element has its weight, adding flavor and balance in a 100% addictive way.
Pasta. I prefer spaghetti or bucatini, but use your favorite shape.
Sun dried tomatoes. Wrap them in oil; You will use both the tomatoes and the oil for more flavor.
Shallots. Thinly sliced for a little sweetness.
Tomato paste. Umami full of a subtle sweetness that deepens the sauce.
Garlic. Measure with your heart.
Capers. Chopped coarsely, they add a flavorful and spicy touch that really makes this recipe.
Thick cream. Balances everything with richness and fat. Substitute any plant-based milk if necessary.
Parmesan. Just a little grated parm for salty and cheesy flavor.
Basil. Finish with freshness.
Some tips and tricks
While this pasta recipe is incredibly easy, there are a few things that will help ensure the best results.
- To get the best flavor out of tomato paste, cook it with the shallots until it darkens slightly. This really caramelizes the flavor and eliminates some of the raw tomato flavor.
- Keep the cream out while you prepare everything and lower the heat before adding it to the pan. Heavy cream can curdle if you add it cold to a hot pan, so letting it come to room temperature and lowering the heat helps ensure a smooth sauce.
- Save your pasta water. The pasta water will also help the sauce come together and adhere to the noodles, so don’t drain the pasta without reserving some water.
Serving suggestions
This is the type of pasta that goes as well with a table full of dishes as it does on its own. If you’re looking to turn this dish into a full meal, here are some of my favorites to serve it with.
Broccoli Caesar Salad: Another all-time favorite, the spicy dressing pairs wonderfully with this tasty pasta.
This green salad with sesame dressing is light and bright, and the best accompaniment to any pasta night.
For a salad with some vegetarian protein, this Halloumi Salad with Shallot Vinaigrette is the perfect side dish to serve.
Description
An easy pasta recipe perfect for weeknight dinner.
- 2 pasta portions of your choice
- 2 – 3 tablespoon of oil from a jar of sun-dried tomatoes
- 1 large shallot, thinly sliced
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 5 – 6 sun-dried tomatoes, finely chopped
- 3 large garlic cloves, finely chopped
- 2 heaped tablespoon capers, coarsely chopped
- 1/4 cup heavy cream
- 1 tablespoon grated parmesan
- basil to serve
- Prepare the pasta according to the instructions on the box. While the pasta is cooking, prepare the sauce.
- In a large skillet, add the oil from the jar of sun-dried tomatoes and bring to medium heat. Add the shallots with a large pinch of salt and cook for two minutes until they begin to soften. Add tomato paste and red pepper flakes, cook, stirring occasionally until color begins to darken. Add the chopped sundried tomatoes, garlic and capers and stir to combine. Cook for another minute to combine all the flavors, then lower the heat. Add the cream and Parmesan to the pan and stir until smooth.
- Add the pasta with a splash of pasta water to the pan and stir to combine until the sauce is silky.
- Serve hot and top with basil. Enjoy!
- Preparation time: 15
- Cooking time: 15
- Category: pasta
Keywords: dried tomato, capers, pasta
