penne pasta sun-dried tomatoes Creamy sun dried tomato chicken pasta!

Hi everyone! I am so excited to share these amazing pasta recipes with you today. You know how it is—after a long day of work or running errands, sometimes you just want something that feels like a big hug in a bowl. In our family, we always say that if you have a jar of sun-dried tomatoes and some garlic in the pantry, you are never more than twenty minutes away from a gourmet meal. These recipes are so flavorful and honestly, they look so fancy that your friends will think you spent all day in the kitchen! Pasta is such a great way to bring everyone together around the table, and these two versions are definitely going to become regulars in your weekly rotation. Let’s get cooking because I’m already getting hungry just thinking about it!

Creamy Sun-Dried Tomato Pasta with Melted Burrata

Oh my goodness, you guys, this first dish is the definition of "comfort food goals." If you love cheese as much as I do, you are going to flip for this. We are using burrata, which is basically the queen of all cheeses. It’s so creamy and soft, and when it hits that warm pasta sauce, it just starts to melt and create this rich, luxurious texture that is out of this world. The sun-dried tomatoes give it that nice concentrated sweetness and a little bit of tanginess that cuts through the cream. It is so delicious, and my kids always ask for seconds. Make sure you get the sun-dried tomatoes packed in oil because that oil is liquid gold—don't throw it away! You can use it to sauté your garlic for extra flavor.

Ingredients:

• 1 pound of your favorite long pasta (like fettuccine or linguine)
• 1 jar (8 ounces) sun-dried tomatoes packed in olive oil
• 4 cloves of garlic, minced very finely
• 1 teaspoon red pepper flakes (add more if you like a little kick!)
• 1 cup heavy cream or full-fat coconut milk for a twist
• 1/2 cup grated Parmesan cheese
• 2 balls of fresh Burrata cheese
• A handful of fresh basil leaves, torn
• Salt and black pepper to taste

Instructions:

First, bring a large pot of salted water to a boil and cook your pasta until it is just al dente. While the pasta is cooking, take about two tablespoons of the oil from the sun-dried tomato jar and put it in a large skillet over medium heat. Add your minced garlic and red pepper flakes, cooking until it smells amazing—usually about one minute. Chop up the sun-dried tomatoes and add them to the pan. Stir in the heavy cream and let it simmer gently for a few minutes until it starts to thicken up. Once the pasta is done, reserve about half a cup of that starchy pasta water (this is the secret trick!), then drain the rest. Toss the pasta into the skillet with the sauce, adding the Parmesan cheese and a splash of that pasta water to make everything silky smooth. Season with salt and pepper. Finally, plate the pasta and break the burrata balls right over the top. Garnish with plenty of fresh basil and serve immediately while the cheese is melting!

Penne with Sun-Dried Tomatoes and Arugula

Now, if you want something that feels a little lighter but still has tons of "umami" flavor, this penne dish is the one for you. This is one of my favorite "emergency" meals because it uses mostly pantry staples. I love the addition of arugula here because it stays a little crunchy and adds a peppery bite that goes so well with the sweet tomatoes. It’s a very bright and fresh-tasting dish. If you have some leftover grilled chicken or shrimp in the fridge, you can totally toss that in too, but honestly, it is so satisfying just on its own. It’s also great for leftovers the next day for lunch—I sometimes even eat it cold like a pasta salad! It’s all about being flexible and using what you have in the kitchen to make something yummy for the people you love.

Ingredients:

• 1 pound penne rigate (the ridges hold the sauce better!)
• 1/2 cup sun-dried tomatoes, thinly sliced
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, sliced thinly
• 2 big handfuls of fresh baby arugula
• 1/4 cup toasted pine nuts or slivered almonds for crunch
• Freshly squeezed juice from half a lemon
• Grated pecorino or parmesan cheese for topping
• A pinch of red chili flakes

Instructions:

Start by boiling your penne in plenty of salted water. While that's bubbling away, heat the olive oil in a wide pan over medium-low heat. Add the sliced garlic and chili flakes, and let them sizzle gently until the garlic is golden brown—be careful not to burn it or it will get bitter! Add the sun-dried tomatoes to the oil to warm them through. When the penne is perfectly cooked, drain it and add it directly into the pan with the garlic oil and tomatoes. Turn off the heat and throw in the fresh arugula. The residual heat from the pasta will wilt the greens just perfectly without making them mushy. Squeeze the fresh lemon juice over everything and toss it well. Sprinkle in your toasted nuts for that extra texture. Serve it up in big bowls and top with a generous amount of cheese. It’s so simple, so fast, and so "shiok" as we say—absolutely delicious!

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