Delight in the simplicity and taste of Italy with our Sun-Dried Tomato Pasta. This easy-to-make Bucatini Pasta combines just six ingredients for a delightfully quick dinner in just 30 minutes!
Table of Contents
What is Bucatini Pasta?
Bucatini pasta, also known as “perciatelli,” is a type of Italian noodle. It resembles thick spaghetti but is distinguishable by its hollow center, which runs the length of the pasta. This unique feature allows sauces to cling to both the inside and outside of the noodles. It offers a delightful texture and flavor experience.
Reasons to Love This Sun-Dried Tomato Pasta
- This Bucatini Pasta is convenient and made with pantry staples, perfect for quick meals.
- I love that this Creamy Sun-Dried Tomato Pasta is so delicious, you will want to put into your meal rotation!
- Sun-dried tomatoes are nutrient-rich, adding vitamins and antioxidants to the dish.
Recipe Ingredients
- Sun-Dried Tomatoes: The sun-dried tomatoes give a rich, tangy flavor with a chewy texture.
- Roasted Red Pepper: These peppers bring a sweet, slightly smoky flavor and a soft, succulent texture.
- Parmesan Cheese: This cheese adds a nutty, salty flavor and a slightly gritty texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Pasta Options: You can experiment with different types of pasta. Try penne pasta or rigatoni for better sauce retention, or opt for whole wheat or gluten-free pasta for a twist. Fettuccine can also offer a richer experience with its creamy sauce compatibility.
- Herbs and Spice Variation: Consider adding fresh basil or oregano for a classic Italian touch, and red pepper flakes to introduce a spicy element. Thyme and rosemary can impart earthy undertones. Add a dash of smoked paprika for a smoky depth that pairs well with the roasted peppers.
- Protein Boost: Boost the protein in your Sun Dried Tomato Pasta with choices like grilled chicken, Italian sausage, shrimp, or tofu. These additions enhance the flavor and the nutritional value.
How to Make Sun-Dried Tomato Pasta
Step #1: Prepare the Bucatini according to package instructions for al dente. Drain, but do not rinse.
Step #2: Place the roasted red pepper, sun-dried tomato, and garlic (if using) in the bowl of a small food processor. Pulse until puréed. If needed, drizzle in a teaspoon of oil from the jar of sun-dried tomatoes to help things along.
Step #3: Place the butter, half and half, and salt in a 10″ skillet set over medium heat. Once the butter has melted, add the red pepper and tomato mixture. Continue to cook, stirring frequently, until the sauce has thickened and the garlic has lost its raw flavor, about 5 minutes.
Step #4: Turn the heat down to low and add the cooked bucatini noodles and Parmesan cheese to the pan. Toss well; taste and add salt and pepper as desired.
Expert Tip
Don’t discard the pasta water after you boil your bucatini. Set aside a cup of this starchy water before draining. If your sauce becomes too thick when combined with the pasta, stir in a bit of this reserved water. It helps to adjust the sauce’s consistency, making it smoother and helping it cling better to the pasta.
Frequently Asked Questions
Consider adding fresh baby spinach, mushrooms, zucchini, or broccolini for extra flavor and nutrition. Just cook your chosen vegetables separately and mix them into the pasta at the same time as the bucatini and Parmesan cheese.
Absolutely! Heavy cream can be a great alternative to half and half for a richer, creamier sauce. When adding heavy cream to the skillet, use a whisk to ensure it blends smoothly with the butter and other ingredients. This will prevent any clumps and achieving a consistent, velvety texture.
Storage Info
Store leftover pasta in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is not recommended as the creamy sauce may separate and the pasta can become mushy.
To reheat, warm it in a large skillet on the stove over medium heat. Then, add a little water or milk to loosen the sauce. You can also microwave it in a covered dish, stirring halfway through, for a few minutes until heated thoroughly.
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Sun-Dried Tomato Pasta Recipe
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Ingredients
- 8 ounces bucatini
- 1/2 cup packed drained roasted red pepper from a jar - about one pepper
- 1/4 cup loosely packed drained sun-dried tomato in oil - about two tomatoes
- 1 garlic clove - peeled (optional)
- 4 tablespoons unsalted butter
- 1 cup half and half
- 1/2 teaspoon kosher salt
- 1/2 cup grated parmesan cheese
Instructions
- Prepare the Bucatini according to package instructions for al dente. Drain, but do not rinse.
- Place the roasted red pepper, sun-dried tomato, and garlic (if using) in the bowl of a small food processor. Pulse until puréed. If needed, drizzle in a teaspoon of oil from the jar of sun-dried tomatoes to help things along.
- Place the butter, half and half, and salt in a 10" skillet set over medium heat. Once the butter has melted, add the red pepper and tomato mixture. Continue to cook, stirring frequently, until the sauce has thickened and the garlic has lost its raw flavor, about 5 minutes.
- Turn the heat down to low and add the cooked bucatini noodles and Parmesan cheese to the pan. Toss well; taste and add salt and pepper as desired.
NOTES
Nutrition
Sauce simmered together fast and held to the bucatini great. Cheese gave it a slight salty finish and the dish felt satisfying.
I really liked it! The flavor was good, made enough sauce when we doubled it and nothing was overpowering. My cheese didn’t melt great so it was clumpy but very much edible still.
Really easy, really fast, with ingredients I always have on hand.