Creamy Sun-dried Tomato Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. capellini

• 2 tbsp. butter

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 1 cup sun-dried tomatoes, chopped

• 2 tbsp. sun-dried tomato paste (or regular tomato paste)

• 1/4 cup white wine

• 1/2 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian parley, finely chopped

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Melt the butter in a large sauté pan over medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes until fragrant.

3. Add the sun-dried tomatoes along with the sun-dried tomato paste and sauté for a further 2-3 minutes until soft. Add salt to taste.

4. Add the white wine and let simmer for 1-2 minutes. Then stir in the heavy cream.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add to the pan with the creamy sun-dried tomato sauce over medium-low heat along with 1/4 cup pasta water. Toss until combined.

7. Add the grated Parmigiano, parsley and toss again. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with more parsley and Parmigiano.