Spaghettini with Sun-Dried Tomatoes

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The sweet and intense tomato flavor comes from the combination of California sun-dried tomatoes and the concentrated tomato paste. This dish takes minutes to prepare—your sauce is ready in the time that it takes the water to boil.

Ingredients:

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup DeLallo Tomato Paste
• 2 (6.5-ounce) jars DeLallo Sun-Dried Tomatoes, drained and chopped
• 1 cup dry white wine
• 1 cup Colonial Inn Chicken Broth
• 1 (1-pound) package DeLallo Spaghettini
• 3 tablespoons Italian flat-leaf parsley, chopped
• Salt and pepper
• DeLallo Grated Parmesan

Directions:

Bring a large pot of salted water to a boil.

In a large saucepan, heat the olive oil over a medium-high setting. Add the onion and sauté until tender. Stir in the garlic and allow to sauté for a minute to release its flavor. Remove and discard garlic. Next, add the tomato paste and stir until dissolved. Once dissolved, add the sun-dried tomatoes and the wine. Simmer until liquid reduces by half, about 3 minutes. Slowly pour in the chicken broth and season with salt and pepper.

Once boiling, add the pasta to the water and cook according to the package directions. Drain cooked pasta, reserving 1 cup of the pasta water. Add hot pasta to the saucepan and toss together for 2 minutes.

Serve pasta hot with Parmesan.

Serves 4 Send to friend Printer-friendly version