Can there be anything better than creamy pasta on the table? Although this is vegetarian dish, but sun-dried tomatoes and spinach make this isn’t boring.
Use pasta for spaghetti or linguine. or like me, bucatini.
In the recipe I used dried tomatoes from Ponti, which are dried in the sun and in a marinade of sunflower oil, which I also used. All you have to do is chop them into cubes, start frying and you will get a wonderful aroma.
Try this simple recipe!
for 4-6 people
- 500g spagheti, linguine or bucatini pasta
- 2 garlic cloves
- 2/3 glasses of dried tomatoes
- 1/3 cup pasta water
- 1 cup of 18% cream (heavy cream)
- 3/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregan
- 2 cups baby spinach
- 1/2 teaspoon hot pepper flakes (optional)
- salt and pepper
- 1/4 glass of tomato passata (optional)
Boil water for pasta with a teaspoon of salt and cook it according to the instructions on the package.
Fry the garlic with a tablespoon of oil over medium heat until fragrant.
Add dried diced tomatoes and fry for 2 minutes. You can also add some olive oil from under the tomatoes for more flavor.
Pour in the water from the pasta and cook slowly for 1 minute.
Reduce heat and pour cream. Then add 1/2 cup of Parmesan cheese, stirring constantly. You can add some tomato passata for better taste.
Season with basil and oregano. Bring to a boil. Now you can add young spinach leaves.
Season with salt and pepper to taste. Cook for a while.
Put the cooked pasta into the sauce and mix thoroughly.
Spread on plates, sprinkle with remaining Parmesan cheese. Serve immediately.