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This single-skillet sun-dried tomato pasta turns basic items into a fancy dinner with hardly any work or mess. Different from regular pasta dishes needing several pots and procedures, this quick method makes a smooth sauce right in the pan while the pasta cooks, soaking up all the tasty flavors of garlic, sun-dried tomatoes, and spices.
I stumbled upon this dish during a super busy work week when I needed something fast but filling. After trying different pasta types and cooking ways, I was surprised how the angel hair pasta made such a creamy sauce by drinking up the flavored broth.
Stellar Ingredients
- 8 ounces angel hair pasta: Forms the light foundation that finishes fast
- 2½ cups chicken stock: Serves as the tasty cooking fluid that turns into your sauce
- 2 tablespoons butter: Brings creaminess and helps make velvety texture
- 4 cloves garlic, minced: Offers fragrant base that flows through the whole dish
- ⅓ cup sun-dried tomatoes in oil, chopped: Adds powerful, tangy flavor pops
Your sun-dried tomato quality really changes the end result. Go for tomatoes stored in oil instead of dry ones, as they're usually softer and more flavorful.
Easy Process
- Picking Your Pan
- Pick a broad, deep frying pan or sauté pan about 10-12 inches across for cooking everything evenly.
- Taste Building
- Cook garlic in butter until smelly good, then toss in sun-dried tomatoes and spices.
- Adding Liquids
- Pour in chicken stock and let it bubble gently before mixing in half and half.
- Dropping Pasta
- Put angel hair pasta into the warm liquid and cook for 4-6 minutes, stirring now and then.
- Last Touches
- Turn off heat, mix in parmesan cheese, and wait one minute before dishing up.
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I've cooked this pasta so many times, and I'm still blown away by how such a basic method makes such a tasty outcome. What I love most is how flexible it is.
Tasty Protein Options
Turn this adaptable pasta into a full meal by adding proteins that go well with the sun-dried tomato flavors. If you like seafood, quickly cook big shrimp with a bit of garlic and lemon.
Bright Add-ins
Boost the bold flavors of this skillet pasta with smart extras that bring color, crunch, and nutrients. For a spicy twist, throw in a couple handfuls of fresh arugula right before you serve.
Different Sauce Ideas
Tweak the main sauce to make totally different taste combos while keeping the handy one-pan cooking style. For a fancy finish, swap mascarpone cheese for the half and half.
Prep-Ahead Tricks
Speed up your cooking with smart prep-ahead options that keep this fast dish tasting great. For the quickest cooking, get all ingredients measured and ready beforehand.
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This single-pan sun-dried tomato pasta has become my go-to dish for those nights when I want something wow-worthy without much fuss.
Frequently Asked Questions
- → Can I switch up the pasta type?
- Of course! While angel hair cooks quickest, options like spaghetti or bucatini work too but may need a few extra minutes. Shorter shapes like penne will take longer and might need more liquid.
- → How do I stop the sauce from curdling?
- Warm up your half-and-half to room temperature before adding it in. Pour it slowly into the hot pan while stirring, and keep the heat gentle after that. Boiling hard is a no-go!
- → Can I toss in a protein for variety?
- Definitely! Pre-cooked chicken, shrimp, or sausage work well. Either warm them up in the pan at the end or pre-cook proteins in the skillet first and mix them back once the sauce comes together.
- → Can I make this dairy-free?
- Swap out butter for olive oil. Choose coconut milk or a creamy plant-based substitute instead of half-and-half, and replace parmesan with nutritional yeast. The taste will be different but still delicious!
- → Why is my dish either too dry or runny?
- Pasta can vary in how much sauce it soaks up. If yours feels too dry, splash in a bit more broth or cream. If it’s too wet, let it simmer uncovered for a few minutes or thicken it with extra parmesan.