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Mom and host of Food Network's "The Kitchen" Katie Lee Biegel shares a recipe for a quick and easy sundried tomato pasta (with baby girl Iris hanging out in her swing in the background—so cute!). Even better? It's made entirely with pantry staples.
Click here for Rach's master shopping list of pantry staples you should keep on hand and for more recipes made with pantry staples, check out Rach's One-Pot Chickpea Pasta and her Mexican-Style Tuna Melts With Guacamole.
Ingredients
- 1 pound pasta
- Salt and pepper
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Pinch crushed red pepper
- One 8.5-ounce jar sundried tomatoes in oil, drained and roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
Yield
Preparation
Bring a large pot of water to a boil. Season generously with salt. Cook pasta 2 minutes less than package directions, then reserve 1 cup pasta water and drain the pasta.
Meanwhile, heat olive oil and garlic in a large pan over medium heat until sizzling and golden, about 3 minutes. Add crushed red pepper and stir in sundried tomatoes. Increase heat to medium-high and add ½ cup pasta water and bring to a simmer. Season with salt and pepper. Add drained pasta and toss with tongs. Stir in cheese and continue to toss with tongs. Add butter and toss until melted. Season with freshly ground black pepper and serve with more cheese.
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