Creamy Sun-Dried Tomato Capellini
FAQ
Can I use a different pasta?
Yes! Spaghetti, linguine, or fettuccine work well. Just adjust the cooking time.
Should I use oil-packed or dry sun-dried tomatoes?
Oil-packed sun-dried tomatoes work best because they’re softer and more flavourful. If using dry ones, soak them in hot water for about 10 minutes first.
Can I make this dairy-free?
Substitute the heavy cream with coconut cream or cashew cream and use a vegan Parmesan alternative.
Can I make it ahead of time?
You can make the sauce ahead and reheat it gently. Add a splash of pasta water when reheating to loosen it before tossing with freshly cooked pasta.
Chef’s Tips
- Caramelize the tomatoes: Cook the sun-dried tomatoes and tomato paste for an extra minute before adding the wine, this makes the sauce taste richer.
- Finish pasta in the sauce: Take the pasta off the heat a minute early, then toss it in the sauce so it soaks up all the flavour.
- Brighten it up: A little squeeze of lemon at the end cuts through the creaminess and makes everything taste fresh.
- Fresh herbs: Stir in chopped parsley or chives right before serving for colour and flavour.
- Add a little crunch (optional): Toast some breadcrumbs with butter and sprinkle on top, or add a pinch of grated cheese for extra flavour.
Creamy Sun-Dried Tomato Capellini
Creamy, garlicky, and packed with sun-dried tomato flavour, this capellini is simple but seriously satisfying. Butter and Parmigiano Reggiano make the sauce rich and silky, and a little fresh basil at the end keeps it bright.
Ingredients
- ½ lb capellini angel hair pasta
- 2 tbsp butter
- ½ shallot finely chopped
- 4-5 garlic cloves minced
- 1 cup sun-dried tomatoes oil-packed, chopped
- 2 tbsp sun-dried tomato paste or tomato paste
- ¼ cup dry white wine
- ½ cup heavy cream
- ⅓-½ cup Parmigiano Reggiano finely grated
- 1 tbsp Italian parsley finely chopped
- Fresh basil finely chopped or chiffonade (optional, for garnish)
- Reserved pasta water a bout a cup (use as needed)
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook capellini until just al dente (about 3 minutes). Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, melt the butter. Add the shallot and cook 1–2 minutes until soft.
- Stir in the garlic and cook another 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and tomato paste. Stir and cook for 1–2 minutes to lightly caramelize and deepen the flavour.
- Pour in the white wine and simmer 1–2 minutes until reduced by half.
- Lower the heat and stir in the heavy cream. Simmer gently for 2–3 minutes.
- Stir in the Parmigiano Reggiano until melted and smooth.
- Add the drained capellini and toss gently to coat. Add reserved pasta water, a splash at a time, to loosen the sauce as needed.
- Season with salt and black pepper.
- Sprinkle with parsley and basil if desired.
- Serve immediately & enjoy
Notes
- Pasta water matters: A splash helps the sauce cling to the noodles and keeps everything silky.
- Add a little heat: A pinch of red pepper flakes works nicely with the sun-dried tomatoes.
- Extra greens: A handful of fresh arugula stirred in at the end adds a nice peppery freshness.
- Make ahead: The sauce can be prepared ahead and reheated gently before tossing with freshly cooked pasta.
- Leftovers: Store any leftover pasta in an airtight container in the fridge for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of pasta water to loosen the sauce so it stays creamy.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
