Sun-Kissed Pasta
This sun-kissed pasta is one of those dishes you toss together in no time and keeps you coming back for more. Briny olives, sweet sun-dried tomatoes, and earthy, buttery mushrooms are coated in a light white wine sauce that clings to every bite.
Ingredients
- 8 oz of your favorite pasta or Homemade Pasta
- ½ cup sun-dried tomatoes (Chopped)
- 1 cup oyster mushrooms (sliced,)
- ½ cup Kalamata olives (pitted and halved)
- 3-4 cloves garlic (minced)
- 2 tbsp olive oil
- ¼ tsp red pepper flakes optional
- ⅓ cup white wine
- ⅓-½ Pasta water reserved from cooking the pasta
- 2 tbsp butter
- Salt and pepper to taste
- Parmesan cheese freshly grated, for serving
- Fresh basil for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant.
- Add mushrooms and cook until browned and slightly crispy, about 5–7 minutes.
- Stir in sun-dried tomatoes and olives. Cook 2–3 minutes.
- Pour in white wine and let it simmer for 2–3 minutes to reduce slightly.
- Add pasta water and let it simmer another 2–3 minutes.
- Add cooked pasta and toss to combine. Season with salt and pepper.
- Turn off heat and stir in butter until glossy and emulsified.
- Plate and finish with Parmesan and fresh basil.
- Enjoy!
Notes
- Customizations: Feel free to add your favourite protein like grilled chicken, shrimp. You can also add in a little bit of capers for a little extra flavour.
- Storage: Leftover Pasta can be stored in an airtight container in the fridge for up to 2 days.
- Reheat on the stovetop with a splash of water or olive oil to keep it moist.
- Gluten-Free Option: For a gluten-free version, swap regular pasta for your favourite gluten-free pasta.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife