This recipe is my SUPER easy sundried tomato pasta that I pull out of my hat on a regular basis. It’s perfect for impromtu guests or for lunch or dinner when I just can’t be bothered. It’s a little bit cheating but because I use this so often, I just had to share it with you!
I got this recipe idea from a very good friend of ours many years ago. I stood and watched her make this delicious meal in minutes while we chatted and she sipped her glass of wine. Now this is my kind of recipe!! She shared the idea with me and now I’m sharing it with you. There are many variations to be made with this easy sundried tomato pasta recipe. You can put your own spin on it and it could be a completely different meal each time.
- Tub (200g) sundried tomato dip
- 1 brown onion, finely chopped
- 1 clove garlic, chopped
- 1 Tbs oil
- 80g sundried tomatoes, roughly chopped
- Chopped cooked chicken
- Assorted chopped cooked vegetables (eg carrot, broccoli, cauliflower)
- 80g baby spinach leaves
- 300g penne (or spiral) pasta
- Grated parmesan to serve
- Cook pasta in boiling water as usual.
- Meanwhile, heat oil in a pan. Add onion and garlic. Cook until soft, around 5 min.
- Add cooked chicken and cooked vegetables.
- Add sundried tomatoes and sundried tomato dip (the entire tub)
- Once combined and heated through, add baby spinach leaves to wilt.
- After pasta is cooked al dente, drain and add to the pan.
- Mix to combine and use reserved pasta water to contribute to the sauce if required.
- Serve with grated parmesan.
This is ideal to whip up after a busy day at work as it only takes the time for the pasta to cook to make the whole thing. The kids will love it and people will wonder what your secret is……it’s up to you whether you share it or not!
This recipe freezes really well. I recently made this for dinner and padded it out with heaps of veggies and chicken. This made lots of leftovers which I was then able to freeze and use again the following week when only two of us were here for dinner. You could freeze the whole meal once made and take it camping or give it to a friend in need or just use as a reserve meal for when you need a break from cooking.
Another hot tip for you: you can leave out the chicken to make it vegetarian, or you could replace the cooked chicken with tinned tuna or cooked roast turkey or beef. Could be a good one for leftovers from Christmas or Thanksgiving.
Let me know if you make something similar. Do you use a different flavour dip? I think an olive dip would also be amazing in this recipe.