Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
27
High
Nutrition per serving
Calories367.1 kcal (18%)
Total Fat8.6 g (12%)
Carbs58.9 g (23%)
Sugars11.7 g (13%)
Protein15.5 g (31%)
Sodium350.8 mg (18%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ouncespenne pasta
or short pasta of your choice
3 ouncessun-dried tomatoes
chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful
extra virgin olive oil
2shallots
small, chopped
4garlic cloves
large, minced
kosher salt
½ cupwhole milk
½ cupParmesan cheese
grated, more or less to your liking, or a vegetarian Parmesan option
1 teaspoondried oregano
1 teaspoonred pepper flakes
or Aleppo-style pepper, less spicy
fresh basil
torn
Instructions
Step 1
Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
Step 2
While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
Step 3
Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
Step 4
Finish with the torn basil and serve immediately!
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