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Sun dried tomato pasta in a large skillet
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Sun Dried Tomato Pasta

Delightfully hearty and flavorful sun dried tomato pasta, this pasta is loaded with roasted red peppers, marinated artichoke hearts, zucchini, fresh herbs, spinach, chicken and flavor! Easy to make, and so creamy with the burrata, this is the easy pasta dinner you will make over and over.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: easy pasta, sun dried tomato pasta
Servings: 9

Ingredients

  • 1/2 red bell pepper sliced thin
  • 1/2 zucchini sliced thin
  • 1/4 cup chopped onions
  • 4 ounces sun dried tomatoes sliced thin
  • 8 ounces marinated artichoke hearts quartered
  • 1 cup roasted red peppers sliced into strips
  • 1 Tablespoon sun dried tomato paste regular tomato paste is fine if you can't find sun dried tomato paste. I like the amore brand.
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon garlic minced
  • 1/2 Tablespoon dried basil
  • 1 teaspoon dried dill
  • 1/4 teaspoon chili flakes
  • 3 Tablespoons oil from the sun dried tomatoes or artichoke hearts jar
  • 2 Tablespoons parmesan
  • 5 ounces baby spinach
  • 1/4 cup fresh basil chiffoned
  • 2 balls of burrata
  • 4 chicken thighs cooked and shredded**
  • 1 pound penne rigate pasta cooked al dente according to package directions
  • Fresh cracked pepper to taste

Instructions

  • Cook chicken thighs in your preferred way or use rotisserie chicken, and set aside.
  • Cook pasta to al dente, according to package directions. Drain and set aside. Toss with 1 tablespoon of the sun dried tomato or artichoke heart oil to keep it from sticking together. (Note: reserve some pasta water if a saucier pasta is desired)
  • Slice red bell peppers and zucchini, very thin, and in a large sauce pan, combine with onions, sun dried tomatoes, marinated artichoke hearts, roasted red peppers, sun dried tomato paste, red wine vinegar, minced garlic, dried basil, dried dill, chili flakes, and remaining oil from the sun dried tomatoes or artichoke hearts jar.
  • Saute 3-4 minutes, until heated through, and veggies are beginning to cook through. Add cooked pasta and cooked chicken, and toss to coat everything in the sauce, cooking an additional couple minutes until everything is heated through.
  • Add parmesan, spinach, and fresh basil, and cook 1-2 minutes until spinach is wilted.
  • Remove from heat, and tear burrata and place in pieces across the top of the pasta. (see Note for saucier result)
  • Season with fresh cracked pepper and additional fresh basil as desired.
  • Serve immediately.

Notes

You can use leftover chicken, rotisserie chicken, leave it out, or cook however you want. I smoke mine and shred it.
Slice all of the sun dried tomatoes, artichoke hearts, and roasted red peppers to approximately the same size for even heating and cooking.
Use the Best Possible Ingredients: This easy pasta recipe is loaded with flavors that come from things like roasted red peppers, sun dried tomatoes, and marinated artichoke hearts. The better the ingredients you start with, the better it will taste.
Mis en plus: Get everything ready ahead of time. This is a dish that comes together quickly, so you want to have everything measured out and ready to go before you start cooking, as it is only on the heat for a matter of minutes, and you do not want to burn or overcook something because you are still prepping ingredients.
Cook pasta al dente: You are going to combine your pasta with the rest of the ingredients and cook the spinach down, if your pasta is already totally cooked, it will get mushy. You want it al dente so it can be perfectly cooked and have a little chew when serving.
Reserve pasta water for a saucier result: This is not a super saucy pasta, although it will be creamy because of the burrata. If you want a saucier end result, reserve a little of the pasta cooking water to add to the pan just before serving. Add it a few tablespoons at a time until desired consistency is reached.
Serve immediately: This is one of those recipes that is best fresh off the heat. Therefore it is not one to cook ahead, although 90% of the prep can be done ahead of time to save time later. I love serving it with a crusty sourdough or french bread.
Recipe inspired by: https://www.halfbakedharvest.com/spinach-and-sun-dried-tomato-burrata-pasta/