Are you starting to get the picture that we like spice at our house? J. and I definitely like a little heat, and this dish was no exception. This pasta makes a great weeknight meal–it was easy to throw together, and about the only thing I don’t ALWAYS have on hand were the tomatoes, but I am thinking that might have to change. They were a little pricey, but for something so satisfying, I’d gladly do this again. Plus, now I have a jar of flavored olive oil for dipping or cooking! Don’t throw that away! That’s good oil!
**Note–The original recipe called for 1 cup milk and 1/2 cup cream, but my cream was curdled (I think it froze). I changed the recipe to 1 1/4 cup milk and 2 Tbsp butter for richness, and it was delicious.
Spicy Sun-Dried Tomato Pasta
Adapted from The Kitchn
5 cloves garlic, minced
1 tsp dried basil
1 tsp nutmeg
1 packed cup sun-dried tomatoes in olive oil, drained
1 Tbsp olive oil
1 1/4 cup milk
2 Tbsp butter
1 tsp hot red pepper flakes
1 lb pasta
Boil water for pasta.
Mince garlic, and process tomatoes in food processor.
Heat large saute pan on medium high heat. Add olive oil.
Add garlic, basil and nutmeg. Saute until fragrant. Add tomatoes and saute for 2 more minutes.
Water should be boiling, salt, add pasta and cook until al dente.
Add milk and cream to saute pan, simmer on medium heat. Sauce will thicken as it cooks.
Add red pepper flakes.
Cook for 7 minutes, season with salt and pepper.
Drain pasta, reserving some of the water.
Add pasta to sauce and stir to coat. Add some pasta water if it needs thinning.