Ingredients

The following ingredients have 4 Servings
  • 8 ounces penne pasta or short pasta of your choice
  • 3 to 4 ounces sun-dried tomatoes, (chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful)
  • Extra virgin olive oil
  • 2 small shallots, (chopped)
  • 4 large garlic cloves, (minced)
  • Kosher salt
  • ½ cup whole milk
  • ½ to ¾ cup grated Parmesan cheese, (more or less to your liking (or a vegetarian Parmesan option))
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes or Aleppo-style pepper, (less spicy)
  • Fresh basil, (torn)

Instruction

  • 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.
  • 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.
  • 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.
  • Finish with the torn basil and serve immediately!