Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, drained and chopped
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3 cups chicken broth or water
  • 1 (15 oz) can crushed tomatoes
  • 12 oz uncooked short pasta, such as farfalle, penne, fusilli, etc
  • 1/3 cup cream cheese
  • 1/2 cup Parmesan cheese, freshly grated
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh basil leaves, torn, for serving (optional)

Instruction

  • Add the oil to a large pot over medium heat. Once hot, add onion and sun-dried tomatoes and cook until starting to soften, about 2 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Stir in tomato paste, thyme, and oregano and cook 1 minute.
  • Add chicken broth and crushed tomatoes to pot and a generous pinch of salt.
  • Bring to a boil, stir in pasta, then reduce to a simmer. Cook until pasta is al dente, 10-15 minutes, adding extra broth or water if needed.
  • Remove from heat and stir in cream cheese and Parmesan until melted. Season to taste with salt and pepper and let pasta rest and thicken a few minutes before serving.
  • Serve with fresh basil, if using, and enjoy!