Sun-dried Tomato Pasta


I found a recipe on the box on angel hair pasta, which interested me. I adapted that recipe to create my own version, and the result was a delicious sun-dried tomato pasta. Great dinner for a summer day, as it’s full of flavor and doesn’t require much kitchen time. -s’s only complaint that it was a little on the dry side, but it’s not meant to be saucy. You could always add a bit of pasta cooking liquid or some more olive oil too.

Next time, I’ll add more sun-dried tomatoes and possibly some grape tomatoes. Artichoke hearts would also be a delicious addition…kind of a play on spinach and artichoke dip, but lighter, healthier and in pasta form.


  • 1 box of whole grain angel hair pasta
  • 4 oz. of sun-dried tomatoes, packed in oil (use more if you like), drained and chopped
  • 3 TBSP olive oil
  • salt and pepper to taste
  • 3 garlic cloves, minced
  • 6 oz. bag of fresh spinach, cleaned and roughly chopped
  • 2 c. grated pecorino romano cheese
  • 1/2. c. basil, chiffonade
  • Additions: grape tomatoes and/or artichoke hearts


  1. Cook pasta according to the directions on the box.
  2. Meanwhile, combine the tomatoes, oil, salt, pepper, garlic, and spinach in a large bowl (if adding grape tomatoes and/or artichoke hearts, add them now).
  3. Add the hot pasta, and toss gently. Add the cheese, and toss gently. Sprinkle basil on top and serve.

Sun-dried Tomato Pasta:


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