This is so easy to prepare that you can enjoy this as a mid-week meal. But it’s also so full of flavor that you can make this for guests, and they are sure to be impressed.
Watch us prepare this on Todd & Vittoria’s Sicilian Food Adventures
Ingredients
- 2 TBSP Olive oil (you can use the oil from the sundried tomatoes)
- 1 Red Onion, thinly sliced
- 2 Garlic cloves, diced or crushed
- 1/2-1 cup Sun-dried tomatoes (oil packed, drained, run a knife through)
- 2 TBSP chopped fresh herbs (parsley, oregano, basil, thyme) You can use dried herbs if you don’t have fresh herbs
- 14 oz (400g) Diced Tomatoes
- 16 oz (450g) Cream cheese
- chopped parsley
- 1 lb (500 g) Short pasta (ziti, spiral, twists)
Preparation
- Put a pot of water over high heat for the pasta. When it comes to a boil, add salt and the pasta. Cook to al dente.
- In a large skillet, over medium-high heat, heat oil. Add onions, sauté until the onions soften. Add garlic and sundried tomatoes, stir well.
- Add the diced tomatoes and fresh herbs, salt & pepper. Bring to a boil. Simmer for 5 minutes, or until the sauce thickens.
- Stir the cream cheese into the sauce, stirring until the cheese melts and is well blended.
- Drain the pasta. Stir pasta into the sauce.
- Serve hot. Garnish with parsley.
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