Creamy Sun-Dried Tomato Pasta with Capers and Dill

🌿 Creamy Sun-Dried Tomato Pasta with Capers and Dill

Ingredients:

• 12 oz (340 g) pasta (penne, fusilli, or spaghetti)

• 2 tbsp olive oil (from the sun-dried tomato jar if possible)

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped

• 1 cup heavy cream (or half-and-half)

• ½ cup vegetable or chicken broth

• ½ cup grated Parmesan cheese

• 1 tbsp capers, rinsed and drained

• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)

• ½ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• Extra Parmesan & dill, for garnish

Instructions:

1. Cook pasta – Boil salted water, cook pasta until al dente, reserve ½ cup pasta water, then drain.

2. Make sauce base – In a large skillet, heat olive oil. Sauté garlic for 1 minute until fragrant.

3. Add flavor – Stir in sun-dried tomatoes and cook for 2–3 minutes.

4. Creamy sauce – Pour in cream and broth, bring to a gentle simmer. Add Parmesan, stirring until melted.

5. Mix in capers & dill – Stir in capers, dill, red pepper flakes, salt, and pepper. Adjust consistency with reserved pasta water if needed.

6. Combine – Toss pasta in the sauce until well coated.

7. Serve – Garnish with extra Parmesan and fresh dill. Serve hot.

❓ Q & A

Q1: Can I make this pasta vegetarian?
✅ Yes, just use vegetable broth instead of chicken broth.

Q2: What can I use instead of heavy cream?
✅ Half-and-half, coconut cream, or cashew cream (for dairy-free).

Q3: Can I replace dill with another herb?
✅ Fresh basil, parsley, or tarragon also work well.

Q4: What protein pairs best with this pasta?
✅ Grilled chicken, shrimp, or salmon are perfect additions.

Q5: Can I prepare this in advance?
✅ The sauce can be made ahead, but for best taste, cook pasta fresh and mix before serving.

Q6: How to store leftovers?
✅ Keep in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when reheating.