Consider this recipe your new go-to for dinner parties + game nights.
This is the dish I can always count on bring a crowd-pleaser for any group.
Italian or not (I sure am not) everyone loves pasta with a good tomato sauce.…and this sauce is not just any tomato sauce.
Boil some water, mince your garlic, today we’re making smoky sun-dried tomato pasta!
Sun-dried tomatoes are a delicious addition to pasta sauce + this discovery has forever changed how I make my red-sauces. These tomatoes in oil naturally sweet, and add a rustic element to this dish. Mixed with dried herbs and fire-roasted tomatoes, the base of this sauce is smokey + full of flavor.
Stir in some greens, sprinkle with parm, and you’ve got yourself a flavorful + hearty pasta dish. With only 12 simple ingredients, this recipe is easy-to-make and ready for any crowd!
I hope this recipe becomes a go-to for you! My smoky sun-dried tomato pasta is:
Vibrant + Rich
Smokey + Savory
& definitely a Crowd-Pleaser!
If you enjoy this smoky tomato dish, you might also like my smoky moroccan eggplant stew, southwest 3-bean chili, butter bean stew with cauliflower steaks, or my spicy tomato bisque & fried chickpeas.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Smoky Sun-Dried Tomato Pasta
- 2 Tbsp. avocado oil or sub coconut oil
- 1/2 large yellow onion roughly chopped
- 6 cloves garlic minced
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- pinch black pepper
- 1 15 ounce can fire roasted tomatoes
- 1/2 cup sun-dried tomatoes in oil
- 1 Tbsp. lemon juice
- 1 8 ounce pasta (certified gf for gluten free eaters—I used chickpea pasta)
- 2 cups loosely packed kale or spinach (optional)
- grated parmesan* red pepper flakes, sesame seeds
- Heat oil iIn a large pot or high-rimmed skillet over medium heat. Once hot, add the onion. Sauté for 5 minutes or until translucent.
- Stir in the garlic, basil, oregano, smoked paprika, salt, and pepper. Cook for another minute.
- Add the tomatoes with their juices, sun-dried tomatoes, and lemon juice. Cook for another 10 minutes to let flavors merge.
- Pour mixture into blender. Puree until smooth and creamy. Pour back into pot or skillet. Bring back to a simmer.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- Stir in optional kale or spinach into the sauce. Add the pasta and stir to coat.
- Serve warm with optional toppings.
- Leftovers will keep refrigerated in airtight container for up to 5 days.
Nutrition information if a rough estimate of 1/4 of the recipe without toppings.