Yeah, I know. Another recipe with sun-dried tomatoes. I can’t help it though. I love them! This recipe is inspired by a pasta dish I had when I went to the Magic Castle a few months ago. It had rock shrimp in it. I decided to make a vegetarian version of this dish. I love the sauce, and the sun-dried tomatoes and chives really make it taste great.
1 lbs whole wheat penne rigate
3 tablespoons extra virgin olive oil
1 large shallots
3 garlic cloves
A pinch of crushed red pepper flakes
1/2 cup dry sherry
1 cup vegetable broth
15 ounces crushed tomatoes
1 cup fat free heavy cream
Sun-dried tomatoes, sliced
Salt & pepper
Shredded parmesan cheese (optional)
In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
Heat a large skillet over medium heat with olive oil. Add shallots, garlic, and red pepper flakes and saute 5 minutes.
Stir in sherry, stock, and tomatoes and bring to a bubble. Stir in heavy cream and bring to a bubble.
Toss hot pasta with sauce. Top with chives and sun-dried tomatoes. Salt and pepper to taste. You can also top with shredded parmesan cheese too!
Seafood Pasta with Sherry Tomato Cream Sauce