Wagon Wheels with Sun-Dried Tomato Sauce
Submitted by aydrianashavese
Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minSun-dried tomatoes pack an incredible wallop of concentrated tomato flavor, and when you purée them into a sauce, the result is something silky, rich, and deeply savory.
A splash of lemon juice and fresh herbs keep it from going heavy, giving you a bright weeknight pasta that feels like way more effort than it actually is.
A generous shower of Parmesan on top seals the deal.
Variations
- Stir in a handful of baby spinach or arugula right before serving for extra greens.
- Toss in some toasted pine nuts for nutty crunch.
- Add red pepper flakes to the sauce if you like a little heat.
Ingredients
Directions
Sauté onion in hot oil in nonstick skillet until soft.
Meanwhile, in food processor, mince garlic.
Combine ½ cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to processor.
Process to purée tomatoes.
Add remaining 1½ cups of water to combine.
Add tomato mixture to skillet and bring to boil.
Reduce heat and continue to simmer to thicken slightly.
Add parsley and oregano to sauce with lemon juice.
Simmer over low heat.
Serve drained pasta with tomato sauce, sprinkled with cheese.
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