In My Kitchen: Pasta with Creamy Sun-Dried Tomato and Scallion Sauce

There’s nothing better than sun-dried tomatoes, unless it’s pasta with sun-dried tomatoes.

You’ll need:

  • 1 pound spaghetti, uncooked
  • 6 scallions, chopped
  • 20 sun-dried tomatoes (in oil, drained), roughly chopped
  • 1 cup half-and-half
  • 1/3 cup parsley, chopped
  • 1/4 cup Parmesan cheese
  • 2 tablespoons capers, rinsed and dried
  • Salt
  • Pepper


  1. Bring a large pot of water to a boil over high heat. Add the pasta, and cook according to package instructions.

2. While the pasta is cooking, add scallions, tomatoes and 1/4 cup half-and-half to a food processor and puree.


3. Spoon mixture into a saucepan along with remaining 1/4 cup half-and-half. Heat until almost simmering over medium low heat. Do not allow the mixture to boil or it will separate. Season with salt and pepper.

4. Drain the cooked pasta, reserving 1 cup pasta water. Add 1/2 cup of reserved pasta water to sauce.

5. Return pasta to large pot. Add sauce. Toss and stir, cooking over medium heat for 1-2 minutes, until mixed. Add remaining pasta cooking water if needed.

6. Stir in parsley, 1/4 cup Parmesan and 2 tablespoons capers. Serve hot.


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