I love one pot pasta dishes, and I know a lot of you do too. They’re quick, easy, and pack a lot of flavor into one little dish that needs to be cleaned at the end.
The sun dried tomatoes add a little tang and a slight sweetness to the pasta that really takes it to the next level. The deep red color leeches a bit into the sauce, giving it the most beautiful golden hue.
With this dish it is definitely better when freshly prepared. I’ve been happily eating the leftovers, but the texture does change quite a bit as it begins to cool although the flavor stays just the same. If you’re texture sensitive, you’ll want to eat it as soon as possible after cooking.
- 1tbsp butter
- 1 Garlic clove
- 1 cup chicken broth
- 1 cup whole milk
- 5oz Gluten Free Tagliatelle
- 2- 3 sun dried tomatoes, chopped
- Freshly cracked pepper
- ¼ cup grated Parmesan
- Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1-2 minutes, or just until it's soft and melted, do not let it brown.
- Add the chicken broth, milk, pasta, sun dried tomato pieces, and a dose of freshly cracked pepper to the skillet. Make sure the pasta is submerged below the liquid.
- Place a lid on the pasta and allow the liquid in the saucepan to come to a boil. Once it reaches a boil, give it a quick stir to make sure the pasta is not stuck to the bottom. Return the lid to the top, turn the heat down to low, and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly every 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the saucepan.
- If the pasta is still very soupy at that point, remove the lid and let it simmer for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the Parmesan over top and serve.