Tagliatelle with Sun-Dried Tomato and Arugula Sauce Recipe
This dish is a quick pasta in the style of an Italian trattoria: a creamy sauce with sun-dried tomatoes, garlic and Parmesan, brightened with fresh arugula. Ideal when you want something impressive in 20–30 minutes. It tastes like a cross between classic pesto and a cream sauce, but without spending ages at the stove.
This tagliatelle tastes like it came from a small, bustling trattoria: intense sun-dried tomatoes, garlic, Parmesan and peppery arugula create a sauce that clings to every ribbon of pasta. It combines the creaminess of a cream sauce with the character of pesto, but without a blender or a long list of ingredients. It’s bold enough not to need elaborate sides, yet looks very “restaurant-style”.
Chef's tips
Cook the pasta strictly al dente and always keep half a cup of the cooking water – it often saves the sauce if it turns out too thick. Drain the sun-dried tomatoes well from excess oil, and only sauté the garlic until just translucent; if it darkens, the sauce will taste bitter. Add the arugula at the very end, after taking the pan off the heat, so it keeps its colour and a slightly crisp texture.
How to serve
Serve immediately after tossing, with an extra sprinkle of grated Parmesan and freshly ground pepper – this is one of those dishes that don’t like to wait. A dry white wine such as Pinot Grigio pairs well, or simply well-chilled water with lemon if you’re making a quick after-work dinner. It’s perfect as an “impressive” dinner – for example when friends drop by on a Friday night and you only have half an hour to cook.
Ingredients
- pasta - 400 g
- sun-dried tomatoes in olive oil drained of some of the oil - 120 g
- heavy cream 30% or 36% - 200 ml
- vegetable stock or water - 80 ml
- garlic - 2 cloves
- grated Parmesan - 50 g
- arugula - 50 g
- olive oil (can be from the tomatoes) - 2 tablespoons
- chili flakes optional, to taste - 0.5 teaspoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Bring a large pot of water to the boil, salt it lightly and cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the cooking water, then drain the rest.
- Cut the sun-dried tomatoes into thin strips. Peel the garlic and chop it finely.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and fry for about 30 seconds, until fragrant but not browned.
- Add the chopped sun-dried tomatoes and chili flakes. Fry for 2–3 minutes, stirring, until the tomatoes soften slightly.
- Pour in the cream and stock (or water). Stir and cook over medium heat for 4–5 minutes, until the sauce thickens slightly.
- Add the grated Parmesan and stir until it melts and the sauce is smooth. Taste and season with salt and pepper.
- Add the cooked pasta to the pan with the sauce. Toss well over medium heat for 1–2 minutes. If the sauce is too thick, add a little of the reserved pasta cooking water.
- Remove the pan from the heat. Add the arugula and gently toss – the leaves should just wilt from the heat but keep their colour.
- Serve immediately, topped with extra Parmesan and freshly ground black pepper.
Storage
Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream, then stir in fresh arugula just before serving.
