Ingredients with Measurements:
- 1 lb Pytia pasta
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Pytia pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and cook for 2-3 minutes until they start to soften.
3. Add the chopped basil to the skillet and cook for another minute until fragrant.
4. Drain the cooked pasta and add it to the skillet with the sun-dried tomatoes and basil. Toss to combine.
5. Add the grated Parmesan cheese to the skillet and toss again until the cheese is melted and the pasta is coated in the sauce.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature: None
Serving size: 4-6 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 350mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- Pytia pasta can be substituted with any other type of pasta.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped garlic to the skillet with the sun-dried tomatoes for extra flavor.
- Use different types of cheese, such as feta or goat cheese, instead of Parmesan.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the skillet if the sauce is too thick.
- Make sure to chop the sun-dried tomatoes and basil finely for even distribution throughout the pasta.
- Taste the pasta before adding salt, as the Parmesan cheese can be salty.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over medium heat with a splash of water or olive oil until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates, garnished with extra chopped basil and grated Parmesan cheese.
Garnishes:
Chopped basil, grated Parmesan cheese, red pepper flakes, or a drizzle of balsamic glaze.
Pairings:
Garlic bread, a simple green salad, or roasted vegetables.
Suggested side dishes:
Grilled chicken, roasted salmon, or sautéed shrimp.
Troubleshooting advice:
If the pasta is too dry, add more olive oil or pasta cooking water to the skillet. If it is too wet, let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the pasta to the recommended time and temperature to avoid any foodborne illnesses.
Food history:
Pytia pasta is a type of Italian pasta that is similar to penne, but with a larger diameter. It is often used in pasta salads and baked pasta dishes.
Flavor profiles:
This dish is savory and slightly sweet from the sun-dried tomatoes, with a fresh and herbaceous flavor from the basil.
Serving suggestions:
Serve this pasta dish as a main course for a quick and easy weeknight dinner, or as a side dish for a summer barbecue or potluck.
Related Categories
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Region: Polish