Sun-dried Tomato Tahini Pasta Recipe

Sun-dried Tomato Tahini Pasta has become a surprising weeknight staple in our household. Initially, I was a bit skeptical – tahini in pasta? It sounded intriguing but also potentially… different. However, one busy evening, needing a quick and flavorful meal, I decided to give it a try. The result was nothing short of a revelation. The creamy tahini, bright sun-dried tomatoes, and a hint of garlic created a sauce that was both comforting and vibrant. Even my usually picky kids devoured it, requesting seconds and declaring it a new favorite. Since then, this pasta has graced our table countless times, evolving slightly with each iteration as I experimented with different additions and tweaks. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly special and utterly delicious. If you’re looking for a pasta dish that’s easy to prepare, packed with flavor, and a little bit unexpected, you absolutely must try this Sun-dried Tomato Tahini Pasta.

Ingredients for Sun-dried Tomato Tahini Pasta

This recipe shines because of the quality and synergy of its simple ingredients. Each element plays a crucial role in building the final flavor profile, from the rich, nutty tahini to the intense sweetness of sun-dried tomatoes. Below is a detailed list of everything you’ll need to create this delightful pasta dish, along with notes on choosing the best ingredients and potential substitutions.

• Pasta: 1 pound (450g) of your favorite pasta shape. While the sauce clings beautifully to any pasta, certain shapes work particularly well.
  • Recommended Shapes: Penne, fusilli, rotini, rigatoni, and shells (conchiglie) are all excellent choices. Their ridges and curves are perfect for capturing the creamy tahini sauce and bits of sun-dried tomato. These shapes also hold their texture well and are satisfyingly chewy.
  • Alternative Shapes: Spaghetti, linguine, or fettuccine can also be used if you prefer long strands. The sauce will coat them nicely, though it might not cling as tenaciously as with the shapes mentioned above.
  • Gluten-Free Options: For a gluten-free version, use your preferred gluten-free pasta. Brown rice pasta, quinoa pasta, or lentil pasta are all good alternatives. Ensure you cook them according to package directions as cooking times can vary from traditional wheat pasta.
• Sun-dried Tomatoes: 1 cup (approximately 150g) of oil-packed sun-dried tomatoes, drained, reserving 2 tablespoons of the oil.
  • Oil-Packed vs. Dry-Packed: Oil-packed sun-dried tomatoes are recommended for this recipe because they are softer, more flavorful, and already infused with herbs and oils that enhance the overall taste. If you only have dry-packed sun-dried tomatoes, you will need to rehydrate them by soaking them in hot water for about 30 minutes until softened before using.
  • Draining and Reserving Oil: Crucially, drain the sun-dried tomatoes well and reserve 2 tablespoons of the oil they are packed in. This oil is infused with the tomato flavor and adds depth to the sauce. Do not discard it!
  • Chopping: Roughly chop the sun-dried tomatoes. You can adjust the size based on your preference. Smaller pieces will distribute more evenly throughout the sauce, while larger pieces will provide more concentrated bursts of flavor.
• Tahini: ½ cup (approximately 120g) of tahini.
  • Quality of Tahini: The quality of your tahini significantly impacts the final flavor. Opt for high-quality tahini that is smooth, creamy, and has a slightly nutty, but not bitter, taste. Some brands can be more bitter than others, so tasting a spoonful beforehand is recommended.
  • Stirring Well: Tahini tends to separate in the jar, with the solids settling at the bottom and the oil rising to the top. Before measuring, stir the tahini thoroughly until it is completely smooth and homogenous. This ensures you get the right ratio of solids and oil in your measurement.
  • Substitution (Less Recommended): While tahini is the star ingredient, if absolutely necessary, you could try substituting with other nut or seed butters, like cashew butter or almond butter, but the flavor profile will be different. These alternatives will be sweeter and less nutty than tahini.
• Garlic: 2-3 cloves of garlic, minced.
  • Fresh Garlic is Best: Fresh garlic is highly recommended for its pungent and aromatic flavor. Avoid using pre-minced garlic, which often lacks the same intensity and freshness.
  • Minced Finely: Mince the garlic cloves finely. This will allow the garlic flavor to infuse evenly into the sauce without overpowering it. You can also grate the garlic using a microplane for an even finer texture.
  • Adjust to Taste: Start with 2 cloves and add a third if you prefer a stronger garlic flavor. Remember that the garlic flavor will mellow slightly as it cooks.
• Lemon Juice: 2 tablespoons of fresh lemon juice.
  • Freshly Squeezed: Freshly squeezed lemon juice is essential for its bright, zesty flavor that balances the richness of the tahini and sun-dried tomatoes. Bottled lemon juice often lacks the same vibrancy.
  • Adjust to Taste: Start with 2 tablespoons and add a little more if you prefer a tangier sauce. The acidity of the lemon juice is crucial for cutting through the richness of the tahini.
• Water: ¼ cup to ½ cup of pasta cooking water, plus additional water as needed.
  • Pasta Cooking Water is Key: Do not discard the pasta cooking water! This starchy water is crucial for emulsifying the sauce and creating a creamy, velvety texture. The starch in the water helps bind the tahini, oil, and lemon juice together.
  • Adjusting Consistency: Start with ¼ cup of pasta water and add more, a tablespoon at a time, until the sauce reaches your desired consistency. You may need slightly more or less depending on the thickness of your tahini and the type of pasta you are using.
• Red Pepper Flakes (Optional): ¼ teaspoon to ½ teaspoon of red pepper flakes, or to taste.
  • Adding Heat: Red pepper flakes add a subtle kick of heat that complements the other flavors beautifully. If you are sensitive to spice, start with ¼ teaspoon or omit them altogether.
  • Adjust to Preference: Increase the amount of red pepper flakes if you prefer a spicier dish. You can also add a pinch of cayenne pepper for a more intense heat.
• Fresh Parsley (Optional, for garnish): ¼ cup of chopped fresh parsley.
  • Freshness and Flavor: Fresh parsley adds a bright, herbaceous note and a pop of color as a garnish. Italian flat-leaf parsley is recommended for its stronger flavor.
  • Alternative Garnishes: If you don’t have parsley, you can use other fresh herbs like basil, oregano, or chives for garnish.
• Salt and Black Pepper: To taste.
  • Seasoning is Crucial: Salt and pepper are essential for enhancing all the flavors in the dish. Season generously at each stage – when cooking the pasta and when making the sauce.
  • Taste and Adjust: Taste the sauce before adding it to the pasta and adjust the seasoning as needed. You may need more salt than you expect, especially with tahini-based sauces.

Instructions for Making Sun-dried Tomato Tahini Pasta

This recipe is remarkably simple and comes together quickly, making it perfect for busy weeknights. Follow these step-by-step instructions to create a delicious and flavorful Sun-dried Tomato Tahini Pasta.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and refers to pasta that is cooked through but still firm to the bite. This texture is ideal for pasta dishes as it holds its shape and doesn’t become mushy when combined with sauce.
   • Salting the Water: Salting the pasta water is crucial for seasoning the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water. The water should taste slightly salty.
   • Don’t Overcook: Overcooked pasta becomes mushy and loses its pleasant texture. Start checking for doneness a minute or two before the package directions indicate, and test a piece of pasta by biting into it. It should be firm to the bite but not hard in the center.
   • Reserve Pasta Water: Before draining the pasta, reserve at least 1 cup of the pasta cooking water. This starchy water will be used to create the creamy tahini sauce. Use a heatproof measuring cup or ladle to scoop out the water and set it aside.
2. Prepare the Sun-dried Tomatoes and Garlic: While the pasta is cooking, prepare the sun-dried tomatoes and garlic. Drain the oil-packed sun-dried tomatoes, reserving 2 tablespoons of the oil. Roughly chop the sun-dried tomatoes into smaller pieces. Mince the garlic cloves finely.
   • Draining and Reserving Oil: As mentioned earlier, the oil from the sun-dried tomatoes is flavorful and adds depth to the sauce. Make sure to drain the tomatoes well but reserve the oil.
   • Chopping Tomatoes: The size of the chopped sun-dried tomatoes is a matter of personal preference. Smaller pieces will distribute more evenly throughout the sauce, while larger pieces will provide more intense bursts of flavor. Aim for pieces that are about ¼ to ½ inch in size.
   • Mincing Garlic: Mincing the garlic finely ensures that its flavor infuses evenly into the sauce without being overpowering. You can use a garlic press or a sharp knife to mince the garlic.
3. Make the Tahini Sauce: In a large bowl, combine the tahini, reserved sun-dried tomato oil, lemon juice, minced garlic, red pepper flakes (if using), salt, and black pepper. Whisk these ingredients together until they are well combined.
   • Using a Large Bowl: Use a large bowl that is big enough to hold the cooked pasta later on. This will allow you to toss the pasta directly in the bowl with the sauce.
   • Whisking for Smoothness: Whisking the ingredients together helps to create a smooth and emulsified sauce. Continue whisking until the tahini sauce is creamy and homogenous.
   • Adjusting Seasoning: At this stage, taste the tahini sauce and adjust the seasoning as needed. You may need to add more salt, pepper, lemon juice, or red pepper flakes to achieve your desired flavor profile. Remember that the flavor will mellow slightly when combined with the pasta.
4. Add Pasta Water and Sun-dried Tomatoes: Gradually add ¼ cup of the reserved pasta cooking water to the tahini mixture, whisking continuously until the sauce becomes smooth and creamy. If the sauce is still too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. Stir in the chopped sun-dried tomatoes.
   • Adding Pasta Water Gradually: Adding the pasta water gradually is crucial to prevent the sauce from becoming too thin or watery. Start with ¼ cup and add more as needed, whisking continuously to emulsify the sauce.
   • Achieving Desired Consistency: The sauce should be creamy and coat the back of a spoon easily. If you prefer a thinner sauce, add more pasta water. If you prefer a thicker sauce, use less pasta water.
   • Stirring in Sun-dried Tomatoes: Gently stir in the chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the sauce.
5. Combine Pasta and Sauce: Add the drained pasta to the bowl with the tahini sauce and sun-dried tomatoes. Toss well to coat the pasta evenly with the sauce. Ensure every strand or piece of pasta is nicely coated in the creamy tahini sauce.
   • Draining Pasta Thoroughly: Drain the pasta thoroughly before adding it to the sauce. Excess water can dilute the sauce and make it less flavorful.
   • Tossing Gently: Toss the pasta and sauce gently but thoroughly to avoid breaking the pasta. Use tongs or two large spoons to toss the pasta and sauce together.
   • Ensuring Even Coating: Make sure that all the pasta is evenly coated with the sauce. If the sauce seems too thick, you can add a little more pasta water to loosen it up.
6. Serve Immediately: Serve the Sun-dried Tomato Tahini Pasta immediately, garnished with fresh parsley (if using) and a sprinkle of extra red pepper flakes (optional). This dish is best enjoyed fresh when the pasta is still warm and the sauce is creamy and flavorful.
   • Garnishing: Garnish with chopped fresh parsley for a pop of color and freshness. A sprinkle of extra red pepper flakes can add a touch of heat and visual appeal.
   • Serving Warm: Serve the pasta immediately while it is warm. Tahini-based sauces can thicken as they cool, so it’s best to enjoy this dish right away.

Nutrition Facts for Sun-dried Tomato Tahini Pasta

(Estimated Nutrition Facts – may vary based on specific ingredients and portion sizes)

Servings: 4-6 servings

Per Serving (estimated, based on 6 servings):

• Calories: Approximately 450-550 calories
• Protein: 15-20g
• Fat: 20-25g
  • Saturated Fat: 3-4g
  • Unsaturated Fat: 15-20g (primarily from tahini and olive oil, considered healthy fats)
• Cholesterol: 0mg
• Sodium: 400-600mg (depending on salt added and sodium content of sun-dried tomatoes)
• Carbohydrates: 60-70g
  • Fiber: 5-7g
  • Sugar: 5-7g (naturally occurring sugars from tomatoes)

Important Notes:

• These are estimated values and can vary based on the specific type of pasta used, the brand of tahini, the amount of oil in the sun-dried tomatoes, and portion sizes.
• To get a more precise nutritional breakdown, you can use online nutrition calculators and input the exact ingredients and quantities you use in the recipe.
• This pasta dish is a good source of healthy fats, protein, and carbohydrates. It also provides fiber from the pasta and sun-dried tomatoes.
• To reduce calories or fat, you can use whole wheat pasta, reduce the amount of tahini slightly, or use less oil.
• Consider adding vegetables like spinach, kale, or roasted vegetables to increase the nutritional value and fiber content of the dish.

Preparation Time for Sun-dried Tomato Tahini Pasta

• Prep Time: 15 minutes (includes chopping sun-dried tomatoes, mincing garlic, and gathering ingredients)
• Cook Time: 10-12 minutes (primarily for cooking pasta)
• Total Time: Approximately 25-27 minutes

This recipe is incredibly quick and efficient. Most of the time is spent waiting for the pasta water to boil and the pasta to cook. While the pasta cooks, you can easily prepare the sauce. This makes it an ideal meal for busy weeknights when you want a delicious and satisfying dinner on the table in under 30 minutes.

How to Serve Sun-dried Tomato Tahini Pasta

Sun-dried Tomato Tahini Pasta is delicious on its own, but it also pairs wonderfully with a variety of sides and toppings to create a complete and balanced meal. Here are some serving suggestions to elevate your pasta experience:

• As a Main Course:
  • Simply Delicious: Serve it hot as is, garnished with fresh parsley and a sprinkle of red pepper flakes for a quick and satisfying meal.
  • With Protein: Add grilled chicken, shrimp, or tofu for a more substantial and protein-rich meal. Grilled halloumi cheese would also be a fantastic vegetarian protein option.
  • Roasted Vegetables: Serve alongside roasted vegetables such as broccoli, bell peppers, zucchini, or asparagus. The roasted vegetables add extra nutrients, fiber, and flavor.
  • Side Salad: A fresh green salad with a light vinaigrette dressing complements the richness of the tahini sauce beautifully. Consider a simple salad with mixed greens, tomatoes, cucumbers, and a lemon vinaigrette.
• As a Side Dish:
  • Potluck Favorite: This pasta is excellent served warm or at room temperature, making it perfect for potlucks, picnics, and gatherings.
  • BBQ Side: Bring a bowl of Sun-dried Tomato Tahini Pasta to your next barbecue as a flavorful and unique side dish that goes well with grilled meats and vegetables.
  • Buffet Option: Include it in a buffet spread as a vegetarian and flavorful pasta option.
• Garnish and Topping Ideas:
  • Fresh Herbs: Chopped fresh parsley, basil, oregano, or chives add freshness and flavor.
  • Toasted Pine Nuts or Sesame Seeds: Sprinkle toasted pine nuts or sesame seeds for added texture and nutty flavor that complements the tahini.
  • Grated Parmesan Cheese (for non-vegan): A sprinkle of grated Parmesan cheese adds a salty and savory note. For a vegan Parmesan alternative, use nutritional yeast.
  • Extra Virgin Olive Oil: Drizzle a bit of high-quality extra virgin olive oil over the finished pasta for added richness and flavor.
  • Lemon Zest: Grated lemon zest adds a bright and zesty aroma and flavor boost.

Additional Tips for Perfect Sun-dried Tomato Tahini Pasta

To ensure your Sun-dried Tomato Tahini Pasta is a resounding success, here are five additional tips to keep in mind:

1. Taste and Adjust the Sauce: Tahini can vary in bitterness and intensity. Before adding the pasta, taste the tahini sauce and adjust the seasoning to your liking. You might need to add more lemon juice for brightness, salt for flavor, or red pepper flakes for heat. Tasting and adjusting is key to creating a perfectly balanced sauce.
2. Don’t Overcook the Pasta: Al dente pasta is crucial for the best texture. Overcooked pasta becomes mushy and less appealing. Follow package directions for cooking time and test for doneness a minute or two before the suggested time. Remove the pasta from the heat when it’s cooked through but still firm to the bite.
3. Use Quality Tahini: The flavor of tahini is central to this dish. Invest in good quality tahini that is smooth, creamy, and has a slightly nutty, not bitter, taste. Read reviews and try different brands to find one you prefer. Storing tahini in the refrigerator after opening can help maintain its freshness.
4. Warm the Serving Bowls (Optional): For an extra touch, warm your serving bowls before plating the pasta. This helps to keep the pasta warm for longer, especially if you are serving it on a cooler day. You can warm bowls by rinsing them with hot water or placing them in a low oven for a few minutes.
5. Add Greens for Extra Nutrients: Boost the nutritional value of this pasta dish by adding some greens. Spinach, kale, or arugula wilted into the warm pasta just before serving adds vitamins, minerals, and fiber. Simply toss a handful of chopped greens into the pasta after adding the sauce and let the heat wilt them slightly.

Frequently Asked Questions (FAQ) about Sun-dried Tomato Tahini Pasta

Q1: Can I make this pasta vegan?

A: Yes, absolutely! This recipe is naturally vegan as it is made with plant-based ingredients. Just ensure you are using a vegan pasta (most dried pasta is vegan, but always check the ingredients list) and refrain from adding Parmesan cheese as a garnish. Nutritional yeast can be a great vegan “cheesy” alternative to sprinkle on top if desired.

Q2: Can I substitute the tahini with something else?

A: While tahini is the star ingredient and provides a unique nutty and slightly bitter flavor, you could try substituting it with other nut or seed butters in a pinch. Cashew butter or almond butter could work, but the flavor profile will be noticeably different, leaning towards sweeter and less nutty. Sunflower seed butter is another potential substitute, especially for those with nut allergies, but be mindful of its flavor, which can be slightly more assertive. For the most authentic flavor, tahini is highly recommended.

Q3: Can I make this pasta ahead of time?

A: It’s best to enjoy Sun-dried Tomato Tahini Pasta fresh for the best texture and flavor. Tahini-based sauces can thicken as they cool, and the pasta may absorb some of the sauce if stored for too long. However, you can prepare the tahini sauce ahead of time (up to a day in advance) and store it in the refrigerator. Then, cook the pasta fresh just before serving and toss it with the pre-made sauce. If you do have leftovers, store them in an airtight container in the refrigerator and reheat gently, adding a splash of water or vegetable broth if needed to loosen the sauce.

Q4: How can I adjust the spice level?

A: The recipe includes red pepper flakes for a subtle kick of heat. To adjust the spice level:

• For less spice: Reduce or omit the red pepper flakes entirely.
• For more spice: Increase the amount of red pepper flakes to ½ teaspoon or more, or add a pinch of cayenne pepper for a more intense heat. You can also add a finely chopped chili pepper (like a Serrano or jalapeño) when mincing the garlic for a fresh chili heat.

Q5: Can I add other vegetables to this pasta?

A: Yes, definitely! This pasta is very versatile and welcomes the addition of other vegetables. Some great options include:

• Spinach or Kale: Wilted into the pasta just before serving.
• Roasted Vegetables: Roasted broccoli, bell peppers, zucchini, asparagus, or cherry tomatoes can be added for extra flavor and nutrients.
• Artichoke Hearts: Canned or jarred artichoke hearts, drained and quartered, add a briny and slightly tangy flavor.
• Mushrooms: Sautéed mushrooms, like cremini or shiitake, would complement the tahini and sun-dried tomato flavors.
• Cherry Tomatoes: Halved cherry tomatoes can be added fresh or roasted for sweetness and acidity.

Feel free to experiment and add your favorite vegetables to customize this Sun-dried Tomato Tahini Pasta to your liking!

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