This quick and flavorful dish pairs hearty wagon wheel pasta with a rich, rustic sun-dried tomato sauce. The sauce is built on a base of sautéed onions and garlic, blended with rehydrated sun-dried tomatoes to create a smooth, intense tomato puree. Brightened with fresh parsley, oregano, and a squeeze of lemon juice, it offers a perfect balance of savory depth and citrusy zest. Finished with a sprinkle of Parmigiano Reggiano, this meal is perfect for a weeknight dinner or a light lunch. ItâÂÂs simple to prepare using pantry staples, delivering a restaurant-quality taste with minimal effort. The texture of the wagon wheels holds the sauce beautifully, making every bite satisfying and aromatic.
Wagon Wheels W/Sun-Dried Tomato Sauce
Description
This quick and flavorful dish pairs hearty wagon wheel pasta with a rich, rustic sun-dried tomato sauce. The sauce is built on a base of saut&# 195;©ed onions and garlic, blended with rehydrated sun-dried tomatoes to create a smooth, intense tomato puree. Brightened with fresh parsley, oregano, and a squeeze of lemon juice, it offers a perfect balance of savory depth and citrusy zest. Finished with a sprinkle of Parmigiano Reggiano, this meal is perfect for a weeknight dinner or a light lunch. ItâÂÂs simple to prepare using pantry staples, delivering a restaurant-quality taste with minimal effort. The texture of the wagon wheels holds the sauce beautifully, making every bite satisfying and aromatic.Ingredients
Directions
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Boil the wagon wheel pasta in salted water according to package directions until al dente, then drain and set aside.
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Heat the olive oil in a nonstick skillet over medium heat.
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Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes.
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Place the garlic clove in a food processor and pulse until minced.
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Combine 1/2 cup of the very hot tap water with the sun-dried tomatoes in the food processor bowl.
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Process the mixture until the tomatoes are pureed and smooth.
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Add the remaining 1-1/2 cups of hot water to the processor and pulse briefly to combine.
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Pour the tomato mixture into the skillet with the sautéed onions.
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Bring the sauce to a boil, then reduce the heat to low.
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Simmer the sauce for 5-10 minutes to allow it to thicken slightly.
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Stir in the chopped parsley, oregano, and lemon juice.
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Simmer gently for another minute to meld the flavors.
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Divide the drained pasta between serving bowls.
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Spoon the hot sun-dried tomato sauce over the pasta.
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Sprinkle generously with Parmigiano Reggiano cheese before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 69.1kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 12.9g5%
- Dietary Fiber 1.7g7%
- Sugars 2.9g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using oil-packed sun-dried tomatoes, rinse them briefly before blending and reduce the amount of added oil in the skillet.
For a vegan option, omit the Parmesan cheese or substitute with a vegan parmesan alternative.
Fresh oregano provides the best flavor, but 1 teaspoon of dried oregano can be used as a substitute if fresh is unavailable.
The sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if it becomes too thick.
Ensure the tap water is as hot as possible to help rehydrate the dry sun-dried tomatoes effectively before blending.
