This vibrant Ziti with Garlic & Sundried Tomatoes is a weeknight winner that delivers deep, savory flavors in under 40 minutes. The dish combines tender pasta with a rich, reduced tomato sauce infused with minced garlic and dried chiles for a subtle kick. Sun-dried tomatoes add a chewy, intense umami punch, while the finishing touch of fresh cilantro pesto brings a bright, herbal note that cuts through the richness. Its hearty enough for a main course yet light enough to feel fresh.
Ziti With Garlic & Sundried Tomatoes
Description
This vibrant Ziti with Garlic & Sundried Tomatoes is a weeknight winner that delivers deep, savory flavors in under 40 minutes. The dish combines tender pasta with a rich, reduced tomato sauce infused with minced garlic and dried chiles for a subtle kick. Sun-dried tomatoes add a chewy, intense umami punch, while the finishing touch of fresh cilantro pesto brings a bright, herbal note that cuts through the richness. Its hearty enough for a main course yet light enough to feel fresh.Ingredients
Directions
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Bring a large pot of salted water to a boil for the pasta.
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While water heats, heat oil in a large skillet over medium heat.
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Add the 4 minced garlic cloves and red wine to the skillet.
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Saut garlic until soft and fragrant, about 1-2 minutes.
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Stir in the dried chiles and saut briefly until aromatic.
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Add the tomato sauce and diced sundried tomatoes to the skillet.
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Reduce heat and let the sauce simmer gently.
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Add the ziti to the boiling water and cook according to package directions until al dente.
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Meanwhile, prepare the cilantro pesto: Process 2 garlic cloves in a food processor until minced.
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Add the cilantro leaves to the processor and puree into a fine paste.
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Once the pasta is done, drain it well.
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Return the drained pasta to the pot.
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Pour the simmered tomato sauce over the pasta.
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Add the cheese and toss everything together until well combined and the sauce has reduced to about 3/4 cup consistency.
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Serve immediately, topping each portion with about 1 tablespoon of the fresh cilantro pesto.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 650mg28%
- Total Carbohydrate 65g22%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 18g36%
* 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
Use oil-marinated sundried tomatoes for extra richness, or dry ones rehydrated in hot water. If using dry ones, ensure they are well-drained before adding to the sauce.
The cilantro pesto can be made ahead and stored in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to prevent browning.
For a spicier kick, increase the amount of dried chiles or add a pinch of red pepper flakes.
This recipe is vegan-friendly if you use a plant-based cheese substitute or omit the cheese entirely.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore sauce consistency.
