Penne With Sun-Dried Tomatoes and Asparagus: A Taste of Italian Sunshine

I remember the first time I tasted a dish similar to this. I was backpacking through Italy, utterly lost in the maze of Venice, when I stumbled upon a tiny trattoria tucked away on a quiet canal. The aroma of garlic, rosemary, and sun-dried tomatoes drew me in. I ordered a plate of pasta, not knowing what to expect, and it was a revelation. The bright, vibrant flavors danced on my tongue, instantly transporting me to sun-drenched fields. Ever since, I’ve been recreating that taste of Italian sunshine, and this penne dish comes pretty close. It’s simple, elegant, and utterly delicious.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2-3
• Yield: About 4 cups
• Dietary Type: Vegetarian (can be made vegan – see variations)

Ingredients

• 16 ounces penne pasta
• 3 tablespoons extra virgin olive oil
• 1/4 cup minced onion
• 1 teaspoon minced garlic
• 1 teaspoon fresh rosemary, minced
• 1/4 cup white wine
• 3/4 cup heavy cream
• 1/2 teaspoon black pepper
• 1/2 lb fresh asparagus, cut into one inch lengths
• 1/4 cup sun-dried tomato packed in oil, julienned
• 1/4 cup grated pecorino romano cheese (optional, can be substituted with nutritional yeast for a vegan option)

Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander

Instructions

1. Begin by cooking the penne pasta according to the package directions. The goal is al dente – tender but still firm to the bite. Reserve about 1/2 cup of pasta water before draining the pasta and setting it aside. This pasta water can be used to adjust the consistency of the sauce later, if needed.

2. While the pasta is cooking, prepare the sauce. In a large skillet or sauté pan, heat the extra virgin olive oil over medium heat. Make sure the pan is large enough to eventually accommodate the pasta.

3. Add the minced onion, garlic, and fresh rosemary to the heated olive oil. Sauté these aromatics until the garlic begins to caramelize and the onions become translucent, about 3-5 minutes. Be careful not to burn the garlic, as it will turn bitter.

4. Deglaze the pan by adding the white wine. Simmer the wine for about one minute, allowing the alcohol to evaporate and the flavors to meld with the onion, garlic, and rosemary. This step adds depth and complexity to the sauce.

5. Pour in the heavy cream, and season with black pepper. If you desire a touch of salt, add it sparingly, remembering that the sun-dried tomatoes and pecorino cheese (if using) will contribute saltiness.

6. Add the asparagus and sun-dried tomatoes to the creamy sauce. Simmer for about 5 minutes, or until the asparagus is tender-crisp and heated through. Be careful not to overcook the asparagus; it should retain some bite.

7. Now, gently toss the cooked pasta with the cream mixture, ensuring that the pasta is well coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

8. Finally, sprinkle the grated pecorino romano cheese (if using) over the pasta. Toss again to combine. The cheese will melt slightly into the sauce, adding richness and a salty, savory note.

Expert Tips & Tricks

• Don’t overcook the pasta. Aim for al dente; it will continue to cook slightly in the sauce.
• Use good quality sun-dried tomatoes. The flavor of the sun-dried tomatoes will have a big impact on the overall dish, so choose a brand that you enjoy.
• Fresh rosemary is best. Dried rosemary can be used in a pinch, but fresh rosemary has a much brighter, more fragrant flavor.
• Adjust the sauce consistency with pasta water. This is a chef’s secret for achieving a perfectly emulsified sauce.
• For a richer flavor, toast the pine nuts. Sprinkle toasted pine nuts on top of the pasta before serving for added texture and flavor.
• Prep ahead: You can chop the vegetables (onion, garlic, asparagus, sun-dried tomatoes) and mince the rosemary in advance to save time.
• If the cream sauce curdles: Remove from heat immediately. Whisk in a tablespoon of cold water or cream to try and bring it back together. Don’t let the sauce boil.

Serving & Storage Suggestions

Serve the penne with sun-dried tomatoes and asparagus immediately after preparation. It’s best enjoyed while the pasta is hot and the sauce is creamy. Garnish with a sprig of fresh rosemary and an extra sprinkle of pecorino romano cheese, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of milk or cream if needed to loosen the sauce. Microwaving is also an option, but it may dry out the pasta. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	695 kcal	35%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	61mg	20%
Sodium	41mg	2%
Total Carbohydrate	97g	32%
Dietary Fiber	14g	56%
Sugars	2g	4%
Protein	11g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: Substitute the heavy cream with a plant-based cream, such as cashew cream or oat cream. Replace the pecorino romano cheese with nutritional yeast for a cheesy flavor.
• Gluten-Free: Use gluten-free penne pasta. There are many good quality gluten-free pasta options available.
• Add Protein: Add grilled chicken, shrimp, or sausage for a heartier meal.
• Seasonal Vegetables: Substitute the asparagus with other seasonal vegetables, such as zucchini, bell peppers, or spinach.
• Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Pesto Variation: Stir in a spoonful of pesto at the end for an extra burst of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried rosemary instead of fresh?
A: Yes, you can. Use about 1/2 teaspoon of dried rosemary for every teaspoon of fresh rosemary. Keep in mind that the flavor will be more concentrated.

Q: Can I make this dish ahead of time?
A: While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving.

Q: What kind of white wine should I use?
A: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works best. Avoid sweet wines, as they will alter the flavor of the sauce.

Q: Can I use sun-dried tomatoes that are not packed in oil?
A: Yes, but you may need to rehydrate them first. Soak them in hot water for about 30 minutes before julienning them.

Q: Can I use Parmesan cheese instead of Pecorino Romano?
A: Yes, Parmesan cheese is a good substitute for Pecorino Romano. The flavor will be slightly different, but both are hard, salty cheeses that work well in this dish.

Final Thoughts

This penne with sun-dried tomatoes and asparagus is a dish that celebrates simple, fresh ingredients and vibrant flavors. Whether you’re looking for a quick weeknight meal or a sophisticated dish to impress your guests, this recipe is sure to deliver. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of creating something delicious! I encourage you to try this recipe, and share your feedback, or pair it with a crusty Italian bread and a crisp glass of white wine for a truly memorable dining experience. Buon appetito!