For 1-2 people
- 8 ounces penne pasta or short pasta of your choice
- 3 to 4 ounces sun-dried tomatoes, chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful
- Extra virgin olive oil
- 2 small shallots, chopped
- 4 large garlic cloves, minced
- Kosher salt
- ½ cup whole milk
- ½ to ¾ cup grated Parmesan cheese, more or less to your liking (or a vegetarian Parmesan option)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes or Aleppo-style pepper, less spicy
- Fresh basil, torn
Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
Finish with the torn basil and serve immediately!