In the Kitchen: Sun Dried Tomato and Garlic Pasta

In the kitchen today, we welcome Chef Sarah Bleich from The Local making Sun Dried Tomato and Garlic Pasta.

Ingredients:

• 1 Cup sun-dried tomatoes, sliced
• 1/4 Cup roasted garlic cloves, finely chopped
• 2 large shallots, finely chopped
• 8 garlic cloves, finely chopped
• 4T olive oil
• 4T butter plus 4T reserved
• 1/2 Cup all-purpose flour
• 4 Cups heavy cream
• 2 Cups chicken stock
• 2 Cups milk
• 1T pepper flakes
• Salt and pepper

Directions:

1. Add olive oil and 4T of butter to a pot and turn on medium heat. Add both types of garlic, pepper flakes, and shallots and cook until softened. Turn low add tomatoes, and cook another 4-5 minutes.
2. Add the remaining 4T of butter and melt. Add flour to the pot and cook for 5 minutes or until the flour is cooked through. Add stock, milk, and cream and season with salt and pepper. Let simmer for 5-8 minutes until thickened.
3. Cook pasta according to your liking, making sure to reserve some of the pasta water to thin out the sauce if needed and create a creamier texture. Garnish with parsley and fresh grated parmesan.
4. Sauce can be reserved for up to two weeks in the fridge.