25-Minute One-Pot Sun-Dried Tomato & Spinach Orecchiette

Instructions

1. 1

   Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium heat. Add 1/2 cup chopped sun-dried tomatoes and 4 cloves minced garlic. Sauté until the garlic is fragrant and softened, but not browned.

   3 min

   Tip: If you bought oil-packed sun-dried tomatoes, use the oil straight from the jar instead of regular olive oil. It is liquid gold and I refuse to let it go down the drain.

2. 2

   Stir in 2 tbsp tomato paste and 1/2 tsp crushed red pepper flakes. Cook, stirring constantly, until the tomato paste darkens in color from bright red to a deep brick red.

   2 min

   Tip: Don't rush this step. Caramelizing the tomato paste is the secret to building deep, rich flavor without needing hours of simmering.

3. 3

   Pour in 4 cups vegetable broth and scrape up any browned bits from the bottom of the pot. Add 12 oz dry orecchiette pasta and stir well. Bring the liquid to a boil, then reduce the heat to a medium-low simmer. Cook uncovered, stirring every few minutes to prevent sticking, until the pasta is al dente and the liquid has reduced to a thick sauce.

   15 min

   Tip: Orecchiette ('little ears') love to nest together and stick to the bottom of the pot. Give them a good stir every 3-4 minutes so they cook evenly.

4. 4

   Remove the pot from the heat. Immediately add 5 oz fresh baby spinach in handfuls, stirring gently. The residual heat will wilt the spinach completely.

   2 min

   Tip: It will look like way too much spinach at first. Trust the process; it shrinks down to almost nothing in 60 seconds.

5. 5

   Fold in 1/2 cup grated Parmesan cheese, 1 lemon, zested, and 1 lemon, juiced. Stir vigorously until the cheese melts into the starchy sauce, making it incredibly glossy. Taste and adjust salt if necessary.

   3 min

   Tip: Always add cheese off the heat to prevent it from splitting or turning grainy. Let the pasta sit for 2 minutes before serving so the sauce can perfectly coat those little ears.