You need to make a cheesy pasta sauce with these two ingredients

I’m old enough to remember when sun-dried tomatoes first became obsolete. They were everywhere: delicious pastries, grilled chicken pasta dishes, cheese spreads and mashed potatoes, and —suddenly-They are gone, Gauche, unwelcome.

But I always liked them. It is sweet and spicy with plenty of umami, and has an elegant taste like a martini in the mid 90’s. They are delicious, and I’m fed up with people who pretend they aren’t.

It seems that at least one other person feels this way.Emma Laperk did more than just include dried love apples as part Her creamy and cheesy pasta recipe, She moved them to the front and center. Her pasta sauce consists of two ingredients, cream cheese and sun-dried tomatoes, but to be honest? It fucks..

It’s almost as simple as making a box of craft macaroni and cheese, so it seems almost too simple. Cut the sun-dried tomatoes, grind them into cream cheese, dilute them with salty pasta water, and mix them into the shape of your favorite pasta. Laperruque also fries some capers in tomato oil for a crunchy topping.

Thanks to the flavorful sun-dried tomatoes, the sauce is creamy and delicious. It’s good in itself, but it’s an excellent base for your favorite protein (along with grilled salmon and chicken to get the true feel of the 90’s) and roasted vegetables. I made it twice, but the second time I love sun-dried tomatoes, so I added more sun-dried tomatoes. The 90’s are back, baby, and this pasta sauce proves that.

Sun-dried tomato pasta sauce (very slightly adapted from Food 52)

material:

• Your favorite 8 ounce pasta
• 4 oz full fat cream cheese
• 3 ounces of sun-dried tomatoes
• salt

Bring a pot of salty water to a boil. Finely chop the sun-dried tomatoes and grind them in cream cheese. Add the pasta to boiling water, leave a glass of starchy salt water, and cook until al dente.

Add 1/4 of the water to the cream cheese mixture and mix gently. Drain the pasta and toss the sauce. Add water as needed to dilute. Please note that it will become a little darker when it cools down. Immediately serve with plenty of fresh basil, crispy capers from the original recipe, or your favorite protein or vegetables.