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Pasta with Sun-dried Tomatoes& Spring-Onion

This recipe was originated in my kitchen when I was longing for a light, fast and easy to prepare pasta after a long working day. It turned out so delicious that I wanted to share it with you all. Hope you like it as well.


  • 250 gm pasta (Penne or any shape desired)

  • ½ cup sun-dried Tomatoes, coarsely chopped

  • 4 gloves Garlic, finely chopped

  • 3 spring onions (in Arabic: Basul akhdur) chopped

  • ¼ cup Almond, slivered

  • 1 tsp Oregano+ ½ tsp Dried Basil+ 1 tsp Pesto Paste+ ½ tsp sugar

  • 3-4 tbsp extra virgin Olive Oil

  • 1 cube chicken stock (like Maggie or Knor)

  • Parmesan Cheese grated to sprinkle on top


  • 1.

    Cook pasta (as directed on package) in boiling water with 1 tsp salt, uncovered, for about 8 minutes, just before it’s fully cooked, still firm to the bite. Reserve 1 cup from the cooking liquid.

  • 2.

    While pasta is cooking, in another pan, over low heat, heat olive oil and add garlic. Stir for 1 minute.

  • 3.

    Add ½ of the chopped onion (reserved onion should be all of green part). Stir for 1 minute.

  • 4.

    Add crumbled chicken stock+ pesto paste and stir for 1 minute.

  • 5.

    Add Almonds and stir for 1 minute.

  • 6.

    Add chopped dried tomatoes+ sugar and stir for 1 minute.

  • 7.

    Add pasta+ ½ cup reserved liquid. Stir and cover to cook together for 3-5 minutes over low heat just until pasta is done. Add more liquid if sauce dried up.

  • 8.

    Add reserved chopped green spring onion and salt to season if required. Stir and transfer to a serving dish.

  • 9.

    Sprinkle some parmesan cheese over pasta and drizzle it with little olive oil. Enjoy the meal!

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