15 Minute Spinach and Sun Dried Tomato Angel Hair

This pasta with sun dried tomatoes and spinach in a garlicky white wine sauce with lots of fresh basil and parsley makes the perfect flavor combination. Angel hair or Cappellini work well for this easy 15-20 minute pasta recipe. I hope you enjoy this spinach sun dried tomato angel hair recipe!
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SPINACH SUN DRIED TOMATO PASTA
INGREDIENTS
1 pound angel hair pasta (or whatever you like)
1 (10 ounce) jar oil-packed sun dried tomatoes - drained, sliced
¼ cup extra virgin olive oil
3/4 cup dry white wine
6 cloves garlic - sliced
8 ounces baby spinach
1/4 cup packed basil leaves - chopped
1/4 cup parsley - minced
2 cups pasta water - reserved, will most likely not need all of it.
salt - to taste
½ teaspoon crushed red pepper flakes - optional
Parmesan cheese - for serving
INSTRUCTIONS
1. Bring a large pot of salted water (2 tablespoons kosher salt) to boil. Heat a large pan to medium-low heat. Wait 2 minutes then add the olive oil and garlic. Sautee garlic until golden (about 2-3 minutes), then add in the chili flakes and cook for 30 seconds more.
2. Add the sundried tomatoes and cook for 1 minute more.
3. Next, add the white wine and turn heat to medium-high. Cook wine until it reduces by half )about 3 minutes) then turn heat back to medium-low. Cook the pasta. Angel hair only takes a couple of minutes, so watch carefully and cook to al dente.
4. Add a ladle of pasta water and the pasta to the pan. Toss to coat and emulsify the sauce. Cook for 30 seconds, then turn the heat off. Add more pasta water if needed so that the pasta does not dry out.
5. Next, add the spinach and basil to the pan and toss once more. Taste test and adjust salt to taste.
6. Serve with a drizzle of extra virgin olive oil and parmesan cheese on the side. If the pasta gets at all dry while waiting to eat, add a couple ounces of pasta water to loosen things up. Enjoy!
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[@His-Joule]

Keep your parsley stems !!!! Do a fine chop- bag and freeze for use in soups, stews, sauces ! Works perfectly believe me. Waves from Anchorage Alaska ❄️☃️

[@kimberleyhollier9768]

I like your recipes and your honesty and your son the food taster

[@future.cadaver]

“Some things you throw out; it’s just how it is.” Jim, let’s not talk about my dating life here, please 😆❤️ On the real though, thanks for another awesome video.

[@SipandFeast]

Lol! Thanks for liking the videos!

[@JustAThought155]

@Jess, I read your comment and started laughing so much, I missed nearly the entire video!😂😂😂😂! Time to replay!😂! Great comment!

[@Lady_Boo]

🤣🤣🤣🤣🤣

[@carriemcginnis]

You're right! You should sell that pan. Maybe as a sponsor? You'd be an amazing advocate for them, particularly given how well you consistently explain how to use them.

[@alvinee3882]

Followed your way of cooking angel hair pasta and it was perfect! Not a gloppy mess! Thank you :)

[@SipandFeast]

Thanks man! Glad you enjoyed it and that the video helped out.

[@elizabethmichaels2071]

Just made this. Delicious. This is my go to channel for Italian food.

[@rneustel388]

This looks so good-you really can’t beat simple! I think that’s the reason why I love olive oil, and a touch of butter or ghee, and garlic with spaghetti, and some Parmesan. I hope you have a link to that pan. We’re really needing something bigger than 12”.

[@SipandFeast]

Thank you! The pan is from webstaurantstore.c o m. I just don't post links out in the comments for a couple of reasons. It's a Vigor 14" stainless steel pan. You can DM me on Instagram if you still need help.

[@meenak3434]

Thank you for all that you share 🙏🙏

[@chelatine]

Thank you for this recipe it was so quick to make!

[@billwunder7805]

I subscribed about two weeks ago. I've watched many of your videos. I love the simplicity of the recipes and your focus on the Italian style of cooking. It's OK to make mistakes. It's also OK to use American cheeses and pasta. Makes me feel like I'm actually there with you. Great job!

[@SipandFeast]

Thanks for subbing! I appreciate the feedback as well.

[@teenieplates]

Ultimate comfort food, absolutely delightful. Tq for this amazing recipe💖♥️

[@SipandFeast]

Thanks very much!

[@chijavier1869]

Lovely simple recipe. Thank you x

[@SipandFeast]

Thank you!

[@lilyrosityY]

Just come across your channel. This looks delicious. I'm going to try this recipe

[@kimberleyhollier9768]

Amazing ❤

[@leesagrrl]

I was a Sous-Chef at a Restaurant in SF. The Chef had a nice recipee for a similar dish. Basically the same but with Kalamata Olives and Capers added... and Arugula/Rugheta at the end instead of Spinach. It's yums!

[@arsinoeivlostprincess4228]

I'm so happy I found this channel. I made the Grandma Pizza and it absolutely perfect. Thank you so much.

[@SipandFeast]

That's great to hear! I appreciate you watching!

[@milehighed52801]

Excellent summertime or anytime dish! Lots of fresh flavors, so you can’t go wrong. Just like you said, be mindful of not overcooking your pasta.....especially Angel Hair. Mangia!

[@SipandFeast]

Thank you! Angel hair is a quick one for sure!

[@davidalderman9547]

Just came across your Chanel a few days ago, love it. I have learned a lot. Can’t wait to try some of the recipes. Have to wait for now. Keep up the good work.

[@SipandFeast]

Thanks very much and welcome to the channel!

[@am9299]

Yum! I want to try this later this week

[@SipandFeast]

Hope you enjoy it!

[@SolidDragonUK]

I love these dishes. Light on the wallet, quick to make and satisfying.

[@SipandFeast]

Thanks so much!

[@SolidDragonUK]

@@SipandFeast my pleasure man

[@SuzanneBaruch]

I made this for dinner last night. It's a keeper! 🏆

[@SipandFeast]

Great to hear!

[@erikaamir82]

Just made this for dinner...really tasty on a meatless Monday

[@skaalfort]

This is the recipe YOU have been looking for!

[@pibbie807constantine6]

I love this guy! where have you been all my life. of course I old enough to be your mom. but your channel is wonderful, thank you.

[@jeffharper6259]

Thank you for being human and posting the evidence. Happy New Year from Ontario, Canada.

[@MrTrebze]

looks bloody good

[@SipandFeast]

Thanks man!

[@tazykat1]

Love that you are using Matua wine. I live in Tauranga. Not far from a suburb called Matua! No where near where the wine is from but hey.

[@RobertSmith-wf9te]

Thanks!

[@SipandFeast]

Thank you so much for the super thanks!

[@piapadmore430]

This is perfect food.

[@margaretdell25]

Thanks for the list of new stuff I have to buy.....the Olive Oil is already on its way. Great Recipe AGAIN!

[@SipandFeast]

Thanks very much! The Frantoia olive oil is my number one pick for price/quality ratio. I haven't tasted anything that comes close.

[@jennykins934]

I love the monster pan 😄

[@dwaynesgirl6117]

Love your videos

[@SipandFeast]

Thanks very much!

[@MHarenArt]

Another OH YUMMY! I've got everything in the house to make it (no surprise to anyone LOL!) I love simple dishes that are big on flavor! I've heard you talk about that skillet before. I love it and want one, but if I buy another skillet . . . . .I'd have no where to even store it! I do have a nice big ceramic skillet that I like.

[@SipandFeast]

The skillet is huge. I keep it flat in my Dining room which resembles more of a storage room lol.

[@t0manick]

Had to change quite a lot because of the ingredients I had and didn't have. Was short on sun dried tomatoes, added a bunch of button mushrooms (could use more it turned out). Used rose brut sparkling wine instead of white wine. No basil or parsley unfortunately. But it still turned out great. Thanks for the recipe and thorough instructions!

[@SipandFeast]

Sounds like you did a great job despite not having all the ingredients. Thank you for the comment!

[@ishmiel21]

Dude, I have that same exact pan I think! I use it all the freaking time. It rocks!!!

[@SipandFeast]

Yeah it really is the best!

[@Wdstroud]

Awesome dish. It's next up on my list of your recipes to try. Just so happens I have Cento Sun Dried tomato in my pantry. Before I die I'm gonna find that pan! Hahaha,

[@SipandFeast]

Lol. Hope you enjoy this recipe!

[@mountainboyoakley3119]

Nice

[@CruzDeLaLoma]

That looks so good. Wish u woulda plated it.

[@douglasb9105]

There are NO mistakes... just new recipes.

[@SipandFeast]

100% agree!

[@lucysspot9208]

I can SMELL this just watching it!! 🍜🍝

[@SipandFeast]

Thank you!

[@pierrem.4258]

Man ur good, like real good

[@SipandFeast]

Thank you!

[@williammercurio4188]

Do you have any other capellini recipes? I did a search on your channel and four come up, but this is the only one that actually uses it.

[@Pumpkin061]

Oh I am def making this one. Going back to the store tomorrow for the ingredients! I saw you used your good olive oil for this one. What kind or brand of pan is that? I know you've said it before, but I'd love to get one. Thanks for all of the yummy vegetarian dishes.

[@SipandFeast]

I did use the good olive oil, but regular extra virgin or even plain olive oil would be totally fine. You could finish with the good stuff and the dish would be the same. The pan is a a 14" Vigor. I purchased it at webstaurantstore. Thanks for watching!

[@financialadvisor1000]

solid channel. just stumbled onto it.

[@SipandFeast]

Thanks very much!

[@Wpilot673]

I'm hooked on your channel! I'm going to do this recipe but add some chicken.

[@SipandFeast]

I hope you enjoy it!

[@joannesawyer2763]

I did AH, SPIN,CHEDDAR,CABERNET SAUVINGNIN&ARLIC OLIVE OIL TO COAT ANGEL HAIR.. CAME OUT DELUCIOUS

[@richardfabrizio8998]

I was gonna remind you to add the herbs but you wouldn’t of heard me anyway. Got all the ingredients, making it tonight

[@SipandFeast]

Yeah lol, almost forgot them. Hope you enjoy it!

[@2075vj]

Give us the name of the pan you’re using. Thanks for sharing

[@ebmoore9192]

Negative: Please take into consideration there are those of us that struggle with eye sight. Prefer you tell us rather than write on screen. So fast can’t read it. Or do both!!!!!!! Positive: Absolutely love your channel. Found it about a month ago n binging on it since. Simple, easy n not so many ingredients that I’m at grocery every day. Have made several of your recipes. You are n do things so different from most other cooks which makes you special. So enjoy that young man of your too. He’s a natural! Your wife’s a lucky gal.

[@JOYLORRAINE]

That is FANTASTIC!!!😉👏👏 Now...you willll let us know the size of that magnificent pan right??🤔👏

[@SipandFeast]

It's a 14" that's pretty deep. I really think I could fit 2 pounds of pasta in it. Flipping that would build some big forearms haha.

[@Scott65J]

gotta get some of that chili paste to add to my hot sauce/chili oil collection lol

[@SipandFeast]

It's great stuff!

[@Iceland874]

Is the flavor not as good without wine? I don’t usually buy it because it gives me a headache. Can only drink red. Is penne too heavy to use?

[@GrotrianSeiler]

Have you done risotto yet? I looked but can’t find a video on your channel. Thanks!

[@SipandFeast]

Not yet. I'll probably do a series with a couple versions then arancini.

[@kimberleyhollier9768]

❤️

[@AbdulDean448]

How significant is the wine? Unfortunately I can’t get alcohol in my country. Is there another substitute? This looks really delicious and I really want to make it

[@SipandFeast]

Hi there, you can just omit the wine and use a little extra pasta water or chicken stock.

[@comesahorseman]

Jim, a question....can you peel garlic cloves by briefly blanching them, like you do with pearl onions? Thanks! 👍

[@SipandFeast]

I'm sure you can, but I just whack it with a knife quicker than setting up a pot of water.

[@comesahorseman]

@@SipandFeast good point.

[@cs4201]

Wait...whats wrong with safflower oil...i use it daily. Something i do not know?

[@ImTheBhattman]

What could you use in place of the white wine? Or can you leave it out entirely? Thanks!

[@SipandFeast]

You could just omit. Just add enough pasta water to thin at the end. Hope you enjoy it!

[@ImTheBhattman]

@@SipandFeast Good to know, thank you!!!

[@ptperry9013]

I noticed in some of your videos that you sometimes go to Uncle Giuseppes (we call it “Uncle G’s” up here in Yorktown)….love that place, yes, it’s often pricey, but they have decent products, which is unbelievably lacking up here Northern Westchester/Putnam despite a pretty significant Italian-American population. Lotta Cento stuff too.

[@SipandFeast]

I love the place too. I'm always looking for deals, but for the videos I make that place is a one stop shop. Whole Foods not so much.

[@richardciavarella330]

I love Cento and I think they owe you some money because that`s all I buy now.

[@SipandFeast]

Lol right. I like their products a lot and they are the most widely available here in New York.

[@mariojimenez1357]

Is there a difference between adding the salt before the water is boiling or doing it after it is boiling?

[@SipandFeast]

There is no difference whatsoever. I normally add it right when it's boiling out of habit and so I don't forget.

[@mariojimenez1357]

@@SipandFeast thanks!

[@ksosay1]

I like how you make mistakes and its all good. Everybody makes mistakes. No big deal, just adapt.

[@His-Joule]

I wouldn’t add the spinach last but rather before the pasta, that way the veg gets the heat from the pasta instantly!

[@arrighi11]

What size pan is that again?

[@SipandFeast]

14"

[@joaovitor-ho9vo]

Guys I'm foreigner so some terms are a little confusing, there is any difference between dried tomatoes and sun dried? Or is it just a term I really don't know

[@djkenny1202]

It needs some acid. My kids were asking for tomato sauce. My wife suggested more salt and some lemon.

[@janitamantel5333]

i like your cooking, but way everything has alcohol?

[@kleptosepto1848]

Was gonna make a bolognese this weekend.. Not anymore

[@SipandFeast]

This will be way quicker at least. Hope you like it!

[@JustAThought155]

Okay, call me crazy, but where do you find all of those fresh herbs??? Am I rushing through markets so fast that I fail to notice them???😂😂😂!

[@SipandFeast]

Most places sell them in the produce section either in larger containers or small flat ones that are kept in an open refrigerator section. These were from my garden though since this was filmed in the summer.

[@JustAThought155]

@@SipandFeast, Ah yes, from your garden. I’ve had the flat store brought herbs but they never looked as fresh as your garden items. Nice!

[@ElizabethKlimas]

We are going to need some good recipe for pizza dough made out of bread flour ….

[@SipandFeast]

I've made about 20 pizza videos on the channel. Here is a traditional NY pizza made with bread flour. Enjoy! kzbin.info/www/bejne/pnS0nWWblNZ5iZo

[@ElizabethKlimas]

@@SipandFeast thanks I just discovered you channel I will get these receipts love it you are making great Italian home made food 🥘 😘😍❣️

[@minivanwildernis8724]

Hahahahaaaaaa...just like ME

[@theresahenderson3534]

What's the freaking name of this monster pan. I've been asking. I can't find it in the drop window and you rarely say the name. Help us out or is it a secret?

[@SipandFeast]

Lol, no secret. It's linked in my store in the description. I am using the Vigor brand, but the Winco brand is the exact same pan. It's a 14" stainless steel pan.

[@theresahenderson3534]

@@SipandFeast Thank luv, I adore your channel.

[@mikestedman7974]

hey! where is the kid?

[@joannesawyer2763]

Sorry bout misspellings.. Not me.. "Smart phone"! Love ur recipes..but all seem to be 8mos or older

[@SipandFeast]

Thanks! I put out a new video every Friday. Just go to my channel home page and then click on videos, Date added (newest).

[@joannesawyer2763]

Thank u.. Did u see how SIMPLE my recipe post was? I cook for 1 and I couldn't believe how tasty.. "Add what u like!"

[@carlosaguirre9643]

Drooling all the baba into the pan when tasting...no no

[@johnboccaccio5930]

The Calabrian chili paste has become my new favorite ingredient. I will probably use it here as well. Thanks, this is good stuff.

[@SipandFeast]

Thanks! I typically serve the Calabrian chili paste and grated cheese on the table for most meals. I agree it's great!

[@vanguardcycle]

Same! He got me turned on to it as well..and the cento 'hoagie spread' stuff. It goes on almost everything now lolol

[@Ardyrezv]

He turned me on to that stuff too