Tested till perfect Sun-Dried Tomato Penne
Sun-Dried Tomato Penne
Photography by Ryan Brook/TC Media

Sun-Dried Tomato Penne

Adding white wine to this simple pasta sauce gives it depth of flavour in a matter of minutes. If you don't have any on hand, substitute vegetable broth and add a generous squeeze of lemon.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4


  • 12 oz 12ozpenne
  • 2 tsp 2tspolive oil
  • 3 3shallotshallots, minced
  • 3 3cloves garlic, minced
  • 1 cup 1cupdry white wine
  • 1/2 cup 1/2cupchopped drained oil-packed sun-dried tomatoes
  • 8 oz 8ozfresh or thawed medium shrimp, peeled and deveined
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/2 cup 1/2cupgrated parmesan cheese
  • 1/4 cup 1/4cupcoarsely chopped fresh basil
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In saucepan of boiling salted water, cook pasta according to package directions.

Meanwhile, in skillet, heat oil over medium heat; cook shallots and garlic until shallots are softened and translucent, about 4 minutes.

Stir in wine and tomatoes; bring to boil. Reduce heat and simmer, about 2 minutes.

Sprinkle shrimp with salt and pepper. Add to skillet; cook, stirring occasionally, until shrimp are pink and opaque, about 3 minutes.

Drain pasta and return to pot. Stir in shrimp mixture, Parmesan cheese and basil.

Nutritional Information Per serving: about

cal 497 pro 25g total fat 10g sat. fat 3g
carb 70g dietary fibre 5g sugar 4g chol 76mg
sodium 519mg potassium 471mg

% RDI:

calcium 18 iron 36 vit A 7 vit C 27
folate 83
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