Kipper Snacks Pasta with Sun-Dried Tomato and Spinach

Servings

Prep Time

40 minutes

Difficulty

Intermediate

Ingredients

1 can King Oscar Kipper Snacks in Extra Virgin Olive Oil, oil reserved
8 oz. pasta, cooked to package instructions
2 large cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, chopped
1/4 cup whole milk or half & half
3/4 cup grated parmesan cheese
2 cups fresh spinach
1/4 cup fresh chopped basil
Red chili flakes, to preference

The olive oil from the tin carries its gentle smoke straight into the sauce, pulling together sun-dried tomatoes, fresh spinach, and parmesan into a creamy weeknight pasta that wastes nothing.

Instructions

Cook pasta according to package instructions and drain, reserving about 1/4 cup of pasta water
Heat pan on medium-high heat. Add reserved extra virgin olive oil from can of kippers. Add garlic and cook for about 1 minute until light golden and fragrant.
Add chopped sun-dried tomatoes and sauté for about 2 minutes.
Gently stir until kippers are broken into large chunks.
Add milk or half & half, parmesan cheese, and a bit of pasta water. Stir until cheese is melted and sauce becomes slightly creamy. Add more pasta water if a more fluid sauce is desired.
Add cooked pasta and spinach. Stir cook for about one minute or until pasta is hot and spinach is wilted.
Serve with additional cheese if desired, fresh chopped basil and red chili flakes.