Pasta with rich cream, herbs, sun-dried tomatoes, spinach, and Parmesan!
How can you say no to such deliciousness?
You don’t! You exclaim yes, yes!
That very certain affirmation is probably where the foreign name of this recipe came from.
Marry me pasta, or in Greek, “marry me pasta”!
The idea behind this popular recipe is based on the corresponding marry me chicken recipe. Chicken breast is cooked with herbs, tomato paste, sun-dried tomatoes, cream, Parmesan, and tender spinach leaves.
Apparently, because this recipe is so tempting and irresistibly delicious, you can ask your dining companion for anything you want and have a very good chance of getting a positive answer.
This incredibly tasty sauce needs dry onion and garlic, sun-dried tomatoes and tomato paste to give it concentrated tomato flavor, cream, Parmesan, and of course a blend of herbs, also known as Italian herbs.
You can easily find this herb blend. It is available in large supermarkets, spice shops, and also on the shelves of Marks & Spencer.
If you cannot find it, however, you can easily make it at home by mixing pepper flakes, paprika powder, dried oregano, thyme, and basil.
There are quite a few versions of the marry me pasta recipe. You can make just pasta with this sauce, but you can also add grilled chicken or grilled shrimp.
If you love easy tomato-based pasta dishes, such as pasta with garlic, tomato, and basil or tagliatelle with spinach and cherry tomatoes, you are sure to love marry me pasta as well.
Ingredients for 2 people
- 300 g pasta (I used penne)
- ½ onion, finely chopped
- 1–2 garlic cloves
- 4–5 sun-dried tomatoes, finely chopped
- 1 heaping tablespoon tomato paste
- 150 g grated Parmesan
- 200 ml light cream (I used 15%)
- 1 teaspoon Italian herbs (you can find the blend in spice shops or large supermarkets; otherwise use a mixture of paprika and dried oregano, thyme, and basil)
- 80 ml white wine
- 100 g tender spinach leaves
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Instructions
Boil the pasta for 2–3 minutes less than the instructions say.
In a large non-stick frying pan, add a little olive oil, and once it heats up add the onion and garlic.
Let them sauté for 2–3 minutes.
Add the sun-dried tomatoes and the herb mixture. Stir well.
Add the tomato paste as well and dissolve it with a wooden spoon.
Add the wine.
Let everything cook over medium heat for 2 to 3 minutes.
Reserve one cup of the pasta cooking water. We will need it to bind the dish properly.
Add the pasta water and let it cook for another 2–3 minutes.
Keep a little more pasta water nearby; we may need it at the end.
In total, the sauce needs about 10 minutes of cooking.
Add the cream and stir. At this point, lower the heat.
Add the drained pasta to the pan with the sauce and stir.
Add half the Parmesan and the spinach. Stir well.
At this point, we may need to add a little more pasta water.
The final result should be a well-bound sauce, but not watery.
Sprinkle with the remaining Parmesan.
Serve while the food is still hot.
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