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Bow Ties with Sun-Dried Tomato and Scallion Cream

Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.

Plus: More Pasta Recipes and Tips

  • Servings: 4

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  • 5 scallions, white and light-green parts only
  • 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note
  • 1 cup light cream or half-and-half
  • 1 pound bow ties
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 3 tablespoons chopped fresh parsley


  1. In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
  2. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.


Reconstituting Sun-Dried Tomatoes In a small pan bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.


Bow Ties with Sun-Dried Tomato and Herb Cream An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.

Suggested Pairing

A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of Barbera or Dolcetto from the Piedmont region of Italy would be perfect.

Photo © Bree Hester

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