Ingredients:

  • 2 tbsp sun-dried tomato packing oil
  • 1 medium (110g) shallot, finely minced
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (80g) sun-dried tomatoes (packed in oil), drained and finely chopped
  • 1 tbsp (15g) tomato paste
  • 1 cup (240ml) half-and-half
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp (2g) dried oregano
  • 1/4 tsp (1g) red pepper flakes
  • 2 tbsp (30ml) fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the sun-dried tomato oil in the skillet over medium heat. Add the minced shallots and cook for 3–4 minutes until translucent and smelling sweet. Stir in the minced garlic and cook for another 60 seconds until fragrant but not browned.
  2. Add the chopped sun-dried tomatoes and tomato paste to the pan. Stir constantly for 2–3 minutes until the paste darkens slightly and the tomatoes release their concentrated aroma.
  3. Lower the heat to medium-low. Slowly pour in the half-and-half, whisking continuously to incorporate the tomato paste. Stir in the oregano and red pepper flakes. Simmer gently for 5 minutes until the sauce thickens slightly and reaches a velvety consistency.
  4. Remove the pan from the heat. Stir in the grated Parmesan cheese until completely melted and smooth. Finally, stir in the lemon juice to brighten the flavors and season with black pepper.