It’s cold out. Eat some pasta.

It’s no secret that winter is for carbs. There’s nothing like huddling up on the couch with a big bowl of pasta, steaming hot and coated in savory sauce. Outside, the wind howls and the snow flies. But inside, it’s warm, cozy and dry.

We all lament about our weight during the winter months, but in Maine there’s no reason to not indulge. We need our shoveling strength, after all. It may be spring in just a few weeks, but we know that doesn’t mean much around these parts.

When it comes to pasta, I don’t like to get too complicated. Not every dish needs to take hours to prepare, like classic bolognese or lasagna with bechamel.

Instead, my farfalle with lemon and sun-dried tomatoes is one of those simple, Italian-inspired pasta dishes. With just a few good ingredients — a base of olive oil, wine and lots of red chili flakes — this meal tastes more complex than it is to make. It’s rich but not too decadent, and makes a delicious vegetarian entrée (although you could add chicken or fish, if you like).

Perhaps the best part is that the dish comes together in less than a half hour.

You can also tailor the meal to your liking. Not a fan of sun-dried tomatoes? Substitute fresh, or leave them out entirely. Rosemary not your thing? Go for basil instead. But whatever you do, don’t leave the out the garlic — I will tell mom.

— Staff Writer Alan Bennett can be contacted at 282-1535, ext. 329 or [email protected].

Lemon farfalle with sun-dried tomatoes
Time: 20 minutes (20 minutes active)
Serves: 4

1 16-ounce package farfalle or other wide, ruffled pasta
¼ cup extra virgin olive oil
1 medium shallot, sliced into rounds
2 large garlic cloves, coarsely chopped
3-4 sprigs rosemary
½ cup dry white wine
1 lemon, zested and juiced
1 teaspoon red pepper flakes
1 ½ tablespoons salted butter
10-12 sun-dried tomatoes, not packed in oil
½ cup Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt
Freshly-cracked black pepper
Chopped parsley, for garnish (optional)

Bring a large pot of generously-salted water to a boil. In a deep, wide skillet over medium heat, heat olive oil until shimmering. Add the shallots and a generous pinch of kosher salt. Cook until just beginning to brown, about five minutes.

To the skillet, add the red pepper flakes, garlic, rosemary and about three-quarters of the lemon zest. Cook until the garlic is fragrant and the rosemary leaves fall from their stems, removing the stems as they do. Deglaze with the wine and lemon juice, and add kosher salt and black pepper to taste. Add the sun-dried tomatoes at this point.

Cook the pasta until al dente and drain, reserving about ½ cup of the pasta cooking water. Add the drained pasta to the sauce, tossing to coat. Add pasta water until sauce begins to thicken (you may not use all of it). Turn off the heat and add the butter and cheese, tossing until the butter coats the pasta and the cheese begins to melt.

Check for seasoning, adjusting to taste. Serve in wide bowls, topped with reserved lemon zest, additional Parmigiano-Reggiano cheese and chopped parsley, if using.