Creamy Sun-Dried Tomato Pasta (Printable Version)

Luxurious pasta with tangy sun-dried tomatoes, creamy sauce, garlic, Parmesan, and fresh basil.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil (preferably from sun-dried tomato jar)
04 - 4 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 tsp crushed red pepper flakes (optional)
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste

→ Garnish

12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and crushed red pepper flakes if using. Sauté for 2 to 3 minutes to develop flavor.
04 - Reduce heat to low, pour in heavy cream, stirring to combine. Let simmer for 2 minutes until sauce thickens slightly.
05 - Add cooked pasta and reserved pasta water to skillet. Toss thoroughly to coat pasta evenly with sauce.
06 - Sprinkle grated Parmesan over pasta and toss again until sauce is creamy and clings to noodles.
07 - Adjust seasoning with salt and freshly ground black pepper. Remove skillet from heat.
08 - Plate immediately and garnish with torn fresh basil and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means even on nights when you're exhausted, you can make something that feels genuinely special.
  • The tanginess of sun-dried tomatoes paired with cream creates this unexpected depth that makes people ask for the recipe.
  • It's vegetarian but never feels like you're compromising on richness or satisfaction.
02 -
  • Reserve your pasta water before draining—skipping this step means your sauce will be too thick and won't coat the pasta evenly, no matter how much stirring you do.
  • Don't skip the 2-minute simmer of cream and tomatoes; it brings those flavors together in a way that just mixing them together never achieves.
03 -
  • Keep your heat moderate throughout the sauce-making process—high heat makes cream separate and tomatoes can scorch, so patience here pays off in the final taste.
  • Fresh basil added at the very end stays bright and aromatic instead of turning dark and mushy, which makes an actual difference in how the dish tastes.
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