Description
This creamy sun-dried tomato pasta is a rich and flavorful dish combining tender pasta with a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. Finished with fresh basil for a burst of freshness, it’s a comforting and elegant meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta of your choice (such as penne or fettuccine)
Sauce
- 1 tablespoon olive oil
- 1 cup (150g) sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh basil leaves, chopped
Garnish
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside.
- Sauté sun-dried tomatoes and garlic: In a large skillet, heat olive oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sautéing for 1–2 minutes until fragrant and slightly softened.
- Add cream and broth: Pour in heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and let it simmer for 3–4 minutes to let the flavors combine.
- Season the sauce: Stir in red pepper flakes if using, and season with salt and freshly ground black pepper to taste.
- Melt in the cheese: Add the grated Parmesan cheese to the sauce, stirring until it fully melts and the sauce becomes creamy and smooth.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the sauce. Cook together for 2–3 minutes until heated through.
- Incorporate fresh basil: Stir in the chopped fresh basil leaves, saving some for garnish to add a burst of fresh flavor.
- Serve: Plate the pasta hot, garnished generously with extra grated Parmesan and fresh basil leaves for an attractive presentation and added taste.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If sun-dried tomatoes are packed dry instead of in oil, rehydrate them in warm water before using.
- Adjust red pepper flakes quantity or omit for less spice.
- Use gluten-free pasta if needed for dietary restrictions.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
