Description
A creamy sun-dried tomato pasta recipe, perfect for weeknights, offering vibrant flavor, hearty satisfaction, and comfort, making it a family-friendly meal.
Ingredients
Scale
- 1 cup (240g) sun-dried tomatoes (oil-packed), chopped
- 2 Tbsp oil from sun-dried tomato jar
- 12 oz (340g) pasta (fettuccine, tagliatelle, or penne)
- 1.5 cups (360ml) heavy cream
- 3 cloves garlic, minced
- 0.5 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 0.25 cup (10g) fresh basil, roughly chopped
- Salt and black pepper, to taste
- 1 cup (240ml) reserved pasta water
Instructions
- Cook Pasta: Boil a large pot of salted water. Add 12 oz (340g) pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup (240ml) of pasta water before draining.
- Sauté Aromatics: In a large 10-inch skillet, heat 2 tablespoons of oil from the sun-dried tomato jar over medium heat until shimmering. Add 3 cloves minced garlic and cook until fragrant (about 1 minute), making sure it doesn’t brown. Stir in 1 cup chopped sun-dried tomatoes and cook for 2-3 minutes until they begin to soften.
- Create Cream Sauce: Pour in 1.5 cups (360ml) heavy cream. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce visibly thickens and coats the back of a spoon. Stir in 0.5 cup (50g) grated Parmesan cheese until melted and smooth. Season generously with salt and black pepper to taste.
- Combine and Finish: Add the drained pasta to the skillet with the sauce. Toss to coat evenly, adding a splash of reserved pasta water if needed to reach desired consistency. Stir in 0.25 cup (10g) fresh basil leaves, roughly chopped, until just wilted.
Notes
Don’t overcook pasta; aim for al dente. Avoid burning garlic by keeping heat medium and stirring constantly. Always reserve pasta water for sauce consistency. For spicier, add 0.5 teaspoon red pepper flakes with garlic. For a lighter sauce, use half cream and half broth. For extra veggies, blend cooked carrots into the sauce. Store leftovers refrigerated for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (300g)
- Calories: 530 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 50 mg
Keywords: creamy pasta, sun-dried tomato, weeknight dinner, family-friendly, easy, quick, Italian, comfort food, Amber Ribbons