Description
Enjoy a deliciously creamy sun-dried tomato pasta, featuring garlic, sun-dried tomatoes, and Parmesan cheese. This quick and flavorful dish is perfect for any occasion, making it a delightful choice for weeknight dinners or special gatherings.
Ingredients
Scale
- 8 ounces pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably in oil)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Red pepper flakes for a spicy kick
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once the water is boiling, add the pasta of your choice.
- Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set it aside while you prepare the sauce.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
- Next, add the chopped sun-dried tomatoes to the skillet and sauté for about 2-3 minutes.
- Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Let it simmer for about 2-3 minutes.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes creamy.
- Season the sauce with Italian seasoning, salt, and pepper to taste. If you like a bit of heat, sprinkle in some red pepper flakes.
- Once the sauce is ready, add the drained pasta directly into the skillet. Toss the pasta in the sauce until well coated.
- Continue to toss the pasta in the sauce for about 1-2 minutes over low heat.
- Taste the pasta and adjust the seasoning if necessary.
- Once everything is well combined, remove the skillet from the heat and let it sit for a minute to cool slightly before serving.
- Plate the creamy sun-dried tomato pasta in generous portions, using tongs for a nice presentation.
- Garnish with fresh basil leaves and sprinkle some additional grated Parmesan cheese on top.
- Serve immediately while it’s hot and creamy, paired with a side salad or crusty bread.
- If you have any leftovers, let the pasta cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help bring back the creaminess.
- Reheat in a skillet over low heat, stirring occasionally.
Notes
- Feel free to customize the recipe by adding vegetables like spinach or mushrooms for extra nutrition.
- For a vegetarian option, ensure the Parmesan cheese is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes