Creamy Sun-Dried Tomato Pasta (Print View)

Tangy sun-dried tomatoes and creamy sauce balance garlic, Parmesan, and basil in this quick pasta delight.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for boiling 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 - Handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# Directions:

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 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Stir in sliced sun-dried tomatoes and crushed red pepper flakes if using. Cook for 2 to 3 minutes to meld flavors.
04 - Reduce heat, then add heavy cream, stirring continuously. Simmer gently for 2 minutes until the sauce thickens slightly.
05 - Add drained pasta to skillet along with reserved pasta water. Toss thoroughly to coat evenly.
06 - Sprinkle Parmesan cheese over the pasta and toss again until creamy. Season with salt and freshly ground black pepper to taste. Remove from heat.
07 - Plate immediately, garnished with torn fresh basil and extra grated Parmesan.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but your whole dinner is done before most people finish chopping onions.
  • The sauce clings to every piece of pasta in the most satisfying way, no watery pooling at the bottom of the bowl.
  • One jar of sun-dried tomatoes unlocks a flavor depth that feels genuinely fancy without any fussing.
02 -
  • Reserve that pasta water before you drain—I learned this the hard way by watching it disappear down the sink and then trying to salvage the sauce with extra cream, which made it separate and greasy.
  • The heat under your sauce matters tremendously; medium-high will cause cream to break and separate, while too low means your flavors never really bloom together.
03 -
  • If you can't find good sun-dried tomatoes in oil, buy the dried ones and rehydrate them in warm water for 10 minutes, then sauté them in olive oil before proceeding—you'll get nearly the same result.
  • The difference between this being silky versus broken comes down to not rushing the cream in and keeping the heat reasonable, so slow down and trust the process.
Return