Creamy Sun-Dried Tomato Pasta (Printable Version)

Pasta tossed in a tangy sun-dried tomato sauce with garlic, Parmesan, and fresh basil.

# What You Need:

→ Pasta

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

→ Sauce

03 - 2 tablespoons olive oil (preferably from sun-dried tomato jar)
04 - 4 garlic cloves, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 teaspoon 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

# Steps:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1/4 cup of pasta cooking water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in sliced sun-dried tomatoes and crushed red pepper flakes if using. Continue to sauté for 2 to 3 minutes to blend flavors.
04 - Reduce heat, pour in heavy cream, and stir to combine. Let simmer for 2 minutes until sauce thickens slightly.
05 - Add drained pasta to the skillet with reserved pasta water. Toss thoroughly to coat evenly.
06 - Sprinkle grated Parmesan over pasta and toss again until sauce becomes creamy and clings to pasta.
07 - Season with salt and freshly ground black pepper to preference. Remove from heat.
08 - Plate immediately, garnishing with torn fresh basil leaves and additional Parmesan cheese.

# Expert Pointers:

01 -
  • Ready in 25 minutes but tastes like you spent hours coaxing flavors together.
  • The pasta water trick creates a silky sauce that clings to every strand without feeling heavy.
  • Sun-dried tomatoes give you that concentrated, almost sweet-savory punch that makes cream taste even richer.
02 -
  • If your sauce looks thin when you add the pasta, don't panic; that pasta water transforms it into something silky and clinging as you toss, so trust the process.
  • Overcooking pasta by even one minute makes it turn to mush in the hot sauce, so set a timer and taste a strand about thirty seconds before the package says it's done.
03 -
  • Use the oil from the sun-dried tomato jar instead of regular olive oil; it's already flavored and saves you a step while adding dimension.
  • Taste your Parmesan before you buy it if possible; the best ones have a slight crystalline crunch and real depth, which elevates everything you make with them.
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