This sun-dried tomato pasta is creamy, tangy, and bursting with rich flavors. It’s an easy and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
For the Pasta:
- 12 oz (350g) pasta (penne, fettuccine, or spaghetti)
For the Sauce:
- 2 tbsp olive oil (use oil from the sun-dried tomatoes for extra flavor)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken or vegetable stock (or pasta water)
- 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup cooked chicken, shrimp, or sausage slices
- 1/4 cup toasted pine nuts
- Handful of baby spinach or arugula
For Garnishing:
- Fresh basil leaves, chopped
- Extra grated Parmesan
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté the Garlic and Sun-Dried Tomatoes
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes.
- Make the Sauce
- Reduce the heat to low and add the heavy cream, Parmesan cheese, and stock or reserved pasta water. Stir until the cheese melts and the sauce becomes smooth.
- Season with dried basil, salt, and pepper.
- Combine with Pasta
- Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
- Stir in optional add-ins like cooked chicken or spinach, if using, and cook until heated through.
- Serve
- Serve warm, garnished with fresh basil and extra Parmesan.
Tips
- For a vegan option, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
- Use whole wheat or gluten-free pasta for a healthier alternative.
- Add a pinch of red chili flakes for a spicy kick.
Enjoy this creamy, tangy, and flavorful sun-dried tomato pasta!