Description
Sun-Dried Tomato Pasta is a rich, flavorful dish that combines the sweetness of sun-dried tomatoes with the creamy tang of Parmesan cheese. Perfect for a quick weeknight dinner or a cozy date night, this pasta recipe is both simple to make and satisfying to eat. The combination of garlic, basil, and sun-dried tomatoes creates a sauce that clings beautifully to every bite of pasta.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine work well)
- 1 cup sun-dried tomatoes (packed in oil, drained, and chopped)
- 3 tbsp olive oil (from the sun-dried tomatoes jar)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally.
- Lower the heat and stir in the heavy cream. Allow it to simmer for 2 minutes.
- Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if desired.
- Toss the cooked pasta into the skillet, ensuring it’s well coated with the sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Garnish with fresh basil leaves before serving.
Notes
- For added protein, consider incorporating grilled chicken or shrimp.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk.
- Adjust the red pepper flakes to your desired level of spiciness.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg