Creamy Sun-Dried Tomato (Printable)

Tender pasta tossed in a creamy sun-dried tomato sauce with garlic, Parmesan, and fresh basil.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for pasta 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and crushed red pepper flakes if using. Sauté for 2 to 3 minutes, allowing flavors to meld.
04 - Reduce heat. Pour in heavy cream and stir to combine. Simmer for 2 minutes until sauce slightly thickens.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly.
06 - Sprinkle grated Parmesan cheese over pasta and toss until the sauce becomes creamy and adheres to the pasta.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat.
08 - Serve immediately, topped with torn fresh basil and additional grated Parmesan.

# Expert Tips:

01 -
  • It tastes like you spent an hour cooking when you actually spent fifteen minutes.
  • The cream mellows the tanginess of sun-dried tomatoes into something almost luxurious.
  • One skillet, minimal cleanup, maximum satisfaction.
02 -
  • Always reserve pasta water before draining—this starchy liquid is what transforms a creamy sauce from broken and separated to smooth and cohesive.
  • Don't add the Parmesan while the heat is high or the cream is boiling, or you'll end up with grainy, broken sauce instead of something silky.
  • Taste before you plate; the balance of salt, acid, and heat is personal, so adjust as needed.
03 -
  • Buy sun-dried tomatoes that come packed in oil rather than dry, because the oil adds flavor and you'll actually use it to start your sauce.
  • Fresh basil matters here—dried basil tastes musty by comparison, and torn by hand stays more tender than chopped.
  • Warm your serving bowls under hot water before you plate, because this sauce deserves to stay hot all the way to your mouth.
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