A creamy pasta coated in tangy sun-dried tomato sauce with garlic, Parmesan, and basil for a quick, rich meal.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni
02 - Salt, as needed 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 - Black pepper, freshly ground, to taste
11 - Salt, to taste
→ Garnish
12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese, as desired
# Method:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of the cooking water before draining.
02 - In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for 1 minute until fragrant.
03 - Add the sliced sun-dried tomatoes and crushed red pepper flakes, if using, and sauté for 2 to 3 minutes to meld the flavors.
04 - Lower the heat and stir in the heavy cream. Simmer gently for 2 minutes until the sauce thickens slightly.
05 - Add the cooked pasta along with the reserved pasta water to the skillet. Toss thoroughly to coat the pasta evenly with the sauce.
06 - Sprinkle in the grated Parmesan cheese and toss again until the sauce is creamy and clings well to the pasta.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat and serve immediately, garnished with torn fresh basil leaves and extra Parmesan.
