Creamy Sun-Dried Tomato Pasta (Print Version)

A rich pasta dish featuring tangy sun-dried tomatoes, garlic, Parmesan, and fresh basil in a creamy sauce.

# What You'll 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 of fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. 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 aromatic.
03 - Incorporate sun-dried tomatoes and crushed red pepper flakes if desired. Sauté for 2 to 3 minutes to develop flavors.
04 - Lower heat, add heavy cream, and stir to combine. Simmer gently for 2 minutes until sauce thickens slightly.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta evenly with sauce.
06 - Sprinkle grated Parmesan cheese, tossing again until sauce becomes creamy and adheres to pasta.
07 - Adjust seasoning with salt and freshly ground black pepper. Remove from heat and serve immediately garnished with torn basil leaves and extra Parmesan.

# Top Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than 30 minutes.
  • The sauce clings to every piece of pasta in a way that makes you want to scrape the skillet clean.
  • It's elegant enough to cook for guests but honest enough for a solo dinner when you need comfort.
02 -
  • The pasta water is not optional—it's what transforms cream and cheese into a sauce that clings rather than pools at the bottom.
  • Once you add the cream, keep the heat moderate so it never comes to a hard boil, or it can separate and break into grease and milk instead of staying smooth and integrated.
03 -
  • Use oil from the sun-dried tomato jar if it's flavorful—this alone elevates the sauce with no extra effort.
  • Taste constantly and season toward the end, not all at once, so you can adjust and fine-tune the salt and pepper to match your own preference.
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