A creamy pasta featuring tangy sun-dried tomatoes, garlic, Parmesan, and fresh basil, ready in 25 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - Salt, to season 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 - ¾ cup heavy cream
08 - ½ cup grated Parmesan cheese
09 - ¼ cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Garnish
12 - A handful of fresh basil leaves, torn
13 - Additional grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add sun-dried tomatoes and crushed red pepper flakes (if using) to the skillet. Cook for 2 to 3 minutes, stirring occasionally to blend flavors.
04 - Reduce heat to low and pour in the heavy cream, stirring to combine. Let simmer for 2 minutes until the sauce thickens slightly.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat the pasta evenly with sauce.
06 - Sprinkle grated Parmesan cheese over the pasta. Toss again until the sauce is creamy and clings well. Season with salt and freshly ground black pepper to taste, then remove from heat.
07 - Plate immediately, garnishing with torn fresh basil and extra grated Parmesan cheese.
