Description
A rich, flavorful, and fast creamy sun dried tomato garlic pasta, perfect for busy weeknights.
Ingredients
- 12 ounces penne pasta
- 1 tablespoon salt for pasta water
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh basil chopped
Instructions
- Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente, then reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in the chopped sun dried tomatoes and cook for 2 to 3 minutes to release their flavor.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until slightly thickened.
- Add parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the cheese melts and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
- Continue cooking for 1 to 2 minutes until everything is well combined and heated through.
- Remove from heat and sprinkle fresh basil over the top.
- Serve immediately while warm and creamy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American