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Sun-Dried Tomato Pasta

A quick and easy pasta dish featuring sun-dried tomatoes in a creamy sauce that's perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz Pasta (penne, spaghetti, or your favorite shape) Fresh or homemade pasta can elevate the dish.
  • 2 tbsp Olive Oil High-quality extra virgin olive oil is essential.
  • 1/2 cup Sun-Dried Tomatoes (chopped) Look for sun-dried tomatoes packed in oil for best flavor.
  • 3 cloves Garlic (minced) Fresh garlic enhances flavor.
  • 1/2 cup Chicken Broth Low-sodium is best; vegetable broth can be substituted.
  • 1/2 cup Heavy Cream Provides creaminess.
  • 1/4 cup Grated Parmesan Cheese Freshly grated preferred.
  • 1/4 tsp Red Pepper Flakes (optional) For a spicy kick.
  • 1/2 tsp Dried Basil Fresh basil is a treat if available.
  • 1/2 tsp Salt Adjust to your taste.
  • 1/4 tsp Black Pepper Freshly ground is best.
  • 2 tbsp Fresh Basil (chopped, for garnish) Adds color and freshness.

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Stir in the chopped sun-dried tomatoes, and cook for an additional 2 minutes.
  3. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
  4. Add the drained pasta to the skillet, tossing gently to coat the noodles in the sauce.
  5. Stir in the grated Parmesan cheese, red pepper flakes, dried basil, salt, and black pepper. Cook for another 2 minutes.
  6. Dish out the pasta onto plates and garnish with fresh chopped basil.

Notes

Best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge. Reheat gently, adding a splash of cream if necessary.