Creamy Sun-Dried Tomato Pasta (Printer-Friendly)

Pasta tossed in rich sun-dried tomato sauce with garlic, Parmesan, and fresh basil for easy, elegant dinners.

# What You Need:

→ Pasta

01 - 12 ounces penne or rigatoni pasta
02 - Salt, for pasta water

→ Sauce

03 - 2 tablespoons 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 teaspoon 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 - One handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/4 cup of the cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add the sliced sun-dried tomatoes and crushed red pepper flakes, if using. Cook for 2 to 3 minutes, stirring occasionally to blend flavors.
04 - Reduce the heat to low. Pour in heavy cream and stir to combine. Let simmer for 2 minutes until slightly thickened.
05 - Add the drained pasta along with 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 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 and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like you spent all evening cooking, but your actual hands-on time is barely fifteen minutes.
  • The sun-dried tomatoes give you that deep, concentrated flavor without needing a simmering sauce.
  • Parmesan and cream melt into the pasta water to create a naturally silky coating that clings to every piece.
02 -
  • The pasta water is not negotiable—that starch is what keeps your sauce creamy and clinging instead of separating into a puddle.
  • If your cream ever looks broken or grainy, turn off the heat immediately and don't stir constantly; a little patience usually fixes it.
  • Fresh basil added at the end tastes completely different from basil cooked into the sauce, so resist the urge to stir it in early.
03 -
  • Reserve your pasta water before draining, or you'll find yourself running it under cold water trying to separate the noodles—a mistake I made exactly once.
  • If you're nervous about the cream breaking, you can substitute half-and-half or even whole milk, though you'll lose some of that luxurious feel that makes this dish worth making.
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