Save to Pinterest There's something about a rainy Tuesday when you're tired and hungry that makes you reach for the jar of sun-dried tomatoes sitting in your pantry. I'd picked them up weeks before with vague intentions, and that evening I finally understood why—swirled into cream, they transformed into something unexpectedly luxurious. Twenty-five minutes later, my kitchen smelled like garlic and tangy richness, and suddenly dinner felt like an occasion.
I made this for my neighbor once when she stopped by unexpectedly on a work-from-home day, and the relief on her face when I said food would be ready in twenty minutes was worth every bit of praise. She kept asking what restaurant I'd ordered from. We ate standing up in the kitchen, and somehow that made it taste even better.
Ingredients
- Penne or rigatoni, 350g: Use the pasta shape that speaks to you, but tubes and ridges are your friends here—they trap the sauce like tiny flavor holders.
- Olive oil, 2 tbsp: If your sun-dried tomato jar has infused oil, steal it; it's liquid gold and tastes like intention.
- Garlic, 4 cloves minced: Don't skip this step—the garlic becomes sweet and mellow when it meets the cream, nothing harsh about it.
- Sun-dried tomatoes in oil, 150g drained and sliced: These little jewels are concentrated flavor, salty and deep, so a small amount goes a long way.
- Crushed red pepper flakes, 1 tsp optional: Add this if you want warmth without heat, a whisper of spice rather than a shout.
- Heavy cream, 200ml: This is where elegance enters; it softens everything and makes the sauce silky.
- Grated Parmesan cheese, 60g: Fresh from the block tastes better than pre-grated, though I won't judge you for convenience.
- Pasta cooking water, 60ml reserved: This starchy liquid is your secret tool for emulsifying—it helps the sauce embrace the pasta.
- Fresh basil leaves, 1 handful torn: Add this at the last moment so it stays bright and fragrant, never muddy or cooked down.
- Black pepper and salt to taste: Season as you go, tasting as you work, because your palate knows best.
Instructions
- Boil the pasta:
- Salt your water generously—it should taste like the sea. Cook the pasta until it bends easily but still has backbone, then reserve a mug of starchy water before draining.
- Warm the oil and coax out the garlic:
- Medium heat keeps things gentle; let the garlic turn soft and golden, releasing its sweetness into the oil without burning.
- Wake up the sun-dried tomatoes:
- They'll smell almost perfume-like as they warm through. Let them sit in the oil for a moment so their flavor spreads.
- Introduce the cream:
- Pour it in slowly, stirring as you go, and watch how the sauce transforms from thin to luxurious in just a couple of minutes.
- Marry pasta and sauce:
- Add your cooked pasta and that reserved starchy water, tossing until every noodle wears a coat of sauce. The water helps it all come together.
- Finish with Parmesan:
- Sprinkle and toss until the cheese melts into a creamy blanket, then taste and adjust salt and pepper until it feels right.
- Serve with fresh basil:
- Tear it by hand, scatter it over each plate, and eat while everything is still warm enough to steam.
Save to Pinterest My mother tasted this once and said it reminded her of a dish she'd had in Rome decades ago, though I'm fairly certain she was being generous. Still, that moment—her eyes lighting up, the way she closed them while eating—is why I keep making it. Food doesn't have to be complicated to make someone feel remembered.
Why the Sun-Dried Tomato Moment Matters
Sun-dried tomatoes are strange little things, aren't they? They look almost unappetizing at first, but they're tomatoes reduced to their essential self, all the water gone and the flavor concentrated into something almost sweet and savory at once. When you warm them in olive oil, they bloat slightly and release their richness into the fat around them. That oil becomes your sauce's foundation, carrying flavor in a way fresh tomatoes never could. It's concentrated intention in a jar.
Building Layers of Flavor
The magic of this dish lives in what feels like not very much: you're not making a tomato sauce from scratch, simmering for hours. Instead, you're assembling flavors that are already developed. The garlic awakens in the oil, the tomatoes release their intensity, and then the cream arrives like a kind hand smoothing everything into harmony. This isn't about fighting flavors into submission; it's about letting them recognize each other.
Timing, Taste, and the Freedom to Improvise
Twenty-five minutes from empty pan to plate is the promise of this recipe, but honestly, don't watch the clock. Watch the pasta, taste the sauce, and feel the texture under your spoon. Season boldly—the pasta water and cream can mute flavors, so your first instinct to add more salt is usually right. If you want to stir in a handful of fresh spinach, crumbled sausage, or grilled chicken, the sauce is forgiving enough to carry it all without complaint.
- Keep the heat moderate once the cream is in so it never breaks or becomes grainy.
- Tear the basil by hand rather than cutting it so the leaves stay pretty and the flavor stays bright.
- Eat it within a few minutes of finishing because leftover cream sauces become thicker and less silky as they cool, though reheating gently with a splash of water brings them back to life.
Save to Pinterest This is the kind of meal that asks almost nothing of you but delivers the feeling of having made something special. The next time you're standing in front of an open fridge on a tired evening, remember that luxury doesn't always require hours of labor—sometimes it just needs intention and the right jar in your pantry.
Recipe FAQs
- → What pasta types work best with this sauce?
Penne or rigatoni are recommended as their tubes hold the creamy sauce well, but any short pasta like farfalle or fusilli can be used.
- → Can I make this dish vegan-friendly?
Substitute heavy cream with plant-based cream and use vegan Parmesan alternatives for a dairy-free version.
- → How do I keep the sauce creamy without it becoming too thick?
Reserve some of the pasta cooking water and add it gradually to adjust the sauce consistency while tossing with pasta.
- → What is the role of sun-dried tomatoes here?
Sun-dried tomatoes provide a tangy, concentrated flavor that balances the richness of the cream and Parmesan.
- → Can I add spices to enhance the flavor?
Yes, crushed red pepper flakes add a subtle heat, and freshly ground black pepper brightens the sauce’s profile.