Creamy Sun-Dried Tomato Pasta (Printer view)

Pasta in a rich sun-dried tomato sauce with garlic, Parmesan, and fresh basil for a tasty, easy meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, to taste (for 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 - 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 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the penne or rigatoni according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate the sliced sun-dried tomatoes and crushed red pepper flakes if using. Sauté for 2 to 3 minutes, allowing flavors to meld.
04 - Reduce heat and stir in the heavy cream. Simmer gently for 2 minutes until the sauce slightly thickens.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to evenly coat the pasta with the sauce.
06 - Sprinkle in the grated Parmesan cheese and toss again until the sauce becomes creamy and clings to the pasta.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat.
08 - Plate the pasta immediately and garnish with torn fresh basil leaves and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality food but demands almost no skill, just attention.
  • The sauce clings to every strand of pasta in a way that feels intentional, never watery or thin.
  • You probably have most of these ingredients already, hiding in your fridge or pantry.
02 -
  • Reserve that pasta water before draining—it's not optional, it's the difference between a sauce that clings and one that slides off.
  • Cook the garlic only until fragrant; if it browns, it turns bitter and nothing can save you from that.
  • Add the basil at the very end, not during cooking, so it stays green and alive rather than becoming a shadow of itself.
03 -
  • If you have access to the infused oil from a quality jar of sun-dried tomatoes, use it instead of plain olive oil—it's like starting the dish with a head start.
  • Cold Parmesan that goes straight from the fridge can sometimes get stringy in hot cream; let it sit at room temperature for a few minutes first, or grate it fine so it melts evenly.
Go back