Creamy Sun-Dried Tomato Pasta (Print Version)

Penne tossed in a creamy sun-dried tomato sauce with garlic, Parmesan, and fresh basil for a simple, rich dish.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in sun-dried tomatoes and crushed red pepper flakes if using. Cook for 2 to 3 minutes to develop flavors.
04 - Reduce heat to low. Pour in heavy cream and stir to combine. Simmer gently for 2 minutes until slightly thickened.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss together to evenly coat pasta with the sauce.
06 - Sprinkle grated Parmesan over the pasta. Toss again until the sauce is creamy and clings to every piece.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat and serve immediately garnished with torn basil leaves and extra Parmesan.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when you've actually spent less time than scrolling through your phone.
  • The cream mellows the sun-dried tomatoes into something almost sweet, making this feel indulgent rather than acidic.
  • You'll find yourself making it constantly because it never feels boring and impresses people without requiring a confession of how easy it is.
02 -
  • Don't drain your pasta and forget about that cooking water like I did the first time, because you end up with a thick paste instead of a silky sauce that you want to keep eating long after the pasta is gone.
  • The cream-to-tomato ratio matters more than you'd expect, and if your sauce breaks or seems separated, a splash of that reserved water and some gentle stirring fixes almost everything.
03 -
  • Buy sun-dried tomatoes packed in oil rather than dry, because the oil is half the flavor and you're already using it in the sauce anyway.
  • Keep a second wooden spoon nearby while tossing because this sauce is enthusiastic and will jump off the pan in the best way possible if you're not ready for it.
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