Save to Pinterest There's something about the combination of sun-dried tomatoes and cream that transported me back to a small kitchen in Rome, or at least what I imagined Rome to be. I was standing in my apartment one rainy Tuesday, jar of sun-dried tomatoes in hand, wondering if I could turn something so intensely flavored into something smooth and welcoming. Twenty minutes later, I had created something unexpectedly luxurious, the kind of dish that makes you feel like you've uncovered a secret. It became my go-to when I needed to impress without the stress.
I made this for my friend Marcus on a night when we both needed comfort food but didn't have much time. He walked in, caught the scent of garlic and tomatoes, and just sat down without saying anything. By the time we finished eating, he was already asking for the recipe. That's when I knew this wasn't just dinner—it was the kind of thing that makes people feel cared for without you having to spend all evening in the kitchen.
Ingredients
- Penne or rigatoni: 350 g of tubular pasta that catches and holds the sauce in every curve—don't skip the al dente part, because mushy pasta will ruin the whole vibe.
- Olive oil: 2 tbsp, ideally the flavored oil from your sun-dried tomato jar, because that's where half the flavor already lives.
- Garlic: 4 cloves minced fine, and please don't use the pre-minced stuff—the difference is real and your sauce will taste brighter.
- Sun-dried tomatoes in oil: 150 g, drained and sliced, which gives you intensity without the moisture that would break your cream sauce.
- Crushed red pepper flakes: 1 tsp optional, but this is where you add complexity—it's not about heat, it's about depth.
- Heavy cream: 200 ml, the thing that transforms tangy tomatoes into something silky and forgiving.
- Grated Parmesan cheese: 60 g, freshly grated if possible, because pre-grated has anti-caking agents that make the sauce grainy.
- Pasta cooking water: 60 ml reserved before draining, the secret ingredient that helps the sauce coat instead of clump.
- Black pepper and salt: To taste, added at the end so you can control the seasoning properly.
- Fresh basil: A handful torn by hand right before serving, and this is where brightness cuts through all that richness.
Instructions
- Start the pasta water:
- Get your salted water boiling in a large pot—this takes longer than people think, so start here. You want the water to taste like the sea, because that's how pasta absorbs its flavor from the outside in.
- Cook the pasta:
- Follow the package time but pull a piece out one minute early and taste it—al dente means you should feel a tiny bit of resistance when you bite, not softness. Right before draining, fish out 1/4 cup of that starchy cooking water and set it aside; you'll need it more than you expect.
- Build the sauce base:
- While the pasta cooks, heat your olive oil in a large skillet over medium heat until it shimmers slightly. Add the minced garlic and let it sauté for just one minute—you want it fragrant but not brown, because burnt garlic tastes bitter and ruins everything.
- Toast the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and red pepper flakes and let them sauté for 2-3 minutes, which allows the flavors to warm and meld together. This step matters because you're waking up the tomatoes and infusing the oil.
- Add the cream:
- Lower your heat, pour in the heavy cream, and stir gently until combined. Let it simmer for 2 minutes—you'll see the sauce thicken slightly and become a deeper color, which means it's ready.
- Bring it all together:
- Add your drained pasta and reserved pasta water, tossing constantly so every strand gets coated. The starchy water is doing the work here, helping the sauce cling instead of sliding off.
- Finish with cheese:
- Sprinkle in the Parmesan and toss again until the sauce becomes creamy and clings to the pasta like it was always meant to. Taste and adjust salt and pepper—you're the boss here.
- Serve immediately:
- Plate it right now while it's hot, scatter torn basil over the top, and finish with a shower of extra Parmesan. This is not a dish that improves with sitting.
Save to Pinterest What I love most about this dish is that it tastes like you've done something more complicated than you actually have. The first time I made it, I kept waiting for the moment when it would go wrong, but it never did. Now I understand—sometimes luxury is just knowing which simple things belong together.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes aren't just a shortcut; they're an entirely different ingredient from fresh tomatoes. They've had their water concentrated away, which means every bite is intensified tomato flavor without the bulk. This is why they work so beautifully in cream sauces—they give you depth and richness without making the dish watery or heavy. The oil they come in is liquid gold; don't throw it away or substitute neutral oil. That infused oil is half your flavor foundation.
Variations and Additions
This sauce is a canvas, and I've learned by experiment which additions make it sing. Sautéed spinach wilts right into the heat and adds earthiness without changing the balance. Grilled chicken makes it a complete main when you're feeding people who want more protein. Even a handful of arugula tossed in at the very end brings a peppery brightness that cuts through the richness in a way you didn't know you needed. The important rule is restraint—add one thing, taste, and stop if you're happy.
Wine Pairing and Serving
A crisp Sauvignon Blanc or Pinot Grigio beside this pasta is not a suggestion—it's a necessity. The acidity in the wine echoes the tanginess of the tomatoes and refreshes your palate between bites, making the whole meal feel balanced rather than heavy. Serve this immediately after plating, in warmed bowls if you have them, because temperature matters more than people realize.
- Pair with a chilled white wine that has enough acidity to cut through the cream.
- Warm your pasta bowls under hot water for 30 seconds before serving to keep everything hot longer.
- Fresh basil should be torn, not cut, so the leaves release their oils without bruising.
Save to Pinterest This recipe taught me that sometimes the best meals are the ones that look effortless but taste indulgent. It's the kind of pasta you make when you want to feel good without exhausting yourself, and somehow that restraint is what makes it work.