Creamy Sun-Dried Tomato Pasta (Printer version)

Rich pasta in tangy sun-dried tomato sauce with garlic, Parmesan, and fresh basil, perfect for weeknights.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, to season 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 - Handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a rolling boil and cook penne or rigatoni until al dente according to package directions. Reserve 1/4 cup pasta 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 - Incorporate sun-dried tomatoes and crushed red pepper flakes if using. Sauté for 2 to 3 minutes, allowing flavors to blend.
04 - Reduce heat to low, add heavy cream, and stir to combine. Simmer gently for 2 minutes until slightly thickened.
05 - Add the drained pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta evenly with sauce.
06 - Sprinkle grated Parmesan cheese over pasta and toss again until sauce is creamy and adheres well.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat and serve immediately garnished with torn fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, which means weeknight elegance without the weekend prep work.
  • The sauce clings to every piece of pasta in a way that feels both indulgent and somehow light.
  • Sun-dried tomatoes give you that concentrated umami punch that makes four simple ingredients taste like they've been simmering for hours.
02 -
  • If your sauce breaks or looks grainy when you add the Parmesan, it's because your heat was too high—low and gentle is the only way to handle cream and cheese together.
  • Reserving pasta water is not optional; that starch is what transforms a thin sauce into something that actually clings and coats.
  • Sun-dried tomatoes vary wildly in intensity and saltiness depending on the brand, so taste as you go and don't oversalt at the beginning.
03 -
  • The oil from your sun-dried tomato jar is more valuable than the tomatoes themselves—save it for dressings, bread dipping, or other pasta sauces.
  • If you want a vegan version, use quality plant-based cream and nutritional yeast or vegan Parmesan, but know that the texture won't be quite as luxurious because dairy cream emulsifies differently.
  • Make this sauce just before you serve it; it doesn't hold well and reheating breaks the emulsion that makes it special.
Return