Description
A creamy, garlicky pasta with sun-dried tomatoes, fresh basil, and a touch of red pepper flakes. This indulgent yet simple dish will quickly become a favorite. Perfect for special occasions or comforting weeknight dinners!
Ingredients
Units
Scale
- 8 oz pasta (fettuccine or penne)
- 1 cup heavy cream
- 1/4 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp red pepper flakes (or more to taste)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Garlic and Sun-Dried Tomatoes: In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in sun-dried tomatoes and cook for another 2 minutes.
- Make the Creamy Sauce: Pour in the heavy cream and let it simmer for 3-4 minutes, thickening slightly. Add Parmesan, red pepper flakes, salt, and pepper. Stir until the cheese melts and the sauce is smooth. If it gets too thick, add reserved pasta water.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it in the sauce to coat. Adjust sauce consistency with more pasta water if needed.
- Serve and Garnish: Serve immediately, garnishing with chopped fresh basil, extra Parmesan, and red pepper flakes if desired.
Notes
- Don’t overcook the pasta; it should remain al dente.
- For extra veggies, add spinach, mushrooms, or zucchini.
- Make it spicier by adding more red pepper flakes or a dash of hot sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 570
- Sugar: 4g
- Sodium: 340mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 75mg