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To make a rich and creamy sun-dried tomato pasta, gather these key ingredients: - 8 oz pasta (your choice: penne, spaghetti, or fusilli) - 1 cup sun-dried tomatoes (packed in oil, chopped) - 2 cloves garlic (minced) - 1/2 cup heavy cream (or a dairy-free alternative) - 1/4 cup Parmesan cheese (grated, plus extra for serving) - 1/4 cup fresh basil leaves (chopped) - 1/4 teaspoon red pepper flakes (optional, for heat) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - 1 cup baby spinach (optional, for color and nutrition) Each ingredient plays a role in making this dish delightful. The pasta serves as the base, holding the creamy sauce. Sun-dried tomatoes provide a rich flavor that pairs perfectly with the cream. Garlic adds depth, while Parmesan gives a nice salty touch. You can choose any pasta type you love. Penne holds the sauce well, while spaghetti has a lovely twirl. Fusilli’s shape grabs the sauce, making every bite tasty. For sun-dried tomatoes, get the kind packed in oil. They are easier to chop and add more flavor. The cream smooths the sauce, and you can swap it for a dairy-free option if needed. Parmesan cheese adds saltiness, while fresh basil brings a bright touch. Red pepper flakes add a bit of heat if you like spice. Feel free to add baby spinach. It adds color and nutrients. You can also adjust the recipe to your taste by adding other veggies or herbs. {{ingredient_image_1}} Start by boiling a large pot of salted water. The salt adds flavor to the pasta. Once it boils, add 8 oz of your favorite pasta, like penne or spaghetti. Cook it until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Reserve 1/2 cup of the pasta water for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil warms, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it fragrant but not burnt. Then, add 1 cup of chopped sun-dried tomatoes and 1/4 teaspoon of red pepper flakes if you like some heat. Cook these for another 2 to 3 minutes until everything is warm. Next, lower the heat and pour in 1/2 cup of heavy cream. Stir well to mix it with the garlic and tomatoes. Then, add 1/4 cup of grated Parmesan cheese. Let the sauce simmer for about 3 to 4 minutes. This helps it thicken and creates a rich flavor. Now, add the drained pasta to the skillet. If you want to add color and nutrition, toss in 1 cup of baby spinach. Mix everything well to coat the pasta in the sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time. This helps reach your desired sauce consistency. Lastly, stir in 1/4 cup of chopped fresh basil. Season with salt and pepper to taste. When serving, plate the pasta in shallow bowls. Garnish with more Parmesan cheese and a drizzle of olive oil. A sprig of fresh basil on top adds a nice touch. Enjoy your rich and creamy sun-dried tomato pasta! When picking sun-dried tomatoes, you have two main choices: oil-packed or dry-packed. Oil-packed tomatoes are soft and rich in flavor. They add a nice depth to your dish. Dry-packed ones are chewy and more concentrated in taste. I often recommend brands like Bella Sun Luci or California Sun Dry for great quality. Their taste makes a big difference in your pasta. To get the sauce just right, save some pasta water. It helps thin out the sauce without losing flavor. Start with a little, then add more if needed. If you're watching your cream intake, adjust the amount of cream you use. You can replace heavy cream with a lighter option or a dairy-free alternative. The sauce still tastes great and suits your needs. How you serve matters! Use shallow bowls for a nice touch. This makes the dish look fancy. To garnish, sprinkle extra Parmesan cheese on top. A drizzle of olive oil adds shine and flavor. Don’t forget a sprig of fresh basil on each plate. This gives your dish a pop of color and makes it look special. Pro Tips Keep Pasta Al Dente: Cooking pasta until it's al dente ensures it retains a slight firmness, providing the perfect texture that holds up well with the creamy sauce. Use Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for enhanced flavor and moisture. They add richness to the dish that dried tomatoes cannot match. Fresh Basil Is Key: Always use fresh basil for the best flavor. Adding it at the end of cooking preserves its vibrant taste and aroma. Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water to achieve your desired creaminess without diluting flavors. {{image_2}} You can make this dish vegetarian or vegan with easy swaps. For heavy cream, use coconut cream or cashew cream. Both options add a rich taste. You can also replace Parmesan cheese with nutritional yeast. It gives a cheesy flavor without dairy. Adding more vegetables makes the dish even better. Consider bell peppers, zucchini, or mushrooms. These add color and nutrition. Toss them in when you sauté the garlic for a tasty mix. Want to add protein? Chicken, shrimp, or tofu work great. For chicken, cook bite-sized pieces in the skillet until golden. Shrimp cooks fast, so add them when the sun-dried tomatoes are heated. If you use tofu, sauté it until crispy for the best texture. Remember to adjust cooking times. Chicken takes longer than shrimp. Tofu needs just enough time to warm through. To boost flavor, think about extra herbs and spices. Fresh oregano or thyme pairs well with sun-dried tomatoes. If you like heat, add more red pepper flakes. You can also try sun-dried tomato pesto instead of chopped tomatoes. It adds a deep, rich flavor that enhances the creamy sauce. Mix and match these ideas to find your perfect taste! To keep your sun-dried tomato pasta fresh, store it in an airtight container. Place it in the fridge right after it cools. It can last up to three days this way. If you want to store it longer, freeze it. Use a freezer-safe bag or container. Your pasta will stay good for about two months in the freezer. Just be sure to label the container with the date. When reheating, you can use a skillet or microwave. If using a skillet, add a splash of water or extra cream. This keeps the pasta moist and creamy. For the microwave, cover the dish with a damp paper towel. This helps retain moisture. Before serving, taste and adjust the seasonings. You might want to add a bit more salt or fresh basil. This way, the flavors come alive again! To make sun-dried tomato pasta, follow these steps: 1. Cook your pasta in salted boiling water until al dente. 2. In a skillet, heat olive oil and sauté minced garlic for about one minute. 3. Add chopped sun-dried tomatoes and red pepper flakes. Cook for two to three minutes. 4. Lower the heat and stir in heavy cream and grated Parmesan cheese. Let it simmer to thicken. 5. Toss the cooked pasta and optional spinach in the sauce. Mix well. 6. Stir in fresh basil and season with salt and pepper. 7. Plate and garnish with more cheese and basil leaves. This dish takes about 25 minutes to prepare and serves four. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes add a rich, concentrated taste. Fresh tomatoes are juicy and bright but less intense. If using fresh, chop them and cook them longer to reduce moisture. You might need to adjust the cream and cheese amounts to balance the flavors. Sun-dried tomato pasta pairs well with several sides: - A fresh green salad with vinaigrette. - Garlic bread for a crunchy complement. - Roasted vegetables add a nice touch. - A light white wine enhances the meal. These options will round out your dinner nicely. Yes, you can easily make this dish gluten-free. Use gluten-free pasta, like rice or chickpea pasta. The cooking time may differ, so check the package instructions. The sauce will stay the same, so feel free to enjoy this creamy delight without gluten! This blog post outlined a simple and delicious sun-dried tomato pasta recipe. We explored ingredient choices, cooking steps, and tips for the best results. You learned how to create a creamy sauce that pairs well with pasta. Remember, you can customize this dish to fit your tastes. Feel free to add protein, extra veggies, or even alternative creams. Enjoy making this dish and impressing your family with your cooking skills!

Sun-Dried Tomato Pasta Delight

A creamy pasta dish featuring sun-dried tomatoes, garlic, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz pasta (your choice: penne, spaghetti, or fusilli)
  • 1 cup sun-dried tomatoes (packed in oil, chopped)
  • 2 cloves garlic (minced)
  • 1 2 heavy cream (or a dairy-free alternative)
  • 1 4 cup Parmesan cheese (grated, plus extra for serving)
  • 1 4 cup fresh basil leaves (chopped)
  • 1 4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • 1 cup baby spinach (optional, for color and nutrition)

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  • Stir in the chopped sun-dried tomatoes and red pepper flakes (if using), cooking for another 2-3 minutes until everything is heated through.
  • Lower the heat and add the heavy cream to the skillet. Stir well, then mix in the grated Parmesan cheese. Let the sauce simmer for about 3-4 minutes until it begins to thicken slightly.
  • Add the cooked pasta (and baby spinach if using) to the skillet, tossing well to coat each piece with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
  • Stir in the chopped fresh basil and season with salt and pepper to taste.
  • Plate the pasta and sprinkle with additional Parmesan cheese and whole basil leaves for garnish.

Notes

Serve in shallow bowls with extra Parmesan and a drizzle of olive oil.
Keyword creamy sauce, pasta, sun-dried tomatoes