Velvety cream, sun-dried tomatoes, garlic and parmesan tossed with pasta for an indulgent, crowd-pleasing dinner.
# Components:
→ Pasta
01 - 12 oz pasta (penne or rigatoni)
→ Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1/2 cup freshly grated Parmesan
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Fresh basil leaves, for serving
14 - Additional grated Parmesan, for serving
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
03 - Add the drained, sliced sun-dried tomatoes to the skillet and cook for 2 minutes, stirring to release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then stir in the dried oregano, dried basil and red pepper flakes if using. Bring the mixture to a gentle simmer.
05 - Remove the skillet from the heat, stir in the grated Parmesan until melted and the sauce thickens slightly; return to low heat briefly if needed to reach a silky consistency.
06 - Taste and adjust seasoning with salt and freshly ground black pepper.
07 - Add the drained pasta to the skillet and toss to coat thoroughly, adding a splash of reserved pasta water as needed to loosen the sauce and achieve a glossy finish.
08 - Divide among warmed bowls, garnish with fresh basil leaves and additional grated Parmesan, and serve immediately.
