Ingredients
Gathering your ingredients beforehand makes the cooking process smoother and more enjoyable. Here’s what you’ll need:
- 8 ounces of pasta (fettuccine or penne work best)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
If you don’t have heavy cream, half-and-half can be a lighter substitute. For a dairy-free version, coconut milk works surprisingly well, adding a subtle sweetness.
Instructions
- Start by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
- Add the chopped sun-dried tomatoes to the skillet. Stir well to combine with the garlic, cooking for an additional 2 minutes.
- Pour in the heavy cream and bring to a simmer. Let it cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the Parmesan cheese and dried basil, mixing until the cheese has melted smoothly into the sauce.
- Add the cooked pasta to the skillet, tossing to coat each piece evenly with the creamy tomato sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves if desired. Enjoy the warmth and richness of each bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International