Description
Creamy, bold, and packed with tangy sun-dried tomatoes, this pasta dish is the perfect quick comfort meal that comes together in under 30 minutes.
Ingredients
Scale
- 8 oz mafaldine pasta (or any pasta)
- 1/2 cup sun-dried tomatoes (oil-packed)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon chili flakes
- Salt to taste
- Freshly cracked black pepper
- Handful fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water.
- In a skillet, heat olive oil and sauté garlic for 1–2 minutes until fragrant.
- In a blender, combine sautéed garlic, sun-dried tomatoes, heavy cream, chili flakes, and a splash of pasta water. Blend until smooth.
- Return the sauce to the skillet, add cooked pasta, and toss to coat evenly.
- Simmer for 2–3 minutes, then stir in parmesan cheese, salt, and black pepper.
- Add fresh basil and a little more pasta water if needed. Serve hot with extra cheese and pepper.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- Don’t skip the pasta water — it makes the sauce silky and smooth.
- Use freshly grated parmesan for maximum flavor.
- Add lemon juice or pesto for a twist.