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Creamy Sundried Tomato Pasta

Creamy Sundried Tomato Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 oz dried pasta
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup oil-packed sundried tomatoes, drained and sliced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper
  • 1/4 cup torn fresh basil leaves

Method
 

  1. Bring a large pot of salted water to a boil. In a skillet, warm olive oil over medium heat, add shallot, and cook 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  2. Stir in sundried tomatoes, heavy cream, and red pepper flakes. Bring to a gentle simmer. Add pasta to boiling water and cook until al dente. Let the sauce simmer 4 to 5 minutes until slightly thickened.
  3. Reserve 1/2 cup pasta water, then drain pasta. Add pasta to the skillet with Parmesan and toss, adding pasta water a tablespoon at a time until the sauce is creamy and coats the pasta.
  4. Spoon into warm bowls, top with torn basil and black pepper. Serve right away.

Notes

Room-temperature cream mixes into the sauce more smoothly and reduces the chance of curdling. For an even quicker finish, start the pasta water while you gather your ingredients.