Creamy pasta with sun-dried tomatoes, garlic, and Parmesan—rich, quick, and perfect for weeknight or romantic dinners.
# What You'll Need:
→ Pasta
01 - 12 ounces pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, for serving
13 - Extra grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
02 - Warm the olive oil in a large skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
03 - Stir in the sliced sun-dried tomatoes and cook for 2 minutes to release their flavor.
04 - Pour in the heavy cream and vegetable broth, stir in the oregano, basil and red pepper flakes if using, then bring the mixture to a gentle simmer.
05 - Add the grated Parmesan and stir until fully melted and the sauce thickens slightly, about 2 to 3 minutes; taste and season with salt and freshly ground black pepper.
06 - Return 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 silky consistency.
07 - Adjust seasoning one final time and remove from heat, allowing the sauce to cling to the pasta for a minute to meld flavors.
08 - Portion onto plates, garnish with fresh basil leaves and extra Parmesan, and serve immediately.
