Description
A flavorful pasta dish with tangy sun-dried tomatoes, garlic, and a creamy sauce, topped with fresh basil and Parmesan cheese.
Ingredients
Scale
- 12 oz (340g) pasta of your choice (such as penne or fettuccine)
- 1 tablespoon olive oil
- 1 cup (150g) sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh basil leaves, chopped
- Extra grated Parmesan and basil leaves for garnish
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and chicken or vegetable broth, bringing to a gentle simmer. Reduce heat to low, and simmer for about 3-4 minutes.
- Add red pepper flakes, salt, and black pepper to taste. Adjust seasoning as needed.
- Stir in grated Parmesan cheese until melted and smooth. Add cooked pasta and toss to coat well in the sauce. Heat through for another 2-3 minutes.
- Finally, stir in chopped fresh basil and garnish with extra grated Parmesan and basil leaves before serving.
Notes
Use high-quality sun-dried tomatoes and fresh basil for the best flavor. Adjust the level of heat with red pepper flakes according to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg