Creamy Sun-Dried Tomato Pasta

Ingredients

• 12 oz (340g) penne, rigatoni, or pasta of choice
• 1 cup (170g) oil-packed sun-dried tomatoes, drained (oil reserved)
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) pasta water (reserved from cooking)
• 1/2 cup (50g) Parmesan cheese, freshly grated
• 2 tbsp oil from the sun-dried tomato jar
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil for garnish
• Extra Parmesan for serving

Instructions

1. 1Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. 2Blend or roughly chop half the sun-dried tomatoes into a paste. Slice the rest into strips.
3. 3Heat 2 tbsp of the sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook 60 seconds.
4. 4Add sun-dried tomato paste and strips. Cook 2 minutes, stirring.
5. 5Pour in heavy cream. Stir and simmer 3-4 minutes until slightly thickened.
6. 6Add drained pasta and Parmesan. Toss vigorously, adding pasta water a splash at a time until the sauce is silky and coats every strand. Serve immediately with fresh basil.

Nutrition (per serving)