Creamy Sun-Dried Tomato Pasta (Printer-Friendly)

A decadent pasta with sun-dried tomato sauce, Parmesan, garlic, and fresh basil ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil (preferably from sun-dried tomato jar)
04 - 4 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 tsp crushed red pepper flakes (optional)
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste

→ Garnish

12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and crushed red pepper flakes (if using). Sauté for 2 to 3 minutes to combine flavors.
04 - Reduce heat to low. Add heavy cream, stirring continuously. Simmer for 2 minutes until sauce slightly thickens.
05 - Add drained pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta with sauce.
06 - Sprinkle grated Parmesan over pasta and toss again until sauce becomes creamy and adheres evenly.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat and serve immediately garnished with torn basil leaves and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, but tastes like you actually tried.
  • The sauce clings to every strand in a way that makes you want to scrape the bottom of the pan.
  • Garlic and sun-dried tomatoes do most of the heavy lifting, so even a tired cook can nail it.
02 -
  • The pasta water is not optional—it's what transforms a greasy puddle into a sauce that actually sticks to the noodles and feels luxurious.
  • Don't let the cream boil hard or the sauce will break and become grainy; keep it at a gentle simmer and you'll stay out of trouble.
  • Adding the pasta while still slightly wet helps emulsify everything together instead of leaving you with separated pools of sauce and cream.
03 -
  • Use the oil from the sun-dried tomato jar if it's available—it's basically pre-infused flavor and saves a step.
  • Grate your Parmesan fresh, not from a green can; the difference in how it melts into the sauce is honestly night and day.
  • If your sauce breaks and looks grainy, add a splash of cold pasta water and stir gently off the heat to bring it back together.
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