Velvety pasta with sun-dried tomatoes, garlic, parmesan, and a creamy sauce — ready in 30 minutes.
# Components:
→ Pasta
01 - 12 ounces pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes in oil, drained and thinly 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, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Fresh basil leaves, for serving
14 - Additional grated Parmesan, for serving
# Method:
01 - Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.
03 - Add the drained, sliced sun-dried tomatoes to the skillet and sauté for 1½–2 minutes to release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then stir in the dried oregano, dried basil and red pepper flakes if using. Bring the mixture to a gentle simmer.
05 - Reduce heat to low and stir in the grated Parmesan until fully incorporated and the sauce thickens slightly, about 2–3 minutes. Adjust seasoning with salt and freshly ground black pepper.
06 - Add the drained pasta to the skillet and toss thoroughly to coat. If the sauce is too tight, add a splash of the reserved pasta water to achieve a silky consistency.
07 - Taste and correct seasoning as needed. Warm through for 30–60 seconds so the pasta absorbs the sauce.
08 - Divide among warmed plates or a serving bowl, garnish with fresh basil leaves and additional grated Parmesan, and serve immediately.
