Description
Delight in this creamy and flavorful Sun-Dried Tomato Cream Pasta recipe featuring tender fettuccine tossed in a rich sun-dried tomato and Parmesan cheese sauce, enhanced with garlic and Italian seasoning. Perfect for a quick and indulgent meal, this recipe balances savory and creamy textures for an ultimate pasta experience.
Ingredients
Scale
Ingredients
- 12 oz fettuccine or pasta of choice
- 1 cup sun-dried tomatoes, chopped (in oil)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add Tomatoes: Stir in the chopped sun-dried tomatoes and continue cooking for another 2-3 minutes until heated through.
- Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir well to combine.
- Add Cheese: Gradually mix in the grated Parmesan cheese, stirring until smooth and creamy. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Season: Add the Italian seasoning, salt, and pepper to taste. Stir well to incorporate all flavors.
- Combine with Pasta: Add the drained pasta to the skillet and toss to coat evenly with the sauce.
- Garnish: If desired, garnish with fresh basil and additional Parmesan cheese before serving.
Notes
- Reserve some pasta water to adjust the cream sauce consistency as desired.
- Sun-dried tomatoes packed in oil add extra flavor and richness, but you can use dry-packed tomatoes rehydrated in warm water if preferred.
- Optional garnishes like fresh basil or extra Parmesan cheese elevate the dish visually and taste-wise.
- Be careful not to overcook the pasta to keep it al dente for the best texture.
