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Creamy Sun-Dried Tomato Pasta

A close-up of creamy Sun-Dried Tomato Pasta tossed with fettuccine, topped with chopped sun-dried tomatoes and fresh basil.
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A simple, rich pasta dish featuring sun-dried tomatoes in a creamy sauce, ready in under 30 minutes.

Ingredients

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  • 12 oz pasta (penne or fettuccine)
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shallot and cook until soft, about 3 minutes.
  3. Add garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the broth and bring to a simmer. Cook for 2 minutes, scraping up any browned bits.
  5. Reduce heat to low. Stir in the heavy cream, Parmesan cheese, and Italian herbs. Mix until the sauce thickens slightly.
  6. Add the drained pasta to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  7. Season with salt, pepper, and red pepper flakes.
  8. Serve immediately, garnished with fresh basil.

Notes

  • Use the oil from the sun-dried tomato jar instead of plain olive oil for extra flavor.
  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • Stir in 2 cups of fresh spinach during the last minute of cooking for added greens.

Nutrition

Find it online: https://cookifyme.com/sun-dried-tomato-pasta-magic-recipe/