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For this creamy sun-dried tomato pasta, you will need: - 8 oz (225g) pasta (penne or fettuccine) - 1 cup sun-dried tomatoes (in oil), drained and chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper, to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish You can make some easy swaps if you want. Here are a few ideas: - Pasta: You can use any pasta shape you like. Bowties or spaghetti work well too. - Sun-Dried Tomatoes: If you don't have jarred ones, you can use fresh tomatoes. Just roast them first. - Heavy Cream: For a lighter option, try using half-and-half or a plant-based cream. - Parmesan Cheese: Any grated hard cheese can stand in, like Pecorino Romano. Choosing the best ingredients makes a big difference. Here are my tips: - Pasta: Look for high-quality pasta made with durum wheat. It holds sauces better. - Sun-Dried Tomatoes: Select ones packed in oil. They add flavor and moisture. - Garlic: Fresh garlic bulbs should feel firm. Avoid soft ones. - Heavy Cream: Go for pure cream without additives for the best flavor. - Basil: Choose fresh basil with bright green leaves. It should smell fragrant. These tips will help you create a delightful and tasty dish! Start by filling a large pot with water. Add enough salt to make the water taste like the sea. Bring this water to a boil. Once boiling, add your pasta. You can use penne or fettuccine. Cook according to the package directions until it is al dente. This means it should be firm but not hard. When done, drain the pasta. Save about 1/2 cup of pasta water to help later. Now, grab a large skillet and heat two tablespoons of olive oil over medium heat. Add two cloves of minced garlic and stir for about one minute. You want it to smell great, but don't let it burn. Next, add one cup of chopped sun-dried tomatoes and 1/2 teaspoon of red pepper flakes. Cook for two to three minutes. This helps blend all the flavors. Lower the heat and pour in one cup of heavy cream. Stir it in well and let it simmer for about three to four minutes. You want the sauce to get a bit thick. Then, add 1/2 cup of grated Parmesan cheese. Stir until it melts into the sauce. If it gets too thick, use some of that reserved pasta water to make it just right. Finally, add the cooked pasta to your skillet. Toss it well to coat every piece with the creamy sauce. Season with salt and black pepper to taste. Make sure it's just how you like it! Serve the pasta on plates. You can top it with fresh basil leaves and an extra sprinkle of Parmesan if you want. Enjoy your creamy sun-dried tomato pasta! To get that smooth and creamy sauce, use heavy cream. It makes a rich base. Heat it over low heat after adding to the pan. Stir often to mix well. This helps the cream blend with the sun-dried tomatoes and garlic. If the sauce is too thick, add some pasta water. This will help loosen it up without losing flavor. Red pepper flakes can change the heat level in your dish. Start with 1/2 teaspoon. Taste the sauce, then adjust as needed. If you enjoy spicy food, add more. If you prefer mild, stick to the smaller amount. Remember, the heat builds, so add slowly for the best results. Fresh herbs can brighten the flavors in your pasta. Basil is a classic choice. Add it right before serving for the best taste. You can also try parsley or chives for a different twist. Just chop them finely and sprinkle on top. This will add color and freshness to your dish. {{image_2}} You can add protein to your creamy sun-dried tomato pasta. Grilled chicken adds a nice flavor and texture. Simply slice cooked chicken and mix it in with the pasta. If you love seafood, shrimp works great too. Sauté shrimp in olive oil until pink, then toss it with the pasta. Both options make this dish more filling and tasty. If you prefer a vegetarian option, skip the meat and boost the veggies. Spinach, zucchini, or mushrooms blend well with the creamy sauce. For a vegan dish, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. These swaps keep the dish delicious and plant-based. Feel free to switch up the pasta type. Penne and fettuccine are great choices, but you can use spaghetti or even gluten-free pasta. Each type changes the dish's feel but keeps the flavor intact. Just follow the cooking instructions on the package for the best results. With these variations, you can make this creamy sun-dried tomato pasta your own! To keep your creamy sun-dried tomato pasta fresh, store it in an airtight container. Make sure it cools down before sealing. This helps prevent moisture build-up, which can lead to soggy pasta. You can refrigerate it for up to three days. If you want to enjoy it later, freezing is a good option. Yes, you can freeze creamy sun-dried tomato pasta. First, let it cool completely. Then, place the pasta in a freezer-safe container or bag. Squeeze out any extra air to avoid freezer burn. Label it with the date. It will stay good for up to three months. When you are ready to eat, simply thaw it in the fridge overnight. Reheating pasta can be tricky. To keep it creamy, use low heat. Start by adding a splash of water or cream to the pasta in a skillet. Heat it slowly, stirring often. This helps to bring back the creamy texture. You can also microwave it, but cover it loosely to avoid drying out. Stir halfway through for even heating. Enjoy your delicious pasta just as if it were freshly made! Yes, you can use fresh sun-dried tomatoes. However, they need extra care. Fresh sun-dried tomatoes may lack oil. You should add olive oil to your dish. This helps with flavor and moisture. Also, chop them finely for better texture. This pasta pairs well with many sides. Here are some great options: - Garlic bread for a crunchy bite - A fresh green salad for a light touch - Grilled chicken or shrimp for protein - Steamed vegetables like broccoli or asparagus These sides enhance your meal and add variety. To make Creamy Sun-Dried Tomato Pasta lighter, you can try these tips: - Use whole wheat pasta for more fiber - Swap heavy cream for Greek yogurt or low-fat milk - Reduce the amount of cheese or replace it with nutritional yeast - Add more veggies, like spinach or zucchini, to boost nutrition These changes keep the dish tasty while making it healthier. This article covers the key ingredients and instructions to make delicious Creamy Sun-Dried Tomato Pasta. You learned how to select quality ingredients, substitute when needed, and achieve the perfect creamy texture. We also touched on variations for different tastes and protein options. Finally, we discussed proper storage and reheating to keep your dish fresh. Embrace your cooking skills and enjoy your tasty pasta dish. It's all about fun and flavor in the kitchen!

Creamy Sun-Dried Tomato Pasta

Indulge in a deliciously creamy sun-dried tomato pasta that’s perfect for any night of the week! This easy recipe combines al dente pasta, rich heavy cream, and flavorful sun-dried tomatoes, making a delightful meal in just 25 minutes. Perfectly seasoned with garlic and Parmesan, it’s a pasta lover’s dream! Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

8 oz (225g) pasta (penne or fettuccine)

1 cup sun-dried tomatoes (in oil), drained and chopped

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and red pepper flakes. Cook for 2-3 minutes to combine the flavors.

        Make it Creamy: Lower the heat and pour in the heavy cream, stirring well to incorporate. Let it simmer for about 3-4 minutes until slightly thickened.

          Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

            Combine: Add the cooked pasta to the skillet and toss until the pasta is fully coated with the creamy sauce. Season with salt and black pepper to taste.

              Serve: Divide the pasta among serving plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4