Velvety pasta with sun-dried tomatoes, garlic, parmesan and creamy sauce — ready in about 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves
13 - Additional grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside.
02 - Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 45–60 seconds, taking care not to brown it.
03 - Stir the drained, sliced sun-dried tomatoes into the skillet and cook for 1–2 minutes to release their flavor.
04 - Pour in the heavy cream and vegetable broth, then add the dried oregano, dried basil, and red pepper flakes if using. Stir to combine and bring the mixture to a gentle simmer.
05 - Add the grated Parmesan and stir continuously until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
06 - Taste and season with salt and freshly ground black pepper as needed.
07 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, loosen it with a splash of the reserved pasta water until the desired consistency is reached.
08 - Transfer to plates or a serving bowl, garnish with fresh basil leaves and extra grated Parmesan, and serve immediately.
