Velvety pasta tossed with sun-dried tomatoes, garlic, parmesan and a creamy, herb-scented sauce.
# Components:
→ Pasta
01 - 350 g (12 oz) pasta (such as penne or rigatoni)
→ Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 120 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced
05 - 250 ml (1 cup) heavy cream
06 - 60 ml (1/4 cup) vegetable broth
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 50 g (1/2 cup) freshly grated parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, for serving
13 - Extra parmesan, for serving
# Directions:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Stir in the sun-dried tomatoes and cook for another 2 minutes.
04 - Pour in the heavy cream and vegetable broth, then add the oregano, basil, and red pepper flakes (if using). Stir well and bring to a gentle simmer.
05 - Add the parmesan cheese and stir until completely melted and the sauce thickens slightly, about 2–3 minutes.
06 - Season with salt and black pepper to taste.
07 - Add the cooked pasta to the skillet. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
08 - Serve immediately, garnished with fresh basil and extra parmesan.
