Creamy Sun-Dried Tomato Penne
This Creamy Sun-Dried Tomato Penne is rich, indulgent, and bursting with tangy, herby flavor. Perfect for a cozy weeknight or impressive dinner!
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add 8 ounces of penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining the pasta in a colander.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add chopped sun-dried tomatoes and cook for 2-3 minutes to soften.
- Reduce heat to low and pour in 1 cup heavy cream. Stir continuously as cream warms. Add 1/2 cup grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, and a pinch of salt and pepper. Stir until cheese melts and sauce is smooth and creamy.
- Add drained penne pasta to skillet with sauce. Toss gently until pasta is thoroughly coated. If sauce is too thick, add reserved pasta water to loosen to desired consistency.
- Turn off heat and garnish with fresh basil leaves. Serve immediately while warm and enjoy.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
Notes
- You can substitute heavy cream with coconut or cashew cream for a dairy-free version.
- Reserve some pasta water before draining to adjust sauce consistency as needed.
- Store sauce separately from pasta to prevent mushy leftovers and reheat gently.