Creamy Sun Dried Tomato Sauce with Linguine
Indulge in the rich, velvety flavors of this **Creamy Sun-Dried Tomato Sauce with Linguine**, the perfect weeknight dinner that feels restaurant-worthy. This recipe combines tender linguine pasta with a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and a hint of Parmesan cheese for a burst of indulgent, savory flavor. A touch of Italian seasoning and optional red pepper flakes add warmth and depth, while fresh basil provides a refreshing finish. Ready in just 30 minutes, this dish is ideal for both busy nights and special occasions. Customize it with vegetable broth for a vegetarian twist, and don’t forget to keep some reserved pasta water on hand to achieve the perfect creamy consistency. Whether you’re hosting a dinner party or treating yourself, this sun-dried tomato pasta is guaranteed to impress.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil (from sun-dried tomato jar or plain)
- 3 cloves garlic
- 1 cup heavy cream
- 0.5 cup chicken broth (or vegetable broth for vegetarian version)
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh basil (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, finely chop the sun-dried tomatoes and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
Stir in the chopped sun-dried tomatoes. Cook for an additional 2-3 minutes to release their flavor.
Lower the heat and pour in the heavy cream and chicken broth. Stir well to combine.
Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the cheese is melted and the sauce becomes creamy.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Add the cooked linguine to the skillet, tossing to coat the pasta evenly in the sauce. Cook for 1-2 minutes to heat through and meld the flavors.
Serve immediately, garnished with fresh basil and additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
