Farfalle in a Sun Dried Tomato Garlic and White Wine Sauce
Indulge in the flavors of Italy with Farfalle in a Sun-Dried Tomato Garlic and White Wine Sauce, a simple yet elegant pasta dish that's perfect for weeknight dinners or special occasions. This recipe pairs tender farfalle pasta with a silky sauce made from sun-dried tomatoes, fragrant garlic, and a splash of dry white wine, creating a rich and tangy base. A touch of heavy cream and freshly grated Parmesan cheese adds luxurious texture, while Italian seasoning and optional red pepper flakes infuse every bite with aromatic warmth. With just 30 minutes from start to finish, this recipe is easy to prepare and brimming with bold Mediterranean flavors. Garnished with fresh basil and extra Parmesan, it's a crowd-pleasing masterpiece that will transport your taste buds straight to the heart of Tuscany. Perfect for pasta lovers and quick dinner enthusiasts alike.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese (freshly grated)
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh basil leaves (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the sun-dried tomatoes (drained, if packed in oil) to the skillet and stir well, cooking for another 2–3 minutes.
Deglaze the pan with the dry white wine, stirring to scrape up any bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.
Pour in the chicken or vegetable stock and stir in the Italian seasoning and crushed red pepper flakes (if using). Let the mixture cook for 5 minutes to develop the flavors.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 2–3 minutes, then stir in the Parmesan cheese until melted and smooth.
Taste the sauce and season with salt and black pepper as needed.
Add the cooked farfalle pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
Sprinkle with fresh basil leaves and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 7171 mg | 312% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 48.9 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1609 mg | 124% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7631 mg | 162% | |
*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.
