Fettuccine with Sun Dried Tomato Sauce
Indulge in the rich and creamy decadence of Fettuccine with Sun-Dried Tomato Sauce, a perfect fusion of bold Mediterranean flavors and comforting Italian pasta. This quick and easy recipe features silky fettuccine coated in a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and melted Parmesan cheese. The vibrant notes of fresh basil and the savory depth of sun-dried tomatoes elevate the dish, making it a restaurant-quality meal you can enjoy at home. Ready in just 30 minutes, this crowd-pleaser is perfect for weeknight dinners or special occasions. Serve it topped with extra Parmesan and a side of crusty bread for a meal that's sure to delight.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 120 grams Sun-dried tomatoes (packed in oil)
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 250 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 10 Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 120 milliliters Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 120 milliliters (½ cup) of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, finely chop the sun-dried tomatoes and peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring frequently.
Reduce the heat to low and pour in the heavy cream. Stir well to combine, letting the mixture simmer gently for 2-3 minutes.
Add the grated Parmesan cheese and stir until melted and incorporated into the sauce. If the sauce seems too thick, gradually add the reserved pasta cooking water, one tablespoon at a time, until it reaches your desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked fettuccine to the skillet with the sauce. Toss everything together until the pasta is well coated.
Chop the fresh basil leaves and sprinkle them over the pasta before serving. Garnish with additional grated Parmesan if desired.
Serve immediately and enjoy your creamy Fettuccine with Sun-Dried Tomato Sauce!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 519 mg | 11% | |
*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.
