Sun Dried Tomato Pasta So Good
Indulge in the rich, savory flavors of "Sun Dried Tomato Pasta So Good" – a creamy, restaurant-quality pasta dish that comes together in just 25 minutes! This recipe features tender fettuccine coated in a luxuriously smooth sauce made with sun-dried tomatoes, garlic-infused olive oil, heavy cream, and freshly grated Parmesan cheese. A touch of red pepper flakes adds a subtle kick, while fresh basil leaves bring a bright, herbaceous finish. Perfect for weeknight dinners or dinner parties, this easy-to-make dish strikes the perfect balance between comforting and gourmet. Serve it with a crisp green salad or garlic bread, and watch it become a family favorite.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1.5 cups sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil (from sun-dried tomatoes jar)
- 3 cloves garlic
- 1 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoons red pepper flakes
- 0.25 cup fresh basil leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta cooks, roughly chop the sun-dried tomatoes. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil (from the sun-dried tomatoes jar) over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let it simmer gently for 2 minutes.
Slowly add the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is creamy.
Stir in the red pepper flakes, salt, and black pepper. Adjust the seasonings to taste.
If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until the desired consistency is achieved.
Add the cooked fettuccine pasta to the skillet and toss to coat evenly in the sauce.
Sprinkle the chopped fresh basil over the pasta and give it a final toss.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 12.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 945 mg | 20% | |
*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.
