Velvety pasta in sun-dried tomato cream with garlic, Parmesan and fresh basil, tossed al dente for a silky finish.
# What You'll Need:
→ Pasta
01 - 12 oz (about 340 g) penne or rigatoni
→ Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional)
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, for serving
13 - Extra Parmesan, for serving
# Directions:
01 - Bring a large pot of water to a rolling boil, season generously with salt, and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.
03 - Add the sliced sun-dried tomatoes to the skillet and cook, stirring, for 2 minutes to soften and release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then stir in the dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a gentle simmer, stirring to combine.
05 - Reduce the heat to low and add the grated Parmesan, stirring constantly until it melts and the sauce thickens slightly, about 2 to 3 minutes.
06 - Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Add the drained pasta to the skillet and toss to coat evenly, adding a splash of the reserved pasta water if the sauce needs loosening to achieve a silky consistency.
08 - Transfer to plates or a serving bowl, garnish with fresh basil leaves and additional Parmesan, and serve immediately while warm.
