Creamy Sun-Dried Tomato Penne (Printable version)

A rich, creamy pasta with sun-dried tomatoes, garlic, Parmesan, and fresh basil in a smooth sauce.

# What you need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt for pasta water

→ Sauce

03 - 2 tbsp olive oil (preferably from sun-dried tomato jar)
04 - 4 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 tsp crushed red pepper flakes (optional)
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste

→ Garnish

12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# Steps to follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Stir in the sun-dried tomatoes and crushed red pepper flakes if using. Cook for 2 to 3 minutes to release flavors.
04 - Reduce heat to low. Pour in the heavy cream and stir to combine. Simmer gently for 2 minutes, allowing the sauce to thicken slightly.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat the pasta with the sauce.
06 - Sprinkle in the grated Parmesan cheese and toss again until the sauce clings smoothly to the pasta. Season with salt and freshly ground black pepper to taste.
07 - Remove from heat. Serve immediately garnished with torn fresh basil leaves and additional Parmesan cheese as desired.

# Expert tips:

01 -
  • It tastes indulgent and restaurant-quality but honest truth, it comes together faster than ordering delivery.
  • The sun-dried tomatoes do all the heavy lifting on flavor, so you can actually relax while dinner happens.
  • It's the kind of dish that makes you feel like you know what you're doing in the kitchen.
02 -
  • Don't drain your pasta completely dry—that starchy water is what transforms the sauce from pooling at the bottom to actually clinging to every strand.
  • Sun-dried tomatoes vary wildly in how concentrated they taste, so start with less and taste as you go rather than dumping the whole container in.
  • If your sauce breaks or looks too thin, a handful of Parmesan and a few more splashes of pasta water will fix it every time.
03 -
  • If you can find the really good sun-dried tomatoes packed in herbed oil, buy those—they're already seasoned with garlic and herbs and do even more of the work for you.
  • Keep your skillet large enough that the pasta has room to move around when you're tossing it, or the sauce won't coat evenly.
  • Warm your pasta bowls with hot water before you serve, then dump the water out—it keeps the pasta warmer longer and makes the whole experience feel more intentional.
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