Creamy Sun Dried Tomato Pasta
A creamy, cheesy sun-dried tomato pasta ready in just 20 minutes. This vegetarian dish is full of flavor, quick to make, and perfect for satisfying weeknight meals or meal prep.
Equipment
- 1 large pot
- 1 Large skillet
Ingredients
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ cup white wine or chicken broth
- 1 cup heavy cream
- ¼ cup julienned sun-dried tomatoes in olive oil drained
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes adjust to taste
- Small handful fresh basil finely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Pasta: Begin by filling a large pot with water and bringing it to a vigorous boil over high heat. Once boiling, generously season the water with kosher salt—it should taste like the sea. Add 8 ounces of penne pasta to the boiling water, stirring occasionally to prevent sticking. Cook the pasta until it is al dente, tender but still slightly firm to the bite, according to the package instructions. Once cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta in a colander. Set both the drained pasta and the reserved water aside for later use.
- Sauté the Garlic: While the pasta is cooking, place a large skillet over medium heat and add 2 tablespoons of unsalted butter. Allow the butter to melt completely and foam slightly, releasing its rich aroma. Once melted, add 3 minced garlic cloves to the skillet. Stir continuously, letting the garlic cook until fragrant and lightly golden, which should take about 1 to 2 minutes. Be careful not to let the garlic burn, as it can turn bitter and affect the overall flavor of the sauce.
- Create the Roux Base: After the garlic is fragrant, sprinkle 2 tablespoons of all-purpose flour over the butter and garlic mixture. Stir constantly using a whisk to fully incorporate the flour, creating a smooth paste. Allow the mixture to cook for approximately 1 minute until it turns a subtle golden color. This process cooks out the raw flour taste and forms the base for your creamy sauce.
- Deglaze and Build Flavor: Next, slowly pour in 1/2 cup of white wine or chicken broth while whisking continuously. The liquid will sizzle and steam, loosening any browned bits from the bottom of the pan and infusing the sauce with deep flavor. Continue whisking until the liquid is fully absorbed into the roux, creating a smooth and glossy mixture. Allow it to simmer gently for about a minute to thicken slightly.
- Add the Cream and Cheese: Reduce the heat to medium-low and stir in 1 cup of heavy cream. Mix thoroughly until the cream is fully incorporated, forming a rich and velvety base. Immediately add 1/4 cup of julienned sun-dried tomatoes (drained if packed in oil) and 1/2 cup of shredded mozzarella cheese. Stir constantly to ensure the cheese melts evenly, creating a silky and indulgent sauce. Add 1/4 cup of freshly grated parmesan cheese at this stage as well, folding it into the sauce to boost flavor and texture.
- Season the Sauce: Enhance the sauce with aromatic seasonings by adding 1/4 teaspoon of dried oregano and 1/4 teaspoon of red pepper flakes (adjust to taste if you prefer more heat). Stir thoroughly to distribute the seasonings evenly. Then, chop a small handful of fresh basil and fold it into the sauce for a fresh, herbal finish. Taste the sauce carefully and season with kosher salt and freshly ground black pepper as needed, balancing the flavors to your preference.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Using a pair of tongs or a large spoon, toss the pasta thoroughly to ensure every piece is coated with the creamy, cheesy sauce. If the sauce seems too thick, gradually add small amounts of the reserved pasta cooking water until you reach your desired consistency. The sauce should cling lightly to the pasta without being runny or too heavy.
- Serve and Garnish: Once the pasta is evenly coated and heated through, transfer it to serving plates or a large serving bowl. Optionally, garnish with extra fresh basil leaves or a light sprinkle of parmesan cheese for added flavor and presentation. Serve immediately while warm for the best texture and taste.
Notes
- Use high-quality sun-dried tomatoes packed in olive oil for the richest flavor.
- Reserve some pasta water—it helps thin the sauce without losing creaminess.
- Adjust red pepper flakes to control the heat according to your taste.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- Freshly grated cheese melts better than pre-shredded for a smoother sauce.
- Toss pasta immediately after adding the sauce to ensure even coating.
- Leftovers can be reheated gently on low heat with a splash of milk or cream.
