Creamy penne tossed with sun-dried tomatoes, garlic and parmesan for a rich, comforting four-serving pasta.
# Components:
→ Pasta
01 - 12 ounces pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon 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
13 - Additional grated Parmesan, for serving
# Preparation Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until just al dente according to package timing. Reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside.
02 - Place a large skillet over medium heat, add the olive oil, then add the minced garlic and cook, stirring, until fragrant and lightly translucent, about 30–60 seconds—do not brown.
03 - Add the drained, sliced sun-dried tomatoes to the skillet and sauté for 1–2 minutes to release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then stir in the oregano, basil and red pepper flakes if using. Bring the mixture to a gentle simmer and reduce heat to maintain a low simmer.
05 - Stir the grated Parmesan into the simmering sauce until fully melted and the sauce has thickened slightly, about 2–3 minutes. Adjust thickness with reserved pasta water as needed.
06 - Taste and season the sauce with salt and freshly ground black pepper, adjusting to preference.
07 - Add the drained pasta to the skillet and toss thoroughly to coat, adding small amounts of the reserved pasta water to achieve a glossy, clingy sauce.
08 - Plate immediately and finish with fresh basil leaves and additional grated Parmesan. Serve hot.
