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Creamy Sun-Dried Tomato Pasta

A luxurious pasta dish coated in a rich, creamy sauce made with sun-dried tomatoes and garlic, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 oz pasta (any shape you love)
Sauce Ingredients
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream For a lighter version, use half-and-half.
  • 1/2 cup grated Parmesan cheese Use Halal-certified cheese for an alternative.
  • 2 cloves garlic, minced Be careful not to overcook.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
Garnish
  • to taste Fresh basil For garnish.

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water and add your pasta. Cook according to the package instructions until al dente.
  2. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
Making the Sauce
  1. In the same pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant, but avoid burning it.
  3. Toss in the chopped sun-dried tomatoes and stir to combine. Sauté for another minute.
  4. Pour in the heavy cream and stir well. Gradually add the Parmesan cheese, stirring continuously until it melts and creates a creamy sauce.
  5. If it’s too thick, add a bit of the reserved pasta water to reach your desired consistency.
Combining and Serving
  1. Add in the cooked pasta and gently toss everything together to coat the pasta well.
  2. Season with salt and pepper to taste.
  3. Plate the pasta and garnish with fresh basil leaves.
  4. Enjoy the delightful flavors!

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in a skillet with a splash of water or cream to maintain texture.