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Sun-Dried Tomato and Parmesan Pasta

This dish features cooked pasta coated in a creamy sauce made with sun-dried tomatoes, Parmesan cheese, garlic, and basil. The final dish has a rich, tangy flavor with a slightly chunky texture from the sun-dried tomatoes and a smooth, velvety sauce that clings to each strand of pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 400 grams dry pasta (penne or spaghetti) preferably al dente
  • 1/2 cup sun-dried tomatoes chopped or sliced
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons olive oil
  • 1 lemon lemon juice freshly squeezed
  • 1/4 cup fresh basil chopped
  • 1/2 cup heavy cream optional for extra creaminess
  • to taste salt and pepper

Equipment

  • Large Pot
  • Frying pan or skillet
  • Wooden spoon or spatula
  • Cheese grater
  • measuring cups and spoons
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute, until golden and aromatic.
  3. Add chopped sun-dried tomatoes to the pan and sauté for 2-3 minutes, until they soften slightly and release their aroma.
  4. Pour in the heavy cream (if using) and bring the mixture to a gentle simmer. Add grated Parmesan and stir until melted and the sauce thickens slightly, about 2-3 minutes. Squeeze in fresh lemon juice and season with salt and pepper to taste.
  5. Add the cooked pasta to the sauce and toss well to coat the noodles evenly. Stir in chopped basil for freshness and color.
  6. Serve immediately, garnished with additional Parmesan and basil if desired.