Ingredients
- Pasta (spaghetti, fettuccine, or penne) – 1 pound
- Sun-dried tomatoes in oil, drained – 1 cup
- Garlic, minced – 3 cloves
- Olive oil – 2 tablespoons
- Fresh basil, chopped – 1/4 cup
- Parmesan cheese, grated – 1/2 cup, plus more for serving
- Red pepper flakes – 1/4 teaspoon (optional)
- Salt and black pepper – to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
- Step 3: Add the drained sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they soften slightly.
- Step 4: Add the cooked and drained pasta to the skillet with the sun-dried tomatoes. Toss to combine.
- Step 5: Add about 1/2 cup of the reserved pasta water and the grated Parmesan cheese to the skillet. Toss continuously to create a creamy sauce, adding more pasta water as needed to reach desired consistency.
- Step 6: Stir in the chopped fresh basil, season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth to the pasta before microwaving or gently warming in a skillet to prevent it from drying out.
- Serve this pasta with grilled chicken or shrimp and a side of crusty bread for a complete and satisfying meal.
- Don't discard the sun-dried tomato oil; use it to add extra flavor to salad dressings or as a marinade for vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American