Ingredients
Scale
- 8 oz penne pasta
- 1 cup oil-packed sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil (from sun-dried tomatoes)
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil from the sun-dried tomato jar. Sauté minced garlic until fragrant (about 1 minute).
- Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Lower the heat and pour in heavy cream, stirring to combine. Simmer gently for 3 minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss everything together, using reserved pasta water as needed to achieve your desired consistency.
- Remove from heat and stir in fresh basil before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 550
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg