Save There's a particular Tuesday evening I think about whenever I make this pasta—the kind of night when the kitchen felt too quiet and I needed something that would fill it with warmth and aroma. I'd grabbed a jar of sun-dried tomatoes almost by accident, their oil catching the light on the pantry shelf, and decided to see what would happen if I let garlic and cream do their thing with them. What emerged was this ridiculously silky sauce that clung to every piece of pasta like it had somewhere important to be. It became my secret weapon for nights when I wanted to feel like I'd spent hours cooking but actually had just fifteen minutes.
I made this for friends last spring who were expecting something complicated based on how good it smelled, and their faces when I told them it took less than half an hour never got old. One of them asked for the recipe right there at the table, sauce still clinging to her fork, and I realized that the best meals are often the unexpected ones—the ones that arrive without apology or pretense.
Ingredients
- Penne or rigatoni, 350 g: The tube shapes catch and hold the creamy sauce in little pockets—choose whichever you have on hand.
- Olive oil, 2 tbsp: Use the oil from the sun-dried tomato jar if you can; it's already infused with flavor and makes the sauce taste intentional.
- Garlic, 4 cloves minced: Garlic cooked gently in oil becomes sweet and mellow, not sharp—this is the foundation of everything that follows.
- Sun-dried tomatoes in oil, 150 g: These are concentrated flavor bombs; they're what transforms cream into something complex and interesting.
- Crushed red pepper flakes, 1 tsp: Optional, but they add a quiet heat that keeps the sauce from feeling too rich.
- Heavy cream, 200 ml: This is what makes the sauce cling to the pasta; don't skimp or substitute carelessly.
- Grated Parmesan cheese, 60 g: Freshly grated tastes completely different from pre-grated—it melts smoothly and adds real depth.
- Pasta cooking water, 60 ml: This starchy water is your secret to a sauce that feels silky rather than broken; always reserve it.
- Fresh basil leaves, 1 handful: Torn at the last moment so the leaves stay green and fragrant.
Instructions
- Boil water like you mean it:
- A large pot means the water stays boiling when the pasta goes in, so it cooks evenly instead of stewing. Salt it so it tastes like the sea—this is your only chance to season the pasta itself.
- Cook pasta to al dente:
- Follow the package time, but start tasting a minute before the end so you catch it while it still has a slight resistance. Remember to scoop out and set aside that pasta water before you drain it.
- Build the sauce base:
- Heat oil over medium heat and let the garlic whisper gently for just a minute—you want it fragrant, not browned. The moment it smells good, add the sun-dried tomatoes and let them warm through and soften slightly.
- Bring in the cream:
- Lower the heat before pouring in cream so it doesn't seize or break. Stir it slowly and watch it transform into something closer to silk, picking up all the tomatoey color as you go.
- Marry pasta and sauce:
- Add the drained pasta directly to the skillet and pour in that reserved pasta water—it helps distribute the sauce evenly and makes everything taste more cohesive. Toss gently so every piece gets coated.
- Finish with cheese:
- Sprinkle Parmesan as you toss; it melts into the warm sauce and adds a savory depth that makes people ask if you've done something special. The whole thing should look creamy and cling to the pasta rather than pool at the bottom.
- Season and serve:
- Taste it, adjust salt and pepper, then plate immediately while it's still warm and flowing. A handful of basil and more Parmesan scattered on top is the final touch.
Save What stays with me is how simple it is to make something that feels luxurious—that moment when someone takes a bite and their eyes close for just a second. Food like this reminds me why cooking matters; it's not about complexity, it's about intention and good ingredients finding each other.
Why Sun-Dried Tomatoes Change Everything
The first time I really understood sun-dried tomatoes, I was standing in a grocery store aisle wondering why they were so expensive compared to regular canned tomatoes. Then I tasted one straight from the jar and realized the difference—they're concentrated, almost jammy, with a sweetness that regular tomatoes don't have. They don't need hours of simmering to develop flavor because the drying and packing process has already done that work. In this sauce, they're the whole reason you don't need to add sugar or cook it down for ages.
Customizing Without Changing the Soul of It
The beauty of this recipe is that it's a foundation you can build on without losing what makes it good. If you want more vegetables, sautéed spinach or arugula wilts right into the warm sauce and adds both nutrition and a slight bitterness that balances the richness. If you're cooking for someone who needs protein, grilled chicken breast or even some white beans stir in without complaint. The sauce is forgiving and generous; it absorbs what you add rather than fighting it.
The Small Details That Matter Most
Cooking this dish taught me that timing in the kitchen isn't about rushing—it's about knowing what deserves your attention and what doesn't. The garlic needs one minute and no more, the cream needs gentleness, and the final seasoning should happen with your own taste buds as the guide, not the recipe. These small moments of presence make the difference between a meal that's good and one that feels memorable, even on an ordinary Tuesday.
- Use the oil from the sun-dried tomato jar for more depth; it's already infused with flavor.
- Tear basil by hand rather than chopping it so the leaves stay bright green and fragrant.
- Plate while still warm so the sauce flows and clings rather than settling at the bottom of the bowl.
Save This pasta has become my go-to when I want to feel nourished without feeling like I've spent my evening working. It's the kind of meal that reminds you why cooking at home matters—not because it's cheaper or always healthier, but because something made with your own hands tastes different when you sit down to eat it.
Recipe FAQs
- → What type of pasta works best with this sauce?
Penne or rigatoni are ideal as their ridges hold the creamy sun-dried tomato sauce well, providing balanced flavor in every bite.
- → Can I make the sauce spicier?
Yes, incorporating crushed red pepper flakes during sautéing adds a subtle heat that complements the creamy tomato base.
- → How do I ensure the sauce is creamy and smooth?
Reserve some pasta cooking water before draining and add it to the sauce. This starchy water helps to create a smooth, silky texture that coats the pasta evenly.
- → What can I use instead of heavy cream for a vegan version?
Substitute heavy cream with plant-based alternatives such as coconut cream or cashew cream, and use vegan Parmesan to maintain creamy richness.
- → What garnish enhances the flavor best?
Fresh basil leaves torn over the pasta add a refreshing herbal aroma that brightens the rich and tangy sauce perfectly.