Jody Joseph
Imagine a plate of creamy sun-dried tomato pasta that effortlessly blends the rich flavors of garlic, fragrant basil, and savory Parmesan cheese.
Each mouthwatering bite takes you on a culinary journey, where tender pasta intertwines with plump, rehydrated sun-dried tomatoes, infusing the dish with a sweet and tangy note.
The velvety smooth cream sauce, made with just the right balance of heavy cream and broth, clings lovingly to the pasta, enveloping each strand in a luscious embrace.
Freshly grated Parmesan cheese adds a final touch, gracing the dish with its nutty and salty nuances, complementing the sun-dried tomatoes’ distinctive taste.
And to crown this culinary masterpiece, vibrant basil leaves are lovingly scattered throughout the pasta, infusing it with their refreshing aroma and a burst of herbaceous goodness.
This creamy sun-dried tomato pasta is not just a meal; it’s a symphony of flavors that dances on your taste buds, leaving you craving more. Whether it’s a delightful weeknight dinner or a special occasion treat, this dish is sure to steal the hearts of everyone fortunate enough to savor its deliciousness. Prepare to fall in love with a pasta creation that is both comforting and utterly irresistible.
Kick up your game with some garlic Oil
Making homemade garlic oil is simple and can add a burst of flavour to your recipe.
I especially love making this garlic oil for this recipe in particular. It really gives the pasta a nice coating of garlic flavoured oil.Â
Here’s how to make an easy garlic oil. If you decide to not use all of the garlic oil you can store it in a sealed container and keep it for future use. Be sure to use it within 2-4 weeks as it can spoil after that time.
Ingredients:
- 1 cup of extra-virgin olive oil (or any cooking oil of your choice)
- 4-6 garlic cloves, peeled and thinly sliced or minced
Instructions:
Choose a clean glass bottle or jar with a tight-fitting lid to store the garlic oil.
Wash and peel the garlic cloves. Slice them thinly or mince them finely, depending on your preference. Finely minced garlic will infuse the oil faster, but sliced garlic gives a more subtle flavor.
Heat the oil in a small saucepan over low heat. Do not let it reach the smoking point; low heat is enough to infuse the oil with the garlic flavor.
Once the oil is warm, add the sliced or minced garlic to the saucepan. Let it simmer in the oil for about 5-10 minutes, stirring occasionally.
Keep a close eye on the garlic to ensure it doesn’t brown or burn. You want the garlic to infuse the oil with its flavor, not to become crispy or bitter.
After the desired infusion time (5-10 minutes), remove the saucepan from the heat and let the garlic oil cool to room temperature.
Once the garlic oil has cooled, strain it through a fine-mesh sieve or a coffee filter to remove the garlic pieces. This will ensure your oil stays clear and free from any residue.
Transfer the strained garlic oil to your chosen glass bottle or jar.
Seal the bottle with a tight-fitting lid and store it in a cool, dark place, away from direct sunlight. The garlic oil should last for several weeks if stored properly.
Tips:
- You can customize the flavor by adding other herbs or spices to the oil. For example, you can infuse the oil with rosemary, thyme, chili flakes, or black pepper for added depth of flavor.
- If you prefer a stronger garlic flavor, you can leave the garlic in the oil for a longer infusion time. However, be cautious not to leave it for too long, as it may lead to potential bacterial growth.
- Always use clean and dry utensils and bottles to prevent any contamination that could shorten the shelf life of your homemade garlic oil.
Get yourself some good quality sun dried tomato Pesto
A good quality sun dried tomato oil is the key to unlocking the most flavour out of this recipe. Since the sun dried tomatoes are the star of the show we must find a good product!Â
I have found that it isn’t exactly easy to find a Sun Dried Tomato Pesto. If you are looking for a really good tasting Sun Dried Tomato Pesto then you must check out ANDY’S TAPAS SUN DRIED TOMATO PESTO. The owner Andy, is a respected chef in New York and has worked in many restaurants and now offers cooking classes and catering along with a product line of Oils & Sauces.
It has a wonderful intense tomato flavour with a rich robust umami taste. It has enough umphh on its own without anything extra needed to make a dish taste wonderful!Â
Ingredients
- 8 oz (about 225g) pasta (such as fettuccine, linguine, or penne)
- 1/3 cup sun-dried tomato pesto oil
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup garlic olive oil (see above)
- 3 cloves garlic, minced
- 1/3 cup heavy cream
- 2-3 tsp. chicken or vegetable stock powder
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup reserved pasta water
- Salt and pepper, to taste
- Red pepper flakes (optional, for some heat)
- Fresh parsley, chopped, for garnish
instructions:
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water. Drain and set aside.
Prepare the Creamy Sun-Dried Tomato Sauce:
- Heat the garlic olive oil in a large skillet over medium heat.Â
- Add in the Sun Dried Tomato Pesto Oil
- Add the chopped sun-dried tomatoes, some fresh parsley and cook for another 2 minutes, allowing the flavours to meld.
- Add in the dry chicken stock powder
- Now add in the cream and simmer
- Stir in the grated Parmesan cheese and fresh cracked pepper.
- Add the cooked pasta to the skillet with the creamy sun-dried tomato sauce. Toss everything together to coat the pasta evenly with the sauce. You can add in the reserved pasta water to make it more creamy.Â
- Serve with hot pepper flakes and top off with some more parmesan cheese.Â
More recipe inspiration
Dreamy Creamy Sun-Dried Tomato Pasta Recipe
Ingredients
- 8 oz about 225g pasta (such as fettuccine, linguine, or penne)
- 1/3 cup sun-dried tomato pesto oil
- 1/2 cup sun-dried tomatoes chopped
- 1/3 cup garlic olive oil see above
- 3 cloves garlic minced
- 1/3 cup heavy cream
- 2-3 tsp. chicken or vegetable stock powder
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves chopped
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- Red pepper flakes optional, for some heat
- Fresh parsley chopped, for garnish
For The Garlic Oil
- 1 cup of extra-virgin olive oil or any cooking oil of your choice
- 4-6 garlic cloves peeled and thinly sliced or minced
Instructions
For The Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water. Drain and set aside.
For The Garlic Oil
- Heat the oil in a small saucepan over low heat. Do not let it reach the smoking point; low heat is enough to infuse the oil with the garlic flavor.
- Wash and peel the garlic cloves. Slice them thinly or mince them finely, depending on your preference. Finely minced garlic will infuse the oil faster, but sliced garlic gives a more subtle flavor.
- Once the oil is warm, add the sliced or minced garlic to the saucepan. Let it simmer in the oil for about 5-10 minutes, stirring occasionally.
- Keep a close eye on the garlic to ensure it doesn't brown or burn. You want the garlic to infuse the oil with its flavor, not to become crispy or bitter.
- After the desired infusion time (5-10 minutes), remove the saucepan from the heat and let the garlic oil cool to room temperature.
- Once the garlic oil has cooled, strain it through a fine-mesh sieve or a coffee filter to remove the garlic pieces.
For The Sun Dried Tomato Sauce
- Heat the garlic olive oil in a large skillet over medium heat.
- Add in the Sun Dried Tomato Pesto Oil
- Add the chopped sun-dried tomatoes, some fresh parsley and cook for another 2 minutes, allowing the flavours to meld.
- Add in the dry chicken stock powder
- Now add in the cream and simmer
- Stir in the grated Parmesan cheese and fresh cracked pepper.
- Add the cooked pasta to the skillet with the creamy sun-dried tomato sauce. Toss everything together to coat the pasta evenly with the sauce. You can add in the reserved pasta water to make it more creamy.
- Serve with hot pepper flakes and top off with some more parmesan cheese.