Dreamy Creamy Sun-Dried Tomato Pasta Recipe
This easy pasta recipe is made with sun dried tomatoes, garlic oil, cream and parmesan.
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.