Marry Me Pasta Creamy Tomato (Print View)
Creamy sun-dried tomato, Parmesan, and basil create a rich, flavorful pasta perfect for special occasions.
# What You'll Need:
→ Pasta
01 -
9 ounces thin linguini or other long pasta
→ Sauce
02 -
1 1/2 tablespoons unsalted butter
03 -
4 cloves garlic, grated
04 -
2 cups light cream
05 -
1 cup freshly grated Parmesan cheese
06 -
1/2 cup sun-dried tomatoes, chopped
07 -
1 tablespoon oil from sun-dried tomato jar
08 -
1 tablespoon finely chopped fresh basil
09 -
2 teaspoons chicken bouillon powder
10 -
1/2 teaspoon dried thyme
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon kosher salt
13 -
1/4 teaspoon ground black pepper
14 -
1/4 teaspoon crushed red pepper flakes
15 -
1/4 cup reserved pasta cooking water, as needed
# Directions:
01 -
Chop the sun-dried tomatoes finely. Combine with 1 tablespoon of reserved oil in a food processor or blender, pulsing until a coarse paste forms.
02 -
Boil salted water in a large pot. Cook the pasta according to package directions until al dente. Before draining, reserve 1/4 cup of pasta cooking liquid. Strain pasta and set aside.
03 -
Melt butter in a large non-stick skillet over medium heat. Add grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Stir and sauté for 1 minute.
04 -
Pour in light cream, reduce heat to medium-low, and allow to simmer gently for 5 minutes, avoiding a full boil.
05 -
Stir in grated Parmesan, the sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Simmer for 5 to 7 minutes to integrate the flavors. Use reserved pasta water as needed to adjust sauce consistency. Skim excess oil from the surface, if desired.
06 -
Add cooked pasta to the pan, tossing gently to coat with the sauce. Remove from heat. Serve immediately, garnished with additional Parmesan if desired.
# Notes:
01 -
Use pasta water sparingly to control sauce thickness for ideal texture.
02 -
Freshly grated Parmesan melts smoothly and enhances flavor.