Description
Indulge in creamy sun-dried tomato fettuccine, featuring al dente pasta enveloped in a rich sauce of sun-dried tomatoes, garlic, and Parmesan cheese. Garnished with fresh basil, this dish is perfect for a cozy dinner, delivering a delightful blend of flavors and textures.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Optional: Red pepper flakes, for a spicy kick
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add the fettuccine pasta to the boiling water. Cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and set aside without rinsing.
- In a large skillet, heat olive oil over medium heat for about a minute.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes.
- Slowly add heavy cream, stirring continuously until the mixture simmers.
- Gradually add grated Parmesan cheese, stirring until melted and creamy. Add reserved pasta water if needed for consistency.
- Add Italian seasoning, salt, and pepper to taste. Optionally, add red pepper flakes for heat.
- Toss the drained fettuccine in the sauce until well coated, adding more reserved pasta water if necessary.
- Taste and adjust seasoning as needed.
- Twirl fettuccine onto plates or bowls, ensuring a good amount of sauce and sun-dried tomatoes.
- Sprinkle with fresh basil leaves and additional Parmesan cheese if desired.
- Serve immediately, ideally with a side salad or crusty bread.
Notes
- Wouldn’t recommend freezing this dish for optimal texture; if you must, you can freeze the sauce separately from the pasta.
- Store in an airtight container for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
- For a spicier version, add red pepper flakes to the sauce.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes