Description
Indulge in a rich and flavorful pasta dish with this Creamy Sun-Dried Tomato Fettuccine recipe. The combination of sun-dried tomatoes, Parmesan cheese, and fresh basil creates a creamy and satisfying sauce that perfectly coats the fettuccine noodles.
Ingredients
Scale
Fettuccine:
- 12 ounces fettuccine pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup pasta cooking water reserved
Instructions
- Cook the Fettuccine: Cook fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain pasta.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped sun-dried tomatoes and cook for 2 minutes. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using, stirring until cheese melts and sauce thickens slightly.
- Combine and Serve: Add cooked pasta to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time to loosen. Season with salt and pepper. Remove from heat and stir in fresh basil. Serve immediately.
Notes
- For added protein, top with grilled chicken or shrimp.
- Use fresh basil for the best flavor and aroma.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
