Creamy Sun-Dried Tomato Linguine

• 8 oz linguine
• 1/4 cup sun-dried tomatoes (oil-packed)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chicken or vegetable broth
• 2 tbsp fresh basil, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Red pepper flakes for heat

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Chop sun-dried tomatoes and add to skillet, stirring to combine.
5. 5 Pour in heavy cream and broth, stirring frequently.
6. 6 Simmer for 5 minutes until slightly thickened.
7. 7 Remove from heat and stir in Parmesan cheese until smooth.
8. 8 Toss cooked linguine in sauce, adding pasta water as needed for consistency.
9. 9 Season with salt, pepper, and fresh basil.
10. 10 Serve immediately with extra Parmesan and red pepper flakes, if desired.

Nutrition

Tips

• For a gluten-free option, use gluten-free linguine.
• Adjust creaminess by adding more or less pasta water.
• Toast pine nuts to garnish for added texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Enjoy with a glass of chilled white wine.

FAQ