Description
Silky fettuccine tossed in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and parmesan, finished with fresh basil for a cozy, flavor-packed pasta dish.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Handful of fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1 cup of pasta water, then drain.
- In a deep skillet over medium heat, warm olive oil and sauté the minced garlic for 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes.
- Pour in the heavy cream and simmer gently for 3–4 minutes.
- Stir in the grated parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss well to coat. Gradually add reserved pasta water to loosen the sauce as needed.
- Season with salt and pepper to taste. Stir in the chopped fresh basil just before serving.
- Serve hot, garnished with extra parmesan and basil if desired.
Notes
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- Don’t overcook the pasta — it should be al dente.
- Reserve pasta water before draining — it’s key to a creamy, cohesive sauce.
- Warm the cream slightly before adding to prevent curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
Keywords: creamy fettuccine, sun-dried tomato pasta, quick pasta dinner, vegetarian pasta recipe, easy weeknight pasta