- 8-12 oz pasta (penne or fettuccine)
- ½–1 cup sun-dried tomatoes (oil-packed, chopped)
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- ½–1 cup grated parmesan cheese
- ½ cup chicken or vegetable broth
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional: spinach, chili flakes, basil
Step 1: Cook The PastaBring a pot of salted water to a boil. Add pasta and cook until just al dente.Before draining, scoop out about ½ cup of pasta water. Don’t skip this—it’s more useful than it sounds. Step 2: Build Your Flavor BaseIn a large pan, heat a couple tablespoons of olive oil.Add minced garlic and cook for about 30 seconds. You’ll smell it immediately—that’s your cue.Toss in chopped sun-dried tomatoes and let them warm through. Step 3: Create The SaucePour in some chicken broth and let it simmer for a minute.Then add the cream. Stir gently and let it thicken slightly—this usually takes 3–5 minutes.Add grated parmesan and stir until it melts into the sauce. Step 4: Bring It All TogetherAdd your cooked pasta straight into the sauce.Toss everything together. If the sauce feels too thick, add a splash of that reserved pasta water.At this point, you can add spinach and let it wilt. Step 5: Final TouchesTaste it. Adjust salt, pepper—maybe even a squeeze of lemon if it feels too rich.Top with extra parmesan or fresh basil.And that’s it. Dinner’s ready.
