Sun-dried tomatoes were invented in 1990s California, not Italy—Sicilian grandmas actually used salt-packed fresh tomatoes instead.
Creamy Sun-Dried Tomato Pasta
Experience a taste of paradise with this creamy sun-dried tomato pasta! In just 20 minutes, you’ll whip up a luscious dish featuring rich sun-dried tomatoes, velvety cream, and a sprinkle of fresh basil. Perfect for a quick weeknight dinner, this recipe is bound to become a favorite in your kitchen!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Fresh basil for garnishoptional
- 1 tsp dried basil (5 ml)
- 4 cloves garlic, minced
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(4)
- 4 tbsp butter (56 g)
- 8 oz cream cheese, softened and cubed (227 g)
- 1 ½ cups milk (360 ml)
- 1 cup freshly grated parmesan (240 ml)
🫙Pantry Staples(1)
- 16 oz Spaghetti (454 g)
🧂Spices & Seasonings(2)
- ½ tsp freshly cracked black pepper (2.5 ml)
- ½ tsp red pepper flakes (2.5 ml)optional
📦Other(1)
- 1 cup sun-dried tomatoes, sliced, oil-packed and drained (240 ml)
👨🍳 Instructions
- 1
Salt your water aggressively. Cook linguine to al dente. Reserve 1 cup pasta water before draining.
- 2
In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant, not brown. Stir in sun-dried tomatoes and let them bloom in the butter for 1 to 2 minutes.
- 3
Pour in chicken broth and milk. Bring to a gentle simmer. Add cream cheese cubes and whisk until fully melted and smooth.
- 4
Add dried basil and black pepper. Let simmer 3 to 5 minutes until slightly thickened.
- 5
Add drained pasta directly into the skillet. Toss well. Stir in parmesan until melted and glossy. If it’s too thick, add a splash of reserved pasta water until silky and creamy.
- 6
Taste and adjust salt. Garnish with fresh basil and extra parm.
💡 Pro Tips
- ✓Reserve pasta water before adding salt to your sauce - the starchy, salted water at 180-200°F emulsifies better with fats than plain hot water because the starch acts as a natural thickener and emulsifier.technique180-200°F
- ✓Cut cream cheese into ½-inch cubes and let them reach room temperature for 15-20 minutes before adding to prevent lumpy sauce formation and ensure smooth incorporation.ingredient½-inch cubes, 15-20 minutes
- ✓Maintain your cream sauce at exactly 160-170°F during the 3-5 minute simmer - higher temps will cause the milk proteins to curdle and break the emulsion.timing160-170°F, 3-5 minutes
- ✓Add parmesan off heat or at very low heat because temperatures above 180°F cause the cheese proteins to seize and create a grainy, separated sauce instead of silky smoothness.technique180°F maximum
- ✓Use a 12-inch skillet or larger for the final tossing step - insufficient pan surface area prevents proper pasta water evaporation and creates a watery sauce instead of glossy coating.equipment12-inch minimum
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Sun-dried tomatoes were invented in 1990s California, not Italy—Sicilian grandmas actually used salt-packed fresh tomatoes instead.
Creamy Sun-Dried Tomato Pasta
Experience a taste of paradise with this creamy sun-dried tomato pasta! In just 20 minutes, you’ll whip up a luscious dish featuring rich sun-dried tomatoes, velvety cream, and a sprinkle of fresh basil. Perfect for a quick weeknight dinner, this recipe is bound to become a favorite in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Fresh basil for garnishoptional
- 1 tsp dried basil (5 ml)
- 4 cloves garlic, minced
🥩Meat & Seafood(1)
- 2 cups chicken broth (480 ml)
🥛Dairy & Eggs(4)
- 4 tbsp butter (56 g)
- 8 oz cream cheese, softened and cubed (227 g)
- 1 ½ cups milk (360 ml)
- 1 cup freshly grated parmesan (240 ml)
🫙Pantry Staples(1)
- 16 oz Spaghetti (454 g)
🧂Spices & Seasonings(2)
- ½ tsp freshly cracked black pepper (2.5 ml)
- ½ tsp red pepper flakes (2.5 ml)optional
📦Other(1)
- 1 cup sun-dried tomatoes, sliced, oil-packed and drained (240 ml)
👨🍳 Instructions
- 1
Salt your water aggressively. Cook linguine to al dente. Reserve 1 cup pasta water before draining.
- 2
In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds until fragrant, not brown. Stir in sun-dried tomatoes and let them bloom in the butter for 1 to 2 minutes.
- 3
Pour in chicken broth and milk. Bring to a gentle simmer. Add cream cheese cubes and whisk until fully melted and smooth.
- 4
Add dried basil and black pepper. Let simmer 3 to 5 minutes until slightly thickened.
- 5
Add drained pasta directly into the skillet. Toss well. Stir in parmesan until melted and glossy. If it’s too thick, add a splash of reserved pasta water until silky and creamy.
- 6
Taste and adjust salt. Garnish with fresh basil and extra parm.
💡 Pro Tips
- ✓Reserve pasta water before adding salt to your sauce - the starchy, salted water at 180-200°F emulsifies better with fats than plain hot water because the starch acts as a natural thickener and emulsifier.technique180-200°F
- ✓Cut cream cheese into ½-inch cubes and let them reach room temperature for 15-20 minutes before adding to prevent lumpy sauce formation and ensure smooth incorporation.ingredient½-inch cubes, 15-20 minutes
- ✓Maintain your cream sauce at exactly 160-170°F during the 3-5 minute simmer - higher temps will cause the milk proteins to curdle and break the emulsion.timing160-170°F, 3-5 minutes
- ✓Add parmesan off heat or at very low heat because temperatures above 180°F cause the cheese proteins to seize and create a grainy, separated sauce instead of silky smoothness.technique180°F maximum
- ✓Use a 12-inch skillet or larger for the final tossing step - insufficient pan surface area prevents proper pasta water evaporation and creates a watery sauce instead of glossy coating.equipment12-inch minimum