Creamy Sundried Tomato Pasta

Sun-dried tomato pasta brings a creamy and cheesy pasta with flavor from sun-dried tomatoes, cheese, garlic, and basil for a quick dinner in under 30 minutes.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings people

Calories 641kcal

Author Subhasmita

Ingredients

250 grams Dried Pasta
1 tablespoon Butter
1 tablespoon Oil From Sun dried Tomatos
½ onion Onion finely chopped
1 tablespoon Garlic minced
⅓ cup Sundried tomato Chopped
½ cup Dry White wine
1 teasppon Balsamic Vinegar
¼ teaspoon Red pepper flakes
1 teaspoon Italian Seasoning
1 cup heavy cream
⅓ cup Mozzarella cheese
⅓ cup Parmesan
½ cup Basil leaves

Instructions

Cook pasta in enough salted water until al dente. Reserve 1 cup of pasta cooking water.
Heat oil from the sun-dried tomato and butter in a skillet.
Saute chopped onion and garlic for about 1 minute until onions have softened.
Add chopped sundried tomatoes and saute for about 1 minute.
Stir in the wine and let everything cook until the wine has almost reduced to less than half. There should not be any alcohol smell.
Add balsamic vinegar, Italian seasoning, and red pepper flakes. Mix.
Reduce the heat, add heavy cream, 1/2 cup of pasta water, shredded mozzarella, and parmesan cheese. Mix well and simmer for 30 seconds.
Switch off the flame. Add chopped basil and cooked pasta to the sauce. Toss until the pasta is coated with the sauce.
Adjust the consistency by adding more pasta water to the sauce.

Nutrition