Marry Me Pasta with Cream

# Components:

→ Pasta

01 - 350 g (12 oz) pasta (such as penne or rigatoni)

→ Sauce

02 - 2 tbsp olive oil

03 - 3 cloves garlic, minced

04 - 120 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced

05 - 250 ml (1 cup) heavy cream

06 - 60 ml (1/4 cup) vegetable broth

07 - 1 tsp dried oregano

08 - 1 tsp dried basil

09 - 1/2 tsp red pepper flakes (optional)

10 - 50 g (1/2 cup) freshly grated parmesan cheese

11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving

13 - Extra parmesan, for serving

# Method steps:

01 - Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.

02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Stir in the sun-dried tomatoes and cook for another 2 minutes.

04 - Pour in the heavy cream and vegetable broth, then add the oregano, basil, and red pepper flakes (if using). Stir well and bring to a gentle simmer.

05 - Add the parmesan cheese and stir until completely melted and the sauce thickens slightly, about 2–3 minutes.

06 - Season with salt and black pepper to taste.

07 - Add the cooked pasta to the skillet. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

08 - Serve immediately, garnished with fresh basil and extra parmesan.

# Expert Advice:

01 -

Each creamy, garlicky bite feels just a little bit decadent, like a weeknight cheat code for instant comfort food.
The sun-dried tomatoes add an unexpected zing that had everyone at my table asking for seconds before we even finished the first round.

02 -

Forgetting to reserve pasta water once led to a thick, stubborn sauce that was hard to mix – don’t skip this step.
Chopping the sun-dried tomatoes finer than you’d expect made for bites with a little taste of everything; chunky pieces get left behind.

03 -