Ingredients
- 12 oz fettuccine or penne
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 3 cups baby spinach
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
- Fresh basil, torn, for serving
Instructions
- Boil the pasta. Cook the pasta in well-salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
- Bloom the tomatoes. Heat 1 tablespoon of the sun-dried tomato oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes; cook 2 minutes until deeply fragrant.
- Go creamy. Pour in the heavy cream and simmer 3 minutes until slightly thickened. Stir in the parmesan until melted and smooth; season with salt and pepper.
- Wilt and toss. Fold in the spinach until wilted, then toss with the pasta, splashing in pasta water as needed for a glossy, clinging sauce. Top with torn basil and serve.
🍅 Tomato tips
Sun-dried tomatoes packed in oil are softer and more flavorful than the dry-packed kind — and their oil doubles as the cooking fat. If the sauce thickens too much, thin it with pasta water a splash at a time. Add grilled chicken or white beans to make it heartier.
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📌 Pin it for later❓ Common questions
Can I use dry-packed sun-dried tomatoes?
Yes — rehydrate them in hot water for 15 minutes first, then drain and chop. Use olive oil instead of the tomato oil.
Can I make it without cream?
Half-and-half works, or use 3/4 cup cream cheese thinned with pasta water for a tangy version.
Does it reheat well?
Yes — reheat gently with a splash of cream or broth to loosen the sauce back up.