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Creamy Roasted Garlic & Sun-Dried Tomato Pasta

A luxurious, quick pasta dinner with a velvety sauce made from sweet roasted garlic, bright cherry tomatoes, and intense sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired, Vegetarian
Calories: 580

Ingredients
  

Pasta & Sauce
  • 12 oz short pasta (rigatoni, penne)
  • 1 head garlic
  • 1 tbsp extra-virgin olive oil plus more for garlic
  • 1 tbsp sun-dried tomato oil or olive oil
  • 1 pint cherry tomatoes halved
  • 1 cup sun-dried tomatoes in oil roughly chopped, reserve oil
  • 0.5 cup dry white wine or vegetable broth
  • 0.75 cup heavy cream or half-and-half
  • 0.5 cup reserved pasta water
  • 0.5 tsp red pepper flakes
  • Salt and black pepper to taste
For Finishing
  • 0.5 cup Parmesan cheese, grated plus more for serving
  • 0.33 cup fresh basil leaves thinly sliced

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Baking Sheet & Foil
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with oil, wrap in foil. Roast for 30-35 mins until soft. Mash cloves into a paste.
  2. Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
  3. In a large skillet, heat sun-dried tomato oil over medium. Add cherry tomatoes and a pinch of salt. Cook 4-5 mins until softened.
  4. Add chopped sun-dried tomatoes and red pepper flakes. Cook 1-2 mins. Pour in wine/broth; simmer 2-3 mins until reduced.
  5. Reduce heat to medium-low. Stir in roasted garlic paste. Add cream and simmer gently for 3-4 mins to thicken slightly. Season with salt and pepper.
  6. Add drained pasta to the skillet with sauce. Sprinkle with Parmesan. Toss, adding reserved pasta water a little at a time until sauce is silky and clings to pasta.
  7. Remove from heat. Stir in most of the basil. Serve immediately, topped with extra Parmesan, remaining basil, and black pepper.

Notes

For a lighter sauce, use half-and-half. Roasted garlic can be made ahead. Vegan option: use coconut milk and nutritional yeast. Do not skip the pasta water for the perfect saucy consistency.