Creamy Sundried Tomato Parmesan Pasta

Ingredients

• 12 oz short pasta such as rigatoni or penne
• 3 tbsp Sundried Tomato Garlic Parmesan Olive Oil, plus more to finish
• 3 cloves garlic, thinly sliced
• 1/3 cup sundried tomatoes, drained and sliced
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan, plus more to serve
• 1/2 tsp salt, plus more for the pasta water
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh basil, torn, to finish

Let’s make it

1. Bring a large pot of well-salted water to a boil and cook the pasta one minute short of the package directions. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, warm 3 tbsp Sundried Tomato Garlic Parmesan Olive Oil in a wide skillet over medium heat. Add the garlic and sundried tomatoes and cook 2 minutes, until fragrant but not browned.
3. Pour in the cream, add the salt, pepper and red pepper flakes, and simmer gently 3-4 minutes until slightly thickened.
4. Reduce the heat to low and stir in the Parmesan a handful at a time until smooth.
5. Add the drained pasta and toss, loosening with reserved pasta water a splash at a time until the sauce coats every piece.
6. Off the heat, finish with a drizzle of Sundried Tomato Garlic Parmesan Olive Oil, torn basil and more Parmesan.