Marry Me Pasta
A creamy, sun-dried tomato pasta that’s rich, simple, and perfect for a quick weeknight dinner, ready in under 30 minutes.
Ingredients
For the Sauce
- 1 1/2 tablespoons butter for a silky base; swap to olive oil for dairy-free.
- 4 cloves garlic, grated fresh garlic gives the best flavor.
- 2 cups light cream lighter than heavy cream but still creamy.
- 1 cup fresh grated Parmesan melt-in sauce flavor.
- 1/2 cup sun-dried tomatoes, chopped use oil-packed tomatoes for the best texture.
- 1 tablespoon sun-dried tomato oil for blending into the paste.
- 1 tablespoon fresh basil, finely chopped adds brightness.
- 2 teaspoons chicken bouillon powder boosts savory depth.
- 1/2 teaspoon dried thyme aromatic backbone.
- 1/2 teaspoon garlic powder rounds out garlic flavor.
- 1/4 teaspoon salt adjust to taste.
- 1/4 teaspoon black pepper adjust to taste.
- 1/4 teaspoon crushed red pepper more if you like spice.
- 3/4 box thin linguine (about 3 cups dry) any long noodle works.
- 1/4 cup reserved pasta water keeps the sauce glossy.
Instructions
Preparation
- Make the sun-dried tomato paste. Chop 1/2 cup sun-dried tomatoes finely. Put them in a small blender or food processor with 1 tablespoon of the tomato oil. Pulse a few times until you get a coarse, spreadable paste.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook 3/4 box thin linguine (about 3 cups dry short pasta) until al dente. Before draining, carefully reserve about 1/4 cup of the cooking water.
Cooking
- In a large non-stick pan over medium heat, melt 1 1/2 tablespoons butter. Add the grated garlic, crushed red pepper, dried thyme, and chicken bouillon powder. Cook, stirring, for 1 minute to bloom the spices.
- Pour in 2 cups light cream and keep the heat between medium and medium-low. A gentle simmer is fine — do not boil. Heat for about 5 minutes.
- Stir in 1 cup fresh grated Parmesan, the sun-dried tomato paste, garlic powder, salt, black pepper, and chopped basil. Simmer for 5–7 minutes until slightly thickened.
- Add the cooked pasta to the pan and toss to coat evenly. If the sauce is too thick, stir in small amounts of reserved pasta water until you reach the desired silkiness.
Serving
- Plate the pasta and garnish with extra grated Parmesan and a few basil leaves.
Notes
To enjoy, plate in shallow bowls and drizzled with extra virgin olive oil. Pair with a crisp green salad, roasted asparagus, garlic bread. For drinks, a chilled sparkling lemonade or a light white grape juice balances the cream.