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- 12 oz (340g) pasta (fettuccine or penne works great) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish The pasta forms the base of this dish. I love using fettuccine or penne. Both hold the sauce well. Sun-dried tomatoes bring a rich, tangy flavor. Make sure to drain and chop them for even mixing. Garlic adds depth, while heavy cream creates a smooth sauce. Parmesan cheese melts into a creamy goodness. Olive oil helps sauté the garlic and tomatoes. Red pepper flakes add heat, but adjust them to your taste. Salt and pepper enhance all the flavors. Finally, fresh basil brightens the dish. - 1 cup fresh spinach (optional) - Cooked chicken or shrimp for protein You can add fresh spinach for a pop of color and nutrients. It wilts nicely in the sauce. If you want more protein, consider adding cooked chicken or shrimp. This makes the dish heartier and more filling. - Barilla for pasta - California Sun Dry for sun-dried tomatoes - Kraft for Parmesan cheese I trust Barilla for pasta. Their texture is always great. For sun-dried tomatoes, California Sun Dry is my go-to. Their tomatoes are flavorful and well-packed. Kraft offers high-quality Parmesan that melts perfectly. Using good brands enhances the dish's overall taste. {{ingredient_image_1}} Start by boiling salted water in a large pot. Bring it to a rolling boil. Add 12 oz of pasta, like fettuccine or penne. Cook according to the package until it's al dente. This usually takes about 8 to 10 minutes. Reserve 1 cup of pasta water before draining. Set the pasta aside in a bowl. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute. You want the garlic to smell great, but not burn. Next, add 1 cup of chopped sun-dried tomatoes and 1 teaspoon of red pepper flakes. Cook for another 2 minutes. This step brings out their rich flavor. Pour in 1 cup of heavy cream into the skillet. Stir well to mix everything. Let it simmer for 3 to 4 minutes, stirring often. This helps the sauce thicken. Gradually add 1 cup of grated Parmesan cheese. Stir until it melts and becomes smooth. The sauce should be creamy and rich. Now it’s time to bring it all together. Add your cooked pasta to the skillet. Toss everything gently to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water. This helps thin it out. Stir in 1 cup of fresh spinach if you choose. Season with salt and pepper to taste. Once everything is well combined, take it off the heat. Plate the pasta in large bowls, swirling it for a nice look. Garnish with fresh basil leaves and some extra Parmesan on top. Serve your Marry Me Sun-Dried Tomato Pasta hot for the best taste! To avoid overcooking pasta, follow package instructions. Set a timer to check for "al dente." This means the pasta should have a slight bite. If you cook it too long, it becomes mushy. Always taste a piece before draining. This ensures perfect texture. When sautéing garlic, use medium heat. If the heat is too high, it burns quickly. Start with cold oil, then add minced garlic. Stir it for about one minute until fragrant. Keep a close eye on it. Once it turns golden, it's ready. Remember, burnt garlic adds a bitter taste to your dish. Red pepper flakes bring heat to your dish. Start with one teaspoon. You can always add more, but you can’t take it out. If you like spice, add an extra pinch. For milder flavors, use less. Mix and taste as you go for the perfect balance. Fresh ingredients make your dish shine. Use fresh garlic, sun-dried tomatoes, and spinach. They bring out vibrant flavors. Fresh basil adds a nice touch too. Always choose quality ingredients for the best taste. When you use the best, your dish will impress everyone. Pro Tips Use High-Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for added flavor and richness in the sauce. Adjust the Spice Level: Customize the heat by varying the amount of red pepper flakes based on your preference. Fresh Spinach Addition: Incorporating fresh spinach not only adds color but also boosts the nutritional value of the dish. Reserve Pasta Water: Always save some pasta water before draining; it can help adjust the sauce consistency perfectly. {{image_2}} You can easily make a vegan version of Marry Me Pasta. Swap the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Choose a pasta made from chickpeas or lentils for added protein. This option keeps the dish creamy and rich without any animal products. If you need a gluten-free option, use gluten-free pasta. Many brands offer rice or quinoa-based pasta that cooks well. Follow the cooking time on the package for the best results. This way, you can enjoy all the flavors without gluten. Adding protein makes the dish heartier. You can use cooked chicken or shrimp. For chicken, grill or sauté it first, then add it to the pasta. For shrimp, cook them until pink before tossing them with the pasta. Both options boost flavor and make the meal more filling. To keep your Marry Me pasta fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to 3 days. If you want to save it longer, freezing is a great option. When you are ready to eat your leftovers, the best way to reheat is on the stove. Add a splash of water or cream to the skillet. Stir over low heat until warm. This keeps the sauce creamy and smooth. Microwave is an option, but it may dry out the pasta. For freezing, place cooled pasta in a freezer-safe container. It can last for up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove, adding a little water or cream for creaminess. Enjoy your delicious pasta anytime! Yes, you can use different types of pasta. Fettuccine or penne are great choices. You can also try spaghetti, rigatoni, or even whole wheat pasta. Just remember to cook it according to the package instructions. This way, it stays al dente and holds the sauce well. The sun-dried tomato oil adds flavor to the dish. However, you can skip it if you want. Just use regular olive oil instead. The pasta will still taste good, but the oil gives it an extra kick. So, if you have it, use it! You can prepare the sauce ahead of time. Cook the garlic and sun-dried tomatoes as instructed. Add the cream and cheese later, before you serve. Cook the pasta fresh, so it doesn’t get mushy. This method keeps the dish tasty and fresh. You can use half-and-half or whole milk if you want a lighter dish. Coconut milk is a good option for a dairy-free substitute. Just keep in mind that the flavor will change slightly. The sauce may not be as rich, but it will still be creamy. Yes! Adding vegetables is a great idea. Spinach is a popular choice and adds color. You can also use mushrooms, bell peppers, or zucchini. Just sauté them with the garlic for extra flavor. This makes the dish healthier and more colorful. You now know how to make Marry Me Sun-Dried Tomato Pasta. We covered key ingredients, cooking steps, and tips for the best results. This dish is flexible with options like vegan swaps or proteins. Storing leftovers is simple too. Enjoy creating this flavorful meal to impress anyone you serve. Dive in and make it your own!

Marry Me Sun-Dried Tomato Pasta ❤️🍅

A creamy and flavorful pasta dish featuring sun-dried tomatoes and Parmesan cheese, perfect for a romantic dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (fettuccine or penne)
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup fresh spinach (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it. Then, add the chopped sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes.
  • Pour in the heavy cream, stirring to combine. Allow it to simmer for about 3-4 minutes until it begins to thicken, then gradually mix in the grated Parmesan cheese until melted and smooth.
  • Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. Stir in the fresh spinach, allowing it to wilt slightly. Season with salt and pepper to taste.
  • Once everything is combined and heated through, remove from heat. Garnish with fresh basil leaves and more grated Parmesan if desired. Serve hot.

Notes

Plate the pasta in large bowls, swirling it for an elegant look. Add sprigs of fresh basil on top, and a sprinkle of extra Parmesan to elevate the dish visually.
Keyword creamy, pasta, sun-dried tomatoes