The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Let me tell you this dish is pure sunshine in a bowl. If you’ve ever dreamed of summer tomatoes, creamy sauce, and burrata cheese all coming together for one magical pasta night, this is it. My Sun-Dried Tomato Cream Pasta is rich, cozy, and just a little fancy… but still super easy to make. The sauce hugs every noodle, the herbs add so much flavor, and that burrata on top? Don’t even get me started.
Method
1. Boil the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package directions until it’s al dente tender but still with a little bite. While the pasta is boiling, scoop out 1 cup of the salty pasta water just before draining. This starchy water will help create a silky, flavorful sauce. Drain the pasta and set it aside while you prepare the sauce.
2. Sauté Garlic and Chili Flakes
In a large pan or skillet, heat 2 tablespoons of olive oil over medium-low heat. Once the oil is warm, add the minced garlic and red pepper flakes. Stir gently and let them cook for about a minute. You’ll know they’re ready when the garlic turns slightly golden and the kitchen smells amazing. Be careful not to let the garlic brown too much low and slow is key here to avoid bitterness.
3. Build the Creamy Tomato Sauce
Once the garlic is fragrant, stir in the sun-dried tomato cream. Let it melt into the oil and garlic for about 30 seconds, then pour in the heavy cream. Stir everything together and bring it to a gentle simmer. Let the sauce cook for about 2 minutes, allowing it to thicken slightly and turn a soft, rosy color. The texture should be smooth and creamy, but not too thick you’ll adjust it more in the next step.
4. Add Fresh Herbs
Now it’s time to bring in the flavor boosters. Add the chopped oregano, basil, and thyme directly into the sauce. Stir well so that the herbs are evenly distributed. The fresh herbs add a burst of garden flavor that brightens up the creamy tomato base. Let them simmer in the sauce for another minute to release their oils and aroma.
5. Combine Pasta and Sauce
Add your cooked pasta into the pan with the sauce. Immediately pour in about ½ cup of the reserved pasta water, using a ladle or measuring cup. Gently stir the pasta with tongs or a wooden spoon, tossing it around until each noodle is fully coated in the creamy, herby sauce. If the sauce feels too thick, add a little more pasta water a few tablespoons at a time until it’s just right. Then season with salt and pepper to taste.
6. Plate and Garnish
Once the pasta is perfectly coated, divide it into serving bowls. Tear the burrata into large chunks and place them on top of each portion. As the warm pasta touches the burrata, it starts to melt slightly, creating a creamy, cheesy finish that’s hard to resist. Add a spoonful of semi-dried cherry tomatoes on top for a sweet-tangy pop of flavor and a little color. Serve immediately while everything is still warm and dreamy.
Necessary Tools
- Large pot for boiling pasta
- Large pan or skillet
- Wooden spoon or silicone spatula
- Sharp knife and cutting board (for herbs and garlic)
- Measuring spoons
- Tongs or pasta fork
- Ladle (to scoop pasta water)
- Serving bowls
Sun Dried Tomato Cream Pasta
Cuisine: American, MediterraneanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
½ box of pasta (I used @thegiadzy organic manfredi lunghi, but any long or short pasta works)
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes
4 tbsp sun-dried tomato cream
½ cup heavy cream
1 tbsp fresh oregano, finely chopped
1 tbsp fresh basil, finely chopped
1 tbsp fresh thyme
Salt and pepper, to taste
8 oz burrata, divided between bowls
Semi-dried cherry tomatoes, for garnish
Directions
- Cook your pasta according to the package instructions. Before draining, scoop out 1 cup of the salty pasta water and set it aside you’ll need it later to make the sauce extra smooth.
- While the pasta cooks, heat the olive oil in a large pan over medium-low heat. Add the minced garlic and red pepper flakes. Let them sizzle gently for about 1 minute, just until fragrant.
- Stir in the sun-dried tomato cream and heavy cream. Let the sauce bubble a little and become creamy this takes about 2 minutes.
- Add the chopped oregano, basil, and thyme. Stir well.
- Toss in the cooked pasta and pour in a bit of the reserved pasta water start with about ½ cup. Stir everything together until the sauce clings to the noodles. Add salt and pepper to taste.
- Divide the pasta into bowls and top with burrata. Add a spoonful of semi-dried cherry tomatoes for a pop of color and extra tomato goodness.
Notes
- Don’t let the garlic burn it turns bitter fast. Keep the heat low and stir often.
- When adding pasta water, go slowly. You can always add more, but too much will thin out the sauce.
- If using burrata, let it sit at room temp while you cook. Cold cheese won’t melt as nicely into the warm pasta.
- Taste as you go! Herbs and tomato cream can vary, so adjust seasoning at the end.
Serving Suggestions
- Pair with a simple arugula salad tossed in lemon and olive oil.
- A slice of garlic bread on the side takes it to the next level.
- For a light dessert, try fresh strawberries with whipped cream.
- A cold sparkling water with lemon or a glass of white wine (if you’re of age!) is a great drink.
Fun Fact
Manfredi lunghi pasta (the kind I used) has ruffled edges that hold sauce like a dream. It’s like lasagna and fettuccine had a fancy pasta baby!
Conclusion
This sun-dried tomato cream pasta is everything I love in a weeknight meal simple, flavorful, and a little special. The creamy sauce, fresh herbs, and burrata make it feel restaurant-worthy, but it all comes together in under 30 minutes. Whether you’re having a cozy dinner for two or treating yourself to something delicious, this is the pasta that’ll make you smile with every bite.
