Ingredients
Equipment
Method
Step-by-Step Instructions
- Chop sun-dried tomatoes and blend with a tablespoon of their oil until you achieve a chunky paste.
- Bring a large pot of salted water to a boil. Add linguini and cook until al dente, around 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add garlic, red pepper flakes, thyme, and chicken bouillon powder. Stir for about 1 minute.
- Reduce heat to low, pour in light cream, and simmer for about 5 minutes. Gradually add parmesan cheese and sun-dried tomato paste.
- Add drained pasta to skillet, toss gently to coat. Gradually mix in reserved pasta water if needed for creaminess.
- Plate pasta and top with extra parmesan and fresh basil. Optionally, drizzle with sun-dried tomato oil before serving.
Nutrition
Notes
Use high-quality ingredients for best flavor and adjust creaminess according to preference.
