For the love of linguine! Sun-dried tomatoes, perfectly cooked linguine, garlic and parmesan come together to create this satisfyingly rich, creamy and comforting dish. Topped with extra parmesan and fresh basil...we can't get enough of this dish!
- 8 oz linguine
- 1/3 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup half-and-half
- 1 cup Parmesan cheese, shredded
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- olive oil
- basil leaves fresh, finely chopped
STEP 1: Heat a large pot of salted water over high heat. Once water is boiling, add linguine and cook until al dente, about 8-11 minutes. Drain pasta, reserving 1/2 cup water.
STEP 2: In a large skillet, heat a drizzle of olive oil over medium heat.
STEP 3: Once oil is hot, add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for 1-2 minutes or until fragrant and tomatoes are slightly softened, stirring often.
STEP 4: Add half-and-half, paprika, and 1/4 teaspoon of salt to skillet. Bring to a boil and reduce to simmer.
STEP 5: Add 3/4 cup of shredded Parmesan cheese. Stir until cheese has melted and sauce begins to thicken. If the sauce gets too thick, add an extra splash of half-and-half or a splash of pasta water.
STEP 6: Add cooked and drained linguine to the sauce. Stir well and toss to coat.
STEP 7: Season with salt and pepper to taste. Top with finely chopped fresh basil and remaining parmesan.