Creamy Sun-Dried Tomato Spaghetti

Ingredients

• 220 g spaghetti (Weighed dry)
• 2 tbsp olive oil
• 3 garlic (Cloves, chopped or minced)
• 100 g sun-dried tomatoes (Chopped)
• 30 g fresh spinach
• 220 g heavy cream (Also called double cream)
• 45 g Parmesan (Grated, plus extra for serving)
• salt (To taste, plus extra for serving)
• black pepper (To taste, plus extra for serving)
• pasta water (Reserve some of the spaghetti cooking water; add as needed to adjust the sauce consistency)
• sun-dried tomato oil (For drizzling at serving)

Steps

1. 1

   Bring a pot of water to a boil. Cook the spaghetti according to the package instructions until al dente.

2. 2

   Before draining, reserve some of the pasta cooking water. Drain the spaghetti.

3. 3

   Heat the olive oil in a large frying pan over medium-high heat.

4. 4

   Add the chopped or minced garlic and cook for about 1 minute.

5. 5

   Add the chopped sun-dried tomatoes and spinach. Cook until the spinach has wilted.

6. 6

   Pour in the cream and reduce the heat to medium-low.

7. 7

   Stir in the grated Parmesan. Season with salt and pepper to taste.

8. 8

   Add the drained spaghetti to the sauce and mix until everything is incorporated.

9. 9

   Add reserved pasta water as needed to reach your desired sauce consistency.

10. 10

    Serve in bowls with a drizzle of sun-dried tomato oil, extra cheese, and additional salt and pepper to taste.

Notes

The description specifies olive oil for frying; the audio transcript mentions butter instead. This extraction follows the written recipe. The quantity of pasta water and the finishing oil, cheese, salt, and pepper is not specified.

Nutrition per serving

• main
• pasta
• vegetarian
• weeknight
• quick
• stovetop