20 Minute Creamy Sun-Dried Tomato Pasta

I love really all pastas, but sometimes one just needs a break from the typical tomato marinara.  This is the perfect way to get in your tomato but the creaminess adds such a different layer by cutting down the acidity of the straight tomato sauce.  And this pasta could not get any easier.  With so little ingredients and steps, anyone can make this at home in about 20 minutes.  Fast, easy, and delicious.  It's as simple as that.     

The Ingredients:

1 lb Pasta of your choice (Sub for Gluten-Free Pasta!)

1- 8.5 oz Jar of julienned sun-dried tomatoes in olive oil (Found mine at Trader Joe's)

1/2 Teaspoon crushed garlic

1 Cup Heavy Cream**

2-4 Tablespoons Whole Milk

1/2 Cup Fresh Basil, chiffonade (thinly slice)

Salt + Pepper to taste

Optional Adds:

Italian Chicken Sausage

Pecorino Romano Cheese

The Steps:
1) Add the tomatoes, including all the oil, and the garlic into a large saute pan.  Simmer, stirring occasionally.

2) While the tomatoes are simmering, cook your chosen pasta according to the package directions.  Drain and set aside. 

3) Once the pasta is done cooking, add in the cream and stir well. Add in the drained pasta and toss to coat.  I needed to add in some whole milk to dilute the cream a bit so that it covered the pasta well.  **You can also use 1/2 + 1/2 to replace the cream, but start off by using 3/4 of a cup and then add as needed to ensure the sauce doesn't get too thin over your pasta.    

4) Add Basil and dish up!  I like to add some Italian Chicken Sausage and some shavings of Pecorino Romano cheese as additions but obviously, this dish is delicious in and off itself!