Sun dried tomato alfredo pasta says summer comfort all the way. Right about the time the evening breeze is cooling , I don’t mind warming up the kitchen with a lil steamy pasta water and herb infused bubbling cream.
What better dish to dive into after a day full of sun and sea!
Sundried Tomato Alfredo Pasta
½ tsp. fresh thyme
Pinch of fresh chopped rosemary
8-10 basil leaves sliced
1 shallot minced
3 garlic cloves minced
3 Tab sundried tomatoes marinated in olive oil
1 Tab butter
½ Cup whipping cream
¼ Cup parmesan or romano cheese finely grated
s/p (salt and pepper ) to taste
6-7 oz of pasta ( I used corn which does not give a “corn” flavor)
Cook pasta to an al dente texture
Sauce: In a small pan bring to a simmer thyme, shallots, rosemary, sundried tomatoes, butter , garlic and s/p. Simmer until the shallots are softened then pour in the cream. Once simmering very slightly add cheese stirring until incorporated then add the basil . Toss sauce with al dente pasta. Finish with s/p . Eat promptly!