Description
12 oz tagliatelle pasta
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup ricotta cheese
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
½ cup pasta water (reserved)
¼ cup fresh basil, chopped
Directions:
Cook tagliatelle in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for another minute.
Reduce heat to low and add ricotta cheese, heavy cream, Parmesan, red pepper flakes, dried basil, salt, and black pepper. Stir until smooth.
Add the drained pasta to the skillet and toss to coat, gradually adding reserved pasta water until the sauce reaches the desired consistency.
Remove from heat, garnish with fresh basil, and serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare Ingredients: Before heating any pans, measure and prepare all ingredients. This includes mincing the garlic, chopping the sun-dried tomatoes and fresh basil, and grating the Parmesan cheese if not pre-grated.
2. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions for ‘al dente’. Just before draining, carefully scoop out ½ cup of the starchy pasta water. Drain the pasta but do not rinse it.
3. Build the Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds—just until fragrant but not browned. Add the sun-dried tomatoes and cook for one more minute to warm them through.
4. Create the Creamy Sauce: Reduce the heat to low. To the skillet, add the ricotta cheese, heavy cream, grated Parmesan, red pepper flakes, dried basil, salt, and black pepper. Stir constantly until the cheeses melt and the mixture becomes a smooth, homogeneous sauce.
5. Combine and Finish: Add the drained tagliatelle directly to the skillet with the sauce. Using tongs, gently toss and lift the pasta until it is thoroughly coated. Add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce loosens and clings to the pasta beautifully.
6. Serve: Remove the skillet from the heat. Stir in most of the fresh basil, reserving some for garnish. Plate immediately while hot.
Serving Suggestions
This rich and creamy pasta pairs wonderfully with simple, fresh sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness. For a protein boost, top with grilled chicken or shrimp. Garlic bread is a classic choice for soaking up any extra sauce. A light, acidic white wine like Pinot Grigio or Sauvignon Blanc complements the dish perfectly.
How-to Summary
Boil tagliatelle, reserving pasta water. Sauté garlic and sun-dried tomatoes in oil. Lower heat and stir in ricotta, cream, Parmesan, and seasonings to create a sauce. Toss the drained pasta in the sauce, using reserved pasta water to adjust consistency. Finish with fresh basil and serve hot.
Frequently Asked Questions
Can I use a different pasta? Yes, fettuccine, pappardelle, or even penne work well. The key is using a shape that holds the creamy sauce.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk, though the sauce will be less rich. You can also use part-skim ricotta.
My sauce seems too thick. What did I do wrong? You likely need more pasta water. Don’t hesitate to add it gradually; the starch helps create a silky sauce that coats the pasta.
Can I add protein to this recipe? Absolutely. Sautéed shrimp, shredded rotisserie chicken, or Italian sausage added with the sun-dried tomatoes are excellent additions.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or water to revive the sauce.
Common Mistakes to Avoid
Avoid overcooking the garlic, as it will turn bitter. Ensure your heat is low when adding the dairy to prevent the sauce from curdling or separating. Do not skip reserving the starchy pasta water—it’s essential for achieving the right sauce texture. Finally, never rinse your cooked pasta, as you’ll wash away the starch needed for the sauce to adhere.
Conclusion
This Sun-Dried Tomato and Ricotta Tagliatelle is a testament to how a few quality ingredients can create a restaurant-worthy meal in under 30 minutes. The creamy, tangy sauce with a hint of spice clings perfectly to every strand of pasta. By following the detailed steps and tips provided, you can avoid common pitfalls and master this impressive, flavorful dish that is sure to become a weeknight favorite.
