Ingredients:

  • 1 lb fettuccine or penne
  • 3 tbsp sun-dried tomato oil
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes
  • 1/2 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil, chiffonade
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1-2 minutes less than package instructions). Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat the reserved sun-dried tomato oil in a skillet over medium heat. Sauté minced garlic and diced shallots until translucent and fragrant.
  3. Stir in the tomato paste and red pepper flakes; cook for 2 minutes until the paste turns a deep rust color.
  4. Lower the heat and pour in the heavy cream. Stir constantly until smooth and simmering. Fold in sliced sun-dried tomatoes and grated Parmesan cheese until melted and glossy.
  5. Toss in the undercooked pasta and baby spinach. Pour in the reserved pasta water and toss over medium heat for 1-2 minutes until the spinach wilts and the sauce thickens. Finish with fresh basil.