Creamy Sun-Dried Tomato Bucatini

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

Creamy Sun-Dried Tomato Bucatini:

• 1/2 lb. Bucatini or any other long pasta

• 1 cup heavy cream

• 1 bulb roasted garlic

• 1 tbsp. extra virgin olive oil

• 1/2 cup sun-dried tomatoes, chopped (if you can find them, use semi-dried tomatoes)

• 1/3 cup Grana Padano or Parmigiano Reggiano, finely grated

• 3 tbsp. chives, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

Lemon Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Roasted Garlic:

1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45-60 minutes.

Lemon-Garlic Panko Breadcrumbs:

1. In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Creamy Sun-Dried Tomato Bucatini:

1. Bring a large pot of water to a boil. Meanwhile, add the heavy cream and roasted garlic to a blender. Blend until smooth. Transfer the mixture to a heavy-bottomed pot and simmer over low heat for 4-5 minutes to reduce and thicken.

2. Remove from heat and stir in the Grana Padano until melted.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.

4. When the pasta has finished cooking, strain and add to a large sauté pan along with the roasted garlic cream sauce and 1/4 cup pasta water. Toss on high heat until combined.

5. Add the chopped chives and sun-dried tomatoes to the pan and toss again. Add more pasta water as needed, 1/4 cup at a time.

6. Plate and top with lemon-garlic panko breadcrumbs and more chives.