Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. capellini
2 tbsp. butter
1/2 shallot, finely chopped
4 garlic cloves, sliced
1 cup sun-dried tomatoes
2 tbsp. sun-dried tomato paste
1/4 cup white wine
3/4 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parley, finely chopped
Bring a large pot of water to a boil.
Melt the butter in a large sauté pan over medium-low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes until fragrant.
Add the sun-dried tomatoes along with the sun-dried tomato paste and sauté for a further 2-3 minutes until soft. Add salt to taste.
Add the white wine to deglaze.
Remove from heat and stir in the heavy cream along with the Parmigiano.
When the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add to the pan with the creamy sun-dried tomato sauce over medium-low heat along with 1/4 cup pasta water. Stir and add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and more Parmigiano.