Creamy Sundried Tomato Anelli

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. anelli pasta

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1 cup sundried tomatoes, chopped

• Salt & oregano to taste

• 3/4 cup heavy cream

• 1 tbsp. crushed Calabrian chili pepper

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup fresh mozzarella, chopped or cubed

• 2 tbsp. Italian parsley, finely chopped

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.

3. Add the sundried tomatoes, salt and oregano to the pan. Sauté for 3-5 minutes, until the sundried tomatoes soften.

4. Stir in the heavy cream. Add more salt to taste.

5. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup pf pasta water.

6. Strain the pasta and add it to the pan along with 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

7. Stir in the Parmigiano and crushed Calabrian chili pepper.

8. Plate and top with mozzarella and Italian parsley.