Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
1/2 lb. capellini
2 tbsp. butter
2 tbsp. extra virgin olive oil
6 garlic cloves, minced
3/4 - 1 cup sun-dried tomatoes (use semi-dried if you can find them)
1 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1/3 cup basil chiffonade
4 oz. fresh mozz, cubed
Salt to taste
Directions:
Bring a large pot of water to a boil.
Meanwhile, heat the butter and olive oil in a large pan and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the sun-dried tomatoes and sauté for a further 2-3 minutes until softened.
Add the sundried tomato & garlic mixture to a blender along with the heavy cream and Parmigiano. Blend until smooth. Add salt to taste.
Once 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 it to the pan along with the sundried tomato cream sauce and 1/4 cup of pasta water. Toss over medium-high heat.
Add the basil chiffonade and toss again. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more basil chiffonade and mozzarella.