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Creamy Sundried Tomato Basil Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 4-6 servings


  • 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


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

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

  3. Stir in the sun-dried tomatoes and sauté for a further 2-3 minutes until softened.

  4. Add the sundried tomato & garlic mixture to a blender along with the heavy cream and Parmigiano. Blend until smooth. Add salt to taste.

  5. 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.

  6. 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.

  7. Add the basil chiffonade and toss again. Add more pasta water as needed, 1/4 cup at a time.

  8. Plate and top with more basil chiffonade and mozzarella.


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