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Creamy Sundried Tomato Basil Gigli

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. Gigli or other short pasta

  • 2 tbsp. butter

  • 6 garlic cloves, minced

  • 1 cup sundried tomatoes, chopped

  • 1/2 cup heavy cream

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1/3 cup basil chiffonade

  • 4 oz. burrata (or more!)

  • Salt to taste


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

  2. In a heavy-bottomed pot over low heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.

  3. Add the sundried tomatoes to the pot along with salt to taste and sauté for 3-5 minutes until the tomatoes soften.

  4. Remove from heat and add to a blender along with the heavy cream. Blend until smooth.

  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 a large sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.

  7. Remove from heat and add the Parmigiano and basil chiffonade. Toss again until combined.

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


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