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Creamy Sundried Tomato Basil Pasta Nests

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 4-6 servings


  • 1/2 lb. thin spaghetti

  • 2 tbsp. salted butter

  • 6 garlic cloves, minced

  • 1 cup heavy cream

  • 3/4 cup semi-dried tomatoes, chopped

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1/3 cup basil chiffonade

  • Salt to taste


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

  2. Add the heavy cream and semi-dried tomatoes to a blender and blend until smooth.

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

  4. Add the sundried tomato cream sauce to the pot and let simmer over low heat for 3-4 minutes.

  5. Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano to taste.

  6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water

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

  8. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more basil chiffonade and Parmigiano and serve!


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