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
Bring a large pot of water to a boil.
Add the heavy cream and semi-dried tomatoes to a blender and blend until smooth.
In a heavy-bottomed pot over low heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the sundried tomato cream sauce to the pot and let simmer over low heat for 3-4 minutes.
Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano to taste.
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
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.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more basil chiffonade and Parmigiano and serve!