Sun-dried Tomato and Basil Tagliatelle

Sun-dried tomato and Basil Tagliatelle is a delightful pasta dish that balances rich and fresh flavors beautifully. The combination of a creamy sun-dried tomato sauce with the bright notes of lemon and basil makes this dish a standout, whether serving it for a quick weeknight dinner or a special occasion.

Sun-dried tomatoes bring a concentrated burst of flavor to this dish. Packed in oil, these tomatoes are a central ingredient that infuses the sauce with a deep, tangy, and slightly sweet profile. When sautéed with garlic, the sun-dried tomatoes release their oils and flavors, creating a base for a creamy sauce that coats the tagliatelle perfectly.

Heavy cream is added to the sautéed sun-dried tomatoes and garlic, creating a rich, velvety texture that clings to the tagliatelle pasta. Grated Parmesan cheese is then stirred in, adding a nutty, salty depth that enhances the overall flavor. The sauce’s creaminess is perfectly balanced by adding lemon juice, which cuts through the richness and adds a bright, tangy note that elevates the entire dish.

Chopped basil is stirred into the sauce, infusing it with freshness, while more basil is mixed with lemon zest and extra virgin olive oil to create a vibrant garnish. This combination enhances the flavor and adds a beautiful pop of color to the dish.

This lemon basil garnish offers a refreshing twist with its citrusy undertones, making it a unique finish to this creamy pasta dish. Lemon zest and basil add a subtle aroma that entices the senses before the first bite. This unique twist will pique your interest and excite your taste buds.

What makes this dish even more appealing is its versatility. It’s a vegetarian sun-dried tomato pasta that can easily be adapted to include proteins like grilled chicken or shrimp if desired. This flexibility allows you to unleash your culinary creativity. However, it’s hearty enough on its own, with the creamy sauce and flavorful ingredients providing a satisfying meal.

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This tagliatelle dish with sun-dried tomatoes and basil is quick and easy to prepare, making it perfect for weeknight dinners. The entire recipe, including cooking the pasta and preparing the sauce, comes together in about 30 minutes. Despite its simplicity, the dish is elegant and flavorful, making it a go-to recipe for those who appreciate fresh, vibrant meals.

Before serving, the dish is finished with a drizzle of extra virgin olive oil mixed with fresh basil and lemon zest, adding a final layer of flavor and a glossy finish. A sprinkle of additional Parmesan cheese provides a satisfying crunch and enhances the overall richness of the dish.

Sun-dried tomato and Basil Tagliatelle is a harmonious blend of creamy, tangy, and fresh flavors. Combining sun-dried tomatoes in a creamy sauce with lemon zest, basil, and tagliatelle pasta creates a comforting and sophisticated dish, making it a must-try for pasta lovers searching for a quick weeknight meal.

Sun-dried Tomato and Basil Tagliatelle

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Sun-Dried Tomato and Basil Tagliatelle is a rich and flavorful pasta dish that combines the tangy sweetness of sun-dried tomatoes with the freshness of basil, all wrapped in a creamy sauce with a bright hint of lemon. It’s a quick and easy meal that’s perfect for both weeknight dinners and special occasions.

Ingredients

• 12 ounces tagliatelle pasta

• 1 cup sun-dried tomatoes (packed in oil), chopped

• 3 cloves of garlic, minced

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese, grated

• 1/2 cup basil, freshly chopped

• 2 tablespoons extra virgin olive oil

• 1 lemon, juiced and zested

• to taste, salt and ground black pepper

Directions

• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta and set it aside.
• Prepare the Sauce:
  Heat 2 tablespoons of oil from the sun-dried tomatoes jar over medium heat. Add the minced garlic and sauté until fragrant, 1-2 minutes. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes. Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. Stir in 1/4 cup of grated Parmesan cheese until it melts.
• Combine with Pasta and Add Flavors:
  Stir in the freshly chopped basil and lemon juice, and season with salt and pepper to taste. Add the cooked tagliatelle to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time to reach your desired consistency.
• Prepare the Garnish and Serve:
  Mix 2 tablespoons of extra virgin olive oil, 1/4 cup finely chopped basil, and the lemon zest in a small bowl. Serve the tagliatelle on plates or in bowl, then drizzle the olive oil, basil, and lemon zest mixture over the top. Finish with a sprinkle of grated Parmesan cheese.