Boil large pot of salted water.
Add a pound of penne and cook till al dente.
While pasta is cooking, rinse and batch of very fresh basil and remove stems.
Add a little olive oil after draining.
In a large wok, quickly sauté 2 - 3 cubes of garlic. Do not let it turn brown.
Add in hot pasta and coat with the garlicky oil.
Add a generous amount of sliced sun dried tomatoes (preferably the kind that are in a bag, not in a jar in oil).
Add heavy cream.
Add freshly grated Parmigiano-Reggiano and let it melt into the cream. Add more cream if needed for a good texture.
Add freshly grated pink sea salt and lots of freshly ground pepper.
Thinly slice the fresh basil in strips and fold into the pasta just before serving, reserving a little for garnishing each serving.
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