Creamy Tuscan Garlic Pasta
Sun-dried tomatoes, wilted spinach, and a velvety parmesan cream sauce that coats every strand of pasta. A 30-minute dinner that tastes like it took all day and looks like it came from a trattoria in Florence.
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This is one of those recipes that looks complicated but comes together in about the time it takes to boil pasta. The secret is building flavor in layers: you sauté garlic in the oil from the sun-dried tomatoes (which is absolutely packed with flavor), build a quick cream sauce, and finish with starchy pasta water that makes everything silky and restaurant-smooth.
The ratio matters here. Too much cream and the sauce becomes heavy. Too little pasta water and it won't emulsify. The method below produces a sauce that clings to the pasta without sitting in a puddle at the bottom of the bowl — that's the sign of a properly finished pasta dish.
Ingredients
- 400g (14 oz) rigatoni or fettuccine
- 1 tbsp kosher salt (for pasta water)
- 3 tbsp oil from the sun-dried tomato jar
- 6 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 120g (4 oz) sun-dried tomatoes in oil, roughly chopped
- 240ml (1 cup) heavy cream
- 120ml (½ cup) reserved pasta water
- 80g (¾ cup) freshly grated parmesan
- 90g (3 oz) fresh baby spinach
- Salt and black pepper to taste
- Fresh basil, to finish
Instructions
- Salt the pasta water heavily. Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt — it should taste like the sea. This is your only chance to season the pasta itself.
- Cook pasta to al dente. Cook pasta 1–2 minutes less than the package directions. It will finish cooking in the sauce. Before draining, reserve at least 1 full cup of starchy pasta water. This is critical — don't forget it.
- Build the sauce base. While pasta cooks, heat sun-dried tomato oil in a wide, deep skillet over medium heat. Add sliced garlic and cook 1–2 minutes until fragrant and just barely golden. Add red pepper flakes.
- Add sun-dried tomatoes. Add the chopped sun-dried tomatoes and cook 1 minute, stirring to coat with the garlic oil.
- Add cream. Pour in the heavy cream, raise heat to medium-high, and bring to a gentle simmer. Cook 3–4 minutes until slightly reduced and thick enough to coat a spoon.
- Add pasta and pasta water. Add the drained pasta directly to the sauce along with ½ cup of the reserved pasta water. Toss vigorously over medium heat for 1–2 minutes. The starch in the water will emulsify the sauce — it'll go from looking watery to perfectly glossy.
- Finish with cheese and spinach. Remove from heat. Add grated parmesan in two additions, stirring between each. Add spinach and toss until just wilted. Add more pasta water if the sauce is too thick.
- Season and serve. Taste and adjust salt and pepper. Plate immediately, garnish with fresh basil and extra parmesan.
Chef's Pro Tips
- Always reserve pasta water before draining — it's the key to a glossy, restaurant-style sauce.
- Use freshly grated parmesan, not pre-shredded. Pre-shredded has anti-caking agents that prevent it from melting smoothly.
- Add chicken or shrimp: sear seasoned chicken thighs or shrimp in the same pan before making the sauce for a heartier meal.
- Don't let the sauce sit — pasta absorbs sauce quickly. If it thickens before serving, add a splash of pasta water and toss.
- Leftovers: reheat with a splash of cream or water over low heat. Never microwave pasta if you can help it.