Marry Me Pasta
If you’ve ever dreamed of a dish that’s as comforting as it is romantic, look no further than Marry Me Pasta. This luscious creamy pasta is accented with sun-dried tomatoes and garlic, making it an irresistible treat that can steal anyone’s heart. Perfect for a cozy dinner at home, a date night, or even a special family gathering, this dish delivers rich flavors that invite everyone to come to the table. Its creamy texture and delightful aroma will surely have your loved ones begging for seconds!
What makes Marry Me Pasta truly special is its balance of savory ingredients and the ease with which it comes together. With just a handful of ingredients, you can create a dining experience that feels extravagant without a lot of fuss. Readers will fall in love with not just the taste but also the story this dish unfolds with each bite.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 1/2 tablespoons butter
- 4 cloves of garlic, grated
- 2 cups light cream
- 1 cup fresh grated Parmesan cheese
- 1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper (more if you want it to be spicy!)
- 3/4 box of thin linguini or other long noodle of your choice (if using short noodles, use about 3 cups of dry noodles)
- Reserved pasta water
Gather your ingredients for this deliciously creamy pasta dish.
Directions
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To make the sun-dried tomato paste, measure out 1/2 cup of sun-dried tomatoes and chop them as finely as you can. Add the chopped tomatoes and 1 tablespoon of the oil from the jar to a blender. Pulse a few times, scraping down the sides between pulses, until you achieve a coarse paste.
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Bring a large pot of salted water to boil and cook the noodles according to package instructions. Carefully reserve about 1/4 cup of the pasta water to use later for the sauce, then strain the noodles and set aside.
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While the pasta is cooking, begin preparing the sauce. Melt the butter in a large non-stick pan over medium heat. Add the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Cook for 1 minute until fragrant.
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Pour in the light cream and heat for about 5 minutes, alternating between medium and medium-low heat. Keep a light simmer but do not let it boil.
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Stir in the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Mix to combine and let the sauce simmer for an additional 5-7 minutes. Use the reserved pasta water to thin out the sauce to your desired consistency, and skim off any excess oil that sits on top if preferred.
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Add the cooked noodles to the sauce and stir well to coat them. Turn off the heat and serve immediately, garnished with additional Parmesan cheese if desired.
Tips & Variations
- Ingredient substitutions: If you’re out of sun-dried tomatoes, roasted red peppers can work in a pinch. Use heavy cream instead of light cream for a richer sauce.
- Optional variations: Add cooked chicken or shrimp for extra protein, or toss in some spinach for a pop of color and nutrition.
- Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or reserved pasta water to loosen the sauce.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Marry Me Pasta
Ingredients
- 3/4 box thin linguini or other long noodle of your choice If using short noodles, use about 3 cups of dry noodles.
- 1 1/2 tablespoons butter
- 4 cloves garlic, grated
- 2 cups light cream Can substitute with heavy cream for a richer sauce.
- 1 cup fresh grated Parmesan cheese
- 1/2 cup sun-dried tomatoes Chop finely to make a paste.
- 1 tablespoon oil from the jar of sun-dried tomatoes
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper Add more for extra spice.
- Reserved pasta water To thin the sauce as needed.
Method
- Chop the sun-dried tomatoes finely and combine with 1 tablespoon of the jar oil in a blender. Pulse until you achieve a coarse paste.
- Bring a large pot of salted water to boil and cook the noodles according to package instructions.
- Reserve about 1/4 cup of the pasta water and set aside, then strain the noodles.
- Melt butter in a large non-stick pan over medium heat.
- Add grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Cook for 1 minute until fragrant.
- Pour in light cream and heat for about 5 minutes, alternating between medium and medium-low. Keep a simmer, do not boil.
- Stir in Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Mix to combine and let simmer for 5-7 minutes.
- Use reserved pasta water to adjust the sauce consistency as desired.
- Add cooked noodles to the sauce and stir well to coat. Serve immediately, garnished with additional Parmesan cheese if desired.
