Sun-dried Tomato and Basil Pasta

When I was in foods class in high school, we had a day where we all had to make a food from another country. I, being the genius that I am, chose Italy, because that food is the best and easy. I used the recipe below. I still use this recipe all the time and my family loves it.



1 lb penne pasta
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp kosher salt
1 cup oil-packed sun-dried tomatoes, chopped
1 7¼ oz jar roasted red bell peppers, chopped
1 1/2 cups heavy cream
3 Tbsp butter
½ tsp crushed red pepper
1 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

In a large pot of boiling, salted water, cook pasta until al dente and set aside.

Heat olive oil in a large skillet over medium heat. Once the oil runs quickly in the pan, add garlic and saute until slightly browned. Add salt, tomatoes, peppers, cream, butter and crushed red pepper. Simmer over medium heat for 2 minutes. Stir in ½ cup basil and simmer for 1 minute longer. Add pasta to sauce and add the cheese and remaining basil.

Yields 6 servings.