Marry Me Pasta
When it comes to meals that leave a lasting impression, "Marry Me Pasta" takes the crown. This delightful dish is not just a feast for the eyes; it’s a warm embrace of flavors that promises to impress anyone lucky enough to join you at the table. The rich combination of sun-dried tomatoes, creamy light sauce, and perfectly cooked pasta creates an irresistible experience that lovers of Italian cuisine will adore. Whether you’re hosting a romantic dinner for two or a cozy gathering with friends, this recipe sets the stage for memorable moments filled with laughter and shared joy.
Why is it called "Marry Me Pasta"? Well, legend has it that this dish is so delicious, it’s likely to earn an unexpected proposal! With its harmonious blend of ingredients, each bite is a sweet invitation to savor life’s best moments. Perfect for date nights or celebratory occasions, Marry Me Pasta is bound to become a staple in your culinary repertoire.
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
A close-up shot of the fresh ingredients you’ll need to create this creamy delight.
Directions
Prepare the sun-dried tomato paste: Measure out the 1/2 cup of sun-dried tomatoes and chop them as finely as possible. Place them in a blender with 1 tablespoon of the oil from the jar. Pulse a few times, scraping down the sides of the container between pulses, until you achieve a coarse paste.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, carefully reserving about 1/4 cup of the cooking water for the sauce. After the noodles are cooked, strain them and set aside.
Make the sauce: While the pasta is cooking, 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.
Add the cream: Pour in the light cream and heat for 5 minutes. Make sure to alternate between medium and medium-low heat; a light simmer is okay, but do not let it boil.
Combine the flavors: Stir in the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Mix well and let it simmer for 5-7 minutes. Use the reserved pasta water to thin the sauce to your desired consistency. If you’d like, use a spoon to remove any excess oil that pools on the surface.
Finish the dish: Add the cooked noodles to the sauce and stir to thoroughly coat. Turn off the heat and serve hot, garnished with additional Parmesan cheese.
Tips & Variations
- Ingredient substitutions: You can substitute the light cream with half-and-half or a non-dairy milk alternative (though it may alter the flavor and texture slightly).
- Optional variations: Add spinach or sautéed mushrooms for extra vegetables, or include grilled chicken or shrimp for a protein boost.
- Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of reserved pasta water if needed to loosen the sauce.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
Marry Me Pasta
Ingredients
- 1 1/2 tablespoons butter Melted for the sauce
- 4 cloves garlic, grated
- 2 cups light cream Can be substituted with half-and-half or non-dairy milk
- 1 cup fresh grated Parmesan cheese For garnishing as well
- 1/2 cup sun-dried tomatoes Chopped finely for the sauce
- 1 tablespoon oil from the sun-dried tomatoes jar Used to make the sun-dried tomato paste
- 1 tablespoon fresh basil, finely chopped For added flavor
- 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 spiciness
- 3/4 box thin linguini or other long noodles If using short noodles, about 3 cups of dry noodles
- reserved pasta water To adjust consistency of the sauce
Method
- Measure out the 1/2 cup of sun-dried tomatoes and chop them as finely as possible. Place them in a blender with 1 tablespoon of the oil from the jar. Pulse a few times, scraping down the sides of the container between pulses, until you achieve a coarse paste.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, carefully reserving about 1/4 cup of the cooking water for the sauce. After the noodles are cooked, strain them and set aside.
- 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.
- Pour in the light cream and heat for 5 minutes. Ensure to alternate between medium and medium-low heat; a light simmer is okay, but do not let it boil.
- Stir in the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Mix well and let it simmer for 5-7 minutes. Use the reserved pasta water to thin the sauce to your desired consistency.
- Add the cooked noodles to the sauce and stir to thoroughly coat. Turn off the heat and serve hot, garnished with additional Parmesan cheese.