Marry Me Pasta
Marry Me Pasta is the kind of dish that can turn an ordinary weeknight into an extraordinary occasion. With its creamy texture, bursts of flavor from sun-dried tomatoes, and a hint of heat, this pasta is perfect for impressing your loved ones or for cozy gatherings with friends. It’s not just a meal; it’s a declaration of love served on a plate. Picture the delighted expressions at the dinner table when everyone takes that first bite—your friends and family will be begging you for the recipe!
Whether you’re celebrating a special date night, hosting a casual dinner party, or simply indulging in a comfort food moment, Marry Me Pasta is the ideal choice. Its simplicity and elegance make it approachable yet satisfying, ensuring it will become a beloved staple in your home cooking 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
Gather your ingredients for a delicious pasta meal.
Directions
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To make the sun-dried tomato paste, measure out 1/2 cup of sun-dried tomatoes. Chop them as finely as you can, then add them to a blender with 1 tablespoon of the oil from the jar. Pulse a few times, scraping the sides of the container between pulses, until you achieve a coarse paste.
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Bring a pot of salted water to a boil and cook the noodles according to the package directions. Reserve about 1/4 cup of the pasta water before straining the noodles. Set aside.
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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 to let the flavors infuse.
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Pour in the light cream and heat for 5 minutes, alternating between medium and medium-low heat. A light simmer is okay, but do not let it boil.
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Add the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil to the pan. Stir to combine and let it simmer for 5-7 minutes, adjusting the sauce consistency with the reserved pasta water if needed. Skim off any excess oil pooling on top, if desired.
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Add the cooked noodles to the sauce and stir to coat. Turn off the heat and serve. Garnish with additional Parmesan cheese if you like.
Tips & Variations
- Ingredient substitutions: You can substitute light cream with half-and-half or full-fat cream for a richer sauce. For a vegan option, use coconut cream and nutritional yeast instead of cheese.
- Optional variations: Add cooked chicken or shrimp for extra protein, or toss in some spinach or arugula for added nutrition and color.
- Storage or reheating tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water to bring the sauce back to life.
Recipe Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty level: Easy
Marry Me Pasta
Ingredients
- 1 1/2 tablespoons butter
- 4 cloves garlic, grated
- 2 cups light cream Can be substituted with half-and-half or full-fat cream.
- 1 cup fresh grated Parmesan cheese Substitutable with nutritional yeast for a vegan option.
- 1/2 cup sun-dried tomatoes Plus 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 thin linguini or other long noodle of your choice If using short noodles, use about 3 cups of dry noodles.
- 1/4 cup reserved pasta water For adjusting sauce consistency.
Method
- Chop the sun-dried tomatoes finely and blend with 1 tablespoon of oil from the jar to make a coarse paste.
- Bring a pot of salted water to a boil and cook the noodles according to the package directions. Reserve about 1/4 cup of the pasta water before straining the noodles. 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, cooking for 1 minute.
- Pour in the light cream and heat for 5 minutes, alternating between medium and medium-low heat, avoiding boiling.
- Add the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Stir to combine and let simmer for 5-7 minutes, adjusting with the reserved pasta water as needed.
- Add the cooked noodles to the sauce and stir to coat. Turn off the heat and serve, garnishing with additional Parmesan cheese if desired.