Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Salt
  • 1/3 cup (80ml) Sun-dried tomato oil
  • 5 oz (140g) Sun-dried tomatoes, drained and thinly sliced
  • 4 cloves (20g) Garlic, minced
  • 1/2 tsp (2g) Crushed red pepper flakes
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 cups (60g) Fresh baby spinach
  • 1/4 cup (15g) Fresh basil, chiffonade
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1-2 minutes less than the package instructions (al dente). Note: According to [Serious Eats](https://www.seriouseats.com), undercooking slightly prevents the pasta from becoming mushy when it finishes cooking in the sauce.
  2. Before draining, scoop out 1 cup (240ml) of cloudy pasta water and set it aside.
  3. Heat the sun dried tomato oil in a 12 inch skillet over medium heat. Add the sliced tomatoes and sauté for 2 minutes until softened and fragrant.
  4. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until translucent.
  5. Lower the heat and pour in the heavy cream. Stir constantly and simmer gently for 3-5 minutes until slightly thickened.
  6. Stir in the grated Parmesan until melted and smooth.
  7. Add the cooked pasta and baby spinach to the skillet. Toss vigorously over medium heat for 2 minutes until the spinach is wilted.
  8. If the sauce is too thick, add reserved pasta water one tablespoon at a time until glossy.
  9. Fold in the fresh basil and remove from heat immediately.