Sun Dried Tomato Pasta in a Black Garlic & Basil Sauce

Sun Dried Tomato Pasta in a Black Garlic & Basil Sauce


Here at Cottage Foods this is one of our easy Italian style favourites: Sun-dried Tomato Pasta in a Black Garlic and Basil Cream Sauce.

Enjoy this as a flavoursome meatless pasta as is, or serve it with our red tractor diced chicken breast.

This dish embodies rustic Italian flavours, it’s pure comfort food that you will be tempted to eat right out of the pan:

This Italian-inspired dish is great served with garlic bread on the side... and perhaps a glass of Italian red wine.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 4


  • 2 tablespoons olive oil
  • 3 cloves black garlic
  • 5 oz sun-dried tomatoes diced
  • 2 chicken bouillon cubes (use Vegetarian "Chicken" Bouillon for vegetarian version)
  • 2 cups water
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 tablespoon dried triple lion basil
  • 1/2 lb pasta of choice


  1. Heat olive oil on medium-high heat, add black garlic - and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook in a chicken broth on medium heat until the sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook pasta al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the pasta into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  5. Note:do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed we recommend Blackthorn salt for this.


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