Mezze Maniche with Creamy Tomato and Basil Sauce
VIEW RECIPEBring a large pot of salted water to a boil. Cook the cavatappi until al dente according to package instructions. Drain, reserving ½ cup of the pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes and cherry tomatoes, and cook for 3–4 minutes until tomatoes start to soften.Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese and red pepper flakes. Simmer for 3–5 minutes until the sauce thickens slightly.
Season with salt and pepper.
Add the cooked cavatappi to the sauce and toss to coat.
If needed, use a splash of reserved pasta water
to loosen the sauce.
Serve hot, topped with fresh basil leaves and extra Parmesan if desired.