Creamy Tuscan Garlic Pasta

Ingredients

• 400g (14 oz) fettuccine or linguine
• 2 tablespoons olive oil
• 6 garlic cloves, finely minced
• 1 cup sun-dried tomatoes in oil, roughly chopped
• 3 cups baby spinach
• 1½ cups heavy cream
• 1 cup finely grated parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon red chilli flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil, to garnish

Instructions

1. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant and golden.
3. Add sun-dried tomatoes and cook for 2 minutes. Add Italian seasoning and chilli flakes.
4. Pour in the heavy cream and bring to a gentle simmer. Cook 3–4 minutes until slightly thickened.
5. Reduce heat to low. Add parmesan in two batches, stirring until melted and sauce is silky.
6. Add baby spinach and stir until wilted, about 1 minute. Season generously with salt and pepper.
7. Add drained pasta and toss to coat. Add pasta water a splash at a time if too thick.
8. Serve immediately topped with fresh basil, extra parmesan, and cracked black pepper.

Chef's Notes

Use freshly grated parmesan — pre-shredded varieties don't melt as smoothly.

Pasta water is your secret weapon: its starch helps emulsify the sauce into a luxurious coating.

Leftovers keep for 2–3 days. Reheat gently with a splash of cream or milk.