Ingredients
- 1 pkg Anna Spaghetti (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1 cup Heavy Cream
- 1 cup Mozzarella Pearls
- 1/2 cup Parmesan Cheese, grated
- Fresh Basil Leaves, for garnish
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook spaghetti in a large pot of salted boiling water until al dente, reserving 1/2 cup of the pasta water before draining. In a blender, combine heavy cream and sun dried tomatoes and blend until smooth, adding a bit of the reserved pasta water to thin if needed. In a large skillet, heat olive oil and butter over medium heat, then add garlic and sauté for about 1-2 minutes until fragrant. Stir in the blended sun dried tomato mixture and let it simmer for 3â-4 minutes until slightly thickened. Add cooked spaghetti to skillet, season with salt and pepper, and toss to coat in the sauce. Reduce heat, stir in parmesan cheese until melted, and garnish with mozzarella and fresh basil before serving. Serves 4.
