Ingredients:

  • 2 tbsp oil from the sun-dried tomato jar
  • 1 small (100g) shallot, finely minced
  • 3 cloves (15g) garlic, minced
  • ½ cup (80g) sun-dried tomatoes (oil-packed), thinly sliced
  • ½ tsp (1g) red pepper flakes
  • 1 ½ cups (360ml) heavy cream
  • 2 tbsp (28g) unsalted butter
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ tsp (1.5g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (4g) fresh basil, chiffonade
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Heat the reserved sun-dried tomato oil in a skillet over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent.
  2. Stir in the garlic and red pepper flakes, sautéing for 30 seconds until fragrant but the garlic remains pale.
  3. Add the sliced sun-dried tomatoes to the pan and stir constantly for 1-2 minutes to soften the tomatoes.
  4. Lower the heat to medium-low. Stir in the butter until melted, then slowly pour in the heavy cream. Whisk and simmer gently for 3-5 minutes until the sauce thickens slightly.
  5. Remove the pan from the heat. Gradually whisk in the grated Parmesan cheese until completely melted and smooth.
  6. Stir in the fresh basil and lemon juice. Season with salt and pepper after tasting.