Ingredients:

  • 2 tbsp oil from the sun-dried tomato jar
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the 2 tbsp reserved tomato oil in a medium sauté pan over medium heat.
  2. Add the minced garlic and chopped sun-dried tomatoes to the pan. Stir constantly for 2-3 minutes until the garlic is fragrant and softened, but not browned.
  3. Lower the heat to medium-low and pour in 1 cup heavy cream. Stir in 1/2 tsp dried oregano and 1/4 tsp red pepper flakes.
  4. Bring the mixture to a gentle simmer without reaching a rolling boil; let it bubble softly for 3-5 minutes until the sauce begins to thicken and takes on a pale gold hue.
  5. Remove the pan from the heat.
  6. Stir in 1/2 cup grated Parmesan cheese slowly, whisking until the cheese is completely melted and the sauce is thick and glossy.
  7. Season with 1/4 tsp salt and 1/4 tsp black pepper.