A delightful pasta dish combining the rich flavors of sun-dried tomatoes, roasted red peppers, and artichokes in a creamy sauce.
Cook the bow tie pasta in boiling salted water until al dente, following the package instructions.
Add a pinch of salt to the pasta water for enhanced flavor.
Reserve a cup of the pasta cooking water before draining the pasta.
The starchy pasta water helps to adjust the sauce's consistency.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic and chopped onion to the skillet, cooking until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the sun-dried tomatoes and cook for a couple of minutes.
The oil from the sun-dried tomatoes adds extra flavor to the dish.
Add the artichoke hearts and red pepper flakes, cooking for another 3 minutes.
Adjust the amount of red pepper flakes to your spice preference.
Pour in the whipping cream and grated asiago cheese, stirring until the cheese melts and the sauce thickens.
Keep the heat medium-low to prevent the cream from curdling.
Mix in the fresh basil and green onions, stirring to combine.
Add the herbs at the end to preserve their fresh flavor.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Use the reserved pasta water to adjust the sauce's consistency if needed.
Serve the pasta warm, garnished with additional grated cheese if desired.
Pair with a side salad or garlic bread for a complete meal.
