Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 3 cloves Garlic, finely minced
  • 1/4 cup Sun-Dried Tomatoes, chopped (oil-packed recommended)
  • 1/2 tsp Dried Oregano
  • Pinch Red Pepper Flakes (optional)
  • 1/2 cup Low Sodium Chicken Stock OR Dry White Wine
  • 1/4 cup Double Cream (Heavy Cream 35%+)
  • 2 Tbsp Fresh Basil, rough chopped
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Finely mince the garlic and roughly chop the sun-dried tomatoes and fresh basil. Have the remaining ingredients measured out and ready; this is essential for speed.
  2. Heat a skillet over medium-high heat. Add the olive oil and butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté quickly for 60–90 seconds until fragrant. Do not let the garlic brown or burn.
  3. Add the chopped sun-dried tomatoes and dried oregano. Stir vigorously for 30 seconds to allow the spices and tomatoes to 'bloom' in the hot fat, intensifying their flavor.
  4. Pour in the chicken stock or white wine. Immediately scrape the bottom of the pan to lift any browned bits ('fond'), which holds key flavor.
  5. Bring the liquid to a rolling boil and cook rapidly for 4–5 minutes, stirring occasionally. The liquid should reduce by approximately half, thickening slightly and concentrating the flavors.
  6. Reduce the heat to low. Stir in the double cream (heavy cream). Simmer gently for 60 seconds until the sauce turns pale pink and coats the back of a spoon lightly. Do not boil the sauce once the cream is added.
  7. Remove the pan from the heat. Stir in the fresh chopped basil. Taste the sauce immediately and season aggressively with salt and pepper to bring all the flavors together. Serve immediately.