Instructions
Step 1 Cook the spaghetti in salted boiling water according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.
Step 2 Heat olive oil in a large pan over medium heat and sauté the chopped onion until soft and translucent.
Step 3 Add minced garlic and cook for about 1 minute until fragrant.
Step 4 Stir in the sun-dried tomatoes and capers, cooking for 2–3 minutes to release their flavors.
Step 5 Pour in the heavy cream and bring to a gentle simmer.
Step 6 Add oregano, chili flakes, salt, and black pepper, stirring to combine.
Step 7 Mix in the grated Parmesan cheese until the sauce becomes smooth and creamy.
Step 8 Add the cooked spaghetti to the sauce along with a splash of reserved pasta water, tossing to coat evenly.
Step 9 Adjust consistency with more pasta water if needed and taste for seasoning.
Step 10 Remove from heat and sprinkle with fresh parsley and dill before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk, cream, or water to loosen the sauce. Avoid overheating to prevent the cream from separating.
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