Save Summer hit hard the year I first made this, and my kitchen felt too hot for anything traditional. I was standing in front of the farmers market strawberry stand, their brightness almost mocking the idea of heavy cream sauce, when the thought arrived fully formed: what if sweetness and tang could live together in pasta? That first bowl was chaos in the best way—fruit where marinara should be, but something about it just worked.
I made this for friends who arrived unannounced with wine they'd been meaning to share, and watching their faces when they took that first bite—the slight confusion followed by quiet satisfaction—told me everything. One of them asked if I'd invented it or stolen it from some trendy restaurant, and honestly, I still wasn't sure which felt truer.
Ingredients
- Farfalle or penne pasta (12 oz): The curves and ridges catch the strawberry sauce better than long, thin shapes ever could, so stick with pasta that has texture.
- Fresh strawberries (2 cups), hulled and sliced: Ripe ones matter here—the softer, the better, because they'll break down faster and release their juice into something magic.
- Granulated sugar (2 tbsp): This isn't about making it dessert; it's about drawing out the strawberry's natural juices so the sauce becomes silky.
- Fresh lemon juice (1 tbsp) and lemon zest (1 tsp): These keep the sweetness from tipping into cloying and add brightness that makes you taste every layer.
- Salt and black pepper (1/4 tsp each): Seasoning isn't optional here—it's what makes the fruit taste like itself, amplified.
- Sour cream (3/4 cup, full-fat): Full-fat is non-negotiable because it creates that luxurious pink sauce; low-fat versions turn thin and sad.
- Fresh basil leaves (1/4 cup), thinly sliced: Basil against strawberry feels surprising until you realize they've always belonged together.
- Toasted pine nuts (2 tbsp, optional): These add a toasted, buttery note that transforms each bite, though it's not essential if you don't have them.
Instructions
- Boil the pasta with intention:
- Fill a large pot with salted water and bring it to a rolling boil—it should taste like the sea. Add pasta and stir occasionally so nothing sticks, cooking until you can bite through it with just a little resistance. Scoop out half a cup of the starchy water before draining; you'll need it later to adjust the sauce's consistency.
- Cook down the strawberries:
- While pasta boils, combine hulled and sliced strawberries with sugar, lemon juice, zest, salt, and pepper in a medium saucepan over medium heat. Stir gently every minute or so, watching as the strawberries soften and their juice pools at the bottom—this should take about 5 to 7 minutes, and you want them tender but still slightly whole.
- Cool, then fold in sour cream:
- Remove the saucepan from heat and let the strawberry mixture sit for a couple minutes to cool slightly. Then gently fold in the sour cream using a spatula, stirring until the color shifts from deep red to soft pink and everything is smooth and combined.
- Bring it all together:
- Add the drained pasta to the strawberry-sour cream sauce and toss gently, making sure every piece gets coated. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it flows like silk.
- Plate and garnish with the good stuff:
- Divide the pasta among bowls or plates, then top with sliced fresh basil, toasted pine nuts if you're using them, and maybe a few extra strawberry slices for color. Serve right away while it's still warm.
Save The moment it became more than a dish was when my mom took a second bite and admitted she'd been wrong about fruit in savory food. She actually reached for thirds, which in her language means love.
Why This Works as a Summer Dish
There's something about serving this when it's warm outside that makes sense in a way it might not in January. The strawberries are at their peak, your kitchen doesn't need much more heat from the stove, and fruit-forward food feels lighter even when sour cream is involved. It's the kind of dish that feels special without trying too hard, which is exactly what summer meals should do.
Flavor Balance and Variations
The magic happens in the tension between sweet strawberry and tangy sour cream, with lemon juice keeping everything bright. If you want to experiment, ricotta makes the sauce milder and almost custard-like, while a plant-based sour cream substitute works beautifully if you need it dairy-free. A tiny pinch of chili flakes adds a whisper of heat that makes people ask what that subtle kick is, and you can smile mysteriously instead of explaining.
Serving Suggestions and Pairings
Pair this with a crisp, dry rosé or a cold glass of Sauvignon Blanc—the acidity in the wine mirrors the acidity in the dish and feels intentional. Serve it immediately while the pasta is still warm and the basil hasn't wilted too much, maybe with crusty bread on the side to soak up any extra sauce. If you're making this for people, set the table before plating; it deserves an unhurried moment.
- Toast the pine nuts in a dry pan over medium heat for about 3 minutes so they're fragrant and golden before sprinkling them on top.
- Don't let the cooked pasta sit too long before tossing with the sauce, or it'll start to stick to itself.
- Fresh basil should be torn or sliced with a sharp knife right before serving to keep it from browning.
Save This recipe exists because someone—probably you, eventually—will be standing in a kitchen with good strawberries and a question. Make it, serve it, watch someone's face light up when they realize fruit belongs here.
Recipe FAQs
- → What type of pasta works best with this dish?
Farfalle or penne are ideal as their shapes hold the creamy strawberry sauce well, ensuring even coating and texture.
- → How can I adjust the sauce consistency?
Add reserved pasta water gradually to thin the sauce to your desired creaminess without diluting flavor.
- → Can I substitute sour cream with a dairy-free alternative?
Yes, plant-based sour cream alternatives work well and maintain the creamy texture with a dairy-free option.
- → What flavor does the lemon zest add?
Lemon zest enhances the tartness and brightens the overall flavor, complementing the sweetness of the strawberries.
- → Are toasted pine nuts necessary?
They are optional but add a pleasant crunch and nutty undertone that contrasts nicely with the creamy, fruity sauce.