Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta is a colorful and delicious dish that blends the rich, tangy flavor of sun-dried tomatoes with tender pasta noodles. The vibrant reds of the tomatoes and the…
Tip: save now, cook later.Sun-Dried Tomato Pasta is a colorful and delicious dish that blends the rich, tangy flavor of sun-dried tomatoes with tender pasta noodles. The vibrant reds of the tomatoes and the burst of garlic, basil, and olive oil make this pasta a real treat for your taste buds. It’s simple, fresh, and full of flavor without needing a lot of fuss.
I love making this pasta when I want something quick but special. The sun-dried tomatoes give it a little punch that feels fancy, but really, it just takes a handful of ingredients and a bit of stirring. I usually toss in some fresh basil and parmesan cheese at the end because it makes everything taste even better and smells incredible as it cooks.
My favorite way to serve this pasta is with a side of crusty bread to soak up every last bit of the garlicky, tomato goodness. It’s a perfect cozy meal for a weeknight dinner or a casual get-together with friends. Whenever I make it, people always ask for the recipe—and it’s so easy to say yes!
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These bring a rich, tangy flavor that defines this dish. I prefer oil-packed for tenderness, but dry-packed ones work too—just soak them in warm water for 10 minutes before using.
Pasta: Penne is great because its shape holds the sauce well. You can swap with rigatoni, fusilli, or any pasta you like for similar results.
Heavy Cream: This makes the sauce smooth and creamy. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Parmesan Cheese: Adds a nice salty kick. If you’re dairy-free, use a vegan parmesan or nutritional yeast instead.
Olive Oil: I usually use the oil from the jar of sun-dried tomatoes to add extra flavor. If using dry-packed tomatoes, add a good-quality olive oil.
How Do You Make the Creamy Sauce Without It Breaking?
Making creamy sauces can be tricky if they split or curdle. Here’s how to keep it smooth and delicious:
- Use medium heat—not too high—to gently warm the cream.
- Add cheese gradually and stir constantly to melt it evenly.
- Keep the sauce moving with frequent stirring; don’t let it boil hard.
- If the sauce gets too thick, loosen it with a splash of reserved pasta water.
Following these tips keeps the sauce creamy and velvety, coating the pasta perfectly every time.
Equipment You’ll Need
- Large pot – perfect for boiling pasta without crowding it.
- Large skillet – lets you cook the sauce and toss pasta all in one pan.
- Colander – makes draining pasta quick and easy.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – helps you get the right balance of ingredients every time.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp for a protein boost that pairs well with creamy tomato sauce.
- Mix in fresh spinach or kale at the end for extra color and nutrients.
- Swap Parmesan for goat cheese or feta to add a tangy twist that brightens the dish.
- Sprinkle toasted pine nuts on top for a crunchy texture contrast.
Sun-Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz penne pasta
- 1 cup sun-dried tomatoes (preferably oil-packed), sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil (use oil from sun-dried tomatoes if packed in oil)
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a nice warm plate of pasta ready in about 25 minutes from start to finish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat. Add the penne pasta and cook according to the package directions, usually about 10–12 minutes, until it’s tender but still a little firm (al dente). Drain the pasta and set it aside.
2. Make the Sauce:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until you can smell it, but don’t let it burn. Stir in the sliced sun-dried tomatoes and red pepper flakes if you like a little spice. Cook these for 2–3 minutes to release their flavor.
Pour in the heavy cream and bring the sauce to a gentle simmer. Let it thicken for about 3–4 minutes, stirring now and then so it doesn’t stick. Then, stir in the grated Parmesan cheese until it melts and the sauce becomes smooth.
3. Combine and Serve:
Add the cooked penne pasta to the skillet with the sauce. Toss everything gently to make sure the pasta is evenly coated. Taste, and add salt and black pepper as needed. Finish by sprinkling the chopped fresh parsley on top.
Serve warm, and if you like, add extra Parmesan cheese for an extra cheesy kick!
Can I Use Dry-Packed Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! Just soak dry-packed sun-dried tomatoes in warm water for about 10 minutes to soften them before slicing and using in the recipe.
How Can I Make This Pasta Dairy-Free?
Use coconut cream or a plant-based cream alternative instead of heavy cream, and swap Parmesan for nutritional yeast or a vegan cheese substitute.
Can I Prepare This Recipe Ahead of Time?
You can cook the pasta and sauce separately, then combine and reheat gently on the stove just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What’s the Best Way to Reheat Leftovers?
Warm leftovers over low heat on the stove, adding a splash of water or cream as needed to loosen the sauce and prevent it from drying out.