Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta is a bright and tasty dish that feels like a warm hug on a plate. The star of this recipe is the sun-dried tomatoes, which bring a…
Tip: save now, cook later.Sun-Dried Tomato Pasta is a bright and tasty dish that feels like a warm hug on a plate. The star of this recipe is the sun-dried tomatoes, which bring a sweet and tangy flavor that’s both rich and a little bit chewy. Tossed with tender pasta and a light sauce, it’s simple but full of character.
I love making this pasta whenever I want something quick but special. The sun-dried tomatoes add so much punch without needing a long list of ingredients. Sometimes I stir in a handful of fresh basil or a sprinkle of parmesan to make it even better—it feels like a little kitchen magic! I always keep a jar of sun-dried tomatoes in my pantry because they make mealtime easy and interesting.
For serving, I like to pair this pasta with a crisp green salad and some crusty bread. It’s perfect for a casual dinner or even a small get-together since everyone seems to enjoy the unexpected tang of the tomatoes. It’s one of those dishes that’s both comforting and a bit fancy without any fuss, and I find myself coming back to it again and again.
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These are the heart of the dish, offering a tangy and slightly sweet flavor. I recommend choosing sun-dried tomatoes packed in oil for more flavor and easier cooking. If you only have dry ones, soak them in warm water for 20 minutes before using.
Heavy Cream: This makes the sauce rich and creamy. You can swap it for coconut milk or cashew cream if you want a dairy-free version. Just keep in mind, the flavor will be a bit different but still tasty.
Parmesan Cheese: It adds a salty, nutty finish. For a vegan option, try nutritional yeast or a plant-based parmesan substitute. Freshly grated tastes best, but pre-grated works fine in a pinch.
Pasta: Penne is great as it holds the sauce well, but feel free to use fusilli, rigatoni, or any pasta shape you prefer. Whole wheat pasta works too, adding a bit more texture and nutrients.
How Can I Make the Sauce Creamy Without It Being Too Thick or Thin?
Balancing the sauce is key here. The sauce should cling nicely to the pasta without being watery or gloppy. Here’s how to get it right:
- Start with a gentle heat when adding the cream. Avoid boiling as it can make the sauce separate.
- Use some reserved pasta water. Its starch helps loosen the sauce just enough while keeping it creamy.
- Add the pasta to the sauce while still hot, and toss quickly to marry the flavors and coat pasta evenly.
- Finish with cheese, which melts into the sauce making it richer and smoother.
- If the sauce starts to feel too thick, add more pasta water bit by bit until you reach a creamy, coatable texture.
With these steps, you’ll have a luscious sauce that’s just the right consistency, making every bite satisfying.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly and quickly.
- Colander – helps you drain pasta easily without losing any pieces.
- Large skillet or frying pan – ideal for sautéing garlic and sun-dried tomatoes and mixing pasta with sauce.
- Wooden spoon or silicone spatula – lets you stir sauce gently without scratching your pan.
- Measuring cups and spoons – to get your cream, oil, and spices just right every time.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp for extra protein – it makes the dish more filling and adds another layer of flavor.
- Stir in spinach or kale at the end – these greens add color, vitamins, and a fresh taste.
- Swap Parmesan for goat cheese or feta – this gives a tangier, creamier twist that pairs well with sun-dried tomatoes.
- Mix in toasted pine nuts or walnuts – they add crunch and a nutty contrast you’ll enjoy.
How to Make Sun-Dried Tomato Pasta
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz penne pasta (or your favorite pasta shape)
- 1/2 cup sun-dried tomatoes (preferably packed in oil), sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil (use oil from sun-dried tomatoes jar if available)
- 1/2 cup heavy cream or a dairy-free alternative
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, thinly sliced for garnish
- 1/4 cup reserved pasta cooking water
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. You’ll spend around 10-12 minutes boiling the pasta and about 10 minutes preparing the sauce and combining everything. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add your pasta and cook according to the package directions until it’s al dente. Before draining, scoop out 1/4 cup of the pasta water and set it aside. Then, drain the pasta.
2. Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until it smells wonderful—be careful not to burn it! Then, stir in the sliced sun-dried tomatoes and red pepper flakes if you’re using them. Let this cook for 2-3 minutes, stirring now and then so the flavors blend nicely.
3. Combine Pasta and Sauce:
Turn the heat down to low and pour in the heavy cream. Stir gently and let it warm for 2 minutes. Add the cooked pasta to the skillet, tossing everything together so the pasta is coated evenly. If the sauce feels too thick, slowly add the reserved pasta water bit by bit until the sauce is creamy and just right.
4. Finish and Serve:
Mix in the grated Parmesan cheese until it melts into the sauce, making it rich and creamy. Taste and add salt or pepper if you wish. Plate your pasta, sprinkle freshly cut basil on top, and add a little extra Parmesan if you like. Serve immediately and enjoy!
Can I Use Dry Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! If you only have dry sun-dried tomatoes, soak them in warm water for about 20 minutes to soften before slicing and adding to the recipe. This helps them rehydrate and blend better with the sauce.
What Can I Substitute for Heavy Cream?
You can use coconut milk, cashew cream, or any dairy-free cream alternative to make this recipe vegan or lighter. Just note that the flavor might change slightly but will still be delicious and creamy.
How Should I Store Leftovers?
Keep any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to help loosen the sauce if needed.
Can I Add Protein or Veggies to This Dish?
Absolutely! Cooked chicken, shrimp, spinach, or kale make great additions. Just stir them in at the end to keep everything flavorful and balanced.
