Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta is a simple, tasty dish that brings a burst of flavor with every bite. The chewy sun-dried tomatoes stand out alongside perfectly cooked pasta, all tossed in…
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Sun-Dried Tomato Pasta is a simple, tasty dish that brings a burst of flavor with every bite. The chewy sun-dried tomatoes stand out alongside perfectly cooked pasta, all tossed in a light, garlicky sauce that makes it feel special without being complicated. It’s the kind of meal that feels fresh and a little bit bright, thanks to the rich, tangy tomatoes.
I always love making this pasta when I want something quick but still full of flavor. One tip I’ve picked up is to add a good handful of fresh basil or spinach right at the end—it adds a nice pop of color and a little extra freshness that balances out the sun-dried tomatoes nicely. Plus, the recipe is super flexible, so I often throw in whatever veggies or protein I have on hand.
My favorite way to enjoy this dish is with a sprinkle of parmesan cheese and a warm piece of crusty bread for dipping. It’s perfect for a cozy weeknight dinner or when friends pop by unexpectedly. Whenever I make this, I find it brings everyone to the table with smiles, and it’s always a hit—even with those who aren’t usually fans of sun-dried tomatoes!
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These are the star of the dish, offering a sweet, tangy punch. If you can’t find ones packed in oil, dry sun-dried tomatoes soaked in warm water also work well—just drain them before cooking.
Pasta: Penne is great here because it holds the sauce nicely. But feel free to use other types like fusilli, rigatoni, or farfalle based on what you have on hand.
Heavy Cream: This adds richness and smoothness to the sauce. For a lighter option, half-and-half works fine, or you can try coconut cream for a dairy-free twist.
Parmesan Cheese: Besides flavor, it helps thicken the sauce. If you don’t have Parmesan, Pecorino Romano or Grana Padano makes a tasty alternative.
Fresh Basil: Fresh basil adds a bright, fresh note that balances the rich sauce. If fresh basil isn’t available, a sprinkle of dried Italian herbs can work, but fresh is best.
How Do I Get a Creamy Sauce that Clings Well to the Pasta?
The secret is to finish cooking the pasta in the sauce so it absorbs those flavors. Here’s how:
- Reserve some pasta water before draining—it has starch that helps the sauce stick.
- Add pasta to the skillet with the sauce and toss well over low heat.
- If the sauce feels thick, add the reserved pasta water little by little until creamy and smooth.
- Stir gently but thoroughly so every piece of pasta gets coated.
I find that this technique pulls the whole dish together and gives you that lovely, silky texture that makes pasta extra satisfying.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly and avoiding sticking.
- Colander – makes draining pasta quick and easy without losing any pieces.
- Large skillet or sauté pan – lets you cook the sauce and toss the pasta all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – for accurate ingredient amounts and consistent flavor.
Flavor Variations & Add-Ins
- Swap mozzarella for goat cheese for a tangier, creamier twist that melts beautifully.
- Add grilled chicken or shrimp to turn this into a heartier main dish with extra protein.
- Toss in baby spinach or arugula near the end for a fresh, peppery bite and extra greens.
- Try stirring in roasted red peppers or olives to add more depth and a Mediterranean vibe.
How to Make Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For The Pasta and Sauce:
- 12 oz (340 g) penne pasta
- 1 cup sun-dried tomatoes, packed in oil, drained and sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons tomato paste
- 2 tablespoons olive oil (use oil from sun-dried tomatoes jar if available)
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, sliced, plus whole leaves for garnish
- 2 oz (about 1/4 cup) fresh mozzarella or burrata cheese for topping (optional)
How Much Time Will You Need?
This dish takes about 25-30 minutes total: roughly 10 minutes to prep ingredients and about 15-20 minutes to cook the pasta and make the sauce. It’s perfect for a quick but flavorful weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil, then add the penne pasta. Cook according to package instructions until al dente, usually about 10 minutes. Before draining, save 1 cup of the pasta cooking water. Then drain the pasta and set aside.
2. Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for 3-4 minutes, until the onions are soft and the garlic smells fragrant. Next, add the sliced sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
3. Build the Flavor:
Stir in the tomato paste and red pepper flakes if using, and cook for 1 minute to deepen the flavor. Then pour in the heavy cream and let the sauce simmer gently for 3-4 minutes, until it thickens slightly.
4. Finish the Sauce and Toss Pasta:
Add the grated Parmesan cheese to the sauce and stir until it melts and blends in. Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If the sauce feels too thick, add the reserved pasta water a little at a time until you get the right creamy consistency.
5. Add Fresh Herbs and Serve:
Stir in the fresh sliced basil leaves, then plate the pasta. If you’d like, top each serving with a dollop of fresh mozzarella or burrata, and garnish with extra Parmesan and whole basil leaves. Serve immediately and enjoy!
Can I Use Dried Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! If you have dried sun-dried tomatoes, soak them in warm water for about 10-15 minutes until softened, then drain well before slicing and adding to the recipe.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter option or coconut cream if you want a dairy-free alternative. Just keep in mind the flavor and texture may vary slightly.
How Do I Store Leftover Sun-Dried Tomato Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of pasta water or cream if the sauce has thickened too much.
Can I Add Protein or Vegetables to This Dish?
Definitely! Cooked chicken, shrimp, or sautéed veggies like spinach or mushrooms work perfectly. Add them when tossing the pasta with the sauce for a heartier meal.
