Sun-Dried Tomato Pasta is a simple but flavorful dish that’s bursting with bright, tangy tomato goodness. The star of the show is definitely those chewy, sun-dried tomatoes, paired with tender pasta and a light, garlicky sauce. It feels like a quick way to bring a bit of sunshine onto your plate any time of year.
I love making this pasta when I want something satisfying without spending hours in the kitchen. The sun-dried tomatoes add a punch of flavor that makes the whole dish feel special, even if you don’t add too many extra ingredients. I usually toss in some fresh basil or sprinkle a little parmesan on top to finish it off nicely.
This pasta is perfect for a casual weeknight dinner or a relaxed lunch with friends. It’s one of those recipes I turn to when I want something comforting but not too heavy. Plus, it pairs really well with a simple side salad or some crusty bread to soak up every last bit of the sauce.
Key Ingredients & Substitutions
Pasta: Rotini or fusilli are great here because their twists hold onto the creamy sauce. If you want, penne or farfalle work well too—just choose shapes that catch the sauce.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes have a richer, mellow flavor and softer texture. If you only have dry ones, soak them in warm water for 10 minutes to soften before chopping.
Heavy cream & Parmesan: They make the sauce smooth and cheesy. For a lighter dish, swap cream with half-and-half or coconut milk and try nutritional yeast or vegan Parmesan instead.
Spinach: Fresh spinach adds color and balance. You can switch to kale or arugula, but add them a little earlier so they get tender.
How Do You Make the Sauce Creamy Without It Breaking or Getting Clumpy?
To get a smooth, creamy sauce, follow these simple steps:
- Keep heat medium to low when adding cream—too high can cause it to curdle.
- After adding cream, stir gently and let it warm before adding cheese.
- Add Parmesan off the heat or on very low heat; stirring helps it melt evenly without clumping.
- If the sauce feels thick, add reserved pasta water little by little. This also helps the sauce stick better to the pasta.
I like to warm cream and cheese slowly and always have pasta water ready. It’s a handy trick that makes the sauce velvety and perfectly coats every pasta twist!
Equipment You’ll Need
- Large pot – for boiling pasta evenly without sticking.
- Colander – helps drain pasta quickly and easily.
- Large skillet or frying pan – perfect for sautéing onions, garlic, and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring sauce gently without scratching your pan.
- Measuring cups and spoons – to get your cream, cheese, and spices just right.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp for extra protein and a heartier meal.
- Stir in sun-dried tomato pesto instead of chopped tomatoes for a richer tomato flavor.
- Mix in toasted pine nuts or walnuts for a nice crunch and extra depth.
- Swap spinach for kale or add mushrooms for a bigger veggie boost and earthy taste.
Sun-Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz (340 g) rotini or fusilli pasta
- 1 cup sun-dried tomatoes (oil-packed), chopped
- 3 tbsp olive oil (use oil from sun-dried tomato jar if available)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/4 tsp red pepper flakes (optional, adjust for spiciness)
- Salt and black pepper to taste
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so around 25 minutes total. It’s a quick and tasty pasta you can make any weeknight or whenever you want dinner fast but flavorful.
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, but save about 1/2 cup of the pasta water. Set both aside.
2. Making the Sauce:
While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook 1-2 minutes, being careful not to burn it.
3. Adding Sun-Dried Tomatoes and Cream:
Stir in the chopped sun-dried tomatoes and cook 2-3 minutes to release their flavor. Turn the heat to low and pour in the heavy cream, stirring well. Let it simmer gently for 2-3 minutes until it thickens a bit.
4. Finishing the Sauce:
Add the grated Parmesan and stir until the cheese melts and the sauce becomes creamy. If the sauce feels too thick, slowly add some reserved pasta water to loosen it. Add the fresh spinach and red pepper flakes, cooking just until the spinach wilts (about 1 minute). Season with salt and black pepper to taste.
5. Combining Pasta and Sauce:
Toss the drained pasta into the sauce and mix well so every piece is coated. Serve immediately, garnished with chopped fresh basil and an extra sprinkle of Parmesan if you like.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander to drain pasta
- Large skillet or frying pan for cooking the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Add cooked chicken, shrimp, or sausage for more protein.
- Use sun-dried tomato pesto instead of chopped tomatoes for richer flavor.
- Mix in toasted pine nuts or walnuts for crunch.
- Swap spinach for kale or add mushrooms for extra veggies.
Can I Use Dry Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! Just soak dry sun-dried tomatoes in warm water for about 10 minutes to soften before chopping and adding to the sauce. This helps them rehydrate and release their flavor.
How Can I Make This Pasta Dairy-Free?
Swap the heavy cream for coconut milk or a cashew cream, and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. The flavor will be a bit different but still delicious!
Can I Prepare This Dish Ahead of Time?
You can make the sauce and cook the pasta ahead of time, then store separately in airtight containers in the fridge for up to 2 days. Reheat the sauce gently on the stove and toss with warmed pasta before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed.
