Sun-Dried Tomato Pasta

Introduction

Aromatic garlic sizzling in olive oil, tender pasta coated in a silky sauce, and the intense, slightly sweet tang of sun-dried tomatoes come together in this irresistible Sun-Dried Tomato Pasta. This dish feels restaurant-worthy yet remains weeknight-friendly, striking the perfect balance between comfort and elegance. What makes Sun-Dried Tomato Pasta special is its depth of flavor using simple pantry staples and a quick cooking time. Each bite delivers creamy richness with pops of savory brightness. You’ll learn how to build layers of flavor, balance textures, and customize this pasta to suit any craving.

Why You’ll Love This Recipe

This Sun-Dried Tomato Pasta checks all the boxes for a go-to favorite. It’s fast, satisfying, and packed with bold Mediterranean-inspired flavor. The chewy sun-dried tomatoes contrast beautifully with tender pasta, while garlic and herbs add warmth and aroma. A touch of cream creates a luscious sauce that clings to every strand without feeling heavy. You can make it entirely vegetarian or easily add protein like chicken or shrimp. The recipe uses straightforward techniques, so it feels approachable even for beginners. Whether you need a cozy dinner, a date-night meal, or a reliable crowd-pleaser, this dish adapts effortlessly while still tasting indulgent.

Ingredients

To make this Sun-Dried Tomato Pasta, you’ll need a short list of flavorful ingredients.

12 oz (340 g) pasta such as penne or fettuccine, cooked al dente
1 cup (150 g) oil-packed sun-dried tomatoes, drained and sliced
3 tbsp olive oil from the tomato jar for extra flavor
4 cloves garlic, minced
1 cup (240 ml) heavy cream
1/2 cup (50 g) freshly grated Parmesan cheese
1/2 tsp red pepper flakes for gentle heat
1/2 tsp dried Italian seasoning
Salt and black pepper to taste
1/4 cup (10 g) fresh basil, chopped

Each ingredient plays a role in building richness, balance, and aroma.

Pro Tips

The first key tip for perfect Sun-Dried Tomato Pasta is to reserve pasta water. A splash of this starchy liquid loosens the sauce and helps it cling to the noodles. Second, sauté the garlic gently over medium heat. You want it fragrant, not browned, since burnt garlic turns bitter fast. Third, use oil-packed sun-dried tomatoes instead of dry-packed. They provide richer flavor and a tender bite that blends seamlessly into the sauce. Always add Parmesan off the heat to prevent clumping and keep the sauce silky. Taste and adjust seasoning at the end for the best balance.

Instructions

Step 1
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.

Step 2
Heat olive oil in a wide skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir constantly to avoid browning.

Step 3
Add sliced sun-dried tomatoes, red pepper flakes, and Italian seasoning. Cook for 1 to 2 minutes so the tomatoes release their oils and intensify in flavor.

Step 4
Pour in the heavy cream and bring it to a gentle simmer. Stir and let it cook for 3 to 4 minutes until slightly thickened.

Step 5
Add cooked pasta directly to the skillet. Toss to coat evenly. Use reserved pasta water a little at a time if the sauce feels too thick.

Step 6
Remove the skillet from heat. Stir in grated Parmesan until melted and smooth. Season with salt and black pepper to taste.

Step 7
Finish with fresh basil. Toss once more and serve immediately for the creamiest texture.

Variations

This Sun-Dried Tomato Pasta adapts beautifully. For a protein boost, add grilled chicken or shrimp during the final toss. If you love smoky flavor, try a garlic pasta with bacon by crisping chopped bacon first and using its fat to sauté the garlic. For a lighter option, swap cream for half-and-half or use a dairy-free cream alternative. You can also turn it into a spinach sun-dried tomato pasta by wilting fresh spinach into the sauce. Whole wheat or gluten-free pasta works well too without sacrificing flavor.

Storage and Serving

Store leftover Sun-Dried Tomato Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to revive the sauce. Serve this pasta with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. It also pairs well with grilled chicken or salmon. For entertaining, finish with extra Parmesan and basil right before serving to refresh the flavors.

FAQs

Can I make Sun-Dried Tomato Pasta ahead of time?
Yes, but it tastes best fresh. Reheat gently with added liquid.

What pasta shape works best?
Penne, rigatoni, or fettuccine hold the sauce well.

Is this recipe spicy?
The heat stays mild. Adjust red pepper flakes to taste.

Can I make it vegan?
Use plant-based cream and vegan Parmesan alternatives.

Why is my sauce too thick?
Add reserved pasta water gradually to loosen it.

Conclusion

This Sun-Dried Tomato Pasta is comfort food at its finest — creamy, garlicky, and bursting with bold tomato flavor. It’s the kind of dish that turns simple ingredients into a satisfying meal perfect for busy weeknights or relaxed weekend dinners.