Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta is a simple, flavorful dish that brings a burst of sunshine to your plate. It’s all about those tangy, chewy bits of sun-dried tomatoes mixed with tender…
Tip: save now, cook later.Sun-Dried Tomato Pasta is a simple, flavorful dish that brings a burst of sunshine to your plate. It’s all about those tangy, chewy bits of sun-dried tomatoes mixed with tender pasta, a touch of garlic, and a sprinkle of fresh herbs. This pasta never feels heavy, just full of bright, delicious flavors that make it easy to love.
One of my favorite things about this recipe is how quick and easy it comes together, but it still feels special. I like to toss in a little olive oil and parmesan cheese to keep things smooth and tasty. If you ever have some fresh basil on hand, adding it at the end always gives it that perfect finishing touch. Plus, you can make it vegetarian or add in some grilled chicken for a heartier meal.
Whenever I make Sun-Dried Tomato Pasta, it reminds me of easy weeknight dinners and casual gatherings with friends. It’s a dish that everyone can enjoy, and it never fails to bring smiles around the table. I especially love pairing it with a simple green salad or crusty bread to soak up all those lovely little bits of tomato and oil.
Key Ingredients & Substitutions
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are best here because they’re soft and flavorful. If you only have dry ones, soak them in hot water for 15 minutes before use. This helps soften them up.
Olive Oil: Using the oil from the sun-dried tomatoes jar adds extra flavor to the sauce. If you don’t have this, regular good-quality olive oil works great too.
Pasta: Penne is perfect because its shape holds sauce well. You can swap with fusilli, rigatoni, or spaghetti, whatever you like most or have on hand.
Heavy Cream: This is optional and adds a creamy touch to the sauce. For a lighter version, skip the cream or use a splash of milk or a dairy-free alternative.
Parmesan Cheese: It adds a nice salty, nutty flavor. If dairy-free, try nutritional yeast or a vegan cheese substitute for a similar taste.
How Do I Get a Creamy and Flavorful Sauce Without It Being Watery?
Balancing the sauce texture here is key. Follow these tips for a creamy, well-coated pasta:
- Reserve some pasta water before draining. This water has starch that helps thicken the sauce nicely.
- Add pasta water slowly; mix well before adding more. Stop when the sauce reaches your preferred consistency.
- Gently warm the heavy cream with the garlic and tomatoes to avoid curdling. Stir constantly.
- Mix in Parmesan off the heat to melt it smoothly but not separate the sauce.
- Toss pasta in the sauce while still hot so it absorbs the flavors well.
This way, you get a sauce that clings perfectly without becoming thin or greasy. Trust me, it makes a huge difference!
Equipment You’ll Need
- Large pot – for boiling your pasta evenly without sticking.
- Colander – to drain the pasta easily and quickly.
- Large skillet or sauté pan – perfect for cooking garlic and sun-dried tomatoes together and mixing the sauce.
- Wooden spoon or silicone spatula – helps stir the sauce without scratching your pan.
- Measuring cups and spoons – to get the right amounts of ingredients every time.
Flavor Variations & Add-Ins
- Add grilled chicken or shrimp for extra protein and a heartier meal.
- Stir in spinach or arugula at the end for a fresh, green touch that balances the richness.
- Swap Parmesan for goat cheese or feta for a tangier, creamier twist.
- Add a pinch of smoked paprika or chili flakes to give a smoky or spicy kick you’ll love.
Sun-Dried Tomato Pasta
Ingredients You’ll Need:
Pasta & Sauce:
- 8 ounces (225g) penne pasta (or any pasta of your choice)
- 1/2 cup sun-dried tomatoes (preferably oil-packed), sliced
- 2 tablespoons olive oil (use oil from sun-dried tomatoes jar if available)
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/2 cup heavy cream or half-and-half (optional for creamier sauce)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. You’ll spend around 10-12 minutes boiling the pasta and about 8 minutes preparing the flavorful sauce. It’s a quick, satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta following the package directions until it’s al dente. Before draining, save about half a cup of the cooking water, then drain the pasta and set it aside.
2. Make the Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring often, until you smell the garlic and it’s slightly golden but not burned.
Add the sliced sun-dried tomatoes and cook for another 2-3 minutes, stirring occasionally. If you want a creamy sauce, pour in the heavy cream now and stir gently, warming it through.
3. Combine & Serve:
Add the pasta to the skillet, along with a little of the reserved pasta water to help loosen the sauce if needed. Toss everything together well to coat the pasta in the sauce.
Mix in the grated Parmesan cheese, stirring until it melts and creates a creamy consistency. Season with salt, pepper, and red pepper flakes if you like a bit of spice.
Turn off the heat and stir in the fresh parsley. Serve the pasta right away with extra Parmesan and parsley sprinkled on top if you like.
Enjoy your delicious and easy Sun-Dried Tomato Pasta!
Can I Use Dry Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! If you have dry sun-dried tomatoes, soak them in hot water for about 15 minutes to soften before slicing and adding to the recipe. This step helps release their flavor and texture.
How Can I Make This Pasta Vegan?
To make it vegan, skip the Parmesan cheese and heavy cream. Use a plant-based cream alternative like coconut or cashew cream and sprinkle nutritional yeast for a cheesy flavor.
Can I Prepare This Dish Ahead of Time?
You can cook the pasta and make the sauce ahead, then store them separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to evenly heat and refresh the sauce.