Name: Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.25 pound linguine; 0.5 cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of the oil); 4 cloves garlic, minced; 0.5 cup heavy cream; 0.25 cup grated Parmesan cheese; 0.25 cup chopped fresh basil; 0.25 teaspoon red pepper flakes; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper

There are certain dishes that just… make you feel good. You know the ones. The ones that smell like comfort, taste like sunshine, and are so ridiculously easy to whip up, you wonder why you ever bothered with anything more complicated. For me, that dish is this Sun-Dried Tomato Pasta. It’s the kind of meal I crave when the weather turns a bit chilly, or when I’ve had one of *those* days and just need something reliable and deeply satisfying. Honestly, it’s become my go-to when friends pop over unexpectedly, and it always gets rave reviews. It’s not quite as fancy as a slow-cooked ragu, nor as simple as just buttered noodles, but it hits that perfect sweet spot in between, bursting with flavor that feels so much more involved than it actually is. If you’ve ever loved those little jars of intensely flavored sun-dried tomatoes, then you’re already halfway there to understanding the magic of this pasta.

What is Sun-Dried Tomato Pasta?

So, what exactly *is* this glorious Sun-Dried Tomato Pasta? Think of it as a love letter to those little jewels of concentrated tomato flavor. It’s a pasta dish, of course, but it’s elevated by the star ingredient: sun-dried tomatoes. These aren’t your average tomatoes; they’ve been dried, concentrating their sugars and creating this wonderfully chewy, intensely savory, slightly sweet, and deeply umami bite. We’re going to rehydrate them a bit in warm oil, infusing that incredible flavor into the sauce base. It’s essentially a creamy, garlicky, herb-infused sauce that’s packed with those chewy, flavorful sun-dried tomato bits. It’s rich without being heavy, vibrant without being acidic, and utterly delicious. It’s the kind of dish that makes you pause mid-bite and just think, “Wow, this is good.”

Why you’ll love this recipe?

Honestly, where do I even begin with why this Sun-Dried Tomato Pasta is a total winner? First off, the FLAVOR explosion. Those sun-dried tomatoes are the unsung heroes here. They bring this incredible depth that you just can’t get from fresh tomatoes alone, especially not in such a quick dish. Then you have the garlic, gently softened in Olive Oil, and a touch of cream (or milk, if you prefer a lighter touch) that makes everything silky smooth. Fresh basil or parsley just brightens it all up. It’s the kind of flavor profile that makes you feel like you’re dining out, but you’re actually just in your own kitchen. The SIMPLICITY is another huge win. I’m talking about a meal that can go from pantry to plate in under 30 minutes on a good night. Seriously. It’s a lifesaver on those busy weeknights when the thought of cooking feels overwhelming. You can literally have a beautiful, flavorful meal ready before the takeout menu even arrives. And COST-EFFICIENCY? Absolutely. Pasta is inherently budget-friendly, and while sun-dried tomatoes might seem a bit fancy, a jar goes a long way, especially in a dish like this where their flavor is so potent. You don’t need a ton to make a big impact. Plus, it’s incredibly VERSATILE. I’ll get to more ideas later, but you can toss in leftover chicken, some sautéed shrimp, or even just a can of chickpeas to make it a complete meal. What I love most about this is that it’s so forgiving. I’ve made it a hundred times, and it always turns out wonderfully. It’s the perfect comfort food that doesn’t demand hours of your time or a culinary degree. It just tastes like home, but a slightly more glamorous version of home.

How do you make sun dried tomato pasta?

Quick Overview

The magic of this Sun-Dried Tomato Pasta lies in its streamlined approach. We’ll start by infusing Olive Oil with garlic and the star ingredient – sun-dried tomatoes. Then, we’ll create a simple, creamy sauce that coats the pasta beautifully. It’s all about building layers of flavor quickly and efficiently. The whole process is designed to be as stress-free as possible, allowing you to enjoy the cooking experience rather than feeling rushed. You’ll be amazed at how a few simple steps can result in such a restaurant-worthy dish.

Ingredients

For the Main Dish:
1 pound of your favorite pasta (linguine, fettuccine, or penne work beautifully)
1/2 cup sun-dried tomatoes packed in oil, drained (reserve a tablespoon of the oil!)
4-5 cloves garlic, minced (or more if you’re a garlic fiend like me!)
1/4 cup olive oil (use a good quality extra virgin for best flavor)
1/2 cup heavy cream (or whole milk for a lighter version)
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
Salt and freshly ground Black Pepper to taste
Optional: A pinch of red pepper flakes for a little heat

For the Optional Protein Boost:
1 cup cooked shredded chicken or sautéed shrimp (optional, but a lovely addition)

Step-by-Step Instructions

Step 1: Cook the Pasta

Get a big pot of salted water boiling for your pasta. I always say, salt your pasta water generously – it should taste like the sea! Once it’s at a rolling boil, add your pasta and cook it according to package directions until it’s al dente. This is crucial; you don’t want mushy pasta. Before draining, scoop out about a cup of that starchy pasta water. This liquid gold is going to be our secret weapon for creating a perfect sauce consistency. Drain the pasta and set it aside.

Step 2: Infuse the Oil

While the pasta is cooking, grab a large skillet or a Dutch oven. Add the reserved tablespoon of oil from the sun-dried tomato jar (this stuff is packed with flavor!) and another 1/4 cup of good Olive Oil. Heat it over medium-low heat. Add your minced garlic and the chopped sun-dried tomatoes. We’re not looking to fry the garlic; we just want to gently soften it and let it release its aroma into the oil, along with the sun-dried tomatoes. This should take about 2-3 minutes. Keep an eye on it; burnt garlic is a sad, sad thing.

Step 3: Build the Sauce Base

Once the garlic is fragrant and the sun-dried tomatoes are starting to soften and release their oils, carefully pour in the heavy cream (or milk). Stir it all together. Let it simmer gently for about 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly. If you’re adding red pepper flakes, now’s the time to toss them in.

Step 4: Combine Pasta and Sauce

Add the cooked, drained pasta directly into the skillet with the sauce. If you’re adding chicken or shrimp, now is also the time to toss those in. Toss everything to coat the pasta evenly. If the sauce seems a little too thick, start adding the reserved pasta water, a tablespoon at a time, stirring until you reach your desired consistency. The starch in the water will help emulsify the sauce and make it extra creamy and clingy to the pasta.

Step 5: Add the Cheese and Herbs

Remove the skillet from the heat. Stir in the grated Parmesan cheese and the fresh chopped basil. The residual heat will melt the cheese beautifully, creating a glossy, luscious sauce. Season generously with salt and freshly ground Black Pepper. Taste it! This is your chance to adjust. Does it need more salt? A bit more pepper? Maybe a tiny pinch more red pepper if you like it spicy?

Step 6: Serve It Up!

Divide the Sun-Dried Tomato Pasta among serving bowls. Garnish with extra Parmesan cheese and a few fresh basil leaves if you have them. Serve immediately and watch it disappear!

Step 7: Bake

(This step is not applicable to this recipe as it is not baked.)

Step 8: Cool & Glaze

(This step is not applicable to this recipe as it is not baked or glazed.)

Step 9: Slice & Serve

Serve the Sun-Dried Tomato Pasta immediately in warm bowls. A little extra sprinkle of Parmesan and a few fresh basil leaves makes it look extra special. If you’ve added protein, ensure it’s evenly distributed. Enjoy!

What to Serve It With

This Sun-Dried Tomato Pasta is practically a meal in itself, but if you’re looking to round it out, I’ve got some fantastic ideas! For a truly comforting BREAKFAST (yes, breakfast pasta is a thing, and it’s glorious!), I love serving a smaller portion with a perfectly poached egg on top. The runny yolk mixes into the sauce beautifully. A strong cup of coffee is the only beverage needed here. For BRUNCH, I’d make this a bit more elegant. Serve it in shallow bowls and pair it with a crisp white wine like a Pinot Grigio or a light sparkling rosé. A simple side salad with a zesty vinaigrette cuts through the richness beautifully. If you’re looking for something to serve it AS DESSERT (again, I’m all for it!), it’s a bit unconventional, but a small, rich portion can be surprisingly satisfying after a lighter meal. For COZY SNACKS, or a light lunch, I often just have a bowl of this with some crusty bread for dipping into any leftover sauce. It’s pure comfort. My family also loves it with some simple steamed broccoli or asparagus on the side, just for a bit of green.

Top Tips for Perfecting Your Sun-Dried Tomato Pasta

I’ve made this Sun-Dried Tomato Pasta more times than I can count, and over the years, I’ve picked up a few little tricks that make it even better. First, about the SUN-DRIED TOMATOES: make sure you’re using the ones packed in oil, not the dry ones unless you plan to rehydrate them separately. The oil they come in is liquid gold and adds so much flavor to the sauce. Also, give them a rough chop before adding them to the pan; this helps release their flavor even more and makes them easier to eat. For MIXING ADVICE, the key is to not overcook the pasta. Al dente is your friend! And when you add the pasta to the sauce, use that starchy pasta water liberally. It’s the secret to a silky, emulsified sauce that clings to every single strand. Don’t be afraid to add a little more than you think you need. For ingredient SWAPS, if you don’t have heavy cream, whole milk works, but it won’t be quite as rich. You could even try a splash of half-and-half. For a dairy-free option, I’ve had success with full-fat coconut milk, but be warned, it does impart a subtle coconut flavor – some people love it! The basil is pretty essential for freshness, but if you can’t find fresh, dried basil works in a pinch, just use about a third of the amount. My biggest BAKING TIPS are irrelevant here, but for stovetop cooking, the key is medium-low heat for infusing the oil and simmering the sauce. You want to coax out the flavors, not burn them. And remember, always taste and adjust your seasoning at the end!

Storing and Reheating Tips

Leftover Sun-Dried Tomato Pasta is a true gift for your future self. Store any leftovers in an airtight container in the REFRIGERATOR. It should keep well for about 3-4 days. The flavors actually meld and deepen overnight, which is a wonderful thing! When you’re ready to reheat, I find the best method is on the stovetop. Transfer the pasta to a skillet over medium-low heat. You might need to add a splash of water, milk, or even a little extra cream to loosen it up and get that beautiful sauce consistency back. Stir gently until heated through. If you’re in a real pinch and have to use the MICROWAVE, that’s totally fine too! Just place it in a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring in between, until warm. Avoid overheating, as the pasta can become a bit soft. I haven’t found a great way to freeze this particular dish, as the cream sauce can sometimes separate upon thawing, but if you must, wrap it very tightly and thaw overnight in the fridge before reheating on the stovetop. As for the GLAZE TIMING advice, since this isn’t a baked dish, there’s no glaze to worry about! Just enjoy those delicious leftovers.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can easily make this gluten-free by simply swapping out the regular pasta for your favorite gluten-free variety. There are so many great gluten-free pastas on the market now made from brown rice, quinoa, or corn. They usually cook up very similarly, so just follow the package directions. The sauce itself is naturally gluten-free, so you’re all set! I’ve tried this with a good quality gluten-free fettuccine, and it held up wonderfully to the creamy sauce.

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini, so no peeling required! It’s all about the pasta and those amazing sun-dried tomatoes. If you were thinking of adding vegetables, though, zucchini can be a great addition! If you do add it, you can either leave the peel on for added color and nutrients, or peel it if you prefer a softer texture.

Can I make this as muffins instead?

This is a pasta dish, so it’s not really designed to be made into muffins. Muffins are typically baked goods made with flour, eggs, and leavening agents. This recipe is all about the sauce and noodles. Perhaps you’re thinking of a different recipe? If you’re looking for a savory muffin recipe, I could point you in the right direction!

How can I adjust the sweetness level?

The sweetness in this dish primarily comes from the sun-dried tomatoes themselves, which naturally concentrate their sugars when dried. The cream and Parmesan add a subtle sweetness too. If you find it not sweet enough, you could try adding a tiny pinch of sugar when you add the cream, but I honestly rarely need to. If you want to reduce sweetness, just ensure your sun-dried tomatoes aren’t overly sweet varieties.

What can I use instead of the glaze?

This Sun-Dried Tomato Pasta doesn’t actually have a glaze, as it’s a stovetop pasta dish. If you’re thinking about a topping or garnish, extra grated Parmesan cheese and fresh basil are wonderful. You could also drizzle a little more olive oil on top just before serving, or add some toasted pine nuts for a bit of crunch.

Final Thoughts

So there you have it – my go-to Sun-Dried Tomato Pasta. It’s a recipe that proves you don’t need a ton of fancy ingredients or hours in the kitchen to create something truly special and delicious. It’s comforting, flavorful, and unbelievably easy, which is pretty much my dream combination in a recipe. I hope you give it a try and that it becomes a regular in your rotation, just like it has in mine. It’s the kind of meal that makes you feel like a culinary rockstar without breaking a sweat. If you love bold, savory flavors and a touch of Italian inspiration, this pasta is absolutely for you. I can’t wait to hear how yours turns out! If you’ve got any amazing variations or tips, please share them in the comments below – I’m always looking for new ways to enjoy this classic. Happy cooking!

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