Sun Dried Tomato Pasta: Creamy & Easy
This sun dried tomato pasta is rich, creamy, and ready in 30 minutes flat. Get the full recipe, plus easy tips, substitutions, and ways to make it your own.
Sun Dried Tomato Pasta
Prep Time 10 min Cook Time 20 min Total Time 30 min Servings 4
Ingredients
12 oz rigatoni or penne pasta
2 tbsp butter
3 cloves garlic, minced
⅔ cup oil-packed sun-dried tomatoes, chopped (plus 2 tbsp of the oil)
1 cup heavy cream
½ cup chicken or vegetable broth
¾ cup grated Parmesan, plus more for serving
2 cups fresh baby spinach
½ tsp Italian seasoning
Salt and black pepper, to taste
Red pepper flakes, optional
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
2. While the pasta cooks, melt the butter with 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Stir in the chopped sun-dried tomatoes and Italian seasoning, and cook for 1-2 minutes.
5. Pour in the broth and cream, and bring to a gentle simmer. Let it cook for 3-4 minutes to thicken slightly.
6. Stir in the Parmesan until melted and smooth.
7. Add the spinach and stir until wilted, about 1-2 minutes.
8. Toss in the drained pasta, adding a splash of reserved pasta water if the sauce needs loosening. Season with salt, pepper, and red pepper flakes if using.
9. Serve immediately with extra Parmesan on top.
Sun Dried Tomato Pasta Recipe: A Creamy Weeknight Favorite
This sun dried tomato pasta has become one of my go-to dinners when I want something that feels a little fancy but doesn’t actually take much effort. The sauce comes together in the same skillet while the pasta boils, so the whole thing is on the table in about 30 minutes, and the sun-dried tomatoes do most of the flavor work without needing a long ingredient list.
What I love about this one is how much depth those tomatoes bring on their own. They’re concentrated, a little sweet, a little tangy, and they turn a simple cream sauce into something that tastes like it took a lot longer than it actually did.
Why You’ll Love This Sun Dried Tomato Pasta
It’s a one-skillet sauce, so cleanup stays easy even on a busy weeknight. The ingredient list leans on pantry staples plus one jar of sun-dried tomatoes, so it’s an easy one to keep on repeat without a big grocery run.
It’s also easy to dress up or scale back depending on the night. Add grilled chicken for a heartier dinner, or keep it meatless and serve it as a simple pasta side. Either way, it holds up well for both a weeknight dinner and something you’d happily serve to company.
Ingredients You’ll Need
The exact amounts are in the recipe card above, but here’s what each one is doing in the dish.
Sun-dried tomatoes are the star here. Oil-packed tomatoes work best since they’re already softened and the flavorful oil doubles as a base for sautéing the garlic, no extra olive oil needed.
Garlic builds the aromatic base of the sauce. Fresh cloves make a noticeable difference over the jarred kind in a sauce this simple.
Heavy cream and broth together create a sauce that’s rich but not overly heavy. The broth thins the cream just enough so it coats the pasta instead of sitting heavy on top of it.
Parmesan melts into the sauce for body and a savory, salty finish. Freshly grated melts more smoothly than pre-shredded, which often has anti-caking additives that can make a sauce grainy.
Spinach adds some color and freshness to balance the richness of the cream sauce. It wilts down fast, so it goes in right at the end.
How to Make Sun Dried Tomato Pasta
Start your pasta water first so it’s boiling by the time you need it, this keeps the whole recipe moving at the same pace. While it cooks, build the sauce in a large skillet: melt the butter with a bit of the reserved sun-dried tomato oil, then add the garlic and let it turn fragrant without browning.
Stir in the chopped sun-dried tomatoes and Italian seasoning, then pour in the broth and cream. Let that simmer for a few minutes so it thickens slightly before you stir in the Parmesan, this keeps the cheese from clumping the way it can if it’s added to a sauce that’s still too thin.
Once the sauce is smooth, add the spinach and let it wilt right into the pan. Toss in your drained pasta last, using a splash of the reserved pasta water if the sauce needs loosening to coat everything evenly. Serve right away while it’s hot and the sauce is at its silkiest.
Pro Tips for the Best Sun Dried Tomato Pasta
Reserve pasta water before draining, every time. It’s starchy and salty, and a splash of it is the easiest way to bring a thick cream sauce back to the right consistency without watering down the flavor.
Don’t skip the sun-dried tomato oil. It’s already infused with flavor from the tomatoes and herbs, and using it in place of plain olive oil for the sauté step adds an extra layer of flavor for free.
Add the spinach last and don’t overcook it. A minute or two is plenty, past that it starts to lose its color and turn a little mushy.
Common Mistakes to Avoid
The most common issue with this dish is a sauce that breaks or turns grainy, which usually comes down to the cheese. Adding cold, pre-shredded Parmesan to a sauce that’s too hot or too thin can cause it to clump instead of melting smoothly. Stick with freshly grated cheese and make sure the sauce has thickened slightly before adding it in.
Overcooking the garlic is another easy misstep. Garlic burns fast and turns bitter once it does, so keep the heat at medium and pull it off as soon as it’s fragrant.
Using dry-packed sun-dried tomatoes without adjusting the recipe can also throw things off, since they’re firmer and less flavorful than the oil-packed kind. If that’s what you have on hand, soak them in warm water for about 10 minutes first to soften them before chopping.
Variations and Substitutions
For a protein boost, add sliced grilled chicken, shrimp, or Italian sausage right before tossing in the pasta.
For a lighter version, swap the heavy cream for half-and-half or a mix of milk and a spoonful of cream cheese, and use a bit less Parmesan.
For a dairy-free version, use a canned coconut milk or a dairy-free cream alternative in place of the heavy cream, and skip the Parmesan or use a plant-based version.
For extra vegetables, mushrooms, artichoke hearts, or roasted red peppers all pair naturally with the sun-dried tomato flavor.
Storage and Reheating Instructions
Leftovers keep in the fridge for up to 3 days in an airtight container. The sauce is cream-based, so it’s best reheated gently, a low stovetop simmer with a splash of milk or broth stirred in works better than the microwave, which can cause the sauce to separate.
This one doesn’t freeze particularly well, since cream sauces tend to separate once thawed. It’s best enjoyed fresh or within a few days.
What to Serve With Sun Dried Tomato Pasta
A simple green salad with a light vinaigrette balances out the richness of the cream sauce nicely. Garlic bread or a crusty baguette is great for scooping up any extra sauce left on the plate. If you want to round it out into a bigger spread, this pairs well alongside a simple grilled chicken breast or a side of roasted vegetables.
Frequently Asked Questions
Should I use oil-packed or dry-packed sun-dried tomatoes?
Oil-packed is easier and gives better flavor for this recipe, since the oil is already infused and the tomatoes are soft and ready to chop. If you only have dry-packed, soak them in warm water for about 10 minutes to soften before using.
Can I make this recipe vegan?
Yes. Swap the heavy cream for a canned coconut milk or dairy-free cream, use a plant-based Parmesan or skip the cheese, and use olive oil in place of butter.
Why did my sauce turn grainy?
This usually happens when cold, pre-shredded cheese is added too quickly to a sauce that isn’t thick enough yet. Use freshly grated Parmesan and make sure the sauce has simmered and thickened slightly before stirring it in.
Can I add chicken to this pasta?
Yes, sliced grilled or pan-seared chicken is a natural addition. Cook it separately and stir it in with the pasta at the end so it stays juicy instead of overcooking in the sauce.
What pasta shape works best?
Shapes with ridges or tubes, like rigatoni, penne, or fusilli, hold onto the creamy sauce better than smooth, thin noodles.
