Sun Dried Tomato Pasta, oh, where do I even begin? Imagine twirling a forkful of perfectly cooked pasta, each strand coated in a vibrant, intensely flavorful sauce bursting with the sweet and tangy essence of sun-dried tomatoes. It’s a culinary experience that transports you straight to the sun-drenched hills of Italy, even if you’re just in your kitchen!

While pasta itself boasts a rich history dating back centuries, the specific combination of sun-dried tomatoes with pasta is a more modern innovation, a testament to the evolving culinary landscape. Sun-dried tomatoes, a preservation technique perfected in regions with abundant sunshine, offer a concentrated tomato flavor that elevates any dish. Their introduction to pasta sauces has created a symphony of flavors that’s both comforting and sophisticated.

People adore Sun Dried Tomato Pasta for its incredible depth of flavor and ease of preparation. It’s a dish that feels indulgent yet can be whipped up in under 30 minutes, making it perfect for busy weeknights or elegant weekend dinners. The chewy texture of the sun-dried tomatoes, combined with the creamy sauce and perfectly al dente pasta, creates a delightful sensory experience. Plus, the vibrant color of the sauce makes it a feast for the eyes as well as the palate. Get ready to experience a taste of sunshine in every bite!

Ingredients:

1 pound pasta (spaghetti, linguine, or fettuccine work best)
1/2 cup sun-dried tomatoes, oil-packed, drained (reserve the oil!)
4 cloves garlic, minced
1/4 cup reserved sun-dried tomato oil
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, chopped, plus more for garnish
1/4 cup dry white wine (optional, but adds great flavor!)
1/4 teaspoon red pepper flakes (adjust to your spice preference)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup vegetable broth or pasta water
Optional: 1/2 cup cooked chicken or shrimp for added protein

Preparing the Sun-Dried Tomato Base:

First, let’s get those sun-dried tomatoes ready. If your sun-dried tomatoes are very dry, you can rehydrate them slightly by soaking them in hot water for about 10-15 minutes. This will make them easier to blend and give them a softer texture. However, if they are already soft and pliable from being packed in oil, you can skip this step.
Next, drain the sun-dried tomatoes, making sure to reserve that precious oil! That oil is infused with all the delicious tomato flavor and will be the base of our sauce. Set the oil aside in a small bowl.
Now, roughly chop the sun-dried tomatoes. You don’t need to be too precise here, as they will be further processed later. Just make sure they are in smaller pieces so they blend more easily.
Mince the garlic. I like to use a garlic press for this, but you can also finely chop it with a knife. The smaller the pieces, the more the garlic flavor will infuse into the sauce.

Cooking the Pasta:

While you’re prepping the sun-dried tomatoes and garlic, get a large pot of salted water boiling. The salt is important it seasons the pasta from the inside out. Use about 1 tablespoon of salt per gallon of water.
Once the water is boiling vigorously, add the pasta. Cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite. You don’t want it to be mushy!
Before you drain the pasta, reserve about 1/2 cup of the pasta water. This starchy water is liquid gold! It will help to thicken the sauce and create a beautiful, emulsified texture.
Drain the pasta in a colander and set it aside. Don’t rinse it! Rinsing removes the starch that helps the sauce cling to the pasta.

Making the Sun-Dried Tomato Sauce:

Heat the reserved sun-dried tomato oil in a large skillet or Dutch oven over medium heat. Add the olive oil as well. This combination of oils will give the sauce a rich and complex flavor.
Add the finely chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic and red pepper flakes to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
If using, pour in the dry white wine and let it simmer for a few minutes, allowing the alcohol to evaporate. This will add a depth of flavor to the sauce. If you’re not using wine, simply skip this step.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally. This will help to release their flavors and soften them further.
Pour in the vegetable broth or reserved pasta water. Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Be careful not to boil the cream, as it can curdle.
Stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy.
Season the sauce with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.

Combining Pasta and Sauce:

Add the cooked pasta to the skillet with the sun-dried tomato sauce. Toss to coat the pasta evenly with the sauce.
If using, add the cooked chicken or shrimp to the skillet and toss to combine.
Continue to cook the pasta and sauce for a few minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a little more pasta water to thin it out.
Remove the skillet from the heat and stir in the chopped fresh basil.

Serving:

Serve the sun-dried tomato pasta immediately.
Garnish with extra grated Parmesan cheese and fresh basil leaves.
A side of crusty bread is perfect for soaking up any extra sauce.
Enjoy!

Tips and Variations:

Spice it up: If you like a little more heat, add more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper.
Add vegetables: Feel free to add other vegetables to the sauce, such as spinach, mushrooms, or bell peppers. Sauté them along with the onion and garlic.
Make it vegan: To make this recipe vegan, substitute the heavy cream with coconut cream or cashew cream. You can also use a vegan Parmesan cheese alternative.
Use different pasta: While spaghetti, linguine, and fettuccine are the most common choices for this dish, you can use any type of pasta you like. Penne, rotini, or farfalle would also work well.
Add lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
Make it ahead: You can make the sun-dried tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply cook the pasta and toss it with the sauce.
Storage: Leftover sun-dried tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Detailed Ingredient Notes:

Sun-Dried Tomatoes: The quality of your sun-dried tomatoes will greatly impact the flavor of the dish. Look for sun-dried tomatoes that are plump and have a vibrant red color. Oil-packed sun-dried tomatoes are generally preferred, as they are softer and more flavorful. If you are using dry-packed sun-dried tomatoes, be sure to rehydrate them before using.
Garlic: Fresh garlic is always best for this recipe. Avoid using pre-minced garlic, as it tends to lack flavor.
Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated Parmesan cheese often contains cellulose, which can prevent it from melting properly.
Basil: Fresh basil is essential for this dish. Dried basil will not provide the same vibrant flavor.
White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is recommended for this recipe. However, you can also use chicken broth or vegetable broth as a substitute.
Heavy Cream: Heavy cream adds richness and creaminess to the sauce. You can substitute it with half-and-half or milk, but the sauce will be less thick and creamy.
Pasta Water: Don’t skip reserving the pasta water! It’s a key ingredient for creating a smooth and emulsified sauce. The starch in the pasta water helps to bind the sauce together and create a beautiful texture.

Troubleshooting:

Sauce is too thick: If the sauce becomes too thick, add a little more pasta water or broth to thin it out.
Sauce is too thin: If the sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.
Sauce is too salty: If the sauce is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
Conclusion:

This Sun Dried Tomato Pasta isn’t just another pasta dish; it’s a vibrant explosion of Mediterranean flavors that will transport your taste buds straight to Italy! The intense sweetness of the sun-dried tomatoes, balanced by the savory garlic and herbs, creates a symphony of taste that’s both comforting and exciting. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly delicious weeknight meal, or even a sophisticated dish to impress your guests.

What makes this pasta so special is its versatility. It’s fantastic served hot, but equally delightful chilled as a pasta salad. For a heartier meal, consider adding grilled chicken, shrimp, or Italian sausage. If you’re a vegetarian, toss in some roasted vegetables like zucchini, bell peppers, or eggplant for added texture and flavor. A sprinkle of toasted pine nuts or a dollop of creamy ricotta cheese will elevate the dish even further.

Looking for some serving suggestions? I personally love pairing this Sun Dried Tomato Pasta with a simple green salad dressed with a light vinaigrette. A crusty loaf of bread is also a must for soaking up all that delicious sauce! For a more formal occasion, serve it as a side dish alongside grilled fish or steak. And don’t forget the wine! A crisp Pinot Grigio or a light-bodied Chianti would be the perfect complement to the rich flavors of the pasta.

But the real beauty of this recipe lies in its adaptability. Feel free to experiment with different types of pasta. Penne, fusilli, or even farfalle would work beautifully. You can also adjust the amount of sun-dried tomatoes to your liking. If you prefer a milder flavor, use less. If you’re a sun-dried tomato fanatic like me, go ahead and add a little extra! And don’t be afraid to get creative with the herbs. Fresh basil, oregano, or thyme would all be wonderful additions.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both satisfying and easy to make, perfect for busy weeknights or lazy weekends. The bright, bold flavors are sure to please even the most discerning palate.

So, what are you waiting for? Grab your ingredients, put on some Italian music, and get cooking! I promise you won’t be disappointed. This Sun Dried Tomato Pasta is a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

I truly encourage you to give this recipe a try. Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you paired it with, and most importantly, whether you enjoyed it! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I am sure you will love this recipe as much as I do.

Sun Dried Tomato Pasta: The Ultimate Recipe Guide

Creamy sun-dried tomato pasta with garlic, Parmesan, and fresh basil. A quick and flavorful weeknight meal!

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Category: Lunch

Yield: 4-6 servings

Save This Recipe

Ingredients

1 pound pasta (spaghetti, linguine, or fettuccine)

1/2 cup sun-dried tomatoes, oil-packed, drained (reserve oil)

4 cloves garlic, minced

1/4 cup reserved sun-dried tomato oil

2 tablespoons olive oil

1 small onion, finely chopped

1/4 teaspoon red pepper flakes (adjust to taste)

1/4 cup dry white wine (optional)

1/2 cup vegetable broth or pasta water

1/2 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

1/4 cup fresh basil leaves, chopped, plus more for garnish

Salt and freshly ground black pepper to taste

Optional: 1/2 cup cooked chicken or shrimp

Instructions

Prepare Sun-Dried Tomatoes: If dry, rehydrate sun-dried tomatoes in hot water for 10-15 minutes. Drain, reserving the oil. Roughly chop the tomatoes and mince the garlic.

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Drain pasta and set aside (do not rinse).

Make the Sauce: Heat reserved sun-dried tomato oil and olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and red pepper flakes; cook until fragrant (about 1 minute).

If using, add white wine and simmer for a few minutes. Add chopped sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally.

Pour in vegetable broth or reserved pasta water. Bring to a simmer and cook for 5-7 minutes.

Reduce heat to low and stir in heavy cream. Do not boil.

Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Combine: Add cooked pasta to the skillet with the sauce. Toss to coat. If using, add cooked chicken or shrimp.

Cook for a few minutes, allowing flavors to meld. If sauce is too thick, add more pasta water.

Remove from heat and stir in chopped fresh basil.

Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

Spice it up: Add more red pepper flakes or a pinch of cayenne pepper.

Add vegetables: Sauté spinach, mushrooms, or bell peppers with the onion and garlic.

Make it vegan: Substitute heavy cream with coconut cream or cashew cream and use vegan Parmesan.

Use different pasta: Penne, rotini, or farfalle also work well.

Add lemon: A squeeze of fresh lemon juice brightens the flavors.

Make ahead: Sauce can be made ahead and stored in the refrigerator for up to 3 days.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Sun-Dried Tomatoes: Use plump, vibrant red, oil-packed sun-dried tomatoes for best flavor. Rehydrate dry-packed tomatoes.

Garlic: Use fresh garlic, not pre-minced.

Parmesan Cheese: Use freshly grated Parmesan cheese.

Basil: Use fresh basil.

White Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Chicken or vegetable broth can be substituted.

Heavy Cream: Heavy cream adds richness. Half-and-half or milk can be substituted, but the sauce will be less thick.

Pasta Water: Don’t skip reserving the pasta water! It’s a key ingredient for creating a smooth and emulsified sauce.

Sauce is too thick: Add a little more pasta water or broth to thin it out.

Sauce is too thin: Simmer it for a few more minutes to allow it to reduce and thicken. You can also add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.

Sauce is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors.

Sun Dried Tomato Pasta: The Ultimate Recipe Guide