Sun-Dried Tomato Pasta
Sun-Dried Tomato Pasta is a simple, flavorful dish that brings together the sweet tanginess of sun-dried tomatoes with tender pasta and a bit of garlic and olive oil. It’s a…
By Ava
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Reading time: 5 min
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Sun-Dried Tomato Pasta is a simple, flavorful dish that brings together the sweet tanginess of sun-dried tomatoes with tender pasta and a bit of garlic and olive oil. It’s a perfect blend of bold and comforting flavors that never feels too heavy, making it great for any night of the week.
I love how easy this pasta comes together—just cook the pasta, toss it with chopped sun-dried tomatoes, a sprinkle of Parmesan, and a handful of fresh herbs if you have them. It’s one of those meals that tastes like you spent hours in the kitchen, but it really only takes minutes, which is a huge win in my book.
My favorite way to serve this pasta is with a simple green salad on the side and maybe some crusty bread to soak up the little bit of sauce left on the plate. It’s a crowd-pleaser that always gets compliments, and I find it’s a great way to brighten up a busy day with its rich, tangy flavors.
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These are the star of the dish! Oil-packed versions add extra flavor, but if you have dry ones, soak them in warm water for 10 minutes to soften. I like the richer taste from oil-packed, but both work great.
Pasta: Penne is perfect here because its shape holds the sauce well. If you don’t have penne, rigatoni or fusilli are good alternatives.
Heavy Cream: This gives the sauce a silky texture. For a lighter option, use half-and-half or a mix of milk and a bit of cream cheese. Dairy-free? Try canned coconut milk for creaminess with a different twist.
Parmesan Cheese: Adds a nice salty, nutty flavor. If you can’t eat dairy, nutritional yeast is a good alternative that still gives a cheesy taste.
How Do I Make the Creamy Sauce without It Breaking?
When adding cream to the skillet, keep the heat low and stir gently. High heat can cause the cream to curdle or separate, ruining the silky texture.
- Simmer the cream, not boil it.
- Add pasta water a little at a time to adjust thickness and help the sauce cling to the pasta.
- Stir in Parmesan off the heat or with very low heat to melt it smoothly without curdling.
These small steps keep your sauce creamy and smooth for the perfect finish!
Equipment You’ll Need
- Large pot – to boil your pasta evenly and with enough space to prevent sticking.
- Colander – makes draining the pasta quick and easy without losing any noodles.
- Large skillet – perfect for sautéing garlic, zucchini, and sun-dried tomatoes and tossing everything together.
- Wooden spoon or spatula – lets you stir the sauce gently without scratching your pan.
- Measuring cups and spoons – for accurate amounts of cream, oil, and seasonings to balance flavors.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp for extra protein and a hearty meal.
- Swap zucchini for spinach or kale if you want more leafy greens and a softer texture.
- Use feta or goat cheese instead of Parmesan for a tangier, creamier twist.
- Add crushed red pepper flakes or a pinch of smoked paprika to boost the heat and smoky flavor.
How to Make Sun-Dried Tomato Pasta?
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz penne pasta
- 1/2 cup sun-dried tomatoes (oil-packed or rehydrated if dry), sliced
- 2 tbsp olive oil (use oil from sun-dried tomatoes if using oil-packed)
- 3 cloves garlic, minced
- 1 small zucchini, sliced into half-moons
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional for mild heat)
- Fresh basil leaves, thinly sliced for garnish
How Much Time Will You Need?
This dish takes about 20 minutes in total. You’ll spend 10-12 minutes cooking the pasta while simultaneously preparing the sauce. Then, just a few minutes to toss everything together and add the finishing touches.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain the pasta, reserving about half a cup of the pasta water to help with the sauce later.
2. Prepare the Sauce:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it’s fragrant, about one minute. Add the sliced zucchini and cook for 3-4 minutes until it just starts to soften. Stir in the sun-dried tomatoes and red pepper flakes if you’re using them, and cook for another 2 minutes.
3. Finish the Pasta:
Pour in the heavy cream and let it simmer gently for 2-3 minutes, stirring occasionally until it thickens a little. Add the drained pasta to the skillet and toss gently to combine. If the sauce feels too thick, add the reserved pasta water a little at a time until it’s just right. Stir in the Parmesan cheese until melted and your pasta is well coated. Season with salt and pepper to your taste.
4. Serve and Garnish:
Remove from heat and sprinkle fresh basil on top. Serve warm and enjoy your flavorful, creamy sun-dried tomato pasta!
Can I Use Dry Sun-Dried Tomatoes Instead of Oil-Packed?
Yes! Just soak dry sun-dried tomatoes in warm water for about 10 minutes to rehydrate before slicing. This softens them and makes them perfect for the sauce.
How Can I Make This Recipe Vegan or Dairy-Free?
Swap the heavy cream for coconut milk or any plant-based cream, and replace Parmesan with nutritional yeast for a cheesy flavor without dairy.
Can I Add Protein to This Pasta?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy tofu pairs wonderfully with the creamy sun-dried tomato sauce.
What’s the Best Way to Store Leftovers?
Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce and keep it creamy.