Sun-Dried Tomato Pasta
Super quick and easy to make, this Sun-Dried Tomato Pasta still manages to be deliciously creamy and full of flavor, with garlic and Italian herbs infused into a simple from-scratch sauce. There’s no better way to turn pantry staples into dinner in about 20 minutes!
Restaurant-worthy in no time.
Our love for easy pasta dishes runs deep, and this one earns its place in the canon with a simple yet full-flavored sauce that delicately clings to the tender pasta twirls and pops of thinly-sliced sun-dried tomatoes. Best of all, it uses pantry staples and can be on the table in well under half an hour, making it a true weeknight hero.
Just like our favorite creamy tomato pasta, on which this recipe is based, this relies on just a little cream to enrich the sauce. This means you get a dish with luxurious looks and texture that isn’t overwhelmingly heavy. Serve with a little salad or steamed veggies and a simple dinner is done, or add your favorite simple protein to up the satisfaction factor even more.
Ingredient Notes & Substitutions
This bulleted list includes extra notes to help you shop and substitute well. Scroll to the printable recipe card at the bottom of this post for quantities and instructions.
- Pasta. Use any shape with twirls or ridges, the better to hold that luscious sauce. Penne, farfalle, rigatoni, or shells are all good choices. Your favorite whole wheat, chickpea, or gluten-free pasta works well.
- Sun-dried tomatoes. Opt for oil-packed, julienne-cut sun-dried tomatoes if possible. The oil can be saved for another use. Only have the dry-packed kind? Rehydrate them in a bit of water when you start prepping your other ingredients, then add to the sauce as directed. Only have whole sun-dried tomatoes? Give them a quick chop into bite-sized strips.
- Tomato sauce and tomato paste. This power duo enhances the depth and richness of the sauce while keeping the dish convenient and pantry-based. Hate storing that extra tiny can in the fridge? Buy tomato paste in a tube, which keeps much longer and is easier to seal.
- Chicken or veggie broth. Use a high-quality broth or stock if possible, and low-sodium so that you can adjust the finished salt level to your personal taste.
- Cream. A little goes a long way. Heavy cream is my go-to, but light cream or half and half do work as substitutes. Half and half will yield a noticeably thinner but still delicious sauce.
- Fresh minced garlic, Italian seasoning, kosher salt, black pepper, and grated Parmesan.
Top Tips for Success
- Salt the pasta water well. Add a really generous pinch of kosher salt — like 1 teaspoon or even more — to the water as it’s boiling and just prior to stirring in the pasta. Using true salt water subtly seasons the pasta for that little extra something in your cooking.
- Don’t skip seasoning the sauce to taste. Personal and family preferences do vary — my husband always likes a dish saltier than I do, and I’m used to that — and what you think is a bland dish might become outstanding if you just add an extra 1/4 or 1/2 teaspoon of salt at the end.
- Make it your own. Add red pepper flakes for a touch of heat, baby spinach or other dark leafy greens for some added nutrients and color, or more fresh herbs to dial up the elegance factor for company. Experiment and have fun!
Serving Suggestions
This quick pasta makes a delightful light main course, and is one of my favorite back-pocket dinners for crazy weeks. With its creamy sauce and rich flavor, it also works wonderfully as a side paired with Italian dressing chicken, steaks, or simple baked pork chops.
Add a steamed veggie, greens with Italian dressing, and breadsticks or garlic knots and you’ve got a restaurant-worthy meal at home.
Storage & Reheating
Sun-dried tomato pasta keeps well tightly-sealed in the refrigerator for 3-4 days. Warm portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat. If warming on the stove, add a very small splash of water or broth as needed to prevent sticking and loosen the sauce again.
I’ve yet to try freezing this recipe; I’d recommend just indulging in all the leftovers instead. 🙂
Related Recipes
If you love this simple pasta dish, try these recipes next:
- Easy Lemon Chicken Pasta
- Creamy Tomato Pasta
- Pesto Tortellini with Walnuts
- Quick and Easy Cavatappi with Cream Sauce
If you try this Sun-Dried Tomato Pasta recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Sun-Dried Tomato Pasta
Ingredients
- 8 ounces pasta
- 1 Tablespoon butter
- 2-3 cloves garlic minced
- 1 (14 ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- 1/4 cup cream see note
- 6-8 ounces oil-packed, julienne-cut sun-dried tomatoes
- kosher salt and black pepper
- fresh basil and grated Parmesan for serving
Instructions
- Boil a large pot of water. Add a generous pinch of salt, followed by the pasta. Cook to al dente, according to package directions. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet set over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant.
- Add tomato sauce, tomato paste, broth, and Italian seasoning. Stir into a smooth sauce and let simmer for 1-2 minutes. Drain the oil from the sun-dried tomatoes. (This can be set aside for another use.)
- Reduce heat to medium, then stir in the cream and sun-dried tomatoes. Simmer for another 2-3 minutes, until it’s as thick as you like. Season with salt and pepper to taste. (I start with 1/4 teaspoon salt and 8-10 cranks pepper.)
- Add drained pasta, toss well, and serve with generous sprinkles of Parmesan and fresh basil.
Notes
- Cream: Heavy cream is my go-to, but light cream or half and half do work as substitutes. Half and half will yield a noticeably thinner but still delicious sauce.
- Variations: Add red pepper flakes for a touch of heat, baby spinach or other dark leafy greens for some added nutrients and color, or more fresh herbs to dial up the elegance factor for company.
- Storage: Leftovers keep well tightly-sealed in the refrigerator for 3-4 days. Warm portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat. If warming on the stove, add a very small splash of water or broth as needed to prevent sticking and loosen the sauce again.
