Sun-Dried Tomato Pasta

2 from 1 vote

Super quick and easy to make, this still manages to be deliciously creamy and full of flavor, with a sauce infused with garlic and Italian herbs. There's no better way to turn pantry staples into dinner!

Prep Time5

Cook Time15

Total Time20

Course: Main, Pasta

Cuisine: American, American-Italian

Keyword: sun-dried tomato pasta

Servings:

Calories: 431kcal

Author: Monica Lensink

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.

Nutrition