Creamy Sun Dried Tomato Pasta – Easy Family Dinner Recipe
Picture this: tender pasta swirled in a luscious sauce studded with ruby-red sun dried tomatoes that burst with concentrated flavor in every bite. This sun dried tomato pasta transforms simple pantry staples into restaurant-quality comfort food your whole family will devour.
Here’s something special about this dish – those intensely flavored tomatoes create such a rich, savory sauce that you’d never guess it comes together in just 20 minutes! The best part? Kids absolutely love the slightly sweet, tomatoey flavor, while parents appreciate how this recipe sneaks vegetables into dinner without any complaints.
If you enjoyed our garlic butter pasta, you’ll be amazed by how sun dried tomatoes elevate this dish to new heights of deliciousness!
What is Sun Dried Tomato Pasta?
Ever wonder why something so simple sounds so fancy? Sun dried tomato pasta is basically regular pasta’s glammed-up cousin who studied abroad in Italy! It’s pasta tossed with those jewel-toned tomatoes that have been kissed by sunshine (or a slow oven) until their flavors become wonderfully concentrated. The name tells you exactly what you’re getting – pasta featuring tomatoes that were dried to preserve their summer sweetness all year long.
You know what they say, the way to anyone’s heart is through their stomach, and this dish proves it every single time. Don’t let the elegant name intimidate you – grab a fork and discover why this recipe has become a weeknight staple in kitchens everywhere!
Why You’ll Love This Sun Dried Tomato Pasta
Restaurant Quality at Home
The star of this dish is undoubtedly that gorgeous, glossy sauce coating every strand of pasta. Sun dried tomatoes bring an incredible depth of umami-rich flavor that makes this taste like you spent hours in the kitchen. The tomatoes mingle with garlic, creating a sauce so luxurious and savory that each bite feels like a special occasion. Your family will think you’ve ordered takeout from their favorite Italian restaurant!
Budget-Friendly Pantry Meal
Making this sun dried tomato pasta at home saves you serious money compared to restaurant prices. A jar of sun dried tomatoes goes a long way, and paired with affordable pasta, olive oil, and pantry spices, you’re feeding your family for just a few dollars per serving. No expensive ingredients required – just smart shopping and simple cooking. This is the kind of meal that lets you enjoy gourmet flavors without the gourmet price tag.
Flavor-Packed Ingredients
What sets this recipe apart is the combination of textures and tastes. The sun dried tomatoes provide sweet-tart pops of concentrated tomato essence. Fresh garlic adds aromatic warmth while butter creates silky richness. A sprinkle of Parmesan cheese brings salty, nutty notes, and fresh basil or spinach adds a touch of freshness and color. Every ingredient works in harmony to create something truly special. If you loved our creamy garlic mushroom pasta, this sun dried tomato version will become another household favorite – so get ready to add this to your regular dinner rotation!
How to Make Sun Dried Tomato Pasta
Quick Overview
This sun dried tomato pasta is incredibly easy to make and requires minimal cooking skills.
The beauty of this recipe lies in its simplicity – while your pasta boils, you’ll quickly sauté garlic and sun dried tomatoes to build the foundation of your sauce.
The result is a creamy, flavorful pasta that tastes complex but comes together effortlessly.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6 people
Key Ingredients for Sun Dried Tomato Pasta
For the Pasta:
- 1 pound penne, rigatoni, or your favorite pasta shape
- 1 tablespoon salt (for pasta water)
For the Sauce:
- 1 cup sun dried tomatoes packed in oil, drained and chopped
- 4 cloves fresh garlic, minced
- 3 tablespoons olive oil (or use oil from the sun dried tomato jar)
- 2 tablespoons butter
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil for garnish
- Reserved pasta water (about ½ cup)
Note: You can use oil-packed or dry-packed sun dried tomatoes. If using dry-packed, soak them in warm water for 10 minutes before using.
Step-by-Step Instructions
Prepare Your Pasta Water
Fill a large pot with water and add salt generously – it should taste like the sea!
Bring the water to a rolling boil over high heat.
This step is crucial because properly salted pasta water seasons your pasta from the inside out, making it taste infinitely better.
Cook the Pasta
Add your pasta to the boiling water and cook according to package directions until al dente (it should have a slight bite when you test it).
Stir occasionally to prevent sticking.
Before draining, scoop out about ½ cup of the starchy pasta water and set it aside – this liquid gold will help create a silky sauce later.
Drain the pasta in a colander but don’t rinse it.
Sauté the Aromatics
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn.
You want it fragrant and golden, not browned.
The smell alone will make everyone rush to the kitchen!
Add Sun Dried Tomatoes
Toss in your chopped sun dried tomatoes and sauté for 1-2 minutes.
The tomatoes will release their incredible concentrated flavor into the oil, creating the base of your sauce.
If using oil-packed tomatoes, you can use some of that flavorful oil instead of plain olive oil for extra depth.
Create the Creamy Sauce
Add butter to the skillet and let it melt.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Let it bubble away for 2-3 minutes, stirring occasionally, until it thickens slightly.
The sauce will start to look rich and glossy – that’s exactly what you want!
Add Cheese and Seasonings
Reduce the heat to low and stir in the grated Parmesan cheese.
Keep stirring until the cheese melts completely and incorporates into the cream, creating a smooth, velvety sauce.
Season with Italian seasoning, red pepper flakes, salt, and black pepper.
Taste and adjust the seasonings to your preference.
Wilt the Spinach (Optional)
If using spinach, add it to the sauce now and stir until it wilts down, which takes about 1 minute.
The greens add beautiful color and nutrition without changing the flavor much – perfect for picky eaters!
Combine Pasta and Sauce
Add the drained pasta directly to the skillet with the sauce.
Toss everything together using tongs, making sure every piece of pasta gets coated in that gorgeous sauce.
If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
The starch in the pasta water helps the sauce cling to the noodles beautifully.
Final Touches
Taste your pasta and add more salt, pepper, or red pepper flakes if needed.
The flavors should be bright, savory, and well-balanced.
Transfer to a serving bowl or individual plates.
Garnish and Serve
Top with freshly torn basil leaves and extra Parmesan cheese.
Serve immediately while it’s hot and creamy.
Watch as your family digs in with enthusiasm!
What to Serve Sun Dried Tomato Pasta With
This sun dried tomato pasta is hearty enough to stand alone as a main course, but pairing it with complementary sides creates a complete, satisfying meal.
Fresh Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette cuts through the richness of the creamy pasta beautifully.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra sauce left in your bowl. The crunchy texture contrasts wonderfully with the tender pasta.
Roasted Vegetables: Oven-roasted broccoli, zucchini, or green beans add nutrition and color to your plate while complementing the tomato flavors.
Grilled Chicken or Shrimp: For a heartier meal, add protein on the side or mixed right into the pasta. Both chicken and shrimp pair wonderfully with the sun dried tomato sauce.
Sparkling Water with Lemon: A refreshing, light beverage helps cleanse your palate between bites of this rich pasta dish.
Top Tips for Perfecting Sun Dried Tomato Pasta
Use Quality Parmesan Cheese
Always grate your own Parmesan cheese from a block rather than buying pre-grated.
Freshly grated cheese melts smoothly into your sauce, while pre-grated cheese contains anti-caking agents that can make your sauce grainy or prevent proper melting.
Don’t Skip the Pasta Water
That starchy pasta water is your secret weapon for creating the perfect sauce consistency.
The starch helps bind the sauce to the pasta and creates a silky, cohesive dish.
Always reserve some before draining!
Control Your Heat
When melting cheese into your sauce, always reduce the heat to low.
High heat can cause the cheese to separate and become oily or stringy instead of creamy.
Patience is key for that velvety texture.
Drain Sun Dried Tomatoes Properly
If using oil-packed sun dried tomatoes, drain them well but save that oil!
It’s infused with flavor and perfect for cooking.
However, using too much can make your dish greasy, so measure carefully.
Season at Every Step
Build flavor by seasoning as you go rather than trying to fix it all at the end.
Salt the pasta water, season the sauce as it cooks, and taste before serving to adjust final seasonings.
Choose the Right Pasta Shape
Pasta shapes with ridges and curves like penne, rigatoni, or fusilli hold onto the sauce better than smooth shapes.
The sauce gets trapped in all those nooks and crannies, making every bite flavorful.
Add Vegetables Thoughtfully
If adding spinach or other greens, wait until the end so they don’t overcook.
You want them tender but still bright green and fresh-tasting.
Storing and Reheating Tips
Store leftover sun dried tomato pasta in an airtight container in the refrigerator for up to 3-4 days.
Make sure the pasta has cooled to room temperature before sealing and refrigerating to prevent condensation from making it soggy.
While cream-based pasta dishes can be frozen, the texture may change slightly upon reheating.
If you want to freeze this recipe, portion it into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
The best way to reheat this pasta is on the stovetop. Place it in a skillet over medium-low heat and add a splash of milk, cream, or chicken broth to help revive the sauce.
Stir frequently until heated through, about 5-7 minutes.
This method helps maintain the creamy texture.
For quick reheating, microwave individual portions in a microwave-safe bowl.
Add a tablespoon of milk or water before microwaving to prevent the pasta from drying out.
Heat in 30-second intervals, stirring between each, until warmed through.
When reheating, you may need to brighten up the flavors.
Add a pinch of salt, a sprinkle of fresh Parmesan, or some torn fresh basil to make it taste freshly made again.
Tips for Avoiding Common Cooking Mistakes
Mistake: Overcooking the Pasta
Solution: Set a timer and check your pasta 1-2 minutes before the package directions suggest. You want al dente pasta that still has a slight firmness when you bite it. Overcooked pasta becomes mushy and won’t hold the sauce well.
Mistake: Burning the Garlic
Solution: Garlic burns quickly and turns bitter when overcooked. Add it to the pan at the right temperature (not too hot) and stir constantly. If it starts to brown too fast, remove the pan from heat briefly.
Mistake: Sauce Too Thick or Too Thin
Solution: Keep that pasta water handy! If your sauce is too thick, thin it with reserved pasta water one tablespoon at a time. If it’s too thin, let it simmer a bit longer or add a touch more cheese.
Mistake: Cheese Getting Clumpy
Solution: Always remove the pan from heat or reduce to the lowest setting before adding cheese. High heat causes cheese proteins to seize up and separate. Stir constantly while adding cheese for a smooth, creamy result.
Mistake: Bland Flavor
Solution: Don’t be shy with seasonings! This recipe needs proper salt, and many home cooks under-salt their food. Taste as you go and adjust. Also, using freshly grated Parmesan instead of pre-grated makes a huge difference in flavor.
Mistake: Oily Sauce
Solution: This happens when the sauce breaks from too much heat or oil. If using oil-packed sun dried tomatoes, drain them thoroughly. If your sauce does become oily, a splash of pasta water and vigorous stirring can help bring it back together.
Mistake: Not Tossing Pasta and Sauce Together
Solution: Don’t just pour sauce over drained pasta in a bowl! Toss them together in the hot skillet for 1-2 minutes. This allows the pasta to absorb the flavors and creates a cohesive dish where every bite is perfectly coated.
Frequently Asked Questions
Can I make this sun dried tomato pasta ahead of time?
Yes, you can prepare the sauce ahead and store it separately from the pasta. Cook the pasta fresh when you’re ready to serve and combine with the reheated sauce for the best texture and flavor.
What’s the difference between oil-packed and dry-packed sun dried tomatoes?
Oil-packed tomatoes are softer and ready to use straight from the jar. Dry-packed tomatoes need to be rehydrated in warm water for about 10 minutes before using. Oil-packed varieties are more convenient for this recipe.
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut cream or cashew cream, and use nutritional yeast instead of Parmesan cheese. The flavor will be different but still delicious.
How do I prevent the cream sauce from separating?
Keep the heat low when adding cheese and cream. Never let the sauce come to a hard boil after adding dairy. Stir constantly and remove from heat if you see it starting to separate.
Can I add protein to this pasta?
Yes! Grilled chicken, sautéed shrimp, or even white beans would all work wonderfully. Cook your protein separately and add it to the pasta at the end.
Why does my pasta stick together?
Make sure you’re using enough water in your pot (at least 4-6 quarts for 1 pound of pasta) and stir occasionally while cooking. Don’t rinse pasta after draining unless making a cold pasta salad.
Can I use fresh tomatoes instead of sun dried?
Fresh tomatoes won’t provide the same concentrated, intense flavor that sun dried tomatoes offer. If you want to use fresh, try oven-roasting them first to concentrate their flavor.
How can I make this recipe spicier?
Increase the red pepper flakes to taste, or add a pinch of cayenne pepper. You can also drizzle with spicy chili oil before serving for an extra kick.
What pasta shapes work best?
Penne, rigatoni, fusilli, farfalle, or even spaghetti all work great. Choose shapes with ridges or curves that help the sauce cling to the pasta.
Is this recipe kid-friendly?
Yes! Most kids love the slightly sweet flavor of sun dried tomatoes. You can reduce or omit the red pepper flakes for younger children and add more as desired for adults
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 65mg |
| Sodium | 420mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 18g |
| Vitamin A | 15% DV |
| Vitamin C | 12% DV |
| Calcium | 25% DV |
| Iron | 10% DV |
Note: Nutrition information is approximate and based on 6 servings.
