Name: Sun-Dried Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz (340g) pasta of choice (penne, fettuccine, or spaghetti); 2 tbsp olive oil (plus oil from sun-dried tomatoes for extra flavor); 4 cloves garlic, minced; 1 cup sun-dried tomatoes in oil, drained and chopped; 1 cup heavy cream or coconut cream (for dairy-free option); ½ cup grated Parmesan cheese (omit or use vegan alternative for dairy-free); 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional, for heat); Salt and pepper, to taste; 2 cups fresh spinach (optional); Fresh basil, for garnish

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to make yet packed with flavor. The sun-dried tomatoes bring a concentrated sweetness and tang, while the sauce clings beautifully to the pasta. I can make it creamy or keep it light, and it pairs well with so many extras like spinach, chicken, or shrimp. It’s one of my go-to weeknight dinners when I want something both easy and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta of choice (penne, spaghetti, or fettuccine)
Sun-dried tomatoes in oil, drained and chopped
Olive oil (from the sun-dried tomato jar for extra flavor)
Garlic cloves, minced
Heavy cream or half-and-half (optional for creaminess)
Grated Parmesan cheese
Fresh spinach (optional)
Salt and pepper to taste
Fresh basil for garnish
Red pepper flakes (optional, for heat)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions. I reserve 1 cup of the pasta cooking water, then drain.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I add garlic and cook for 30 seconds until fragrant.
I stir in the sun-dried tomatoes and cook for 2–3 minutes to release their flavor.
I add the cream (if using) and Parmesan, stirring until the cheese melts into a smooth sauce.
I toss in the cooked pasta, adding reserved pasta water a little at a time until the sauce coats the pasta perfectly.
I season with salt, pepper, and red pepper flakes, then garnish with fresh basil before serving.

Servings and timing

This recipe serves 4 people. I usually spend about 10 minutes prepping and 15 minutes cooking, so the total time is around 25 minutes.

Variations

I sometimes add grilled chicken or sautéed shrimp for extra protein.
I swap heavy cream for coconut milk for a dairy-free twist.
I mix in spinach or roasted vegetables for added color and nutrition.
I make it without cream for a lighter, olive oil–based sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce, warming it gently on the stovetop or in the microwave.

FAQs

Can I use dry-packed sun-dried tomatoes?

Yes, but I rehydrate them in hot water for about 10 minutes before chopping and using.

Can I make this vegan?

Yes, I skip the Parmesan or replace it with a dairy-free alternative and use coconut milk or a vegan cream.

What pasta shape works best?

I like penne because the sauce clings inside the tubes, but spaghetti or fettuccine also work beautifully.

Can I make it spicier?

Yes, I add more red pepper flakes or even a dash of chili oil for extra heat.

Do I need to use the oil from the jar?

I like using it because it’s packed with tomato flavor, but I can use regular olive oil instead.

Conclusion

I love making sun-dried tomato pasta because it’s simple, fast, and incredibly flavorful. The bold, tangy tomatoes paired with pasta and a creamy, cheesy sauce make it feel like something from a restaurant, but it’s easy enough for a weeknight. It’s a dish I turn to whenever I want comfort food with a little gourmet flair.