Sun-Dried Tomato Pasta

Imagine twirling your fork through strands of al dente pasta coated in a rich, tangy sauce with bursts of intense sun-kissed flavor in every bite. Sun-Dried Tomato Pasta delivers an irresistible combination of sweet, savory, and aromatic elements that transform a simple pasta dish into something extraordinary. This Mediterranean-inspired favorite balances the concentrated flavor of sun-dried tomatoes with creamy elements and perfectly cooked pasta for a restaurant-quality meal you can easily create at home. You’ll learn how to create a balanced sauce that showcases these flavor-packed tomatoes while complementing them with the perfect accompaniments.

Why You’ll Love This Recipe

Sun-Dried Tomato Pasta isn’t just delicious—it’s a sensory experience that delivers satisfaction with minimal effort. The deep umami richness of the sun-dried tomatoes creates an intense flavor foundation that eliminates the need for long simmering times, making this a perfect weeknight meal that tastes like it took hours.

The textural contrast is what truly sets this dish apart—tender pasta against chewy bits of sun-dried tomato, perhaps with the occasional crunch of pine nuts or crisp fresh basil leaves. The sauce achieves that perfect balance between creamy indulgence and light freshness, coating each strand of pasta without weighing it down.

This recipe is remarkably adaptable, working beautifully as both a sophisticated main course for entertaining or a comforting family dinner. Best of all, most ingredients keep well in your pantry, allowing you to create this impressive pasta dish even when you haven’t had time for grocery shopping. The vibrant red hue of the sun-dried tomato cream sauce pasta also makes for a stunning presentation with minimal styling effort.

Ingredients

For this Sun-Dried Tomato Pasta recipe, quality ingredients make all the difference:

• 12 oz (340g) pasta (penne, linguine, or fettuccine work best)
• 1 cup (6oz/170g) oil-packed sun-dried tomatoes, drained and chopped (reserve 2 tablespoons oil)
• 4 garlic cloves, minced
• 1 small shallot, finely diced (about ¼ cup)
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken or vegetable broth
• ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
• ½ teaspoon red pepper flakes (adjust to taste)
• ¼ cup fresh basil, thinly sliced, plus more for garnish
• 2 tablespoons pine nuts, toasted (optional)
• Salt and freshly ground black pepper to taste

The sun-dried tomatoes are the star ingredient—look for oil-packed varieties for the most intense flavor and soft texture. The reserved oil carries concentrated tomato essence that forms the flavor foundation of the sauce. For a truly authentic Mediterranean sun-dried tomato pasta, use high-quality extra virgin olive oil and freshly grated Parmesan rather than pre-packaged options.

Pro Tips

Choose the Right Tomatoes
Not all sun-dried tomatoes are created equal. For this Sun-Dried Tomato Pasta, oil-packed varieties provide superior flavor and texture compared to dry-packed. They’re already tender and infused with herbs and oil that enhance your sauce. If you only have dry-packed, rehydrate them in hot water for 30 minutes, then drain before using. The oil from oil-packed tomatoes adds essential flavor to the sauce, so when draining, reserve some to use in the recipe.

Perfect Your Pasta Technique
The secret to restaurant-quality sun-dried tomato pasta with cream sauce lies in properly cooking the pasta. Always cook it 1-2 minutes less than package instructions for al dente texture. Before draining, reserve at least ½ cup of starchy pasta water—this liquid gold helps bind your sauce to the pasta and adjust consistency as needed. After draining, toss pasta immediately with a splash of olive oil to prevent sticking if you’re not adding it directly to the sauce.

Balance the Flavors
The concentrated sweetness of sun-dried tomatoes needs proper balancing. A splash of acid (like a squeeze of lemon juice or a few capers) can brighten the sauce. Don’t skip the red pepper flakes—they don’t necessarily add heat but enhance the tomato flavor. Lastly, always taste before serving and adjust seasonings; the saltiness of Parmesan and sun-dried tomatoes varies greatly, so your dish may need less added salt than expected.

Instructions

Step 1: Prepare the Pasta
Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just shy of al dente, about 1-2 minutes less than package directions suggest. This slight undercooking ensures your pasta won’t become mushy when finished in the sauce. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but don’t rinse it—that starch helps your sauce adhere beautifully to each strand.

Step 2: Start the Sauce
While your pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and translucent but not browned, about 2-3 minutes. This aromatic base builds the foundation for your sun-dried tomato pasta sauce. Stir frequently to prevent burning, as garlic can quickly go from perfectly golden to bitter.

Step 3: Add the Sun-Dried Tomatoes
Add the chopped sun-dried tomatoes to the skillet and sauté for another minute to release their intense flavors into the oil. If you prefer a smoother sauce, you could remove half the tomato mixture now and pulse it in a food processor before returning it to the pan. This creates textural contrast while maintaining some chunky bits for interest.

Step 4: Create the Cream Sauce
Pour in the heavy cream and broth, stirring constantly to incorporate all those flavorful bits from the bottom of the pan. Reduce the heat to medium-low and let the sauce simmer gently for about 5 minutes until it begins to thicken slightly. The secret to a perfectly textured sun-dried tomato cream pasta is patience—allow the liquid to reduce naturally without rushing with thickeners.

Step 5: Combine and Finish
Add your drained pasta directly to the sauce in the skillet, tossing gently to coat each piece. Sprinkle in the Parmesan cheese and continue tossing until melted and incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Finish with red pepper flakes, fresh basil, and a final seasoning of salt and pepper to taste. For an elegant touch, sprinkle with toasted pine nuts just before serving your Sun-Dried Tomato Pasta.

Variations

Protein-Packed Version
Transform your Sun-Dried Tomato Pasta into a hearty meal by adding protein. Grilled chicken breast sliced into strips makes this dish more substantial, while Italian sausage adds a delicious savory note that complements the tomatoes perfectly. For seafood lovers, sautéed shrimp or scallops bring a delicate sweetness that balances the intensity of the sun-dried tomatoes. Simply cook your protein separately and add it to the pasta when combining with the sauce.

Vegetable-Forward Option
Create a nutrient-dense Mediterranean sun-dried tomato pasta by incorporating vegetables. Sautéed spinach or kale wilts beautifully into the sauce, adding color and nutrients. Roasted red peppers complement the sweet-tangy profile of the tomatoes, while sautéed mushrooms add earthy depth. For a spring variation, asparagus or fresh peas add brightness and textural contrast. The versatility of this dish means you can adapt it to whatever vegetables are in season or already in your refrigerator.

Dairy-Free Adaptation
For those avoiding dairy, create a luscious sun-dried tomato pasta by replacing cream with full-fat coconut milk or cashew cream. The natural sweetness of these alternatives works wonderfully with the tomatoes’ tang. Nutritional yeast can substitute for Parmesan, providing that umami flavor without dairy. This version often results in an even more aromatic dish with a slight exotic twist that many guests find intriguing and delicious.

Storage and Serving

Sun-Dried Tomato Pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors often deepen and meld with time, making next-day leftovers exceptionally delicious. When reheating, add a splash of water or broth to revive the sauce, as the pasta tends to absorb liquid when stored. Gentle heating on the stovetop over medium-low heat yields better results than microwave reheating, which can make the sauce separate.

For serving, present your sun-dried tomato cream pasta in warmed bowls to maintain its optimal temperature. A final grating of fresh Parmesan, a drizzle of high-quality olive oil, and a scattering of fresh basil elevates the presentation. Pair with a simple arugula salad dressed with lemon and olive oil for a perfect contrast to the rich pasta. For entertaining, serve alongside garlic bread or focaccia to soak up every bit of the delicious sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage accompaniment.

FAQs

Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes, but they’ll need rehydrating first. Place them in hot water for 15-20 minutes until soft, then drain before using. Your Sun-Dried Tomato Pasta may benefit from an extra tablespoon of olive oil to compensate for the missing oil from oil-packed tomatoes.

Is there a lighter alternative to heavy cream for this recipe?
Half-and-half provides a lighter option with similar creaminess. For an even lighter version, use evaporated milk or a mixture of milk and 2 tablespoons of cream cheese. The sauce won’t be quite as rich but will still create a delicious sun-dried tomato pasta sauce.

Can I make this dish ahead of time?
Yes, though pasta dishes are generally best fresh. If preparing ahead, slightly undercook the pasta and store the sauce separately. Combine and heat together just before serving, adding a splash of pasta water to refresh the sauce.

What’s the best pasta shape for this recipe?
Medium shapes like penne, fusilli, or farfalle work beautifully as they catch chunks of tomato and herbs in their crevices. Long pasta like linguine or fettuccine also works well, creating an elegant sun-dried tomato cream pasta presentation.

Can I freeze this pasta dish?
Cream-based pasta sauces typically don’t freeze well as they can separate when thawed. If you must freeze, do so without the pasta and reconstitute the sauce gently when reheating, possibly adding fresh cream to restore the texture.

Conclusion

This Sun-Dried Tomato Pasta is comfort food at its finest — a perfect balance of tangy intensity and creamy indulgence that transforms pantry ingredients into something truly special. It’s the kind of dish that brings a touch of Mediterranean sunshine to your table regardless of the season, making everyday meals feel like a celebration. Whether you’re cooking for yourself after a long day or entertaining guests who appreciate bold flavors, this pasta delivers restaurant-quality satisfaction with minimal effort. Let the concentrated magic of sun-dried tomatoes elevate your pasta game to unforgettable heights.

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