Sun-Dried Tomato Pasta is a perfect mix of tangy, chewy sun-dried tomatoes and tender pasta noodles, all tossed in a simple, flavorful sauce. This dish has a bright, slightly sweet tomato punch that really wakes up your taste buds, paired with garlic, olive oil, and sometimes a sprinkle of fresh herbs to make everything shine.
I love making this pasta when I want something quick but with a little twist. The sun-dried tomatoes give it such a unique flavor that feels special, yet it’s super easy to put together, even on a busy weeknight. A little tip from me: soak those sun-dried tomatoes in hot water first to soften them up and help bring out their rich taste before mixing them in.
My favorite way to enjoy this pasta is with a sprinkle of Parmesan cheese and a handful of fresh basil leaves on top. It feels like a cozy, sunny meal that’s both comforting and fresh. This is the kind of dish that always gets compliments and makes me want to keep the rest for lunch the next day because it tastes even better once the flavors have had a little time to meld.
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These bring a tangy, chewy texture and deep tomato flavor. If you don’t have these, sun-dried tomato paste can work but add less since it’s concentrated. Dry ones need soaking to soften, which helps the texture blend better.
Pasta: Rotini is great because its twists hold the sauce well. You can swap with penne, fusilli, or even spaghetti if that’s what you have on hand.
Heavy Cream: It makes the sauce rich and smooth. To lighten it up, half-and-half or even coconut cream (for dairy-free) are good alternatives. Just watch the texture so the sauce doesn’t get too thin.
Parmesan Cheese: Adds a salty, nutty kick. Pecorino Romano is a nice substitute if you want a sharper flavor. For a vegan option, try nutritional yeast.
Fresh Basil: Provides a fresh, herby contrast to the richness. If fresh isn’t available, dried basil works but add it sparingly to avoid overpowering.
How Can I Make a Creamy Sun-Dried Tomato Sauce Without It Separating?
The secret to a smooth, creamy sauce is gentle heat and the order of ingredients:
- Start by sautéing garlic in olive oil to build flavor.
- Add chopped sun-dried tomatoes and cook briefly to release their taste.
- Lower the heat before adding heavy cream to prevent curdling. Let it simmer gently just until it thickens slightly.
- Mix in Parmesan slowly, stirring constantly to melt cheese smoothly into the cream.
- If the sauce feels too thick, add reserved pasta water little by little. This starchy water helps loosen the sauce and helps it stick to pasta better.
- Finish by tossing the pasta in the sauce off heat to prevent breaking the cream texture.
These steps keep the sauce velvety and luscious every time. Also, avoid boiling cream—it’s a quick way to separate your sauce!
Equipment You’ll Need
- Large pot – to boil the pasta perfectly without sticking.
- Colander – makes draining the pasta easy and quick.
- Large skillet or sauté pan – perfect for cooking the sauce evenly and tossing the pasta.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get your ingredients just right for balanced flavors.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes with roasted red peppers for a sweeter, milder flavor.
- Add cooked grilled chicken or sautéed shrimp for a protein boost.
- Mix in spinach or arugula at the end for a fresh, leafy green touch.
- Toss in some toasted pine nuts or walnuts for a bit of crunch and nutty flavor.
How to Make Sun-Dried Tomato Pasta?
Ingredients You’ll Need:
For The Pasta & Sauce:
- 12 oz (340 g) rotini pasta (or pasta of choice)
- 1 cup sun-dried tomatoes (oil-packed or rehydrated if dry), chopped
- 2 tbsp olive oil (use oil from sun-dried tomatoes jar if oil-packed)
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus extra for serving
- ½ cup heavy cream (or use half-and-half for a lighter version)
- ¼ cup fresh basil leaves, roughly chopped, plus some whole leaves for garnish
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This dish takes about 15 minutes of active prep and cooking time. You’ll boil your pasta, prepare a quick creamy sun-dried tomato sauce, and toss everything together in just a few simple steps. Perfect for a speedy, delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s just al dente (still a little firm). Before draining, save ½ cup of the pasta cooking water to help loosen your sauce if needed. Drain the pasta and set aside.
2. Prepare the Sun-Dried Tomatoes:
If your sun-dried tomatoes are dry, soak them in hot water for about 10 minutes to soften them. Then drain and chop them finely. If they’re oil-packed, just chop and you’re ready to go!
3. Make the Sauce:
In a large skillet over medium heat, warm your olive oil. Add the minced garlic and sauté for about 1 minute until it’s fragrant—but watch carefully so it doesn’t burn. Toss in the chopped sun-dried tomatoes and cook for about 2–3 minutes to combine the flavors.
4. Add Cream and Cheese:
Lower the heat and pour in the heavy cream. Let it gently simmer for 2–3 minutes until it thickens a little. Stir in the grated Parmesan cheese until it melts smoothly into a creamy sauce.
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss it well so every piece gets coated with the creamy sauce. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until it’s just right.
6. Finish and Serve:
Stir in the chopped fresh basil. Season with salt, freshly ground black pepper, and red pepper flakes if you want a little kick. Give everything a good toss. Serve right away with extra Parmesan and a few fresh basil leaves on top for a lovely garnish.
Can I Use Frozen Sun-Dried Tomatoes?
Sun-dried tomatoes are usually sold dried or oil-packed rather than frozen. If you happen to have frozen ones, thaw them completely in the fridge or at room temperature before using, then chop and add as usual.
Can I Make This Pasta Ahead of Time?
Yes! Prepare the pasta and sauce separately, then combine and reheat gently on the stove with a splash of cream or pasta water to refresh the sauce. It’s best eaten within 2 days for optimal flavor and texture.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat slowly on the stove or microwave, stirring occasionally to keep the sauce creamy.
Can I Use a Different Type of Cheese?
Definitely! Pecorino Romano or Asiago are great alternatives for a sharper flavor. For a dairy-free option, you can try nutritional yeast, though the texture will be less creamy.