You know those nights when the fridge looks like a barren wasteland and you’re two seconds away from ordering takeout again? Been there. This Sun-Dried Tomato Pasta is your delicious rescue plan. It’s creamy, garlicky, and bursting with flavor, and it comes together in less time than it takes your delivery guy to knock on the door. We’re talking pantry staples and just a few simple steps. I always keep a jar of sun-dried tomatoes on hand, not because I’m a prepper (though I could be), but because this pasta never lets me down. Add some garlic, a splash of cream, and boom—dinner that tastes like a restaurant dish without the overpriced tip. It’s vegetarian-friendly, great for date nights or quick weekday dinners, and if you sneak a forkful straight from the pan, I won’t judge. We’ve all done it. So let’s skip the fuss, ditch the stress, and make something you’ll actually be excited to eat tonight.

1) Key Takeaways
2) Easy Sun-Dried Tomato Pasta Recipe
3) Ingredients for Sun-Dried Tomato Pasta
4) How to Make Sun-Dried Tomato Pasta
5) Tips for Making Sun-Dried Tomato Pasta
6) Making Sun-Dried Tomato Pasta Ahead of Time
7) Storing Leftover Sun-Dried Tomato Pasta
8) Try these Dinners next!
9) Sun-Dried Tomato Pasta
10) Nutrition

1) Key Takeaways

This creamy sun-dried tomato pasta is perfect for quick weeknight meals.
It uses ingredients you probably already have at home.
It’s vegetarian and packs a ton of flavor in every bite.
You can dress it up with spinach, chicken, or a splash of white wine.

2) Easy Sun-Dried Tomato Pasta Recipe

If you’ve ever stood in your kitchen wondering what to cook without making a mess or running to the store, this recipe is for you. This creamy sun-dried tomato pasta hits the sweet spot between quick prep and big flavor. It’s the kind of dinner that makes you feel like you’ve pulled off something impressive, without actually working that hard for it.

One thing I love about this easy pasta recipe is how flexible it is. You can add spinach, mushrooms, grilled chicken, or whatever you have on hand. The sun-dried tomatoes do all the heavy lifting flavor-wise, while the cream and Parmesan make it feel rich and comforting. It’s a win every time.

If your week is already packed, this recipe fits right in. You can get everything prepped and cooked in under 30 minutes. Trust me—once you try it, you’ll keep it in your back pocket for those “I need something delicious, fast” nights.

3) Ingredients for Sun-Dried Tomato Pasta

Uncooked Pasta: I usually grab penne or rigatoni, but any shape will work. Just pick something with grooves to catch all that creamy sauce.

Olive Oil: A tablespoon is enough to start things off in the pan. It helps carry the garlic and tomato flavors without overpowering them.

Butter: I add a little butter for richness. It rounds out the sauce and brings everything together beautifully.

Onion: A small, finely chopped onion gives the dish a sweet, mellow base. Don’t skip it—it builds the flavor from the ground up.

Garlic: Three cloves, minced. This is one of those ingredients where more is more. It adds punch to the creamy sauce.

Sun-Dried Tomatoes: Use the kind packed in oil and chop them roughly. They’re sweet, tangy, and just a little chewy. That texture is golden.

Heavy Cream: This is the part where the sauce starts to feel indulgent. The cream makes everything velvety without being too heavy.

Parmesan Cheese: Freshly grated if you can. It melts into the sauce and gives it that salty, nutty flavor we all know and love.

Salt and Pepper: Season to taste once the sauce is nearly done. I usually go heavy on the pepper for some bite.

Fresh Basil: Optional, but adds freshness and color. Tear a few leaves on top right before serving for that pop of green.

4) How to Make Sun-Dried Tomato Pasta

Step 1. Boil the pasta in salted water until al dente. Scoop out half a cup of the pasta water before draining. Set it aside.

Step 2. In a large skillet, warm the olive oil and butter over medium heat. Add the chopped onion and cook until soft, about five minutes.

Step 3. Stir in the garlic and sun-dried tomatoes. Cook for another two minutes to bring out the aromas.

Step 4. Pour in the cream and sprinkle in the Parmesan. Stir until the sauce looks smooth and slightly thickened.

Step 5. Add the drained pasta to the skillet. Toss it all together with a splash of the reserved pasta water until it’s silky and coated.

Step 6. Taste the sauce. Add salt and pepper as needed. Tear in some fresh basil if you’ve got it and give it one last stir.

Step 7. Serve hot and dig in while that creamy, garlicky sauce is still clinging to the pasta.

5) Tips for Making Sun-Dried Tomato Pasta

Use short pasta. Shapes like penne or rotini work best. They hold onto the creamy sauce in every bite. Long noodles? Not the same experience.

Don’t rush the onions. Letting them soften fully builds flavor in a way raw onions can’t. You want them sweet and nearly melting.

Save that pasta water. It’s not just salty water—it’s liquid gold. A splash at the end helps bind the sauce and pasta like a pro trick.

Use the best Parmesan you can get your hands on. Pre-shredded works, but a fresh block makes a noticeable difference in taste and melt.

Fresh herbs change everything. If basil isn’t your thing, parsley or even baby arugula can add color and bite at the finish line.

6) Making Sun-Dried Tomato Pasta Ahead of Time

I like to make this pasta ahead when I know I’ve got a busy week. It holds up well and reheats like a dream. Just cook everything as usual, but hold off on adding any fresh herbs until you’re ready to serve.

Once it’s cooled, stash it in a container with a tight-fitting lid. When you’re reheating, add a splash of milk or a little cream to bring the sauce back to life.

If you’re prepping this for a dinner party or lunch later in the week, don’t forget to toss in extra cheese just before serving. It’s that small touch that makes it taste fresh again, even on day three.

7) Storing Leftover Sun-Dried Tomato Pasta

Store leftovers in an airtight container in the fridge. It’ll last about four days, maybe five if you’re lucky and didn’t add meat.

To reheat, you can use the microwave or stovetop. Just remember to add a splash of water or milk to get the creamy texture back. Without it, the sauce thickens too much and sticks weirdly.

This dish doesn’t freeze well. The cream sauce tends to separate after thawing, which makes the texture go all wrong. Stick to enjoying it fresh or as next-day lunch.

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9) Sun-Dried Tomato Pasta