Sun dried tomato pasta is a simple yet deeply flavorful pasta dish that turns pantry staples into a restaurant worthy meal in under 20 minutes. This recipe combines the bold, tangy punch of sun dried tomatoes with garlic, herbs, cream, basil and parmesan. So easy and super comforting! Read below and watch the video on simple it is to make!
There’s something about sun dried tomatoes that’s so tasty and unique. It’s the slight tang, the slight sweetness and the absolute richness in tomato flavor. So it’s no wonder our Sun Dried Tomato Pesto was so viral and a crowd pleaser at the cooking school!
We even took that pesto and turned it into a gourmet yet 15 minutes Burrata Pasta! The best of both worlds, combining a tasty Sun Dried Tomato Pesto with pasta and Burrata Cheese.
Today’s sun dried tomato pasta can also be made with the pesto, but we wanted to show a variety of ways to enjoy the same ingredients. A creamy sun-dried tomato pasta with a sauce that clings beautifully to every bite of pasta. The sauce is laced with lots of fresh basil and parmesan.
Whether you’re cooking for a busy weeknight dinner or serving friends on the weekend, this recipe delivers comfort, depth, and fresh Italian vibes without fuss.
What Is Sun Dried Tomato Pasta?
Sun dried tomato pasta is a type of pasta dish that incorporates sun dried tomatoes. Sun dried tomatoes are tomatoes that have been dehydrated and usually packed in oil to intensify their sweet tart flavor.
Those are then infused into a sauce with garlic, herbs, heavy cream, basil and Parmesan. A short pasta shape like penne, rigatoni, fusilli or orecchiette are ideal because they catch the sauce and tomato pieces. We found those utterly cute heart shaped pastas and had to try them!
Why You’ll Love Sun Dried Tomato Pasta
- SO TASTY! Intensely flavored with slightly sweet and smoky notes from the sun dried tomatoes that elevate every bite. Combine that with bright basil, a creamy garlic base and lots of parmesan! SO GOOD!
- Quick & easy! Ready in about 20 minutes so it’s perfect for weeknights or gatherings.
- Versatile! You can add spinach, chicken, shrimp, sausage, broccoli florets or mushrooms for extra heartiness.
- Creamy yet bright: No mater how creamy it is, the final splash of basil and lemon zest makes this recipe so refreshing!
- Crowd favorite: Simple enough for everyday dinners yet super gourmet for special occasions.
Ingredients You’ll Need
- Pasta: Penne, fusilli, rigatoni, shells or orecchiette, any small shapes that hold sauce well.
- Sun dried tomatoes: Oil packed are preferred for richness.
- Fresh Garlic: Fresh cloves for maximum flavor
- Cream. For sauce body and richness. You can use half n half or cream cheese too and mix in some veggie broth for light sauce.
- Butter and Flour. The roux or base of the sauce. While you can use olive oil, we prefer butter.
- Italian seasoning and fresh herbs: Basil, oregano, thyme for classic Italian flavor.
- Parmesan cheese: Umami and creaminess; freshly grated Parm is best.
- Optional: Fresh spinach , chicken, shrimp or Italian sausage for extra substance. Some dry white wine if you use it.
- Lemon zest: Adds brightness at the end, and we prefer it over lemon juice.
How to Make Sun Dried Tomato Pasta
Cook Pasta to Al Dente
Boil pasta in generously salted water until just firm to the bite. Reserve at least 1 cup of pasta water before draining. The starch in the water helps the sauce cling to the noodles later.
Sauté Aromatics
In a sauce pan, heat butter and garlic. You can also add oil from the jar of sun dried tomatoes for flavor, just a tablespoon.
Sauté them for 2 minutes over medium heat and then add in the flour and fresh thyme.
Cook that until the flour is toasty and slightly golden. This ensures you won’t taste raw flour in your sauce.
Build Sauce
Add in the stock and reduce until it has thickened.
Then add in the cream, sun dried tomatoes, Italian seasonings and herbs. Let simmer gently so the flavors meld.
Finally, add fresh basil leaves torn up or chopped if you prefer. You can even use Basil Pesto here. Toss well into sauce and taste to adjust seasoning. Add freshly grated parmesan.
Combine Cooked Pasta with Sauce
drain the pasta and add the cooked pasta to the same pan with the sauce, stir well to coat.
If the sauce feels too thick, slowly add pasta water until you reach a silky consistency. If it feels too thin, remember it will thicken up as it sits and you can add parmesan to thicken it instantly.
Finish & Serve
Finish the plating with extra fresh basil, lots of parmesan and chilli flakes if needed. This delicious recipe is so easy and all done in one skillet or pot so you can’t go wrong!
Tips for Success
- Salt your pasta water. Well salted water seasons the pasta itself.
- Use small hallow pasta shapes. This is ideal for the sauce to penetrate each shell and soak up flavors.
- Pick oil packed sun dried tomatoes. They deliver deeper flavor.
- Reserve pasta water: Starchy pasta water helps make sauces silky and cohesive.
- Avoid over boiling the cream. To prevent curdling the sauce.
- Fresh Parmesan is best. It melts smoother and boosts umami.
- Don’t overcook: Al dente texture helps pasta cling to sauce and avoids gummy noodles.
Variations & Add-Ons
- Tangy Feta: A perfect contrast to the creamy sauce!
- Add protein: Grilled chicken, shrimp, or sausage for a heartier meal.
- Greens: Baby spinach, kale, or arugula adds color and nutrition.
- Heat: Red pepper flakes or chili oil for a touch of spice.
What kind of pasta works best?
Short or ridged shapes like penne, rigatoni, or fusilli hold this sauce well because the pieces of sun dried tomato and creamy sauce cling to every twist.
Should I use oil packed or dry sun dried tomatoes?
Oil packed add more flavor and seasoning, but dry ones can be rehydrated in warm water first.
How do I prevent the sauce from splitting?
Avoid over boiling the cream, instead simmer gently. Using some reserved pasta water also helps bind the sauce.
Can I make this gluten free or vegan?
YES. Use gluten-free pasta and substitute broth or plant based cream, and dairy free Parmesan or nutritional yeast to adapt.
How long can leftovers last?
Store in an airtight container in the fridge for 3–4 days. To reheat, add a splash of broth or cream or pasta water if needed and heat over gentle heat.
Quick Pasta Recipes
- Pasta Primavera
- Pesto Pasta with Pistachio Pesto
- Burrata Pasta
- Cajun Pasta
- Shrimp Pasta
- Sardine Pasta
- Crab Pasta
- Spaghetti aglio e olio; Olive oil Pasta
Sun Dried Tomato Pasta
Ingredients
Pasta
- 1 box pasta small, hallow shapes are best
Sauce
- 2 Tablespoons Butter unsalted is best
- 4 garlic cloves sliced thin
- 1 Tablespoon flour
- 1 tablespoon fresh thyme leaves
- 1/2 cup veggie broth
- 1 cup cream heavy cream is best
- 3/4 cup sun dried tomatoes packed in oil
- 1/2 cup parmesan cheese divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper to taste
- 1/2 cup basil leaves torn
- 1/2 teaspoon chilli flakes Optional
Instructions
-
Boil pasta in generously salted water until just firm to the bite. Reserve at least 1 cup of pasta water before draining. The starch in the water helps the sauce cling to the noodles later.
-
In a sauce pan, heat butter and garlic. You can also add oil from the jar of sun dried tomatoes for flavor, just a tablespoon.
-
Sauté them for 2 minutes over medium heat and then add in the flour and fresh thyme.
-
Cook that until the flour is toasty and slightly golden. This ensures you won't taste raw flour in your sauce.
-
Add in the stock and reduce until it has thickened.
-
Then add in the cream, sun dried tomatoes, Italian seasonings and herbs. Let simmer gently so the flavors meld.
-
Finally, add fresh basil leaves torn up or chopped if you prefer. You can even use Basil Pesto here. Toss well into sauce and taste to adjust seasoning. Add freshly grated parmesan.
-
drain the pasta and add the cooked pasta to the same pan with the sauce, stir well to coat.
-
If the sauce feels too thick, slowly add pasta water until you reach a silky consistency. If it feels too thin, remember it will thicken up as it sits and you can add parmesan to thicken it instantly.
-
Finish the plating with extra fresh basil, lots of parmesan and chilli flakes if needed. This delicious recipe is so easy and all done in one skillet or pot so you can't go wrong!
Recipe Video
Recipe Notes
Tips for Creamy Sun Dried Tomato Pasta
- Salt your pasta water. Well salted water seasons the pasta itself.
- Use small hallow pasta shapes. This is ideal for the sauce to penetrate each shell and soak up flavors.
- Pick oil packed sun dried tomatoes. They deliver deeper flavor.
- Reserve pasta water: Starchy pasta water helps make sauces silky and cohesive.
- Avoid over boiling the cream. To prevent curdling the sauce.
- Fresh Parmesan is best. It melts smoother and boosts umami.
- Don’t overcook: Al dente texture helps pasta cling to sauce and avoids gummy noodles.
Variations & Add-Ons
- Tangy Feta: A perfect contrast to the creamy sauce!
- Add protein: Grilled chicken, shrimp, or sausage for a heartier meal.
- Greens: Baby spinach, kale, or arugula adds color and nutrition.
- Heat: Red pepper flakes or chili oil for a touch of spice.
What kind of pasta works best?
Short or ridged shapes like penne, rigatoni, or fusilli hold this sauce well because the pieces of sun dried tomato and creamy sauce cling to every twist.
Should I use oil packed or dry sun dried tomatoes?
Oil packed add more flavor and seasoning, but dry ones can be rehydrated in warm water first.
How do I prevent the sauce from splitting?
Avoid over boiling the cream, instead simmer gently. Using some reserved pasta water also helps bind the sauce.
Can I make this gluten free or vegan?
YES. Use gluten-free pasta and substitute broth or plant based cream, and dairy free Parmesan or nutritional yeast to adapt.
How long can leftovers last?
Store in an airtight container in the fridge for 3–4 days. To reheat, add a splash of broth or cream or pasta water if needed and heat over gentle heat.
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