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sun dried tomato pasta on a plate with lots of fresh parmesan and basil to garnish

Sun Dried Tomato Pasta

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!
Course dinner, lunch, Main Course, Pasta
Cuisine American, Italian, Mediterranean
Keyword comfort food, creamy, creamy sun dried tomato pasta, pasta recipes, sun dried tomato pasta
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Calories 792 kcal
Author Mahy

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

  1. 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.
  2. 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.
    butter and garlic are sautéed in a saucepan to start the sauce
  3. Sauté them for 2 minutes over medium heat and then add in the flour and fresh thyme.
    flour and thyme are added to start building the sauce
  4. Cook that until the flour is toasty and slightly golden. This ensures you won't taste raw flour in your sauce.
    toasty golden roux ready for the sauce to build up
  5. Add in the stock and reduce until it has thickened.
    veggie broth is added and cooked until reduced as a base for the sauce
  6. Then add in the cream, sun dried tomatoes, Italian seasonings and herbs.  Let simmer gently so the flavors meld.
    heavy cream, sun dried tomatoes, Italian seasoning is added to make the sun dried tomato sauce
  7. 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.
    fresh basil is added ad the end of the creamy sun dried tomato sauce with parmesan
  8. drain the pasta and add the cooked pasta to the same pan with the sauce, stir well to coat.
    drained and cooked pasta added to the sun dried tomato sauce in the pan
  9. 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.
    pasta tossed well into the sun dried tomato sauce
  10. 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!
    sun dried tomato pasta on a plate with lots of fresh parmesan and basil to garnish

Recipe Video

Recipe Notes

Tips for Creamy Sun Dried Tomato Pasta

  1. Salt your pasta water. Well salted water seasons the pasta itself.
  2. Use small hallow pasta shapes. This is ideal for the sauce to penetrate each shell and soak up flavors.
  3. Pick oil packed sun dried tomatoes. They deliver deeper flavor.
  4. Reserve pasta water: Starchy pasta water helps make sauces silky and cohesive.
  5. Avoid over boiling the cream. To prevent curdling the sauce.
  6. Fresh Parmesan is best. It melts smoother and boosts umami.
  7. 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.

 

Nutrition Facts
Sun Dried Tomato Pasta
Amount Per Serving
Calories 792 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 91mg30%
Sodium 595mg26%
Potassium 1089mg31%
Carbohydrates 101g34%
Fiber 7g29%
Sugar 13g14%
Protein 25g50%
Vitamin A 1496IU30%
Vitamin C 12mg15%
Calcium 258mg26%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.