This Creamy Sun-Dried Tomato Pasta is my go-to when I need a hug in a bowl. The sauce is velvety, tangy, and comes together in the time it takes to boil the pasta. It's the kind of dish that makes you close your eyes with the first bite.
Advertisements1
I remember the first time I made this for my family—my youngest, who usually picks out tomatoes, asked for seconds. That's when I knew it was a keeper. The sun-dried tomatoes melt into the cream, creating a sauce that's both familiar and exciting.
Whether you're a busy parent or just craving comfort, this pasta delivers. It's simple enough for a weeknight, yet special enough for a date night at home.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or penne pasta
Any long or short pasta works. Try whole wheat for extra fiber.
2 tbsp (30ml) olive oil
Extra virgin gives the best flavor. Use a neutral oil if you prefer.
4 cloves garlic, minced
Fresh garlic is best; use 1 tsp garlic powder in a pinch.
1/2 cup (80g) sun-dried tomatoes, drained and chopped
Oil-packed ones are more flavorful. If using dry, rehydrate in hot water.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or full-fat coconut milk.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pecorino Romano adds a sharper taste.
1/4 tsp red pepper flakes (optional)
Adds a gentle kick. Omit for a milder sauce.
Salt and black pepper, to taste
Adjust according to your preference.
1/4 cup (15g) fresh basil, chopped
Fresh herbs brighten the dish. Use 1 tsp dried if needed.
Tips & Tricks
- Reserve a cup of pasta water before draining; it's the secret to silky sauce.
- Don't overcook the garlic—it can turn bitter. Sauté just until fragrant.
- If the sauce is too thick, loosen it with a splash of pasta water.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Cook pasta according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
2. Sauté garlic and tomatoes
In a large skillet, heat olive oil over medium heat (about 350°F/175°C). Add garlic and sun-dried tomatoes; cook for 2 minutes until garlic is fragrant and tomatoes are slightly softened.
3. Add cream and simmer
Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes until it thickens slightly and coats the back of a spoon.
4. Melt in Parmesan
Reduce heat to low. Add Parmesan and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth, about 2 minutes.
5. Combine pasta and sauce
Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Continue tossing for 2 minutes so the pasta absorbs the flavor.
6. Finish and serve
Season with salt and pepper to taste. Stir in fresh basil just before serving. Serve hot, with extra Parmesan on top.
Delicious Variations
- Add 1 cup of cooked chicken or shrimp for extra protein.
- Swap sun-dried tomatoes for cherry tomatoes sautéed until bursting.
- Stir in spinach or kale at the end for color and nutrients.
How to Store Creamy Sun-Dried Tomato Pasta
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk and add a little flour or cornstarch to thicken.
Q: What can I substitute for sun-dried tomatoes?
Use roasted red peppers or regular cherry tomatoes, but reduce the cooking time.
Q: Is this pasta gluten-free?
Use gluten-free pasta and ensure your Parmesan is gluten-free. The sauce is naturally gluten-free.
Q: Can I make this ahead of time?
Yes, but the sauce may thicken. Reheat with extra cream or pasta water.
Q: How do I make it vegan?
Use coconut cream and nutritional yeast instead of Parmesan.
I hope this pasta brings you the same cozy comfort it brings my family. Give it a try and let me know how it turns out in the comments below. Breathe, play, connect.
Creamy Sun-Dried Tomato Pasta
A rich, creamy pasta with tangy sun-dried tomatoes, ready in 30 minutes for a weeknight comfort meal.
🧂 Ingredients
- 12 oz (340g) fettuccine or penne pasta
- 2 tbsp (30ml) olive oil
- 4 cloves garlic, minced
- 1/2 cup (80g) sun-dried tomatoes, drained and chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup (15g) fresh basil, chopped
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Cook pasta according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 2Sauté garlic and tomatoes — In a large skillet, heat olive oil over medium heat (about 350°F/175°C). Add garlic and sun-dried tomatoes; cook for 2 minutes until garlic is fragrant and tomatoes are slightly softened.
- 3Add cream and simmer — Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- 4Melt in Parmesan — Reduce heat to low. Add Parmesan and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth, about 2 minutes.
- 5Combine pasta and sauce — Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Continue tossing for 2 minutes so the pasta absorbs the flavor.
- 6Finish and serve — Season with salt and pepper to taste. Stir in fresh basil just before serving. Serve hot, with extra Parmesan on top.
Aisha writes about mindful parenting and creative play for children, drawing from her experiences as a mother in a busy household. She offers low-prep activity ideas and gentle discipline strategies.
