This Easy Sun-Dried Tomato Pasta is a tasty dish that’s quick to whip up! With tangy sun-dried tomatoes and creamy sauce, it’ll become your favorite weeknight meal.
Seriously, it’s so simple to make that even my cat could help—well, maybe not. 😺 I love serving it with a sprinkle of cheese on top for extra yum!
Key Ingredients & Substitutions
Pasta: I love using rigatoni for this recipe because it holds the sauce well. You can use any pasta shape you have on hand, like penne, fusilli, or even spaghetti. Just remember to adjust cooking times based on the type of pasta you choose!
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are fantastic since they add extra flavor to the dish. If you only have dry-packed types, just soak them in hot water for about 20 minutes to rehydrate them before use.
Heavy Cream: If you’re looking for a lighter option, you can substitute half-and-half or even whole milk. Keep in mind that the sauce might not be as rich, but it’ll still be creamy and delicious!
Parmesan Cheese: I recommend fresh grated Parmesan for the best flavor, but if you’re out, Pecorino Romano can work well, or even nutritional yeast for a dairy-free option.
How Do I Make Sure My Pasta is Perfectly Cooked?
Cooking pasta may seem simple, but getting it just right can make a big difference. Here’s how to achieve al dente pasta, which means “to the tooth” in Italian, and refers to pasta that’s firm to bite:
- Always use plenty of salted water—think ocean water level of salt! This gives flavor to the pasta.
- Follow the package directions for cooking time closely, but start checking a minute or two before the recommended time.
- To test, take a piece of pasta and bite it. It should be cooked but still have a slight bite in the center.
- Don’t forget to reserve a cup of pasta water before draining! It can help adjust the sauce’s consistency later on.
By following these tips, your pasta will come out perfect every time! Enjoy cooking!
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (rigatoni or similar tube-shaped pasta)
For the Sauce:
- 1 cup sun-dried tomatoes, sliced (oil-packed or rehydrated dry-packed)
- 2 tbsp olive oil (use oil from the sun-dried tomatoes jar if available)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional for mild heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh baby spinach
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and around 15-20 minutes for cooking. In total, you’ll need about 30-35 minutes to create a delicious dish perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente (firm to the bite). When done, drain the pasta and set it aside.
2. Prepare the Sauce:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until it’s fragrant but not browned. You want that lovely garlic aroma filling your kitchen!
3. Add Sun-Dried Tomatoes:
Now, it’s time to add the sliced sun-dried tomatoes and red pepper flakes (if you like a bit of heat) to the skillet. Stir them together and cook for about 2 minutes to let the flavors combine beautifully.
4. Make it Creamy:
Pour the heavy cream into the skillet and bring everything to a gentle simmer. Let the sauce thicken up slightly, stirring occasionally, for about 3-4 minutes. You’ll notice how creamy and inviting it starts to look!
5. Cheese It Up:
Now, add the grated Parmesan cheese to the sauce and stir until it melts and creates a creamy texture. Taste the sauce, and season with salt and pepper according to your preference.
6. Add the Spinach:
Next, toss in the fresh baby spinach and cook for just 1-2 minutes until it wilts down and blends into the sauce. This is where it all comes together in a colorful, delicious mix!
7. Combine with Pasta:
Finally, add the cooked pasta to the skillet, tossing it well with the creamy sauce. Make sure every piece of pasta is coated evenly—you want each bite to be packed with flavor!
8. Serve and Enjoy:
Serve your sun-dried tomato pasta hot, topped with extra grated Parmesan and a sprinkle of freshly ground black pepper if desired. Dive in and enjoy this delightful dish!
Whether it’s a cozy dinner or a quick lunch, you’re going to love this creamy, flavorful sun-dried tomato pasta!
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can! If using fresh tomatoes, I recommend using sweet varieties, like grape or cherry tomatoes, and sautéing them until they burst and release their juices. However, keep in mind that the flavor will be different—sun-dried tomatoes add a unique concentrated sweetness.
Is There a Vegan Option for This Recipe?
Absolutely! You can substitute the heavy cream with coconut cream or a plant-based cream (like cashew cream) and use nutritional yeast or a vegan Parmesan cheese substitute in place of the cheese for a creamy, dairy-free version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop with a splash of water or plant-based milk to loosen the sauce, so it doesn’t dry out.
Can I Add Protein to This Pasta?
Definitely! Grilled chicken, shrimp, or even chickpeas make great additions. If adding meat, cook it separately and toss it in with the pasta before serving for a hearty meal!
