Easy Sun-Dried Tomato Pasta Recipe in 30 Minutes
Why Sun-Dried Tomato Pasta Slaps
Sun-dried tomatoes pack a concentrated hit of sweet-tart tomato flavor that fresh tomatoes just can’t touch. They turn a simple sauce into a bold, restaurant-level situation. You can use the jarred kind in oil (my go-to) or the dry-packed ones if you like a leaner vibe. They also play well with others. Think garlic, basil, chili flakes, parmesan, and a splash of cream or mascarpone if you want it lush. You’ll taste layers, not chaos, which IMO is the dream.
Ingredients You Actually Need
Here’s the sweet spot: not too many, just the essentials. Use good pasta and don’t skimp on the sun-dried tomatoes.
- Pasta: 12 oz of short pasta like fusilli, penne, or rigatoni. Long pasta works too, but short shapes catch the sauce better.
- Sun-dried tomatoes in oil: 1 cup, sliced. Keep the oil—it’s liquid gold.
- Olive oil: 1-2 tbsp (or use the tomato oil for extra flavor).
- Garlic: 3-4 cloves, minced.
- Tomato paste: 1-2 tbsp for depth.
- Chili flakes: A pinch or three, depending on your spicy era.
- Vegetable or chicken broth: 1/2 cup.
- Heavy cream or mascarpone (optional): 1/2 cup for creaminess.
- Parmesan: 1/2 cup finely grated, plus extra for serving.
- Lemon juice: 1-2 tsp to brighten it up.
- Fresh basil: A handful, torn.
- Salt and pepper: To taste.
Optional Power-Ups
- Capers or olives: For briny moments.
- Spinach or arugula: Toss in at the end for color and veg.
- Toasted pine nuts: Crunch factor = elite.
- Grilled chicken or shrimp: If you want more protein.
Step-by-Step: Fast and Flawless
Let’s keep this simple. You’ll cook pasta, build a quick sauce, marry them together, and pretend you planned this all week.
- Boil the pasta: Salt your water generously. Cook until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Start the sauce base: In a large skillet, warm 1-2 tbsp of the sun-dried tomato oil (or olive oil) over medium heat. Add garlic and chili flakes, cook 30-60 seconds until fragrant.
- Build flavor: Stir in tomato paste, cook 1 minute to caramelize it. Add sliced sun-dried tomatoes and toss.
- Liquids in: Pour in broth and simmer 2-3 minutes to reduce slightly. If using cream or mascarpone, add now and stir until smooth.
- Emulsify: Add the drained pasta into the skillet. Toss with a splash of pasta water and the parmesan until glossy and saucy. Add more pasta water as needed.
- Finish: Squeeze in lemon juice. Season with salt and pepper. Fold in basil and any add-ins like spinach (it wilts instantly).
- Serve: Top with extra parmesan, more basil, and a drizzle of the tomato oil if you’re feeling fancy.
Timing Tips
– Start the sauce while the pasta cooks so everything lands hot at the same time. – Don’t over-reduce the sauce before adding pasta. You want wiggle room for pasta water magic.
Flavor Tweaks You’ll Love
You can keep this clean and bright or go rich and cozy. Your kitchen, your rules.
Light and Zippy
– Skip cream. – Add extra lemon and a handful of arugula. – Finish with toasted breadcrumbs for texture.
Creamy Comfort Mode
– Use cream or mascarpone. – Add butter at the end for silkiness. – Finish with black pepper and a touch of smoked paprika.
Umami Bomb
– Stir in a teaspoon of miso with the tomato paste (FYI: it melts right in). – Add chopped olives and capers. – Use pecorino for a sharper bite.
Texture: Make It Restaurant-Glossy
The secret isn’t a secret: pasta water. That starchy liquid helps the cheese and fats emulsify so the sauce clings instead of sliding off like it’s shy.
- Reserve water before draining: Don’t forget. Set a mug by the pot as a reminder.
- Add gradually: You want glossy, not soupy.
- Stir vigorously: Toss and stir to create that silky finish.
What to Serve With It (Besides a Victory Lap)
Keep sides simple so the pasta stays the star.
- Salad: Lemon-dressed greens with shaved fennel or cucumber.
- Bread: Garlic bread or a warm baguette for swiping up sauce.
- Protein: Grilled chicken thighs, seared shrimp, or crispy chickpeas.
- Wine: A zippy Sauvignon Blanc or a light Italian red like Chianti. IMO, both work great.
Make-Ahead, Storage, and Reheating
This dish shines fresh, but leftovers still slap with a little TLC.
- Make-ahead: Prep the sauce base (without cream or cheese) up to 3 days ahead. Reheat, then add cream/cheese and pasta.
- Storage: Refrigerate leftovers in an airtight container for 3 days.
- Reheating: Warm gently with a splash of water, milk, or broth to loosen. Add a touch more Parmesan to revive it.
- Freezing: Not ideal if creamy. If you must, freeze the sauce without dairy, then add cream and cheese when reheating.
Frequently Asked Questions
Q1. Can I use dry-packed sun-dried tomatoes instead of the ones in oil?
Totally. Soak them in hot water for 10-15 minutes to soften, then drain well. Add extra olive oil to the pan since you won’t have the flavored oil from the jar. The flavor stays intense, just a little less silky.
Q2. Do I need cream for this to taste good?
Nope. You can skip cream entirely and still get a luscious sauce using olive oil, parmesan, and pasta water. Add lemon and herbs to keep it bright. Cream just adds richness if that’s your mood.
Q3. What’s the best pasta shape for sun-dried tomato sauce?
Short shapes like fusilli, penne, or rigatoni catch the chopped tomatoes and sauce beautifully. If you love long pasta, bucatini or fettuccine hold their own. Use what you have—no pasta police here.
Q4. How do I stop the sauce from getting too thick or clumpy?
Keep pasta water handy and add it slowly as you toss everything together. Stir vigorously to emulsify the fats and cheese. If it tightens up, add another splash of water and a drizzle of oil to smooth it out.
Q5. Can I make it dairy-free?
Yes. Skip cream and parmesan. Use extra-virgin olive oil, a spoon of miso for depth, and nutritional yeast for cheesy vibes. Finish with toasted nuts or breadcrumbs for texture.
Q6. Is this good with protein mixed in?
Absolutely. Grilled chicken, sautéed shrimp, or crispy pancetta fit right in. If you like plant-based, go with white beans or seasoned tofu cubes. Just don’t crowd the pan—add cooked proteins at the end.
Final Bite
Sun-dried tomato pasta hits that sweet spot: bold flavor, easy process, weeknight-friendly timing. You get tang, depth, and a silky sauce that clings to every bite. Make it light or go full-on cozy—either way, it’s dinner that makes you feel like you know what you’re doing in the kitchen (because you do, FYI). Now go claim your tiny Italian vacation in a bowl.
