Super quick and simple to prepare, this Sun-Dried Tomato Pasta delivers a creamy, flavorful sauce made from scratch with garlic, Italian herbs, and tender strips of sun-dried tomato. It’s an ideal pantry-based dinner that comes together in about 20 minutes, perfect for busy weeknights when you want something that feels special without a lot of effort.
Restaurant-worthy in no time.
We love pasta recipes that are both easy and impressive, and this one fits the bill. A simple tomato-based sauce gets a splash of cream to add richness without heaviness, and the sun-dried tomatoes bring bright, concentrated tomato flavor in every bite. Use any pasta shape with ridges or twists so the sauce clings to each piece, and serve with a green salad or steamed vegetable for a complete, balanced meal. Add a grilled or roasted protein if you’d like to make it heartier.
This version is inspired by classic creamy tomato pastas and relies on a few pantry staples—tomato sauce, tomato paste, broth, and a touch of cream—to create depth quickly. The result looks and tastes like something you’d order at a bistro, but it requires minimal time and effort.
Ingredient Notes & Substitutions
Below are helpful tips for choosing ingredients and easy swaps. See the recipe card further down for exact quantities and step-by-step instructions.
- Pasta: Choose pasta shapes with nooks and ridges—penne, rigatoni, farfalle, or shells work well. Whole wheat, legume-based, or gluten-free pastas can be used if preferred.
- Sun-dried tomatoes: Oil-packed, julienne-cut sun-dried tomatoes are ideal. If you have dry-packed tomatoes, rehydrate them briefly in warm water before using. If your tomatoes are whole, chop them into bite-sized strips.
- Tomato sauce and tomato paste: These two ingredients build the base and deepen the sauce’s flavor. Tomato paste concentrates flavor and helps thicken the sauce—if you prefer, tomato paste in a tube keeps longer and is easier to store than small cans.
- Broth: Use low-sodium chicken or vegetable broth so you can control the final salt level.
- Cream: Heavy cream gives the richest result, but light cream or half-and-half can be used. Half-and-half produces a thinner sauce but remains tasty.
- Seasonings: Fresh minced garlic, Italian seasoning (or a blend of dried oregano, basil, and thyme), kosher salt, black pepper, and grated Parmesan for serving.
Top Tips for Success
- Salt the pasta water: Add a generous pinch of kosher salt (about 1 teaspoon or more) to the boiling water before adding pasta. Well-seasoned pasta makes a big difference to the finished dish.
- Taste and adjust: Always taste the sauce and adjust salt and pepper before serving. Personal preferences vary, and a small extra pinch of salt can elevate the flavors.
- Make it your own: Add red pepper flakes for heat, stir in baby spinach or other leafy greens for color and nutrition, or finish with extra fresh herbs for a more elegant presentation.
Serving Suggestions
This creamy sun-dried tomato pasta is a terrific light main course or a flavorful side. It pairs well with simply prepared chicken, pork, or steak, and is lovely alongside a crisp green salad dressed with a tangy vinaigrette. Serve with warm breadsticks or garlic knots if you want a restaurant-style plate.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat portions in the microwave for 1–2 minutes or on the stovetop over low heat; add a splash of water or broth when reheating to loosen the sauce and prevent sticking. This dish is best enjoyed fresh, but refrigerated leftovers reheat well.
If you have leftover pasta, consider enjoying it within a few days rather than freezing for best texture.
Related Recipes
If you enjoy this dish, you might also like these recipes: Easy Lemon Chicken Pasta, Creamy Tomato Pasta, Pesto Tortellini with Walnuts, and Quick and Easy Cavatappi with Cream Sauce.
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Sun-Dried Tomato Pasta
Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4
Quick to make and full of flavor, this creamy pasta features a garlicky tomato sauce brightened by sun-dried tomatoes and finished with cream and Parmesan.
Ingredients
- 8 ounces pasta
- 1 Tablespoon butter
- 2–3 cloves garlic, minced
- 1 (14 ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- 1/4 cup cream (heavy cream preferred)
- 6–8 ounces oil-packed, julienne-cut sun-dried tomatoes (drained)
- Kosher salt and black pepper, to taste
- Fresh basil and grated Parmesan, for serving
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, then the pasta. Cook until al dente according to package directions. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.
- Add the tomato sauce, tomato paste, broth, and Italian seasoning. Stir until smooth and simmer for 1–2 minutes. Drain and reserve the oil from the sun-dried tomatoes if you wish to use it elsewhere.
- Reduce heat to medium, then stir in the cream and sun-dried tomatoes. Simmer 2–3 minutes until the sauce reaches your desired thickness. Season with salt and pepper to taste.
- Toss the drained pasta with the sauce until evenly coated. Serve immediately with fresh basil and generous grated Parmesan.
Notes
- Cream: Heavy cream makes the richest sauce, but light cream or half-and-half can be used as a substitute; half-and-half will be thinner.
- Variations: Add red pepper flakes for heat, stir in baby spinach for extra greens, or finish with more fresh herbs for a brighter presentation.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently, adding a splash of water or broth if needed.
Nutrition Estimate
Calories: 431 kcal; Carbohydrates: 74 g; Protein: 16 g; Fat: 11 g; Saturated Fat: 6 g; Sodium: 718 mg; Fiber: 9 g.
Author: Monica
Course: Main, Pasta Cuisine: American-Italian Keyword: sun-dried tomato pasta