Creamy Sun-Dried Tomato Pasta That Tastes Like a $25 Entrée (But Takes 20 Minutes)

You know those recipes that make people think you secretly trained in Italy? This is one of them. Velvety, tangy, and loaded with umami, this Creamy Sun-Dried Tomato Pasta turns a basic weeknight into a “did we just level up?” moment.

It’s fast, it’s impressive, and it punches way above its weight—like a home cook’s cheat code. One skillet. Big flavor.

Zero stress. Ready to wow your taste buds and whoever’s lucky enough to be at your table?

What Makes This Special

Sun-dried tomatoes are tiny flavor bombs—concentrated sweetness, tang, and depth. Pair them with garlic, cream, and parmesan, and you’ve got a silky sauce that clings to pasta like it was meant to be.

The kicker? The oil from the jar adds a built-in infusion of seasoning.

This dish is weeknight-friendly but dinner-party elegant. It’s flexible, too—add chicken, shrimp, or go fully meatless.

And because the sauce comes together in the time it takes water to boil, you’ll shock yourself with how quickly it lands on the table.

Ingredients Breakdown

• Pasta: 12 ounces of short pasta (penne, rigatoni, or fusilli). Shapes with ridges hold sauce better.
• Sun-dried tomatoes in oil: 1/2 cup, finely chopped, plus 2 tablespoons of the oil. That oil is pure flavor—don’t skip it.
• Olive oil or butter: 1 tablespoon if you need extra fat to sauté (depending on how oily your tomatoes are).
• Garlic: 3–4 cloves, minced.

  Big aroma, big payoff.

• Crushed red pepper flakes: 1/2 teaspoon for heat (optional but recommended).
• Tomato paste: 1 tablespoon to deepen the tomato base.
• Dry white wine: 1/3 cup to deglaze (or use low-sodium chicken/veg broth).
• Heavy cream: 3/4 cup for that silky richness.
• Parmesan cheese: 3/4 cup, freshly grated. Pre-shredded won’t melt as smoothly, FYI.
• Pasta water: 1/2–3/4 cup, reserved. Liquid gold for emulsifying.
• Spinach: 2 cups fresh, roughly chopped.

  Adds color and micronutrients.

• Fresh basil: Handful, torn. Brightness at the end.
• Lemon zest and juice: Zest of 1/2 lemon + 1–2 teaspoons juice to balance richness.
• Salt and black pepper: To taste. Season progressively.
• Optional protein: Grilled chicken, sautéed shrimp, or crispy pancetta.

Let’s Get Cooking – Instructions

1. Boil the pasta: Salt your water aggressively (it should taste like the sea).

   Cook pasta to just shy of al dente. Reserve at least 3/4 cup pasta water before draining.

2. Start the base: In a large skillet over medium heat, add 2 tablespoons sun-dried tomato oil. If needed, add 1 tablespoon olive oil for coverage.
3. Sauté the aromatics: Add garlic and red pepper flakes.

   Cook 30–60 seconds until fragrant—don’t brown the garlic unless you like chaos.

4. Tomato boost: Stir in tomato paste and chopped sun-dried tomatoes. Cook 1–2 minutes to caramelize the paste slightly.
5. Deglaze: Pour in wine (or broth), scraping up any fond. Simmer 1–2 minutes to reduce by about half.
6. Creamy time: Lower the heat.

   Stir in heavy cream and 1/4 cup pasta water. Simmer gently until slightly thickened, 2–3 minutes.

7. Cheese melt: Add parmesan gradually, stirring to melt into a glossy sauce. If it’s too thick, add more pasta water a splash at a time.
8. Greens & zing: Fold in spinach to wilt.

   Add lemon zest and a squeeze of juice. Taste, then season with salt and pepper.

9. Marry the pasta: Add drained pasta to the skillet. Toss vigorously over low heat so the sauce clings.

   Adjust consistency with more pasta water as needed.

10. Finish strong: Turn off the heat. Add torn basil. Taste one last time and tweak salt, pepper, and lemon.

    Optional: drizzle a teaspoon of sun-dried tomato oil over the top for shine.

11. Serve: Plate immediately with extra parmesan and cracked pepper. If you’ve got toasted pine nuts? Flex a little and sprinkle.

Keeping It Fresh

• Storage: Refrigerate in an airtight container up to 3–4 days.

  The sauce will thicken as it chills.

• Reheat: Add a splash of water or milk in a skillet over low heat, stirring until creamy again. Microwaves work, but stir halfway to avoid clumps.
• Make-ahead: You can prep the sauce up to 2 days ahead; reheat gently and cook fresh pasta when ready to serve. IMO, fresh-cooked pasta keeps the texture ideal.
• Freezing: Not ideal due to dairy separation, but you can freeze the sauce alone.

  Re-emulsify with gentle heat and pasta water.

Why This is Good for You

Sun-dried tomatoes bring lycopene and antioxidants that support heart health. Spinach adds iron, folate, and vitamin K without hijacking the flavor. A moderate portion of healthy fats from olive oil helps absorption of fat-soluble vitamins.

Yes, there’s cream and cheese.

But balanced with fiber-rich pasta (use whole-wheat or chickpea pasta if you like), it becomes a well-rounded, satisfying meal. Also, a meal that stops you from snacking all night? That’s wellness you can taste.

Common Mistakes to Avoid

• Under-salting the water: If your pasta water isn’t seasoned, your final dish will taste flat.

  You can’t fix bland noodles later.

• Boiling the cream: High heat can split the sauce. Keep it at a gentle simmer for silky results.
• Adding cheese too fast: Dumping it in can clump. Add gradually off or on low heat, stirring constantly.
• Skipping pasta water: It helps emulsify and cling.

  Regular water won’t give the same silkiness.

• Overcooking the pasta: You want al dente so it finishes in the sauce without turning mushy.
• Using dry, oil-packed tomatoes without the oil: That flavored oil is literally a secret weapon—use it.

Recipe Variations

• Protein boost: Add grilled chicken, pan-seared shrimp, or crispy pancetta. Toss in at the end to keep textures perfect.
• Veg-forward: Stir in sautéed mushrooms, blistered cherry tomatoes, or roasted zucchini. More color, more nutrients.
• Dairy-light: Swap heavy cream for half-and-half plus 1 tablespoon cream cheese to stabilize.

  Not identical, but close.

• Vegan: Use coconut cream or a cashew cream (1/2 cup soaked cashews blended with 3/4 cup hot water) and a vegan parmesan. Use vegetable broth to deglaze.
• Spicy arrabbiata-ish: Double the red pepper flakes and add a pinch of smoked paprika.
• Herb bomb: Finish with chopped parsley and chives alongside basil for a fresh, bright edge.
• Crunch factor: Top with toasted breadcrumbs or pine nuts. Texture = restaurant vibes.
• Gluten-free: Use a good GF pasta and watch the cook time—GF can go from perfect to mush faster.

FAQ

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but rehydrate them in hot water or broth for 10–15 minutes, then pat dry.

You’ll miss the flavored oil, so add an extra tablespoon of olive oil and a pinch more salt.

What pasta shape works best?

Short, ridged shapes like penne, rigatoni, or fusilli hold the creamy sauce beautifully. If you prefer long pasta, tagliatelle or fettuccine are solid picks—just toss thoroughly.

Can I skip the wine?

Absolutely. Use low-sodium chicken or vegetable broth instead.

A teaspoon of white wine vinegar can add some brightness if you want that acidity.

How do I keep the sauce from curdling?

Keep the heat low once cream is added, and don’t let it boil hard. Add cheese gradually, and use pasta water to maintain a smooth emulsion.

Is there a lighter option that still tastes rich?

Try half-and-half plus a spoonful of cream cheese, or use evaporated milk. Finish with extra lemon zest to keep it bright and satisfying.

Can I make this ahead for guests?

Make the sauce in advance and cook the pasta right before serving.

Combine and finish with basil and lemon when guests arrive so everything tastes fresh (and you look like a pro).

In Conclusion

This Creamy Sun-Dried Tomato Pasta is the fast, fancy-tasting meal that proves simple ingredients can slap—hard. It’s weeknight-easy, crowd-pleasing, and endlessly customizable. Keep a jar of sun-dried tomatoes in your pantry and you’re always one skillet away from greatness.

Now go make something that tastes like a reservation you didn’t have to book.