You know those nights when you’re starving, it’s already 7pm, and you need dinner on the table fast? That’s when my creamy sun-dried tomato pasta saves the day. I discovered this recipe during one of those hectic weeks when takeout menus were starting to look too familiar. The magic happens in about 25 minutes, just enough time to boil pasta and whip up that luxurious sauce. What makes it special? Those sun-dried tomatoes pack such intense flavor, and when you combine them with garlic and cream… wow. My kids don’t even realize they’re eating something that tastes this good without hours of work. It’s become our go-to “I forgot to plan dinner” miracle meal.
Why You’ll Love This Creamy Sun-Dried Tomato Pasta
Let me tell you why this dish never leaves my weeknight rotation:
- Speedy miracle worker: From fridge to fork in 25 minutes flat, faster than pizza delivery!
- Pantry superhero: Uses simple ingredients you probably have right now (that jar of sun-dried tomatoes in your cabinet? It’s time).
- Flavor bomb: The tomatoes and garlic create this rich, almost fancy taste that’ll fool everyone into thinking you slaved for hours.
- One-pan wonder: Minimal cleanup means more time for… well, not doing dishes.
Trust me, after one bite of that velvety sauce clinging to every noodle, you’ll understand why my family requests this at least twice a week.
Creamy Sun-Dried Tomato Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, heat 1 tablespoon of oil from the sun-dried tomatoes over medium heat. Add the garlic and sauté for 1 minute.
- Add the sun-dried tomatoes and cook for 2 minutes.
- Pour in the heavy cream and stir. Simmer for 3 minutes.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese melts.
- Toss the cooked pasta with the sauce until well coated. Serve immediately.
Notes
Ingredients for Creamy Sun-Dried Tomato Pasta
Here’s what you’ll need to make this dreamy pasta happen, I’ve grouped everything so you can grab ingredients without running back to the pantry mid-cooking (we’ve all been there!):
For the Pasta:
- 12 oz penne pasta (or whatever shape makes you happy, I’m partial to how the ridges hold the sauce)
For That Amazing Sauce:
- 1 cup sun-dried tomatoes in oil (drained and chopped, save that flavorful oil!)
- 3 cloves garlic (minced, more if you’re feeling bold)
- 1 cup heavy cream (the secret to that luscious texture)
- ½ cup grated Parmesan cheese (the good stuff, not the shaky-can kind)
- ¼ tsp each salt and black pepper (adjust to taste, I always sneak in an extra pinch)
See? Nothing fancy, just a handful of ingredients that transform into something magical. Pro tip: check your sun-dried tomato jar before starting, sometimes they come sliced, which saves you a chopping step!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one! Just grab:
- A large pot for boiling your pasta (big enough so the noodles don’t stick together)
- A trusty skillet (I use my favorite 10-inch one, the perfect size for sauce-making)
That’s seriously it! Maybe a wooden spoon for stirring, but we all know those magically appear when needed.
How to Make Creamy Sun-Dried Tomato Pasta
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you start. I’ve burned garlic more times than I’d like to admit when distracted by boiling pasta, learn from my mistakes!
Step 1: Cook the Pasta
First, bring a large pot of salted water to a rolling boil. Add your pasta and cook for 1 minute less than the package says, we want it al dente (that perfect bite with a little firmness). Why? Because it’ll keep cooking when we toss it with the hot sauce later. Drain the pasta, but here’s my secret: save about ½ cup of that starchy pasta water. It’s liquid gold for adjusting sauce consistency later!
Step 2: Prepare the Sauce
While the pasta cooks, grab your skillet. Heat 1 tablespoon of that gorgeous oil from the sun-dried tomatoes over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds to 1 minute max. You’ll know it’s ready when your kitchen smells amazing but before the garlic turns brown (burnt garlic = sad sauce).
Toss in the chopped sun-dried tomatoes and let them get friendly with the garlic for about 2 minutes. Now slowly pour in the heavy cream while stirring constantly. Let this simmer gently for 3 minutes, you’ll see it start to thicken slightly. Stir in the Parmesan until melted and silky. If the sauce seems too thick, that’s when you’d use a splash of your reserved pasta water.
Step 3: Combine and Serve
Dump your drained pasta right into the skillet with the sauce. Toss everything together like you mean it, you want every noodle coated in that creamy goodness. Taste and adjust seasoning with salt and pepper (I always add another sprinkle of Parmesan too, because why not?). Serve immediately while it’s piping hot, maybe with some fresh basil if you’re feeling fancy. Warning: you might need to guard your plate, this disappears fast!
Tips for Perfect Creamy Sun-Dried Tomato Pasta
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I lick the plate?” status:
- Oil is gold: That flavorful oil from the sun-dried tomato jar? Don’t toss it! It’s packed with tomato essence, perfect for sautéing the garlic.
- Cream control: Sauce too thin? Simmer longer. Too thick? That reserved pasta water will loosen it right up.
- Cheese matters: Freshly grated Parmesan melts smoother than pre-shredded (those anti-caking agents can make sauces grainy).
Oh, and always taste before serving, sometimes those tomatoes make the sauce salty enough without extra salt!
Variations for Creamy Sun-Dried Tomato Pasta
One of my favorite things about this recipe is how easily you can change it up! Here are some delicious twists I’ve tried:
- Greens boost: Toss in a handful of fresh spinach right at the end, it wilts perfectly in the hot sauce.
- Turkey bacon crunch: Crisp up some turkey bacon and sprinkle on top for smoky flavor and texture.
- Spice it up: A pinch of red pepper flakes adds the perfect kick if you like heat.
The best part? You can mix and match these based on what’s in your fridge, it’s hard to mess up! If you’re looking for other quick pasta ideas, check out some other main meals on the site.
Serving Suggestions
This creamy sun-dried tomato pasta shines all on its own, but here’s how I love to serve it for a complete meal:
- A simple garlic bread to soak up every last drop of that luscious sauce (I’m guilty of double-dipping!)
- A crisp green salad with lemon vinaigrette to balance the richness
- For fancy nights, add a glass of sparkling water with lemon, makes even weeknights feel special
Honestly though? Sometimes we just eat it straight from the skillet, no judgment here! For more inspiration on quick dinners, you might enjoy this one pot garlic butter pasta recipe.
Storage and Reheating
If by some miracle you have leftovers (we rarely do!), here’s how to keep them tasting fresh: Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that silky texture, microwaving tends to thicken the sauce. My trick? Warm it gently in a skillet over low heat, stirring often. The pasta might soak up some sauce, so don’t be shy with that extra drizzle of cream!
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you!), here’s the scoop per serving: roughly 520 calories with that perfect balance of creamy and hearty. Each plate gives you about 14g protein, 56g carbs, and 28g fat (16g saturated, hey, it’s the good kind from all that cheese and cream!).
Disclaimer: These numbers are estimates based on standard ingredients. Your mileage may vary depending on exact brands and how generously you sprinkle that Parmesan!
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Absolutely! The sauce will be slightly less rich but still delicious. Just keep an eye on it, half-and-half can separate if overheated. I’d recommend adding it gradually and keeping the heat medium-low.
How should I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so when reheating, add a splash of milk or cream to bring back that silky texture. My favorite method is warming it gently in a skillet over low heat.
Can I use dried sun-dried tomatoes?
You can, but they’ll need some love first. Soak them in warm water for 15 minutes to soften, then drain well. You’ll also need to use olive oil instead of the flavorful jar oil in the recipe.
What if my sauce is too thin/thick?
Too thin? Simmer a bit longer to reduce. Too thick? That reserved pasta water is your best friend, add it a tablespoon at a time until perfect. Remember, the sauce should coat the pasta nicely without being gloppy or runny.
Can I freeze this dish?
Honestly, I don’t recommend it, dairy-based sauces can get grainy when frozen and thawed. This pasta is so quick to make fresh that it’s worth the 25-minute effort when cravings strike! For more recipe ideas, visit recipesloop.com.
Did you make this recipe? I’d love to see your creations! Tag me on Instagram or leave a comment below, tell me about your favorite twist or how many helpings you devoured. Happy cooking!
