Imagine this: a simple bowl of pasta transformed by concentrated tomato sweetness, bright herb notes, toasted garlic, and the silky comfort of a lightly creamy sauce. That’s the promise of this Sun Dried Tomato Pasta Recipe. Below you’ll find a comprehensive, chef-guided walkthrough that covers ingredients, method, timing, troubleshooting, variations, and serving ideas — everything you need to make an exceptional pasta dinner at home.

This post is written in the voice of a professional chef to give you reliable technique, practical tips, and creative variations while keeping the instructions approachable. Whether you’re cooking for family, guests, or meal-prepping for the week, this recipe will deliver deep, layered flavor with straightforward steps.

Why this Sun Dried Tomato Pasta Recipe works

Sun-dried tomatoes carry concentrated umami and sweetness — they’re like tomato candy with savory depth. When rehydrated or blended into a sauce, they add an intense tomato profile without watery acidity. This recipe balances that intensity with aromatics (garlic, shallots), acidity (a splash of lemon or vinegar), creamy elements (cream, cream cheese, or a nut-based alternative), and fresh herbs to lift the dish. The result is rich, satisfying, and versatile.

Ingredients — pantry-friendly, flavor-forward

Below are ingredients for 4 servings. Notes about substitutions and alternatives follow.

• 12 ounces (340 g) dried pasta — penne, rigatoni, fusilli, or pappardelle for a wider noodle
• 1 cup (150–160 g) packed sun-dried tomatoes — oil-packed or rehydrated from dry (see notes)
• 3 tablespoons olive oil (use oil from jarred sun-dried tomatoes if available)
• 1 medium shallot, finely minced (or 1 small yellow onion)
• 3–4 cloves garlic, thinly sliced or minced
• 1/2 cup (120 ml) dry white wine or low-sodium vegetable/chicken broth (optional but recommended)
• 1 cup (240 ml) heavy cream or half-and-half (for lighter) — or 1/2 cup cream + 1/2 cup pasta water for silky texture
• 2 ounces (55 g) cream cheese, goat cheese, or 1/4 cup grated Parmesan (optional for body)
• 1/4 – 1/2 teaspoon red pepper flakes (adjust to taste)
• Zest and juice of 1 lemon (or 1–2 teaspoons red wine vinegar)
• 1/2 cup fresh basil leaves, torn (plus extra for garnish)
• 2 tablespoons chopped fresh parsley (for brightness)
• 1/3 cup grated Parmesan or Pecorino Romano for finishing
• Salt and freshly ground black pepper, to taste
• Optional: toasted pine nuts or chopped walnuts for crunch; cooked chicken, shrimp, or roasted vegetables for protein/variation

Tools & equipment you’ll want

• Large pot for boiling pasta
• Large sauté pan or shallow Dutch oven (12 inches preferred)
• Blender or immersion blender (for a ultra-smooth sun-dried tomato cream) — optional
• Wooden spoon or silicone spatula
• Microplane for zesting lemon and grating cheese
• Strainer for pasta (reserve some pasta water!)

Choosing and preparing sun-dried tomatoes

There are two main types: oil-packed and dry-packed.

Oil-packed:

• Convenient, already soft, and often infused with herbs or garlic.
• Use both tomatoes and flavored oil for more richness.
• Rinse lightly if overly salty.

Dry-packed:

• Require rehydration. Soak in hot water (or broth/wine) for 15–30 minutes until pliable.
• Save soaking liquid — it’s concentrated tomato flavor and can be used in sauce in place of broth.

For this recipe, either works. For a smoother sauce, blend the sun-dried tomatoes (and some of their oil or soaking liquid) into a paste.

Step-by-step preparation — from mise en place to plate

Prep time: 15–20 minutes | Cook time: 20–25 minutes | Total: ~40–45 minutes

1. Mise en place
   • Finely mince shallot and garlic.
   • Tear basil and chop parsley.
   • If using dry-packed tomatoes, place them in a bowl and cover with hot water (or warm broth/wine) for 15–30 minutes. Drain and reserve liquid.
   • Measure out cream, cheese, and spices. Salt the pasta water generously when it boils (it should taste like the sea).
2. Cook the pasta
   • Bring a large pot of water to a rolling boil and add a generous handful of salt.
   • Cook the pasta until 1–2 minutes shy of package al dente (it will finish in the sauce). Reserve 1 to 1 1/2 cups pasta water before draining. Do not rinse.
3. Sauté aromatics & toast flavor
   • Heat a large sauté pan over medium heat. Add olive oil (or sun-dried tomato oil) and warm it until it shimmers.
   • Add shallot; cook gently until translucent and soft, about 2–3 minutes. Add garlic and red pepper flakes and cook until fragrant, ~30 seconds — avoid browning the garlic.
   • If using raw oil-packed sun-dried tomatoes, add them now sliced. If using rehydrated dry tomatoes, add them now and squeeze in a splash of their soaking liquid for flavor.
4. Deglaze and build the sauce
   • Add the white wine (or broth) and scrape any browned bits from the pan. Allow it to reduce by half — about 2–3 minutes — to concentrate flavor and cook off alcohol.
   • Stir in the cream (or half-and-half). Bring to a gentle simmer.
5. Make a sun-dried tomato paste (optional for silky sauce)
   • For a smooth, velvety sauce, transfer half of the pan contents (tomatoes + some cream) to a blender and blend to a paste. Return to the pan and stir to incorporate. Alternatively, use an immersion blender to partially puree the sauce in the pan.
   • If you prefer a chunkier texture, skip blending and roughly chop the tomatoes before adding.
6. Enrich and finish the sauce
   • Stir in cream cheese or Parmesan (if using) until melted and smooth.
   • Add lemon zest and juice (or vinegar). Taste for salt and pepper. If the sauce is too thick, loosen with reserved pasta water a little at a time until the sauce coats a spoon and has a glossy sheen. This starchy water also helps the sauce cling to pasta.
7. Combine pasta and sauce
   • Add the drained pasta directly to the pan and toss over low heat until the pasta is fully coated and the flavors marry, about 1–2 minutes. Add torn basil and chopped parsley during the last toss.
   • Finish with a drizzle of good olive oil and a final sprinkle of grated Parmesan.
8. Plate and garnish
   • Serve immediately with extra basil, a grind of black pepper, a scatter of toasted nuts (optional), and more grated cheese on the side.

Key technique notes and chef tips

• Salt your pasta water well. The pasta is your first seasoning opportunity — under-salted pasta yields an underseasoned final dish.
• Reserve pasta water. That starchy liquid is magic for sauce texture and emulsification.
• Build flavor in layers. Sautéed shallot, toasted garlic, deglazing with wine, and finishing with lemon create complexity.
• Balance the concentrated sweetness of sun-dried tomatoes with freshness (herbs, lemon) and a touch of acid (vinegar) to prevent cloying.
• Don’t overcook the cream. Keep the sauce at a gentle simmer; boiling can break or scald dairy and change texture.
• If using oil-packed sun-dried tomatoes, use that oil for sautéing — it’s infused and boosts the overall flavor. But be cautious: some supermarket jars are intensely salty.

Variations — customize this Sun Dried Tomato Pasta Recipe

1. Vegan version
   • Replace cream with full-fat coconut milk or cashew cream (blend 3/4 cup soaked cashews with 1/2 cup water until ultra-smooth).
   • Swap cream cheese for a vegan cream cheese or a small amount of tahini for body.
   • Finish with nutritional yeast for a cheesy umami note.
2. Gluten-free
   • Use your favorite gluten-free pasta (brown rice, corn, chickpea). Watch cooking time — many gluten-free pastas can go from al dente to mush quickly. Use gentle stirring and test early.
3. Protein-boosted (chicken, shrimp, or tofu)
   • For chicken: sear thinly sliced chicken breast or thigh in the pan first, remove, then follow the recipe. Return cooked chicken to the pan when combining pasta and sauce.
   • For shrimp: sauté shrimp quickly in the pan after the aromatics, remove and set aside, and add back in the last 1–2 minutes so shrimp stay tender.
   • For tofu: pan-fry marinated, extra-firm tofu cubes until golden and add for texture.
4. Roasted vegetable addition
   • Roast cherry tomatoes, zucchini, or bell peppers at 425°F (220°C) tossed in olive oil and salt for 15–20 minutes and fold through at the end.
5. Smoky or spicy spin
   • Add a teaspoon of smoked paprika or a pinch of cayenne if you want warmth and smokiness.
6. Lighter, brighter version
   • Skip the cream and blend sun-dried tomatoes with a handful of soaked cashews and some reserved pasta water for a lighter, yet silky coating. Finish with lots of lemon zest.

Make-ahead, storing, and reheating

• Make-ahead: The sun-dried tomato component (blended paste) can be made 3–4 days ahead and refrigerated. Reheat gently and stir into hot cooked pasta.
• Storage: Store cooked pasta with sauce in an airtight container for up to 3 days in the fridge. Keep in mind that pasta will absorb sauce and soften, so it’s best enjoyed within 48 hours.
• Freezing: Sauces with dairy don’t always freeze and reheat well — separation can occur. If you must freeze, omit the cream and instead freeze the tomato paste or base; add cream when reheating.
• Reheating: Reheat gently in a skillet with a splash of water or reserved pasta water to loosen. Avoid microwaving at high heat which can change texture.

Pairings and serving suggestions

• Salads: A crisp green salad with lemon vinaigrette, or arugula with shaved Parmesan, balances the richness.
• Bread: A warm, crusty baguette or garlic ciabatta works for mopping up leftover sauce.
• Wine: A medium-bodied white like Vermentino, Pinot Grigio, or unoaked Chardonnay pairs beautifully; for red lovers, a chilled Chianti or Barbera is excellent.
• Side proteins: Pan-seared chicken breast, grilled shrimp, or roasted salmon complement this dish without overpowering the tomato-forward flavor.

Nutrition & dietary notes

• This recipe’s richness will depend on your choice of cream and cheese. Using full heavy cream and cheese yields a more indulgent dish; substituting half-and-half, plant-based cream, or cashew cream lowers fat content.
• To increase fiber and protein, choose whole-grain or legume-based pasta and add vegetables or lean protein.

Troubleshooting — common issues and fixes

• Sauce too thin: Simmer gently to reduce, or stir in a little grated cheese/cream cheese. Alternatively, toss with more pasta to absorb liquid.
• Sauce too thick: Stir in reserved pasta water 1–2 tablespoons at a time until desired consistency. Lemon juice can also help it loosen slightly.
• Too salty: Add unsalted cream, a splash of water, or a peeled, halved potato simmered briefly in the sauce (remove potato before serving) — the potato can absorb excess salt. Alternatively, toss with more pasta.
• Bitter or sharp sun-dried tomatoes: Blanch the tomatoes quickly in boiling water and drain, or use a touch of sugar or honey (1/4–1/2 tsp) with a squeeze of lemon to rebalance.

Frequently asked questions (FAQs)

Q: Can I use jarred marinara instead of fresh sun-dried tomatoes?
A: You could, but the concentrated umami and chewy texture of sun-dried tomatoes is central to this recipe’s character. If using marinara, reduce other tomato elements and consider adding a touch of tomato paste for depth.

Q: Do I need to blend the sun-dried tomatoes?
A: No — blending yields a smoother, creamier sauce. Leaving them chopped gives texture and bursts of concentrated tomato. Choose based on your texture preference.

Q: How many sun-dried tomatoes equals one cup?
A: Roughly 12–16 medium-sized oil-packed sun-dried tomatoes (packed) will give you about a cup when chopped. Dry-packed yield varies after rehydration.

Q: Can I make this nut-free?
A: Yes — avoid cashew or nut-based substitutes and stick to dairy or plant milks that are nut-free, such as oat or soy, if replacing cream.

Presentation tips

• Twirl pasta using tongs and a large spoon to create a neat nest for plating.
• Finish with a delicate chiffonade of basil, a light dusting of finely grated cheese, and a few whole sun-dried tomato strips on top for visual contrast.
• Add a drizzle of high-quality extra virgin olive oil just before serving for shine and aroma.

Flavor-building checklist (before you plate)

• Is the pasta perfectly al dente?
• Did you reserve pasta water?
• Did you taste for salt and acidity? Add lemon or vinegar if needed.
• Did you add fresh herbs at the end? They should remain bright.
• Is the sauce glossy and coating the pasta? If not, add a splash of pasta water.

A few chef-level refinements

• Toast whole garlic cloves gently until fragrant before mincing — this gives a slightly sweeter garlic profile.
• Finish with a small knob of cold butter (20 g) whisked in off-heat for extra gloss and silkiness. This classic French technique (monter au beurre) elevates mouthfeel.
• Add a tiny spoonful of sun-dried tomato paste (concentrated) if you want even more tomato intensity without more texture.

Sample timeline for dinner service (to help coordinate)

1. Start boiling water and preheat oven for any roasted sides.
2. While water heats, prep shallot, garlic, herbs, and tomatoes.
3. Soak dry-packed tomatoes if using.
4. Cook pasta while concurrently making sauce — timing the last 2–3 minutes of pasta so it finishes in the sauce.
5. Toss and finish with herbs and cheese, then plate.

Closing thoughts

This Sun Dried Tomato Pasta Recipe lives at the intersection of comfort and concentrated flavor. It’s fast enough for a weeknight yet impressive enough for company. The concentrated sweetness of sun-dried tomatoes paired with bright lemon and fresh basil creates a balanced, memorable dish. Use the technique and tips above to make it your own — swap proteins, go vegan, or keep it luxuriously creamy.

Sun Dried Tomato Pasta Recipe

A richly flavored Sun Dried Tomato Pasta Recipe that blends concentrated sun-dried tomatoes, garlic, fresh basil, and a silky cream sauce to create a quick, comforting weeknight or dinner-party pasta — ready in ~40 minutes and perfect for customization.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Italian, Mediterranean

Servings 4

Calories 750 kcal

Ingredients

  

• 12 oz 340 g dried pasta (penne, rigatoni, or fusilli)
• 1 cup about 150–160 g sun-dried tomatoes (oil-packed or rehydrated dry-packed)
• 3 tbsp olive oil use oil from jarred sun-dried tomatoes if available
• 1 medium shallot finely minced (or 1 small yellow onion)
• 3 –4 garlic cloves thinly sliced or minced
• 1/2 cup 120 ml dry white wine or low-sodium vegetable/chicken broth (optional)
• 1 cup 240 ml heavy cream or half-and-half (see Notes for alternatives)
• 2 oz 55 g cream cheese or 1/4 cup grated Parmesan (optional, for body)
• 1/4 –1/2 tsp red pepper flakes adjust to taste
• Zest and juice of 1 lemon or 1–2 tsp red wine vinegar
• 1/2 cup fresh basil leaves torn (plus extra for garnish)
• 2 tbsp chopped fresh parsley
• 1/3 cup about 30 g grated Parmesan or Pecorino Romano, for finishing
• Salt and freshly ground black pepper to taste
• Optional add-ins: toasted pine nuts or walnuts cooked chicken, shrimp, or roasted vegetables

Instructions

 

Prep & pasta

• Fill a large pot with water and bring to a rolling boil. Salt generously (water should taste like the sea).
• If using dry-packed sun-dried tomatoes, soak them in hot water (or hot broth/wine) for 15–30 minutes until pliable; reserve the soaking liquid. Drain when ready.
• Start cooking pasta according to package directions, but remove 1–2 minutes before the package’s al dente time (it will finish cooking in the sauce). Reserve 1–1½ cups pasta water before draining.

Make the sauce

• Meanwhile, heat a large sauté pan over medium heat. Add the olive oil (or oil from the sun-dried tomato jar) and warm until shimmering.
• Add the minced shallot and cook until soft and translucent, about 2–3 minutes. Add the garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not browned.
• Add the sun-dried tomatoes (sliced or chopped). If you soaked dry tomatoes, add a splash (1–2 tbsp) of the reserved soaking liquid for extra tomato flavor. Stir to combine.
• Deglaze the pan with the white wine or broth if using; scrape up any browned bits and let it reduce by half (about 2–3 minutes).
• Lower the heat and stir in the cream. Bring to a gentle simmer — do not boil vigorously.
• For a smoother sauce, transfer half the pan mixture (tomatoes + some liquid) to a blender and puree to a paste, then return it to the pan. Alternatively, use an immersion blender to partially puree in the pan. For a chunkier texture, skip pureeing and leave the tomatoes roughly chopped.
• Stir in the cream cheese or 1/4 cup grated Parmesan (if using) until fully incorporated and smooth. Add lemon zest and lemon juice (or vinegar). Taste and season with salt and pepper.

Finish & serve

• Add the nearly cooked, drained pasta to the sauce pan. Toss thoroughly over low heat so the pasta finishes cooking in the sauce and the flavors marry (about 1–2 minutes). If the sauce is too thick, add reserved pasta water a tablespoon at a time until the sauce is glossy and coats the pasta.
• Remove from heat and fold in torn basil and chopped parsley. Finish with a drizzle of olive oil and a generous sprinkle of grated Parmesan.
• Plate immediately. Garnish with extra basil leaves, a grind of black pepper, and optional toasted nuts or protein if using.

Notes

• Sun-dried tomato options: oil-packed tomatoes are ready to use and flavorful; dry-packed tomatoes must be rehydrated. Use soaking liquid for extra depth.
• Dairy alternatives: swap heavy cream with half-and-half for lighter richness, use cashew cream (blend soaked cashews + water) or full-fat coconut milk for a dairy-free version. Nutritional yeast can add a cheesy note for vegans.
• Texture choice: blend for a silky sauce or chop for bursts of concentrated tomato in each bite.
• Salt control: oil-packed sun-dried tomatoes can be salty — taste before adding extra salt. Use low-sodium broth or skip the wine if preferred.
• Make-ahead: prepare the sun-dried tomato paste up to 3 days ahead and refrigerate. Reheat gently and toss with freshly cooked pasta.
• Storage & reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or reserved pasta water to loosen the sauce; avoid high heat to prevent separation.
• Freezing: avoid freezing the fully cream-based sauce (dairy can separate). Instead, freeze the tomato paste/base (no cream) and add fresh cream when reheating.
• Protein & veg add-ins: sear chicken, quickly sauté shrimp, roast vegetables, or pan-fry tofu and add at the end to keep textures distinct.
• Troubleshooting: too thick → add pasta water; too thin → simmer gently to reduce; too salty → add unsalted cream, toss with more pasta, or a peeled potato briefly simmered in the sauce (remove before serving).