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.
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).