Go Back
To make a tasty sun-dried tomato pasta, you need: - 12 oz. pasta (spaghetti or penne) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 3 tablespoons olive oil - 4 garlic cloves, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in flavor and health: - Sun-dried tomatoes add a rich, tangy taste. They also provide vitamins A and C. - Olive oil is heart-healthy and gives a smooth texture. - Garlic boosts flavor and has health benefits like lowering blood pressure. - Heavy cream makes the dish creamy and indulgent. - Spinach adds nutrients like iron and fiber while giving color. - Parmesan cheese enhances the flavor and adds protein. You can switch out some ingredients if needed: - Use whole wheat pasta for a healthier option. - Substitute sun-dried tomatoes with roasted red peppers for a different taste. - Coconut milk can replace heavy cream for a lighter dish. - Nutritional yeast can stand in for Parmesan in vegan versions. - Kale or arugula can replace spinach for added flavor. Feel free to explore these options and make the dish your own! First, grab a big pot. Fill it with water and add a good amount of salt. Bring it to a boil. Add 12 oz. of your choice of pasta, like spaghetti or penne. Cook the pasta according to the package instructions until it is al dente. This means it should be firm but not hard. Before you drain the pasta, save about 1 cup of the water. This water can help your sauce later. Once you drain the pasta, set it aside. Next, heat a large skillet over medium heat. Pour in 3 tablespoons of olive oil. Once the oil is hot, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Cook these for about 1-2 minutes until you smell the garlic. Then, stir in 1 cup of chopped sun-dried tomatoes. Let them cook for 2-3 minutes to mix their flavors into the oil. This step is key for a rich taste. Now, it is time to make it creamy. Pour in 1 cup of heavy cream into the skillet. Let it simmer for about 3-4 minutes. Stir it occasionally until the sauce thickens a bit. After that, add 1 cup of grated Parmesan cheese. Stir until it melts completely. If the sauce seems too thick, add a little of the reserved pasta water until it reaches the right consistency. Next, mix in 1 cup of roughly chopped fresh spinach. Let it wilt for about a minute. Finally, add the drained pasta to the skillet. Toss everything together, so the pasta gets covered in sauce. Season with salt and pepper to taste. Enjoy this flavorful dish! For the full recipe, check the section above. When choosing sun-dried tomatoes, look for those packed in oil. They stay moist and have great flavor. Check the label for quality ingredients. Avoid any with added preservatives. You want tomatoes that are bright red and plump. If you can, taste a piece. It should be rich and tangy. Start with a large pot of salted water. This helps the pasta flavor. Bring the water to a rolling boil before adding the pasta. Stir often to prevent sticking. Cook according to package time for al dente texture. Always reserve some pasta water before draining. This water can help adjust your sauce later. Serve your sun-dried tomato pasta hot. Top it with fresh basil leaves for a burst of flavor. You might also add a sprinkle of extra Parmesan cheese. For a twist, try a squeeze of lemon juice. This adds a nice zing. Pair your dish with a simple green salad or garlic bread. These sides balance the meal well. For more ideas, check out the Full Recipe for Sun-Dried Tomato Pasta Delight. {{image_2}} You can easily add protein to this dish. Chicken works well. Cook it in the skillet before adding garlic. Shrimp cooks fast and adds a nice flavor. Just toss it in when the sauce is almost ready. If you prefer plant-based options, use tofu. Firm tofu adds good texture. Make sure to sauté it until golden brown. To make this dish vegan, swap the heavy cream for coconut milk or cashew cream. These options add creaminess without dairy. Use nutritional yeast in place of Parmesan cheese. It gives a cheesy flavor while staying plant-based. Ensure your pasta is also vegan-friendly, as some types contain egg. Adding seasonal veggies can brighten this dish. In spring, try asparagus or peas. They add color and crunch. Summer brings zucchini or bell peppers, which are great for grilling. In fall, roasted butternut squash adds a sweet touch. Just sauté your chosen veggies before mixing them into the sauce. This adds flavor and nutrition to your meal. You can save leftovers in an airtight container. Make sure it cools first. Place it in the fridge. It will stay fresh for 3 to 5 days. If you want to keep it longer, consider freezing. To reheat, use a skillet over low heat. Add a splash of water or cream. Stir often until warm. You can also use the microwave. Heat in short bursts, stirring in between. This will keep the pasta moist. If you freeze it, make sure it cools first. Use a freezer-safe container or bag. Remove as much air as you can. It can last up to 3 months. To eat, thaw overnight in the fridge. Reheat using the skillet method for best results. For the full recipe, check out the section above. I recommend using spaghetti or penne for this dish. Spaghetti holds the sauce well, while penne scoops it up. Both types create a nice texture and flavor with sun-dried tomatoes. You can also try fettuccine for a twist. Yes, jarred sun-dried tomatoes are great! They add rich flavor and save time. Just drain and chop them before adding to your dish. If you have dried sun-dried tomatoes, soak them in hot water for 30 minutes to soften. To spice things up, add more red pepper flakes. You can also include chopped fresh chili peppers in the sauce. For a smoky touch, try adding some smoked paprika. Adjust the heat to fit your taste. Sun-dried tomatoes are rich in vitamins and minerals. They have vitamin C, which boosts your immune system. They also provide antioxidants, which help fight free radicals. They are low in calories and high in fiber, making them a healthy choice. To make this dish, gather these ingredients: - 12 oz. pasta (spaghetti or penne) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 3 tablespoons olive oil - 4 garlic cloves, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - Fresh basil leaves for garnish Follow the full recipe for a delightful meal! This blog post covered sun-dried tomato pasta from start to finish. You learned about key ingredients, their benefits, and how to prep your dish. I shared tips for perfecting your pasta and offered healthy variations. Lastly, you now know how to store your leftovers. Cooking this pasta brings joy to your table. Enjoy experimenting with flavors and ingredients. Make it your own!

Sun-Dried Tomato Pasta

Indulge in a delicious Sun-Dried Tomato Pasta Delight that brings vibrant flavors to your table in just 30 minutes! This creamy dish features sun-dried tomatoes, garlic, and fresh spinach, making it a perfect meal for any night of the week. Follow our simple recipe for a quick prep and savor the goodness of homemade pasta. Click through to discover the full recipe and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

12 oz. pasta (spaghetti or penne)

1 cup sun-dried tomatoes, packed in oil, drained and chopped

3 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon red pepper flakes (adjust to taste)

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup fresh spinach, roughly chopped

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes until fragrant.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes to incorporate their flavors into the oil.

        Make It Creamy: Pour in the heavy cream and let it simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

          Combine: Add the grated Parmesan cheese and stir until melted and the sauce is creamy. If the sauce is too thick, slowly add some reserved pasta water until desired consistency is reached.

            Mix in Spinach: Stir in the chopped spinach and let it wilt into the sauce, which should take about a minute.

              Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated with the sauce. Season with salt and pepper to taste.

                Serve: Plate the sun-dried tomato pasta and garnish with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4