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sun dried tomato pasta recipe featured
Avatar photoJohnson Maya

Creamy Sun Dried Tomato Pasta Recipe in 30 Minutes

Indulge in a rich, creamy sun-dried tomato pasta that's ready in just 30 minutes. Packed with umami flavor from oil-packed sun-dried tomatoes and finished with Parmesan and fresh herbs, this easy one-pot dish is perfect for weeknights or impressing guests.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 8 oz (225g) fettuccine or penne pasta
  • ½ cup (75g) oil-packed sun-dried tomatoes, drained, oil reserved
  • 3 cloves garlic, finely minced
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp unsalted butter
  • ½ cup reserved sun-dried tomato oil
  • 1 cup (240ml) heavy cream (or half-and-half)
  • ¼ cup (25g) grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh basil or parsley
  • FOR RESERVE:
  • 1 cup starchy pasta water

Equipment

  • Large pot
  • Skillet
  • Tongs
  • Colander
  • Wooden spoon

Method
 

  1. sun dried tomato pasta recipe recipeCard1
  2. Bring a large pot of salted water to a boil. Add pasta and cook for 1–2 minutes less than package instructions to achieve al dente texture. Reserve 1 cup of starchy pasta water before draining.
  3. In a large skillet, heat ½ cup of reserved sun-dried tomato oil over medium-low heat. Add minced garlic and red pepper flakes, sautéing gently for 1–2 minutes until fragrant but not browned.
  4. Pour in the heavy cream and bring to a gentle simmer. Add drained sun-dried tomatoes and cook for 5 minutes, allowing flavors to meld. Stir in butter until fully melted and incorporated.
  5. Reduce heat to low. Gradually whisk in grated Parmesan cheese, stirring continuously until sauce is smooth and glossy. Add splashes of pasta water if needed to maintain consistency.
  6. Add drained pasta to the skillet and toss thoroughly to coat. Add ½ to ¾ cup of reserved pasta water gradually, stirring over low heat for 1–2 minutes until sauce clings to pasta and becomes silky.
  7. Remove from heat. Stir in fresh basil or parsley. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.

Nutrition

Calories: 480 | Carbohydrates: 46 | Protein: 12 | Fat: 28 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or water to restore creaminess. Do not freeze.
MAKE AHEAD: Prepare the sauce base (without cream and cheese) up to 2 days ahead. Reheat and finish with dairy just before serving.
SUBSTITUTIONS: Use whole milk + 1 tbsp cornstarch for a lighter sauce. Substitute gluten-free pasta or zucchini noodles for dietary needs. For dairy-free, use olive oil, nutritional yeast, and coconut cream.
PRO TIPS: Never boil the cream—keep it at a gentle simmer to prevent curdling. Always reserve starchy pasta water; it's essential for emulsifying the sauce. Saute garlic slowly to avoid bitterness.
SERVING SUGGESTIONS: Top with grilled chicken or shrimp for added protein. Pair with a crisp green salad, garlic bread, or antipasto skewers.
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