Name: Creamy Sun Dried Tomato Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta (or pasta of choice); Salt for pasta water; 1 tablespoon olive oil (for pasta water, optional); 2 tablespoons butter; 1 tablespoon olive oil (or oil from sun-dried tomatoes); 4-5 cloves garlic, minced; ½ cup sun-dried tomatoes (oil-packed), drained and chopped; ¼ cup dry white wine or chicken broth; 1½ cups heavy cream; ½ cup chicken broth (or vegetable broth); 1 teaspoon Italian seasoning; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); ¾ cup Parmesan cheese, freshly grated; ½ cup fresh basil leaves, chopped (plus more for garnish); Additional Parmesan for serving

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Get ready to fall in love with this Creamy Sun Dried Tomato Pasta! Imagine perfectly cooked pasta tossed in a luxuriously creamy sauce infused with tangy sun-dried tomatoes, aromatic garlic, fresh basil, and Parmesan cheese. Each bite delivers an explosion of rich, savory flavors with that perfect balance of tangy and creamy that makes Italian-inspired cuisine so irresistible. This is comfort food at its finest, with a gourmet twist that makes it feel special!

This recipe is perfect for those busy weeknights when you need something quick but crave restaurant-quality flavor. It’s also elegant enough for date nights, dinner parties, or whenever you want to impress guests without spending hours in the kitchen. The sun-dried tomatoes add an intense, concentrated tomato flavor that’s both sweet and tangy, while the cream creates that silky, indulgent sauce that coats every strand of pasta. Best of all, it comes together in just 30 minutes using simple pantry ingredients! Whether you’re a pasta lover, a vegetarian looking for satisfying meatless meals, or simply someone who appreciates bold Mediterranean flavors, this dish checks all the boxes.

History / Background

Sun-dried tomatoes have been a staple in Mediterranean cuisine for centuries, with their origins tracing back to ancient Italy where farmers discovered that drying tomatoes in the intense summer sun concentrated their flavor and preserved them for months. This preservation technique was born out of necessity in Southern Italy, particularly in regions like Sicily and Calabria, where tomatoes were abundant during harvest season but needed to last through winter.

The practice of sun-drying tomatoes became an art form in Italy, where they were traditionally laid out on terracotta tiles or wooden boards under the Mediterranean sun for several days, sometimes up to two weeks, until they achieved that perfect chewy texture and intensely concentrated flavor. Once dried, they were often preserved in olive oil with herbs, creating a pantry staple that added depth to countless dishes throughout the colder months.

Creamy pasta dishes have been beloved in Italian cuisine for generations, though the addition of cream is actually more common in Italian-American cooking than in traditional Italian cuisine. The marriage of sun-dried tomatoes with cream sauce became particularly popular in the United States during the 1980s and 1990s when sun-dried tomatoes experienced a culinary renaissance and appeared on restaurant menus across the country. This combination perfectly represents the evolution of Italian-American cuisine – taking traditional Italian ingredients and techniques and adapting them to American tastes that favor rich, creamy sauces.

Today, creamy sun-dried tomato pasta has become a modern classic that bridges authentic Italian flavors with contemporary American comfort food sensibilities. It’s a dish that honors the tradition of Italian cooking while embracing the creativity and accessibility that home cooks love.

Why You’ll Love This Recipe

This Creamy Sun Dried Tomato Pasta is about to become your new go-to recipe when you need something quick, delicious, and satisfying! It combines everything we love about Italian cuisine – bold flavors, simple ingredients, and that comforting quality that makes you want to curl up with a big bowl and savor every bite. The sun-dried tomatoes provide an intense burst of flavor that transforms ordinary pasta into something truly extraordinary, while the creamy sauce ties everything together in perfect harmony.

Here’s why this recipe is an absolute winner:

Lightning Fast – Ready in just 30 minutes from start to finish, making it perfect for busy weeknights when time is tight
One-Pan Wonder – Everything comes together in a single large skillet or pot, meaning minimal cleanup and maximum flavor
Restaurant-Quality Flavor – Tastes like something from an upscale Italian restaurant but costs a fraction of the price and uses simple ingredients
Vegetarian-Friendly – Naturally meatless but so satisfying and flavorful that even meat-lovers won’t miss it
Pantry-Friendly – Uses mostly pantry staples you likely already have, with sun-dried tomatoes being the only specialty ingredient
Endlessly Versatile – Easy to customize with your favorite add-ins like chicken, shrimp, spinach, or mushrooms
Crowd-Pleaser – Appeals to kids and adults alike with its familiar pasta base and irresistibly creamy sauce
Budget-Conscious – Creates a gourmet meal without breaking the bank, feeding a family of four for less than most takeout options
Impressive Yet Easy – Looks and tastes fancy enough to serve to guests, but the technique is simple enough for beginner cooks
Leftover Champion – Tastes even better the next day as the flavors continue to meld together

Ingredient Notes

Pasta – Short pasta shapes work beautifully here! I recommend penne, rigatoni, farfalle (bow ties), or fusilli because their shapes capture and hold the creamy sauce perfectly. Use about 12 ounces (roughly ¾ of a standard box). Whole wheat, chickpea, or gluten-free pasta all work great – just follow package directions for cooking times.

Sun-Dried Tomatoes – The star ingredient! You can use oil-packed or dry-packed sun-dried tomatoes. Oil-packed are softer and ready to use, while dry-packed need to be rehydrated in hot water for 10-15 minutes before using. I prefer oil-packed for convenience and the bonus of using that flavorful oil in the sauce. You’ll need about ½ cup, roughly chopped.

Heavy Cream – Creates that luxuriously rich, velvety sauce we’re after. Heavy whipping cream is best for proper consistency and won’t curdle when heated. For a lighter version, you can substitute half-and-half or a mixture of milk and cream cheese, though the sauce won’t be quite as rich.

Garlic – Fresh garlic is essential! You’ll need 4-5 cloves, minced. Garlic becomes sweet and mellow when cooked in cream, infusing the entire dish with aromatic flavor. Pre-minced jarred garlic lacks the pungent freshness that makes this dish shine.

Parmesan Cheese – Freshly grated Parmigiano-Reggiano is ideal for the smoothest, most flavorful sauce. It melts beautifully and adds a salty, nutty depth. Pre-grated cheese contains anti-caking agents that can make the sauce grainy, so shred it yourself from a block for best results.

Chicken Broth or White Wine – Adds depth and helps thin the sauce to the perfect consistency. Low-sodium chicken broth is my go-to, but dry white wine (like Pinot Grigio or Sauvignon Blanc) adds sophisticated flavor. Vegetable broth works great for keeping the dish vegetarian.

Fresh Basil – Adds brightness and authentic Italian flavor that complements the sun-dried tomatoes perfectly. Fresh is strongly preferred over dried here. If you can’t find basil, fresh spinach is a delicious alternative that wilts right into the sauce.

Butter and Olive Oil – The combination creates the best flavor base. Butter adds richness while olive oil prevents burning. If using oil-packed sun-dried tomatoes, you can use some of that flavorful oil in place of regular olive oil.

Italian Seasoning – A blend of dried herbs (oregano, basil, thyme, rosemary) that provides a flavor foundation. You can also use individual dried herbs or skip if using plenty of fresh basil.

Red Pepper Flakes – Optional but adds a subtle warmth that complements the tangy tomatoes beautifully without making the dish spicy.

Equipment Needed

Large pot or Dutch oven for cooking pasta
Large deep skillet or sauté pan (12-inch is ideal)
Colander for draining pasta
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula
Box grater or microplane for cheese
Garlic press or microplane (optional)
Ladle or large spoon
Tongs (helpful for tossing pasta)

Tips & Variations

Add Protein: Transform this into a complete meal by adding grilled chicken, sautéed shrimp, Italian sausage, or crispy bacon. Cook your protein separately and add it when combining the pasta with sauce.

Veggie Boost: Stir in fresh baby spinach (it wilts beautifully into the hot sauce), sautéed mushrooms, roasted red peppers, cherry tomatoes, or steamed broccoli florets for extra nutrition and color.

Lighter Version: Use half-and-half instead of heavy cream, reduce the butter, and use less cheese. You can also substitute some of the cream with Greek yogurt (add it off heat to prevent curdling) for a tangy twist.

Spicy Kick: Increase red pepper flakes to ½ teaspoon, add diced jalapeños with the garlic, or finish with a drizzle of chili oil for those who love heat.

Creamy Pesto Addition: Stir in 2-3 tablespoons of basil pesto along with the cream for an extra layer of herby flavor that’s absolutely divine.

Different Cheeses: Try a blend of Parmesan and Pecorino Romano for sharper flavor, add a handful of fresh mozzarella for extra creaminess, or use Asiago for a different flavor profile.

Lemon Brightness: Add the zest and juice of one lemon at the end for a bright, fresh pop that cuts through the richness beautifully.

Baked Version: Transfer the pasta and sauce to a greased baking dish, top with mozzarella and extra Parmesan, and bake at 375°F for 20 minutes until bubbly and golden on top.

Pro Chef Tips

Salt Your Pasta Water Generously: Your pasta water should taste like the sea! This is your only chance to season the pasta itself from the inside out. Use about 1-2 tablespoons of salt per pound of pasta. Properly salted pasta makes a huge difference in the final dish.

Always Reserve Pasta Water: Before you drain that pasta, scoop out at least a cup of the starchy cooking water. This liquid gold contains starches that help emulsify the sauce and make it cling beautifully to the pasta. It’s a chef’s secret weapon for perfect pasta dishes!

Undercook Your Pasta Slightly: When cooking pasta that will be tossed with sauce, drain it when it’s just shy of al dente (about 1 minute less than package directions). It will finish cooking in the sauce, absorbing flavors while maintaining perfect texture.

Bloom Your Sun-Dried Tomatoes: Even if using oil-packed, sautéing the sun-dried tomatoes in butter and oil for a minute or two before adding liquids helps release their flavor and infuses the fat, which then carries that flavor throughout the entire dish.

Temperature Control for Cream: When adding cream, reduce heat to medium-low or low. High heat can cause cream to break or curdle, resulting in a grainy sauce instead of a smooth, silky one. Gentle heat is key!

Add Cheese Off Heat: For the smoothest sauce, remove the pan from direct heat or reduce to the lowest setting before stirring in Parmesan. Cheese can become grainy or stringy if added while the sauce is too hot. Stir constantly as you add it gradually.

Finish Pasta in the Sauce: Rather than just topping cooked pasta with sauce, always toss the pasta in the sauce over low heat for 1-2 minutes. This allows the pasta to absorb flavors and helps the sauce cling to every surface.

Fresh Herbs at the End: Add fresh basil in the last minute of cooking to preserve its bright, aromatic flavor and vibrant green color. Cooking fresh herbs too long makes them taste dull and look brown.

Common Mistakes to Avoid

Not Reserving Pasta Water: This is the most common mistake home cooks make! That starchy pasta water is crucial for adjusting sauce consistency and helping it cling to the pasta. Always remember to scoop some out before draining – you can’t get it back once it’s down the drain!

Adding Cream to High Heat: Pouring cream into a blazing hot pan is a recipe for disaster. High heat can cause the cream to break, separate, or curdle, creating a grainy, unappetizing sauce instead of smooth and silky. Always reduce to medium-low or low heat before adding cream.

Using Pre-Grated Parmesan: Those convenient bags of pre-shredded cheese contain cellulose (anti-caking agents) that prevents proper melting. This results in a grainy, clumpy sauce instead of smooth and creamy. Take two extra minutes to grate your own cheese – it makes a world of difference!

Overcooking the Garlic: Garlic goes from perfectly golden and fragrant to burnt and bitter in mere seconds. Burnt garlic will ruin your entire dish with an acrid, unpleasant flavor. Cook garlic just until fragrant (30-60 seconds), stirring constantly, and never walk away during this step.

Draining Pasta Too Early: If you add undercooked pasta to the sauce thinking it will finish cooking there, you’ll end up with crunchy pasta that hasn’t had time to properly soften. While you want pasta slightly al dente, it should be mostly cooked before adding to the sauce.

Making the Sauce Too Thick: A sauce that’s too thick will be gloopy and won’t coat the pasta nicely. If your sauce seems too thick, it’s probably too thick! Add reserved pasta water a little at a time until the sauce has a silky, pourable consistency that coats the back of a spoon.

Storage & Meal Prep

Refrigerator Storage: Store leftover creamy sun-dried tomato pasta in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools and the pasta absorbs liquid – this is completely normal! Make sure to cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours.

Reheating Instructions: The key to reheating cream-based pasta is low heat and added liquid. For stovetop reheating, place pasta in a skillet over low heat and add ¼-½ cup of milk, cream, or chicken broth to loosen the sauce. Stir frequently until heated through (about 5-7 minutes). For microwave reheating, add a splash of liquid, cover loosely, and heat at 50% power in 1-minute intervals, stirring between each interval.

Preventing Separation: Cream sauces can sometimes separate when reheated. To prevent this, always reheat gently over low heat while stirring constantly. Adding a bit of fresh cream or milk helps re-emulsify the sauce and restore its creamy texture.

Meal Prep Strategy: This pasta is fantastic for meal prep! Cook the full recipe and portion into individual containers with tight-fitting lids. Pack a small container of extra broth or cream to add when reheating. The flavors actually improve after a day in the fridge as they meld together!

Reviving Leftovers: If your leftover pasta seems dry, don’t worry! Simply add a generous splash of broth, milk, or cream when reheating and stir well. The pasta will absorb the liquid and come back to life beautifully.

Make-Ahead & Freezer Notes

Partial Make-Ahead: You can prep components in advance to save time. Chop the sun-dried tomatoes, mince the garlic, grate the cheese, and chop the basil up to 24 hours ahead. Store each in separate airtight containers in the refrigerator. When ready to cook, everything comes together in 20 minutes!

Sauce Make-Ahead: Make the sauce (without adding pasta) up to 2 days in advance. Store in an airtight container in the refrigerator. When ready to serve, cook fresh pasta, reheat the sauce gently over low heat (add a splash of cream if it’s too thick), and toss together.

Freezer Instructions: Cream-based pasta dishes can be frozen, though the texture of both the pasta and sauce will change slightly upon thawing. The cream may separate somewhat, and the pasta can become softer. To freeze, cool completely and transfer to freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Label with the date and contents.

Best Freezing Practice: If you know you’ll be freezing this dish, slightly undercook the pasta (by about 2 minutes) so it doesn’t become mushy when reheated. Consider freezing the sauce separately from the pasta for better texture results.

Thawing and Reheating: Thaw frozen pasta overnight in the refrigerator. Reheat gently in a large skillet over low heat, stirring frequently and adding ½-1 cup of fresh cream, milk, or broth to restore the creamy consistency. The sauce will likely look separated when cold, but stirring while heating with added liquid should bring it back together. Be patient and keep the heat low!

Fresh is Best: While this dish can be frozen, it’s honestly best enjoyed fresh or within 3-4 days of making it. The cream sauce and pasta texture are at their prime when freshly made or gently reheated from the refrigerator.

Serving Suggestions

This Creamy Sun Dried Tomato Pasta is hearty and satisfying enough to serve as a complete meal on its own, but here are some delicious ways to round out your dinner!

Bread Options: Serve with warm, crusty garlic bread, buttery breadsticks, toasted ciabatta, focaccia, or soft dinner rolls to soak up every drop of that incredible creamy sauce. A rustic Italian loaf is perfect for mopping up the plate!

Salad Pairings: Balance the richness with a crisp, refreshing salad. A simple arugula salad with lemon vinaigrette, classic Caesar salad, caprese salad with fresh mozzarella and tomatoes, or a mixed green salad with balsamic dressing all complement this pasta beautifully.

Protein Additions: While delicious as a vegetarian dish, you can easily add protein. Serve alongside or toss in grilled chicken breast, pan-seared shrimp, Italian sausage (sliced and browned), crispy prosciutto, or grilled salmon for a heartier meal.

Vegetable Sides: Add more vegetables to the meal with roasted asparagus, sautéed broccolini, roasted Brussels sprouts, steamed green beans, or roasted zucchini and bell peppers.

Soup Starter: Begin the meal with a light soup like Italian wedding soup, minestrone, or tomato basil soup for a complete Italian restaurant experience at home.

Wine Pairing: This creamy, tangy pasta pairs beautifully with a crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity in these wines cuts through the cream and complements the sun-dried tomatoes perfectly. For red wine lovers, try a light-bodied Chianti.

Complete Meal Ideas: Serve with garlic bread and Caesar salad for a classic combination, or pair with roasted vegetables and a glass of white wine for a more elegant presentation.

FAQs Section

Can I use regular fresh tomatoes instead of sun-dried?
While fresh tomatoes can be used, they won’t provide the same concentrated, intense flavor that sun-dried tomatoes offer. Sun-dried tomatoes are sweeter, tangier, and more deeply flavored because the drying process concentrates their natural sugars and acidity. If you must use fresh, try roasting cherry tomatoes first to intensify their flavor.

What’s the difference between oil-packed and dry-packed sun-dried tomatoes?
Oil-packed sun-dried tomatoes come preserved in olive oil, making them soft, ready to use, and packed with flavor. Dry-packed are simply dried tomatoes without oil – they’re chewier and need to be rehydrated in hot water for 10-15 minutes before using. Oil-packed are more convenient and add bonus flavor to the dish, but both work! Just rehydrate dry-packed ones first.

Can I make this without heavy cream?
Yes! For a lighter version, you can use half-and-half (though the sauce will be thinner), a mixture of milk and cream cheese (adds thickness), or even full-fat coconut cream for a dairy-free option. Greek yogurt stirred in off the heat also works but will give you a tangier flavor. Keep in mind that lighter dairy products are more prone to curdling, so keep heat low.

Why did my cheese sauce turn grainy?
Grainy cheese sauce usually happens when Parmesan is added while the sauce is too hot or boiling. Cheese contains proteins that can separate at high temperatures, creating a grainy texture. Always reduce heat to low and let bubbling stop before adding cheese gradually while stirring constantly. Using freshly grated cheese (not pre-shredded) also makes a huge difference!

Can I use a different type of pasta?
Absolutely! While penne is classic, any pasta shape works beautifully – try rigatoni, farfalle, fusilli, shells, orecchiette, or even spaghetti or fettuccine. Short, tubular shapes are ideal because they catch the sauce inside, but long pastas work too. Just choose your favorite!

Is this recipe gluten-free?
It can be! Simply substitute your favorite gluten-free pasta and ensure all other ingredients (especially the sun-dried tomatoes and broth) are certified gluten-free. Follow the cooking instructions on your gluten-free pasta package as cooking times vary by brand.

How can I make this dish ahead for a dinner party?
Make the sauce (without adding pasta) up to 2 days ahead and refrigerate. About 30 minutes before serving, cook fresh pasta and reheat the sauce gently over low heat, adding a splash of cream if needed. Toss together and serve immediately. This ensures the pasta has perfect texture while still saving you time!

My sauce is too thin – how do I fix it?
If your sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken. You can also stir in additional grated Parmesan cheese, which helps thicken the sauce naturally while adding flavor. Another option is to make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir it into the simmering sauce.

Conclusion

And there you have it – the ultimate Creamy Sun Dried Tomato Pasta that’s guaranteed to become a staple in your dinner rotation! This recipe delivers restaurant-quality Italian flavor in just 30 minutes using simple, accessible ingredients. The combination of tangy sun-dried tomatoes, rich cream, aromatic garlic, and fresh basil creates a symphony of flavors that’s absolutely irresistible.

Whether you’re cooking for your family on a busy Tuesday evening, meal prepping for the week ahead, or hosting friends for dinner on Saturday night, this pasta never disappoints. It’s one of those magical recipes that tastes gourmet but comes together so easily that you’ll find yourself making it again and again. The best part? You can customize it endlessly to suit your preferences and whatever ingredients you have on hand!

I’d love to hear how this Creamy Sun Dried Tomato Pasta turns out in your kitchen! Did you add any fun variations? What did your family think? Drop a comment below and let me know, and please rate this recipe if it becomes a favorite at your table. Your feedback helps other home cooks discover this delicious dish!

Pin this recipe to your favorite Pinterest boards so you can find it easily whenever you’re craving comfort food with a gourmet twist. Share it with your friends who love quick, impressive pasta dishes – they’ll be thanking you after their first bite!

Happy cooking, and here’s to making weeknight dinners delicious and stress-free!

Creamy Sun Dried Tomato Pasta Recipe – Easy 30-Minute Dinner

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed