If you’re looking for a pasta dish that balances rich flavors with fresh ingredients, sun dried tomato pasta is a fantastic choice. This dish combines tender pasta with the tangy, sweet intensity of sun dried tomatoes, complemented by vibrant spinach and a creamy sauce. It’s a comforting meal that comes together in just over 30 minutes, making it perfect for a weeknight dinner or a special family meal. You’ll find yourself returning to this recipe again and again because of its inviting texture, bright herb notes, and satisfying cheese finish.
Why You’ll Love This Sun Dried Tomato Pasta Recipe
This sun dried tomato pasta is an ideal combination of simple ingredients that create a complex flavor experience. The sun dried tomatoes bring a deep, concentrated tomato taste that’s more intense than fresh tomatoes, while the spinach adds a healthy green freshness. The creamy sauce, enriched with parmesan and a hint of garlic, ties everything together in a smooth, luscious way. What’s more, this recipe is designed to be quick and easy — you can have a rich, restaurant-quality meal ready in about half an hour. It’s versatile too, appealing to all ages and suitable for gatherings or solo dinners.
Ingredients You’ll Need for This Dish
To make this delicious pasta, gather the following ingredients, which are easy to find and work well together:
- 12 oz penne pasta (mini or regular size)
- 10 cups hot water
- Salt and black pepper for seasoning
- 8 oz baby spinach (about 8 cups packed), chopped
- 2 tablespoons oil from the jar of sun dried tomatoes
- 4 teaspoons minced garlic (about 4 cloves)
- 2 tablespoons tomato paste
- 1/2 cup sun dried tomato halves in oil, drained and finely chopped
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (or 1/2 teaspoon if you like a bit more heat)
- 1 cup reserved pasta water
- 1 cup heavy cream
- 1 cup (about 2 oz) finely shredded parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 1/2 teaspoons fresh lemon juice (optional, for brightness)
- 3/4 teaspoon paprika (optional, for extra color and mild smoky flavor)
How to Make Sun Dried Tomato Pasta
Begin by bringing 10 cups of water to a boil in a large pot. Season the water generously with salt to help flavor the pasta as it cooks. Add the penne pasta and cook until just al dente, following the package instructions. Before draining, scoop out 1 cup of the pasta water and set it aside — this starchy water will help you adjust the sauce later.
While the pasta cooks, heat the sun dried tomato oil in a saucepan over medium-low heat. Add the minced garlic and sauté it just until it begins to turn golden—about 20 seconds—to release its aroma without burning.
Stir in the tomato paste and cook for about 30 seconds, allowing it to deepen in flavor and blend with the garlic and oil.
Slowly pour in the heavy cream, stirring to combine. Add the chopped sun dried tomatoes, Italian seasoning, and crushed red pepper flakes. Bring the mixture to a gentle simmer, letting all the flavors meld together.
Reduce the heat to low and stir in the parmesan cheese until it melts into the sauce, creating a smooth, creamy texture.
Pour the sauce into the now-empty pasta pot. Return the drained pasta to the pot along with the chopped spinach and half a cup of the reserved pasta water.
Cook the pasta and sauce mixture over medium-low heat until the spinach just wilts, stirring gently to combine everything well.
Season with salt and pepper to taste. Off the heat, stir in the fresh basil. If you like, add the fresh lemon juice and paprika to brighten and enhance the flavor. If the sauce feels too thick, thin it with up to another half cup of the reserved pasta water until you reach your desired consistency.
How to Serve Sun Dried Tomato Pasta
This pasta shines when served hot and fresh from the stove. You can plate it as a main course for lunch or dinner, pairing it with a crisp green salad or some garlic bread to round out the meal. Its creamy, tangy sauce clings beautifully to the pasta, making each bite rich and satisfying. For a little extra touch, sprinkle additional parmesan on top or garnish with whole basil leaves. This dish also reheats well, so leftovers make a great next-day lunch. If you want to serve it for a crowd, simply double the recipe and keep it warm in a covered dish.
Expert Tips for Perfect Sun Dried Tomato Pasta
- Don’t skip reserving the pasta water. This salty, starchy water is key to adjusting your sauce’s thickness and helping it cling to the pasta.
- Use the oil packed with sun dried tomatoes for cooking the garlic and tomato paste. It’s already infused with tomato flavor and adds a subtle richness that plain oil can’t match.
- Be careful not to overcook the garlic. A quick sauté until just golden brings out the best flavor without bitterness.
- When adding spinach, toss it in just until it wilts to keep the color bright and fresh without making it soggy.
- Fresh basil added at the end provides a burst of herbaceous aroma that balances the richness of the cream and cheese.
- If you want to lighten up the dish, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as thick.
How to Store Sun Dried Tomato Pasta
If you have leftovers, store your sun dried tomato pasta in an airtight container in the refrigerator. It will keep well for up to three days. When reheating, add a splash of water or cream to loosen the sauce and warm it gently on the stove or in the microwave. Avoid overheating to prevent the cream from separating. This pasta is best enjoyed fresh but can also be frozen in portions for up to one month — just thaw overnight in the fridge before reheating.
Variations to Try with This Pasta
Feel free to make this recipe your own by experimenting with these variations:
- Swap penne for campanelle or bowtie pasta to change the texture and shape.
- Add cooked chicken, shrimp, or tofu for extra protein.
- Stir in other greens like kale or arugula if spinach isn’t your favorite.
- For a vegan twist, replace heavy cream with coconut milk and use nutritional yeast instead of parmesan.
- Add toasted pine nuts or walnuts on top for a crunchy contrast.
- Incorporate sun dried tomato pesto instead of chopped tomatoes for a more intense tomato flavor.
- Mix in roasted red peppers or caramelized onions to add sweetness and depth.
Frequently Asked Questions About Sun Dried Tomato Pasta
What pasta works best in this sun dried tomato pasta recipe?
Penne is ideal here because its tube shape holds the creamy sauce well, but you can also use campanelle or bowtie pasta for a fun variation.
Can I make this dish gluten-free?
Yes! Substitute regular pasta with your favorite gluten-free variety. Just be sure to follow the cooking instructions as gluten-free pasta may cook faster or slower.
Is it possible to prepare this recipe ahead of time?
You can cook the pasta and sauce separately, then combine and warm them just before serving. However, the dish tastes best when freshly made.
How spicy is this pasta?
The recipe includes crushed red pepper flakes in a mild amount to add a gentle heat. You can adjust the amount or omit it altogether to suit your taste.
Can I use sun dried tomatoes that aren’t packed in oil?
Sun dried tomatoes packed in oil provide the best flavor and texture here. If using dry sun dried tomatoes, soak them in warm water before chopping and adjust the oil amount accordingly.
Can I add other vegetables to this pasta?
Absolutely! Vegetables like mushrooms, zucchini, or bell peppers can be sautéed and added for extra color and nutrition.
How long does the pasta keep after cooking?
Stored properly in the fridge, the pasta will last up to three days. Reheat gently to preserve texture and flavor.
What’s the best way to reheat leftovers?
Warm gently on the stove or microwave, adding a splash of water or cream to keep the sauce smooth.
Will the lemon juice change the flavor?
Yes, lemon juice adds a bright, fresh note that balances the creamy and tangy flavors, but it is optional based on your preference.
Sun Dried Tomato Pasta
Equipment
- Large Pot
- Saucepan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- 12 oz. penne pasta mini or regular size
- 10 cups hot water
- Salt for seasoning
- Black pepper for seasoning
- 8 oz. baby spinach (about 8 cups packed), chopped
- 2 Tbsp. oil from sun dried tomatoes
- 4 tsp. minced garlic (about 4 cloves)
- 2 Tbsp. tomato paste
- ½ cup sun dried tomato halves in oil, drained and finely chopped
- 2 tsp. Italian seasoning
- ¼ tsp. crushed red pepper flakes (or ½ tsp. for more heat)
- 1 cup reserved pasta water
- 1 cup heavy cream
- 1 cup finely shredded parmesan cheese (about 2 oz)
- 2 Tbsp. chopped fresh basil
- 1 ½ tsp. fresh lemon juice optional, for brightness
- ¾ tsp. paprika optional, for color and flavor
Instructions
- Bring 10 cups of water to a boil in a large pot. Season generously with salt and add the penne pasta. Cook until al dente per package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In a saucepan, heat the sun dried tomato oil over medium-low heat. Sauté minced garlic until golden, about 20 seconds.
- Stir in tomato paste and cook for 30 seconds to deepen flavor.
- Pour in the heavy cream, stirring to combine. Add sun dried tomatoes, Italian seasoning, and crushed red pepper flakes. Simmer gently.
- Reduce heat to low and stir in parmesan cheese until melted and smooth.
- Pour sauce into the pasta pot. Add the drained pasta and chopped spinach, along with ½ cup reserved pasta water. Cook until spinach wilts.
- Season with salt and pepper. Off heat, stir in fresh basil, lemon juice, and paprika if desired. Thin with more pasta water if needed.
- Serve hot, garnished with extra parmesan and basil if desired.
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