Save There's something about the smell of garlic hitting hot oil that makes you feel like you're actually cooking something special, even on a Tuesday night when you're exhausted. I discovered this creamy sun-dried tomato pasta by accident, really—I had a jar of sun-dried tomatoes taking up space in my pantry and a craving for something richer than my usual weeknight fare. Twenty-five minutes later, I had a bowlful of silky, tangy comfort that tasted like I'd spent hours in the kitchen. Now it's become my secret weapon when I need to feel fancy without the stress.
I made this for my sister on a random Wednesday, and she actually paused mid-bite to ask if I'd become a secret chef. The way she twisted her fork through the creamy, tangy sauce and that little moment of her eyes lighting up—that's when I knew this recipe was worth holding onto. It's become my go-to move when someone drops by and I want to impress without looking frazzled.
Ingredients
- Penne or rigatoni, 350 g (12 oz): Choose a sturdy pasta shape that actually catches the sauce instead of letting it slide off—the ridges and tubes are your friend here.
- Olive oil, 2 tbsp: If your sun-dried tomato jar came in oil, use that liquid instead—it's basically flavor already captured.
- Garlic, 4 cloves minced: Don't skip the mincing step; you want it to melt into the oil and become almost invisible but deeply present.
- Sun-dried tomatoes in oil, 150 g (1 cup) drained and sliced: These are the backbone of the sauce, so quality matters—look for ones that are pliable, not hard.
- Crushed red pepper flakes, 1 tsp (optional): A whisper of heat keeps the sauce from being one-note and cloying.
- Heavy cream, 200 ml (3/4 cup): This turns everything luxurious; don't thin it out with milk as a substitute.
- Parmesan cheese, 60 g (1/2 cup) grated: Freshly grated melts better than pre-shredded, which has anti-caking agents that make the sauce grainy.
- Pasta cooking water, 60 ml (1/4 cup): This starchy liquid is liquid gold—it helps the sauce emulsify and cling to the pasta instead of pooling at the bottom.
- Fresh basil leaves, 1 handful torn: Added at the end, basil stays bright and alive instead of turning into a tired shadow of itself.
Instructions
- Boil your pasta water:
- Fill a large pot with salted water and bring it to a rolling boil—you want it aggressive and hot. The salt should taste like the sea, not just a whisper.
- Cook the pasta:
- Add your pasta and stir immediately to prevent sticking, then cook to al dente, which means it should have a tiny bit of resistance when you bite it. Before draining, grab a mug and reserve at least 1/4 cup of that starchy pasta water—this is your secret weapon for making the sauce clingy and glossy.
- Start your sauce:
- While the pasta cooks, warm the olive oil in a large skillet over medium heat until you can smell it starting to shimmer. Add the minced garlic and let it sauté for about a minute, listening for the soft sizzle and watching for it to turn golden at the edges.
- Wake up the sun-dried tomatoes:
- Toss in the sliced sun-dried tomatoes and red pepper flakes, stirring often for 2 to 3 minutes. You're looking for the flavors to start melding together and the kitchen to smell like a Mediterranean dream.
- Add the cream:
- Lower the heat to medium-low and pour in the heavy cream, stirring gently until everything is combined and the sauce looks like liquid silk. Simmer for about 2 minutes, just until you see it thicken slightly and coat the back of a spoon.
- Bring it together:
- Transfer your drained pasta directly into the skillet along with the reserved pasta water. Toss everything gently but confidently, making sure each strand gets coated in the creamy sauce.
- Finish with cheese:
- Sprinkle the grated Parmesan over the pasta and toss again, watching as it melts into the sauce and turns everything into a cohesive, creamy dream. Taste it, adjust salt and pepper, and remove from heat immediately so the sauce stays silky instead of breaking.
- Plate and garnish:
- Divide into bowls while everything is still warm, tear fresh basil over the top, and shower it with extra Parmesan. Serve immediately, while the steam is still rising.
Save The first time I nailed the texture of this sauce—creamy but not heavy, tangy but not acidic—I actually called my friend to share the victory. It's one of those dishes that feels like a small win in the kitchen, proof that you can make something restaurant-quality without a culinary degree or endless time.
Why This Pasta Works
Sun-dried tomatoes have an intensity that fresh tomatoes simply don't—they're concentrated, almost jammy, and they don't need hours of simmering to develop flavor. The cream mellows that intensity just enough while the Parmesan adds umami depth that makes you want another bite immediately. It's a balance that feels effortless once you understand what each ingredient is doing, and that's what makes this recipe feel more elegant than it actually is to execute.
Playing with Temperature and Timing
The moment you add pasta water to the sauce, the chemistry changes—the starch helps emulsify everything into something silkier than cream alone could ever be. I learned this the hard way by making the sauce first and then panicking when it looked too thick, but now I know to keep that water close and add it slowly, tasting and adjusting as I go. Medium-low heat is your friend throughout; rushing the process with high heat only guarantees a broken sauce and regret.
Making It Your Own
This recipe is a foundation, not a prison—once you understand how the components work together, you can riff on it confidently. I've added sautéed spinach on nights when I wanted green, grilled chicken when I was cooking for someone recovering from a workout, and even a splash of dry white wine when I wanted to deepen the flavor. The sun-dried tomatoes and cream are non-negotiable, but everything else is fair game.
- Try swapping in fresh mozzarella at the very end for a totally different texture.
- A tiny pinch of balsamic vinegar adds complexity without being identifiable.
- Don't skip the fresh basil at the end—it's the green note that keeps the dish from tasting heavy or one-dimensional.
Save This pasta has become my answer to the question: what's for dinner when you want to feel taken care of? It's quick enough for a Tuesday, elegant enough for company, and tastes like you actually know what you're doing in the kitchen.
Your Questions Answered
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well. Just ensure it holds up to boiling like regular pasta to maintain texture.
- → How can I make this dish vegan?
Replace heavy cream with a plant-based alternative and use vegan Parmesan or a nutritional yeast substitute.
- → What wine pairs best with this pasta?
A crisp Sauvignon Blanc or a light Pinot Grigio complements the creamy, tangy tomato flavors nicely.
- → Can I add protein to this pasta?
Add sautéed spinach, arugula, or grilled chicken for extra protein and variety in texture.
- → How do I prevent the sauce from becoming watery?
Use reserved pasta water sparingly and simmer the sauce until it thickens to ensure a creamy consistency.