Easy Sun-Dried Tomato Pasta Weeknight Favorite
A creamy, flavorful pasta made with sun-dried tomatoes, garlic, and herbs—perfect for quick and satisfying weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- Pasta (penne, fusilli, or spaghetti): 12 ounces (340 g)
- Sun-dried tomatoes (oil-packed, drained and sliced): 1 cup (150 g)
- Olive oil: 2 tablespoons
- Garlic cloves, minced: 4 cloves
- Heavy cream: 1 cup (240 ml)
- Grated Parmesan-style cheese: ¾ cup (75 g)
- Red chili flakes (optional): ½ teaspoon
- Dried Italian seasoning: 1 teaspoon
- Salt: 1 teaspoon, or to taste
- Black pepper: ½ teaspoon
- Fresh basil, chopped: ¼ cup (10 g)
- Reserved pasta water: ½ cup (120 ml)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds.
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Stir in cream, seasoning, chili flakes, salt, and pepper. Simmer 3–4 minutes.
- Add pasta and toss to coat.
- Stir in cheese and reserved pasta water as needed for consistency.
- Remove from heat and add fresh basil. Serve warm.
Notes
- Adjust sauce thickness with pasta water or milk as needed.
- Best served fresh, but leftovers reheat well with added liquid.
- Optional vegetables such as spinach, zucchini, or bell peppers can be added.
- Use oil-packed sun-dried tomatoes for optimal flavor and texture.