Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta – It’s a comforting dish made with tender pasta, sun-dried tomatoes, fresh spinach, herbaceous flavor, and plenty of cheese. Ready in just over 30 minutes, it’s practically guaranteed to become a family favorite! 

Creamy Sun Dried Tomato Pasta 

This tomato pasta recipe is one of my go-to options for busy weeknights. Made with just one pot and a saucepan, it’s ready in just a little over 30 minutes. You really can’t go wrong. 

If you’ve never had sun-dried tomatoes in pasta, prepare to be amazed. They’re one of my favorite ways to spruce up a simple dish with a pop of color and a rich, savory, slightly smokey flavor. 

I love to include them in recipes like my sun dried tomato basil and Parmesan orzo with chicken and this spaghetti with sun dried tomatoes and spinach. However, this tomato pasta might be my favorite sun-dried tomato recipe yet. 

Made with al dente pasta tossed in a vibrant tomato sauce, it’s rich, creamy, and unbelievably satisfying. Plus, it features fresh spinach for a boost of nutrients and fiber. 

Basically, this sun dried tomato pasta has everything you could want in a homemade dinner and more. Quick to make, it’s easy enough for weeknights yet elegant enough for special occasions. It’s sure to have all of your guests coming back for more!  

Sundried Tomato Pasta Ingredients 

• Pasta – I like to use regular-sized or mini penne pasta. 

• Spinach – I recommend using baby spinach as it tends to be more tender and sweeter in flavor. 

• Minced garlic – Whole, fresh cloves will have the best flavor, but pre-minced varieties taste great as well. 

• Tomato paste – This rich tomato concentrate adds a boost of flavor to the base of the sauce and helps create a thicker texture. 

• Sun dried tomatoes – Use both the tomatoes and the oil for a punchy, smokey, slightly sweet taste throughout the entire dish. 

• Herbs and spices – Italian seasoning, crushed red pepper flakes, fresh basil, and paprika add a savory element with just a hint of heat. 

• Heavy cream – This creates a creamy, saucy consistency. 
• Parmesan cheese – For the best flavor, I recommend using imported Parmigiano Reggiano and grating it yourself. 

• Lemon juice – This is optional but helps enhance the rest of the ingredients and adds notes of citrus that lighten the heaviness of some of the fats. 

How to Make Creamy Tomato Pasta with Sun-Dried Tomatoes

1. Boil pasta: Cook the pasta according to the package instructions. (I season the water with a good amount of salt and cook just to al dente.) Reserve 1 cup of the pasta water, and drain the rest. 
2. Sauté: While the pasta cooks, heat the oil from the sun-dried tomatoes over medium-low heat. Add the garlic, and sauté just until it begins to become fragrant and deepen in color. Add the tomato paste, and continue to cook, stirring consistently for another few seconds.  
3. Combine and simmer: Pour in the heavy cream, tomatoes, Italian seasoning, and red pepper flakes. Increase the heat, and bring the mixture to a simmer. 
4. Stir: Reduce the heat back down to low, and stir in the Parmesan cheese. 
5. Cook: Pour the tomato sauce into the pot used to cook the pasta, add the pasta, spinach, and ½ the reserved pasta water. Stir to combine, and cook the ingredients just until the spinach begins to wilt. 
6. Season: Add salt and pepper to taste. Then, remove the pot from the heat. Stir in the remaining ingredients. Add pasta water as needed until the sauce is glossy and smooth. 

Possible Variations 

• Protein: To make this sun dried tomato pasta even more filling, try including cooked ground beef, grilled chicken, shrimp, or sausage. 
• Veggies: For extra nutrients, feel free to include any vegetables you have on hand. For instance, sautéed asparagus, zucchini, mushrooms, yellow squash, or broccolini all make excellent additions. 
• Pasta: Other types of pasta that work well here are Campanelle and standard or mini-sized bow-tie. Whole wheat pasta is also a good option.

Serving Suggestions 

I love to serve this creamy tomato pasta as a main course with sides like Caesar salad, salad with homemade Italian dressing, garlic bread, and roasted Brussels sprouts. 

Don’t forget dessert, too! Finish off the meal with white chocolate chip blondies or a serving of banana pudding to satisfy your sweet tooth. 

How to Store and Reheat

• Store leftover pasta in an airtight container in the refrigerator for up to 3 days. 
• I do not recommend freezing this recipe. 
• To reheat, add the pasta back to a saucepan over medium heat. Or, warm it in the microwave. 
• Add a splash of broth or cream to freshen your leftovers back up if they have become a bit dry. 

What are sun-dried tomatoes? 

Sun-dried tomatoes are tomatoes that have been dehydrated in the sun, oven, or a dehydrator. As a result, they lose up to 90% of their weight, becoming small, tangy, slightly sweet, and chewy. 

Once dehydrated, they are often packed in oil to help preserve them longer and make them shelf-stable for months. 

Are they healthy? 

Yes, sun-dried tomatoes are extremely nutritious and provide a variety of vitamins and nutrients along with a good dose of fiber. They’re particularly rich in vitamin A, vitamin C, iron, and lycopene. 

Do sun-dried tomatoes need to be soaked? 

No, because this recipe uses sun dried tomatoes packed in oil, they do not need to be soaked or rehydrated. 

More Tasty Stovetop Pasta Recipes to Try 

• Pasta Primavera 
• Pasta Carbonara 
• Lemon-Parmesan Angel Hair Pasta with Shrimp
• One Pot Pasta {Tomato Basil}
• One Pot Cajun Chicken Pasta 
• Garlic Parmesan Pasta