Best Sun-Dried Tomato Pasta You’ll Love

There’s something undeniably cozy about a bowl of pasta tossed in a creamy, sun-dried tomato sauce. The balance between rich, savory flavors and just the right tang from the tomatoes makes this dish more than just a quick dinner—it becomes one you’ll crave often.

This sun-dried tomato pasta recipe is all about simplicity done right. It’s quick enough for a weeknight, special enough for guests, and versatile enough to fit nearly any dietary preference. With a velvety parmesan-infused sauce, fresh greens, aromatic spices, and pasta that holds onto every bit of flavor, it delivers on every level.

While many pasta recipes offer the basics, this one builds on technique, texture, and flexibility—showing you how to turn everyday ingredients into something memorable.

What makes sun-dried tomato pasta different from tomato-based pastas?

Many people associate tomato-based pasta with classic marinara or pomodoro, but sun-dried tomato pasta has a unique flavor and texture all its own. Here’s how it stands out:

Sun-dried tomatoes
Tomatoes that have been dehydrated and preserved, usually in oil. Their concentrated flavor is sweet, tangy, and slightly smoky.

Creamy sauce base
Unlike tomato sauces that rely on fresh or canned tomatoes, this sauce uses milk, butter, flour, and parmesan to create a smooth, rich coating.

Depth of flavor
Because sun-dried tomatoes are preserved, they have a deeper, almost roasted taste that pairs beautifully with garlic, herbs, and cheese.

Customizable texture
Whether you like your sauce thick and hearty or silky and light, it’s easy to adjust the texture depending on the amount of milk, broth, or cheese used.

Why this sun-dried tomato pasta recipe works so well

The secret behind a truly satisfying pasta dish lies in balance—flavor, texture, and preparation time. This sun-dried tomato pasta hits that trifecta with ease.

● Quick to make – It’s ready in about 20–25 minutes from start to finish.
● Minimal ingredients – Most of what you need is pantry-friendly or already in your fridge.
● Adaptable – Works great with gluten-free pasta, dairy alternatives, or extra protein.
● Filling yet fresh – The spinach and basil lift the creamy sauce without weighing it down.
● One-pan-friendly – Apart from boiling pasta, everything comes together in one skillet.

This isn’t just a recipe—it’s a reliable solution for busy weeknights, lazy Sundays, or dinner parties where you want something that feels elevated without the stress.

Ingredient breakdown and substitution guide

Understanding why each ingredient is here helps you make smart substitutions when needed. Below is a data-rich ingredient table that adds depth to the experience.

This sun-dried tomato pasta recipe shines because the ingredients build layers of flavor without being complicated. There are no expensive cheeses, no heavy creams, and no obscure spices—just real food that works well together.

Tips before you cook

Here are a few practical pointers to help your sun-dried tomato pasta come out perfectly every time:

● Cook pasta until al dente so it doesn’t turn mushy in the sauce.
● Use the oil from the sun-dried tomato jar for sautéing—it adds rich flavor.
● Grate parmesan yourself if possible. It melts smoother than pre-shredded cheese.
● Add spinach after the heat is off to keep it bright and tender.
● Let the sauce thicken before tossing in the pasta—this helps everything stick.

How to make sun-dried tomato pasta step by step

This recipe comes together quickly, but a few simple steps make all the difference in flavor and texture. Here’s how to make sun-dried tomato pasta from scratch.

Step 1 – Cook the pasta
Boil a large pot of salted water and cook the penne until al dente, following package directions. Drain and rinse briefly with cold water to stop the cooking process and keep the noodles from sticking.

Step 2 – Sauté the sun-dried tomatoes
In a large skillet over medium heat, add 1–2 tablespoons of the oil from the sun-dried tomato jar. Sauté the tomatoes for 1–2 minutes to soften and release flavor. Add minced garlic and stir for 30 seconds more, just until fragrant.

Step 3 – Make the roux and add seasoning
Push the tomatoes to one side and melt the butter in the open space. Once melted, whisk in the flour. Cook for 1–2 minutes, stirring constantly until the mixture turns lightly golden—this removes the raw flour taste. Sprinkle in dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes. Stir to toast the spices.

Step 4 – Add liquids and simmer
Slowly pour in the broth while whisking to avoid clumps, followed by the milk. Let the sauce simmer gently for 3–5 minutes until it thickens slightly. Stir occasionally so the bottom doesn’t scorch.

Step 5 – Finish the sauce
Stir in the grated parmesan cheese and mix until smooth. Fold in the fresh spinach and cook for 1–2 minutes, just until it wilts. Season with salt and black pepper to taste.

Step 6 – Toss with pasta and serve
Add the cooked penne into the skillet and gently toss until fully coated in sauce. Sprinkle in fresh chopped basil. Serve warm, optionally topped with extra parmesan or more red pepper flakes.

Recipe variation ideas to make it your own

The best part about this sun-dried tomato pasta recipe is how flexible it is. You can swap ingredients, add proteins, or boost the veggie content without changing the heart of the dish.

Add protein for a full meal

● Grilled chicken slices
● Seared shrimp
● Italian sausage, sliced or crumbled
● Crispy tofu or tempeh for a vegetarian option

Add more vegetables

● Asparagus or broccolini sautéed ahead of time
● Zucchini or yellow squash for extra texture
● Mushrooms for earthiness and richness
● Artichoke hearts for a Mediterranean flair

Try different pasta shapes

● Fusilli for more sauce cling
● Rigatoni for hearty texture
● Rotini for kid-friendly twists
● Gluten-free penne or lentil pasta for dietary needs

Change the cheese

● Use goat cheese for a tangy twist
● Try pecorino romano for a sharper flavor
● Substitute dairy-free cheese to make it vegan

This sun-dried tomato pasta can evolve with your cravings or what’s left in your fridge. That’s what makes it such a reliable go-to recipe.

How to store and reheat leftovers

Like most creamy pasta dishes, sun-dried tomato pasta is best served fresh. But with a few adjustments, it also makes great leftovers.

Refrigerator:
Store in an airtight container for up to 3–4 days. The sauce may thicken slightly as it sits, but that’s easy to fix.

Reheating tips:
Add a splash of milk or broth before reheating to bring back the creaminess. Warm in a skillet over medium heat or microwave in 30-second intervals, stirring between each round.

Freezer:
Not recommended. The dairy in the sauce can separate when frozen and thawed. For best texture and taste, enjoy this recipe within a few days of making it.

Expert tips for the best sun-dried tomato pasta

Even simple recipes like this one have room for improvement with just a few pro tricks. Here are key tips to get the most out of your sun-dried tomato pasta every time:

• Use the oil from the tomato jar. It’s infused with flavor and adds depth to the sauce right from the start.

• Don’t skip the roux step. Cooking the flour in butter until golden is what gives the sauce body and prevents a raw taste.

• Add cheese gradually. This keeps the sauce smooth and helps avoid clumping.

• Serve immediately. While leftovers are good, the sauce is creamiest right after cooking.

• Use freshly grated parmesan. It melts better and adds more flavor than pre-shredded versions.

These extra steps only take a few seconds but elevate your dish from quick comfort food to restaurant-quality pasta.

Serving suggestions to round out the meal

Sun-dried tomato pasta is hearty enough to serve on its own but pairs beautifully with simple side dishes or appetizers. Here are a few pairing ideas:

• Garlic bread or toasted sourdough for dipping into the sauce

• Mixed green salad with a lemon vinaigrette to balance the creaminess

• Roasted vegetables like carrots, Brussels sprouts, or mushrooms

• Crispy chickpeas or white beans for added protein

• Chilled white wine like Sauvignon Blanc or Pinot Grigio

If you’re making this pasta for guests, serve it family-style with a basket of bread and a bowl of olives to give it a Mediterranean feel.

Nutritional breakdown

Here’s a breakdown of the approximate nutrition per serving (based on six servings total). This includes the full creamy sauce, spinach, and cheese.

These values can vary depending on the type of milk, pasta, or cheese used. For a lighter version, use skim milk and reduce the cheese slightly. For a richer dish, add more parmesan or swap in cream.

Final thoughts on Sun-dried Tomato Pasta

This sun-dried tomato pasta is more than just a quick recipe—it’s a reliable, flavorful, and customizable meal that works for nearly any occasion. It delivers on comfort and convenience without relying on heavy cream or complicated steps.

Whether you’re cooking for your family on a Tuesday night or prepping for guests on the weekend, this pasta dish feels special without the stress. Once you make it once, it’s bound to become a regular in your meal rotation.

Sun-dried Tomato Pasta

A quick and creamy sun-dried tomato pasta recipe made with penne, parmesan, spinach, and herbs. Rich in flavor, easy to customize, and ready in just 25 minutes—perfect for busy weeknights or comforting meals at home.

Ingredients

• 1 lb penne pasta

• 4 cloves garlic, minced

• ½ cup sun-dried tomatoes (packed in oil)

• 4 tablespoons butter

• ¼ cup all-purpose flour

• ½ teaspoon dried basil

• ½ teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon dried parsley flakes

• ¼–½ teaspoon red pepper flakes (to taste)

• 1¼ cups chicken or vegetable broth

• 2 cups whole milk (or milk of choice)

• Salt and black pepper, to taste

• 1 heaping cup freshly grated parmesan cheese (plus extra for garnish)

• 2.5 ounces baby spinach leaves

• ⅓ cup fresh chopped basil

Instructions

1. Cook pasta in salted boiling water until al dente. Drain and rinse briefly with cold water. Set aside.

2. Sauté tomatoes in a skillet with 1–2 tablespoons oil from the sun-dried tomato jar over medium heat for 1–2 minutes. Add garlic and stir for 30 seconds.

3. Add butter to the skillet. Once melted, whisk in the flour and stir for 1–2 minutes until lightly golden.

4. Add spices (basil, garlic powder, Italian seasoning, parsley, red pepper flakes) and toast for 30 seconds.

5. Slowly whisk in broth and milk. Simmer for 3–5 minutes until slightly thickened.

6. Stir in parmesan cheese and mix until smooth. Add spinach and stir just until wilted.

7. Toss pasta with sauce in the skillet. Add fresh basil, and season with salt and pepper to taste.

8. Serve warm, topped with extra parmesan or more red pepper flakes if desired.

Notes

• Use oil from the sun-dried tomato jar to sauté for added flavor.

• Substitute dairy-free milk and cheese to make the dish vegan.

• Gluten-free pasta and flour can be used for dietary adjustments.

• Let sauce thicken before adding pasta to help it stick better.

• To reheat, add a splash of milk or broth to refresh the sauce.

Nutritional Facts (per serving)

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Method: One-pan pasta

• Cuisine: Italian-inspired

• Servings: 6

• Calories: 437 kcal

• Yield: 6 servings