This Sun Dried Tomato Pasta is ideal for a busy weeknight. It’s simple, quick, and something the whole family will enjoy. With just a few ingredients, this pasta is destined to become a favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sun Dried Tomato Pasta
- Substitutions
- Variations
- How to make Sun Dried Tomato Pasta
- Leftovers
- Recipe FAQs
- More Pasta Recipes
- You might also like
- Rate it…
- Sun Dried Tomato Pasta Recipe
Why this recipe works
Pasta works all year round — it’s comforting on cool nights and fast when you don’t want to spend long in the kitchen. This sun-dried tomato pasta comes together in about 15 minutes and relies on a handful of ingredients, so it’s perfect for busy evenings.
Unlike many creamy sun-dried tomato sauces, this version skips heavy cream while still delivering plenty of flavour. The concentrated sweetness of the sun-dried tomatoes, a touch of olive oil, and grated Parmesan create a rich-tasting sauce without extra heaviness.
Ingredients to make Sun Dried Tomato Pasta
- Pasta – Choose your favourite shape; penne or another ridged pasta that holds sauce works well.
- Sun-dried tomatoes (oil-packed) – Drain and chop before using; they add concentrated tomato flavour.
- Garlic – Minced, for savoury depth.
- Olive oil – Use oil from the sun-dried tomato jar if available, or extra virgin olive oil.
- Red pepper flakes – Optional, for a touch of heat.
- Grated Parmesan – Adds saltiness and creaminess; use a vegan alternative if needed.
- Fresh basil or parsley – For garnish and freshness.
- Salt and pepper – To taste.
See the recipe card below for exact quantities.
Substitutions
- Sun-dried tomatoes – If you prefer, use roasted or fresh tomatoes quickly cooked at the end for a brighter finish.
- Olive oil – If you don’t have oil from the jar, use extra virgin olive oil or a neutral oil.
- Seasonings – Try adding Italian seasoning or oregano for a different herb profile.
Variations
- Spicy – Add chili powder or extra red pepper flakes for more heat.
- Deluxe – Toss in baby spinach, grilled chicken, or Italian sausage and finish with a squeeze of lemon for brightness.
- Kid-friendly – Serve plain for picky eaters and let them add tomatoes after serving if preferred.
How to make Sun Dried Tomato Pasta
Step 1: Cook the pasta in a large pot of salted boiling water according to package directions.
Step 2: While the pasta cooks, heat olive oil in a large skillet. Add minced garlic and cook until fragrant, about 30 seconds.
Step 3: Add the chopped sun-dried tomatoes and cook over medium heat for about 1 minute, stirring to combine with the garlic.
Step 4: Drain the pasta, reserving a little cooking water if you like. Add the pasta to the skillet with the tomatoes and garlic, sprinkle in the Parmesan, and toss gently to combine. Serve warm, garnished with chopped basil and optional red pepper flakes.
Hint: For al dente pasta, follow the lower end of the package timing. Save a splash of pasta water to loosen the sauce if needed.
Leftovers
Store leftover pasta in an airtight container in the fridge for 3–5 days. Reheat on the stove or in the microwave with a splash of water or olive oil to refresh the sauce.
Recipe FAQs
Starchy pasta water helps bind the sauce and lets it cling to the noodles. Keep some on hand when you drain the pasta to adjust the sauce’s consistency.
Sun-dried tomatoes are intensely flavoured—richer and more concentrated than fresh tomatoes, with a slightly sweet and smoky note.
More Pasta Recipes
- Cherry Tomato Pasta Sauce
- Courgette Pasta
- Easy Vegan Spaghetti Carbonara
- Tuna Pasta Bake
- Mushroom Alfredo
- Prawn Linguine
- Red Pepper Pasta
- Salmon and Broccoli Pasta
- Sausage Pasta Bake
- Tuna Pasta
- Vegan Mushroom Pasta
You might also like
Dinner
Cherry Tomato Pasta Sauce
Lunch
Easy Red Pepper and Tomato Soup
Budget Friendly Meals
Easy One Pot Tomato Risotto
Healthy Soups
Roasted Tomato Soup
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Sun Dried Tomato Pasta
Ingredients
- 225 g of your favourite pasta
- ½ cup sun-dried tomatoes (packed in oil),, drained and chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil, from the sun-dried tomatoes jar, if available
- ¼ tsp red pepper flakes, optional, for a bit of heat
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley, I used basil
- Salt and black pepper, to taste
Instructions
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Cook the pasta in salted boiling water according to package directions.
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Meanwhile, heat olive oil in a non-stick pan. Add garlic and cook until fragrant, about 30 seconds.
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Add sun-dried tomatoes and cook for 1 minute, stirring.
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Drain the pasta, reserving some pasta water if desired. Add pasta to the pan with the tomatoes and garlic, add Parmesan, and toss gently to combine. Serve warm with chopped basil and optional red pepper flakes.
Notes
Substitutions & Variations: See the post above for ideas.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat before serving.
To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and reheat.
Tip 1: For a creamier sauce, stir in a little cream, sour cream, cream cheese, or reserved pasta water.
Tip 2: Add tomato paste for a more pronounced tomato flavour.
Tip 3: Not vegetarian? Add cooked Italian sausage or chicken for extra protein.