This Sun-dried Tomato Pasta is a tasty dish that bursts with rich flavors! With chewy pasta and tangy sun-dried tomatoes, it’s a perfect quick meal for busy days.
Honestly, the sun-dried tomatoes add a special kick that makes me feel like a gourmet chef. I love tossing in some extra cheese for that creamy touch. Yum!
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works great here, but any pasta shape you like can be used. I often switch it up with fusilli or farfalle for a fun texture!
Sun-dried Tomatoes: The oil-packed kind adds flavor and moisture. If you’re in a pinch, you can use regular dried tomatoes—just soak them in hot water for about 20 minutes beforehand.
Heavy Cream: This ingredient gives the sauce its rich and creamy texture. If you’re looking for a lighter option, you can substitute with half-and-half or a non-dairy cream for a dairy-free version.
Parmesan Cheese: I love the salty kick of fresh Parmesan. You can use Pecorino Romano if you prefer something sharper or nutritional yeast for a dairy-free option to give a cheesy flavor.
How Do I Saute Garlic Without Burning It?
Sautéing garlic can be tricky since it can go from perfect to burnt quickly! Here’s how to do it right:
- Use medium heat. Too high, and garlic will burn.
- Add garlic to the pan with hot oil and stir it constantly for even cooking.
- Keep an eye on it—garlic usually only takes 1-2 minutes to become fragrant.
If you notice it starting to brown, take it off the heat immediately. Burnt garlic can ruin your dish! Enjoy your pasta sauce with the perfect garlic flavor.
How to Make Sun-dried Tomato Pasta
Ingredients You’ll Need:
For The Pasta:
- 12 oz rigatoni or penne pasta
For The Sauce:
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This delicious pasta dish takes about 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni or penne pasta and cook according to the package instructions until al dente. Before draining, remember to reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside for now.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes, or until it becomes fragrant. Make sure to keep an eye on it so it doesn’t burn!
3. Add the Sun-dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes into the skillet and cook for another 2-3 minutes. This will help release the flavor of the tomatoes into the oil.
4. Make the Cream Sauce:
Pour in the heavy cream and sprinkle in the Italian seasoning. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes. This will allow the sauce to thicken a bit, making it rich and creamy.
5. Combine the Pasta and Spinach:
Now it’s time to bring it all together! Add the drained pasta to the skillet, along with the fresh spinach and grated Parmesan cheese. Toss everything together, adding the reserved pasta water a little at a time until you reach your desired sauce consistency.
6. Season and Serve:
Taste your dish and season with salt and pepper to your liking. Stir everything until the spinach wilts and all the ingredients are well combined. Serve your pasta immediately, topped with extra Parmesan cheese and fresh basil leaves if you’d like. Enjoy your meal!
Can I Use Fresh Sun-Dried Tomatoes Instead of Packaged Ones?
Absolutely! If you prefer using fresh sun-dried tomatoes, you’ll want to soak them in hot water for about 20-30 minutes to soften them, then chop as needed. Fresh tomatoes might have a slightly different flavor, so adjust the seasoning if necessary.
What Can I Substitute for Heavy Cream?
For a lighter option, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the sauce will be less rich and may not thicken as much, so you may want to add a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to help with thickening.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta on the stove over low heat, adding a splash of cream or water to loosen the sauce as needed.
Can I Make This Pasta Ahead of Time?
Yes! You can prepare the sauce and cook the pasta ahead of time. Keep them separately in the fridge, then combine and warm them together when ready to serve to maintain the best texture and freshness.
