Creamy Sun-Dried Tomato Pasta is a dish that never fails to impress, whether it’s a cozy weeknight dinner or a gathering with friends. The rich, velvety sauce, combined with the tangy sweetness of sun-dried tomatoes, creates a symphony of flavors that dance on your palate. This recipe has roots in Italian cuisine, where sun-dried tomatoes have been cherished for centuries, preserving the essence of summer in every bite.
What I love most about Creamy Sun-Dried Tomato Pasta is its incredible versatility. It’s not just about the taste; the creamy texture paired with al dente pasta makes for a comforting meal that feels indulgent yet is surprisingly easy to prepare. Plus, it’s a fantastic way to elevate your pasta game without spending hours in the kitchen. Join me as we dive into this delightful recipe that’s sure to become a favorite in your household!
Ingredients:
- 8 ounces of pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably in oil)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Red pepper flakes for a spicy kick
Preparing the Pasta
- Start by bringing a large pot of salted water to a boil. The salt will help flavor the pasta as it cooks.
- Once the water is boiling, add the pasta of your choice. I usually go for fettuccine, but penne works just as well!
- Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set it aside while you prepare the sauce.
Making the Creamy Sauce
- In a large skillet, heat the olive oil over medium heat. I love using a non-stick skillet for this recipe to make cleanup easier!
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
- Next, add the chopped sun-dried tomatoes to the skillet. If you’re using sun-dried tomatoes packed in oil, you can add a bit of that oil for extra flavor. Sauté for about 2-3 minutes, allowing the tomatoes to soften and infuse the oil.
- Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Let it simmer for about 2-3 minutes, allowing the cream to thicken slightly.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes creamy. This is where the magic happens!
- Season the sauce with Italian seasoning, salt, and pepper to taste. If you like a bit of heat, this is the perfect time to sprinkle in some red pepper flakes.
Combining Pasta and Sauce
- Once the sauce is ready, add the drained pasta directly into the skillet. Toss the pasta in the sauce until it’s well coated. If the sauce seems too thick, you can add a little of the reserved pasta water to loosen it up.
- Continue to toss the pasta in the sauce for about 1-2 minutes over low heat, allowing the flavors to meld together beautifully.
- Take a moment to taste the pasta and adjust the seasoning if necessary. Sometimes a little extra salt or pepper can make all the difference!
Serving the Dish
- Once everything is well combined, remove the skillet from the heat. I like to let it sit for a minute to cool slightly before serving.
- Plate the creamy sun-dried tomato pasta in generous portions. You can use tongs for a nice presentation, twirling the pasta onto the plate.
- Garnish with fresh basil leaves for a pop of color and freshness. The aroma of the basil will elevate the dish even more!
- For an extra touch, sprinkle some additional grated Parmesan cheese on top before serving. Who doesn’t love more cheese?
- Serve immediately while it’s hot and creamy. This dish pairs wonderfully with a side salad or some crusty bread to soak up the delicious sauce.
Storing Leftovers
- If you have any leftovers (which is rare because it’s so good!), let the pasta cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help bring back the creaminess.
- Reheat in a skillet over low heat, stirring occasionally
Conclusion:
In conclusion, this Creamy Sun-Dried Tomato Pasta is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The rich, velvety sauce combined with the tangy sweetness of sun-dried tomatoes creates a flavor profile that is both comforting and sophisticated. Plus, it comes together in just a matter of minutes, making it perfect for those busy evenings when you still want to enjoy a homemade meal. For serving suggestions, consider pairing this delightful dish with a crisp green salad and a glass of white wine to complement the flavors beautifully. If you’re feeling adventurous, you can easily customize the recipe by adding grilled chicken, sautéed spinach, or even some fresh basil for an extra burst of flavor. The possibilities are endless, and I encourage you to make it your own! I genuinely hope you give this Creamy Sun-Dried Tomato Pasta a try. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this recipe your own. Happy cooking! Print
Creamy Sun-Dried Tomato Pasta: A Deliciously Easy Recipe to Try Today
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Enjoy a deliciously creamy sun-dried tomato pasta, featuring garlic, sun-dried tomatoes, and Parmesan cheese. This quick and flavorful dish is perfect for any occasion, making it a delightful choice for weeknight dinners or special gatherings.
Ingredients
Scale- 8 ounces pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably in oil)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Red pepper flakes for a spicy kick
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once the water is boiling, add the pasta of your choice.
- Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set it aside while you prepare the sauce.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
- Next, add the chopped sun-dried tomatoes to the skillet and sauté for about 2-3 minutes.
- Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Let it simmer for about 2-3 minutes.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes creamy.
- Season the sauce with Italian seasoning, salt, and pepper to taste. If you like a bit of heat, sprinkle in some red pepper flakes.
- Once the sauce is ready, add the drained pasta directly into the skillet. Toss the pasta in the sauce until well coated.
- Continue to toss the pasta in the sauce for about 1-2 minutes over low heat.
- Taste the pasta and adjust the seasoning if necessary.
- Once everything is well combined, remove the skillet from the heat and let it sit for a minute to cool slightly before serving.
- Plate the creamy sun-dried tomato pasta in generous portions, using tongs for a nice presentation.
- Garnish with fresh basil leaves and sprinkle some additional grated Parmesan cheese on top.
- Serve immediately while it’s hot and creamy, paired with a side salad or crusty bread.
- If you have any leftovers, let the pasta cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help bring back the creaminess.
- Reheat in a skillet over low heat, stirring occasionally.
Notes
- Feel free to customize the recipe by adding vegetables like spinach or mushrooms for extra nutrition.
- For a vegetarian option, ensure the Parmesan cheese is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
