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Orgo-Life the new way to the future Advertising by AdpathwayThis Sun Dried Tomato Pasta is a quick weeknight dinner that’s ready in about 20 minutes. Penne is tossed in a garlicky Parmesan cream sauce with oil-packed sun-dried tomatoes for a cozy, savory bite.
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- Flavor: A creamy, garlicky sauce with tangy sun-dried tomatoes, savory Parmesan, and homemade herby goodness.
- Skill Level: This beginner-friendly recipe is super quick, easy to make, and very forgiving.
- Serving Suggestions: Serve with cooked chicken, salmon, or Italian sausage, and a side of garlic bread and a Caesar salad.
Ingredients and Easy Swaps
- Penne or Other Medium Pasta: Ridged shapes hold creamy sauce well. Swap the pasta for rotini, rigatoni, shells, or farfalle, or another favorite pasta shape.
- Sun-Dried Tomatoes: Choose a jar of tomatoes in oil, not dry-packed, and chop them into small pieces so the flavor spreads evenly.
- Sun-Dried Tomato Oil: This is the main flavor builder for creamy sun-dried tomato pasta, so use 3 tablespoons for the base, then add more if needed.
- Half-and-Half: Half-and-half stays a bit lighter, or swap in some heavy cream if you want a richer sauce.
- Parmesan: Finely grated melts more smoothly, as thick shreds can clump. Replace with Asiago or a Romano and Mozzarella blend.
How to Make Sun Dried Tomato Pasta
- Cook pasta al dente, reserving some pasta water.
- Cook garlic and herbs in the sun-dried tomato oil, and add chopped tomatoes.
- Stir in the half-and-half mixture, toss with drained pasta and Parmesan.
- Stir in pasta water to smooth out the sauce as needed.
- Whisk the cornstarch into cold half-and-half first, so your sauce won’t get lumpy.
- Keep the heat on medium and be careful not to let the garlic scorch to keep it sweet and fragrant.
- Chop your sun-dried tomatoes small and even so every bite is balanced.
- Stir in the Parmesan once the sauce is hot but not boiling, so it melts nicely.
- Taste after adding cheese and tomatoes, and then add salt as needed.
Storage and Leftovers
Cool and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50–70% power, stirring often and adding a splash of milk, half-and-half, or water to loosen.
Freezing is not recommended
Creamy Pasta Night Lineup
Did you make this Sun-Dried Tomato Pasta? Leave a comment and rating below.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- ▢ 12 ounces penne or medium pasta
- ▢ 7 ounces oil packed sun-dried tomatoes
- ▢ 4 cloves garlic minced
- ▢ ¾ teaspoon dried basil
- ▢ ½ teaspoon dried oregano
- ▢ ¼ teaspoon red pepper flakes
- ▢ 1 cup half and half or light cream
- ▢ 2 teaspoons cornstarch
- ▢ ½ cup grated Parmesan cheese additional for garnish
- ▢ ¼ teaspoon salt more to taste
- ▢ fresh basil or parsley for garnish, optional
In a large pot, cook pasta according to package directions, reserving 1 cup of pasta water. Drain well, but do not rinse.
Drain the sun-dried tomatoes, reserving the oil. Chop the tomatoes and set aside.
Add 3 tablespoons of the reserved sun-dried tomato oil to a large skillet over medium heat.
Add garlic, basil, oregano, and red pepper flakes. Cook for 1 minute or until the garlic is fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes more.
Whisk the half-and-half and cornstarch in a small bowl and add to the skillet. Continue whisking until bubbly and it begins to thicken. Let simmer until thickened.
Stir in the pasta, cheese, and salt, then simmer for 2 more minutes. Slowly add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency. Garnish and serve.
This pasta is lightly salted as the salt in sun dried tomatoes can vary by brand. Taste and season with additional salt if needed before serving.
Calories: 563 | Carbohydrates: 81g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 541mg | Potassium: 1092mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1003IU | Vitamin C: 52mg | Calcium: 231mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Side Dish
Cuisine American, Mediterranean
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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