Craving a quick and flavorful dinner? Look no further than this Creamy Sun-Dried Tomato Pasta! This easy weeknight meal is full of rich flavors and requires just a handful of ingredients. In no time, you’ll mix pasta with a creamy sauce that’s as delicious as it is simple. Get ready to impress your taste buds and make dinner a breeze! Let’s dive into the easy steps to create this tasty dish.

$- 8 oz. pasta (fettuccine or penne) - 1 cup sun-dried tomatoes, chopped - 1 cup heavy cream - 2 tbsp olive oil - 3 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - Salt and pepper to taste - Red pepper flakes (optional) To make creamy sun-dried tomato pasta, gather all your ingredients first. Start with your choice of pasta; I like fettuccine or penne. It holds the sauce well. Sun-dried tomatoes add a rich, tangy taste. Chop them into small pieces for even blending in the sauce. Next, you’ll need heavy cream. This gives your dish its creaminess. Olive oil will help sauté the garlic and tomatoes, adding depth to the flavor. Mince three cloves of garlic; this will add a lovely aroma. You will also need grated Parmesan cheese for that savory kick. Fresh basil brings freshness and color. Finally, don’t forget salt and pepper to enhance all the flavors. If you like heat, add red pepper flakes to spice things up. Now you have everything ready to create a comforting dish in no time! To cook the pasta, bring a large pot of salted water to a boil. Add 8 oz. of pasta, like fettuccine or penne. Cook it until al dente, which usually takes about 8-10 minutes. Stir it occasionally to prevent sticking. Once cooked, drain the pasta. Remember to save 1/2 cup of that pasta water. This water helps adjust the sauce later if it's too thick. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3 minced garlic cloves and sauté them for about a minute until they smell good. Be careful not to let the garlic burn. Next, add 1 cup of chopped sun-dried tomatoes. Cook them for 2-3 minutes while stirring. Then, pour in 1 cup of heavy cream. Let it simmer gently for 3-4 minutes. This helps the cream thicken a bit. Stir in 1/2 cup of grated Parmesan cheese until it melts into the sauce. If the sauce feels too thick, mix in some reserved pasta water until you like the texture. Now, add the cooked pasta to the skillet. Toss it well, so all the pasta gets covered in the creamy sauce. Season with salt and pepper to taste. If you want a little heat, sprinkle in some red pepper flakes. Finally, mix in 1/4 cup of chopped fresh basil. Give everything a gentle stir before serving. To get the right sauce thickness, use reserved pasta water. This water holds starch, helping to thicken your sauce. Start with a little, then add more if needed until it’s just right. For flavor, season with salt and pepper. Red pepper flakes add a nice kick if you like heat. When cooking garlic, keep the heat moderate. Sauté it until fragrant, about one minute. Stir often to avoid burning. If garlic burns, it turns bitter, ruining your sauce. For garnishing, sprinkle more grated Parmesan on top. Add fresh basil for color and flavor. Serve the pasta in a large bowl. Don’t forget crusty bread on the side; it’s perfect for dipping! {{image_2}} You can swap heavy cream for other options. Try using half-and-half for a lighter dish. Coconut milk or almond milk also works well. They add a unique flavor but keep the creaminess. You can also use Greek yogurt for tangy creaminess. Different pasta types can change the dish. Fettuccine or penne are great choices, but feel free to try others. Bowtie or whole wheat pasta can give a nice twist. Gluten-free pasta is also an option for those with dietary needs. Want to add protein? Chicken, shrimp, or tofu are great options. Cook chicken in the skillet before adding the sauce. Season it well for extra flavor. For shrimp, add them to the sauce when it simmers. They cook quickly and stay juicy. Tofu can be sautéed until golden. It absorbs the sauce well. You can boost flavors with more herbs. Fresh thyme or oregano adds depth to the dish. Try mixing in fresh parsley or chives for a bright touch. Cheese alternatives can also change the flavor profile. Use goat cheese for a tangy taste. Ricotta adds creaminess without being too heavy. Vegan cheese is a solid option for plant-based diets. To keep your creamy sun-dried tomato pasta fresh, store it in an airtight container. This helps seal in all the flavors. Place the container in the fridge. You can keep it there for up to three days. After that, the pasta may lose its taste and texture. When it's time to enjoy your leftovers, reheating is key. To maintain the creaminess, avoid high heat. The stovetop method works best. Heat a pan over low heat and add a splash of water or cream. Stir the pasta gently until it's warm. If you use a microwave, heat it in short bursts. Stir in between to avoid hot spots. This keeps the sauce smooth. Freezing creamy sun-dried tomato pasta is a great way to save it for later. Make sure it’s completely cool before you freeze it. Place the pasta in a freezer-safe container or a zip-top bag. Remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop with a bit of cream to restore its creamy texture. To make sun-dried tomato pasta from scratch, start with the sauce. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about one minute. Next, add chopped sun-dried tomatoes and cook for two to three minutes. Pour in heavy cream and let it simmer until thickened, around three to four minutes. Stir in grated Parmesan cheese until it melts. Combine the cooked pasta with the sauce and mix well. You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes are intense and rich. If using fresh, chop them and sauté with garlic longer. You may also need to add some sugar or extra seasoning for sweetness. Fresh tomatoes will give a lighter taste, making the dish less creamy but still tasty. For a great meal, pair the pasta with simple sides. A crisp green salad works well to balance the creaminess. You can also serve garlic bread, which adds crunch. Roasted vegetables or steamed broccoli will bring color and nutrients to your plate. Enjoy these sides for a complete, satisfying dinner! This blog post walked you through the process of making creamy sun-dried tomato pasta. You learned about the key ingredients, step-by-step cooking instructions, and tips for perfecting the sauce. We also explored variations to add proteins and adjust flavors. As you create this dish, remember to enjoy the process. Each step lets you put your own touch on a classic recipe. Now, gather your ingredients and start cooking! You’ll love the tasty results.$

Ingredients

– 8 oz. pasta (fettuccine or penne)

– 1 cup sun-dried tomatoes, chopped

– 1 cup heavy cream

– 2 tbsp olive oil

– 3 cloves garlic, minced

– 1/2 cup grated Parmesan cheese

– 1/4 cup fresh basil, chopped

– Salt and pepper to taste

– Red pepper flakes (optional)

To make creamy sun-dried tomato pasta, gather all your ingredients first. Start with your choice of pasta; I like fettuccine or penne. It holds the sauce well. Sun-dried tomatoes add a rich, tangy taste. Chop them into small pieces for even blending in the sauce.

Next, you’ll need heavy cream. This gives your dish its creaminess. Olive oil will help sauté the garlic and tomatoes, adding depth to the flavor. Mince three cloves of garlic; this will add a lovely aroma.

You will also need grated Parmesan cheese for that savory kick. Fresh basil brings freshness and color. Finally, don’t forget salt and pepper to enhance all the flavors. If you like heat, add red pepper flakes to spice things up.

Now you have everything ready to create a comforting dish in no time!

Step-by-Step Instructions

Cooking the Pasta

To cook the pasta, bring a large pot of salted water to a boil. Add 8 oz. of pasta, like fettuccine or penne. Cook it until al dente, which usually takes about 8-10 minutes. Stir it occasionally to prevent sticking. Once cooked, drain the pasta. Remember to save 1/2 cup of that pasta water. This water helps adjust the sauce later if it’s too thick.

Preparing the Sauce

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3 minced garlic cloves and sauté them for about a minute until they smell good. Be careful not to let the garlic burn. Next, add 1 cup of chopped sun-dried tomatoes. Cook them for 2-3 minutes while stirring. Then, pour in 1 cup of heavy cream. Let it simmer gently for 3-4 minutes. This helps the cream thicken a bit. Stir in 1/2 cup of grated Parmesan cheese until it melts into the sauce. If the sauce feels too thick, mix in some reserved pasta water until you like the texture.

Combining Ingredients

Now, add the cooked pasta to the skillet. Toss it well, so all the pasta gets covered in the creamy sauce. Season with salt and pepper to taste. If you want a little heat, sprinkle in some red pepper flakes. Finally, mix in 1/4 cup of chopped fresh basil. Give everything a gentle stir before serving.

Tips & Tricks

Perfecting the Sauce Consistency

To get the right sauce thickness, use reserved pasta water. This water holds starch, helping to thicken your sauce. Start with a little, then add more if needed until it’s just right. For flavor, season with salt and pepper. Red pepper flakes add a nice kick if you like heat.

Cooking Techniques

When cooking garlic, keep the heat moderate. Sauté it until fragrant, about one minute. Stir often to avoid burning. If garlic burns, it turns bitter, ruining your sauce.

Presentation Tips

For garnishing, sprinkle more grated Parmesan on top. Add fresh basil for color and flavor. Serve the pasta in a large bowl. Don’t forget crusty bread on the side; it’s perfect for dipping!

Variations

Ingredient Substitutions

You can swap heavy cream for other options. Try using half-and-half for a lighter dish. Coconut milk or almond milk also works well. They add a unique flavor but keep the creaminess. You can also use Greek yogurt for tangy creaminess.

Different pasta types can change the dish. Fettuccine or penne are great choices, but feel free to try others. Bowtie or whole wheat pasta can give a nice twist. Gluten-free pasta is also an option for those with dietary needs.

Adding Proteins

Want to add protein? Chicken, shrimp, or tofu are great options. Cook chicken in the skillet before adding the sauce. Season it well for extra flavor. For shrimp, add them to the sauce when it simmers. They cook quickly and stay juicy. Tofu can be sautéed until golden. It absorbs the sauce well.

Flavor Enhancements

You can boost flavors with more herbs. Fresh thyme or oregano adds depth to the dish. Try mixing in fresh parsley or chives for a bright touch.

Cheese alternatives can also change the flavor profile. Use goat cheese for a tangy taste. Ricotta adds creaminess without being too heavy. Vegan cheese is a solid option for plant-based diets.

Storage Info

Storing Leftovers

To keep your creamy sun-dried tomato pasta fresh, store it in an airtight container. This helps seal in all the flavors. Place the container in the fridge. You can keep it there for up to three days. After that, the pasta may lose its taste and texture.

Reheating Instructions

When it’s time to enjoy your leftovers, reheating is key. To maintain the creaminess, avoid high heat. The stovetop method works best. Heat a pan over low heat and add a splash of water or cream. Stir the pasta gently until it’s warm. If you use a microwave, heat it in short bursts. Stir in between to avoid hot spots. This keeps the sauce smooth.

Freezing Options

Freezing creamy sun-dried tomato pasta is a great way to save it for later. Make sure it’s completely cool before you freeze it. Place the pasta in a freezer-safe container or a zip-top bag. Remove as much air as possible. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop with a bit of cream to restore its creamy texture.

FAQs

How do I make sun-dried tomato pasta from scratch?

To make sun-dried tomato pasta from scratch, start with the sauce. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about one minute. Next, add chopped sun-dried tomatoes and cook for two to three minutes. Pour in heavy cream and let it simmer until thickened, around three to four minutes. Stir in grated Parmesan cheese until it melts. Combine the cooked pasta with the sauce and mix well.

Can I use fresh tomatoes instead of sun-dried tomatoes?

You can use fresh tomatoes, but the flavor will change. Sun-dried tomatoes are intense and rich. If using fresh, chop them and sauté with garlic longer. You may also need to add some sugar or extra seasoning for sweetness. Fresh tomatoes will give a lighter taste, making the dish less creamy but still tasty.

What can I serve with creamy sun-dried tomato pasta?

For a great meal, pair the pasta with simple sides. A crisp green salad works well to balance the creaminess. You can also serve garlic bread, which adds crunch. Roasted vegetables or steamed broccoli will bring color and nutrients to your plate. Enjoy these sides for a complete, satisfying dinner!

This blog post walked you through the process of making creamy sun-dried tomato pasta. You learned about the key ingredients, step-by-step cooking instructions, and tips for perfecting the sauce. We also explored variations to add proteins and adjust flavors.

As you create this dish, remember to enjoy the process. Each step lets you put your own touch on a classic recipe. Now, gather your ingredients and start cooking! You’ll love the tasty results.

Creamy Sun-Dried Tomato Pasta

Indulge in the rich flavors of this creamy sun-dried tomato pasta that’s ready in just 25 minutes! With tender pasta enveloped in a luscious cream sauce, combined with savory sun-dried tomatoes and fresh basil, this dish is perfect for a quick weeknight dinner or impressing guests. Click through for the step-by-step recipe and make this flavorful meal tonight! Your taste buds will thank you!

Print Recipe Pin Recipe

Ingredients

8 oz. pasta (fettuccine or penne)

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

Salt and pepper to taste

Red pepper flakes (optional)

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.

Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, allowing the cream to thicken slightly.

Stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce.

Season with salt, pepper, and red pepper flakes (if using) to taste.

Finally, mix in the fresh basil and give one last gentle stir before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Plate the pasta in a large bowl, garnishing with additional grated Parmesan and a sprinkle of fresh basil on top for a pop of color. Serve with crusty bread on the side for a complete meal.