This Easy Sun-Dried Tomato Pasta is a quick and tasty dish! With just a few ingredients, you get a burst of flavor from the sun-dried tomatoes and fresh herbs.
I love how this recipe comes together in under 30 minutes. Perfect for those busy nights when you just need a delicious meal without the fuss!
Key Ingredients & Substitutions
Pasta: Rigatoni works wonderfully here, but any pasta like penne, fusilli, or spaghetti would do! Choose a shape that holds sauce well for the best flavor experience.
Sun-Dried Tomatoes: I love using oil-packed for more flavor, but dry-packed can work too. You’ll just need to soak them in hot water for 15-20 minutes before using.
Heavy Cream: If you want a lighter option, you can substitute half-and-half or even a dairy-free cream like coconut cream for similar creaminess without the calories.
Parmesan Cheese: Real Parmesan adds the best flavor, but you can use Pecorino Romano or even nutritional yeast for a vegan version. Just adjust the amount to your taste!
How Do You Create a Creamy Sauce Without It Curdling?
Making a creamy sauce requires a few key steps to ensure it turns out smooth and delicious. Here’s how to do it:
- Gentle Heat: Always cook your sauce over medium heat. High heat can cause the cream to separate and curdle.
- Gradual Addition: Slowly pour in the heavy cream while stirring to help it fully incorporate with the garlic and tomatoes.
- Thickening Time: Let the sauce simmer gently. This helps thicken the sauce and enhances the flavors, creating a rich, creamy texture.
Using these steps will give you a beautifully creamy sauce that complements the pasta without any lumps!
Easy Sun-Dried Tomato Pasta
Ingredients:
- 12 oz rigatoni or your favorite pasta
- 2 tbsp olive oil (use the oil from sun-dried tomatoes jar if available)
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, sliced (preferably oil-packed)
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/4 tsp crushed red pepper flakes (optional for a bit of heat)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 25-30 minutes total. Prep the ingredients in about 10 minutes, then cook the pasta and make your sauce in another 15-20 minutes. A perfect meal that’s quick enough for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it reaches a rolling boil, add your rigatoni. Cook it according to the package instructions until it’s al dente. Drain the pasta and be sure to save about 1/2 cup of the pasta water for later!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant. Be careful not to let it burn—nobody likes bitter garlic!
3. Add the Sun-Dried Tomatoes:
Next, toss in the sliced sun-dried tomatoes. Give them a good sauté for 2-3 minutes. This will help infuse the oil with their delicious flavor and soften them up.
4. Make the Cream Sauce:
Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer for about 3-5 minutes, allowing the sauce to thicken slightly. This is where it all starts to come together!
5. Mix in Cheese and Seasoning:
Now, stir in the grated Parmesan cheese and add the crushed red pepper flakes if you like a bit of heat. Keep stirring until the cheese melts into the sauce and it becomes creamy. Whisk in salt and pepper to taste—you want it to be just right!
6. Add Spinach:
Now, toss in the fresh baby spinach. Cook it for just 1-2 minutes, enough for it to wilt down and turn bright green, adding a nice pop to your dish!
7. Combine the Pasta and Sauce:
Finally, add the drained pasta right into the skillet with the sauce. Toss everything together well so the pasta is coated in that delicious creamy sauce. If the sauce seems a bit thick, you can loosen it with a splash of that reserved pasta water!
8. Serve and Enjoy:
Serve your pasta hot, topped with extra Parmesan cheese and a sprinkle of freshly ground black pepper. There you have it: a creamy, dreamy sun-dried tomato pasta that’s sure to impress!
Enjoy this easy, flavorful pasta that combines creamy richness with the tangy punch of sun-dried tomatoes!
FAQ About Easy Sun-Dried Tomato Pasta
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can! If you prefer fresh tomatoes, use about 1-2 cups of diced ripe tomatoes. Sauté them with the garlic until they are soft, then proceed with the recipe. Keep in mind the flavor will be fresher and less tangy compared to sun-dried tomatoes.
How Can I Make This Recipe Vegan?
To make this dish vegan, substitute the heavy cream with coconut milk or a cashew cream. For cheese, use nutritional yeast or a dairy-free Parmesan alternative to maintain that cheesy flavor.
What Other Vegetables Can I Add?
Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for added flavor and nutrition. Just sauté them before adding the sun-dried tomatoes to ensure they cook through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or extra cream to rehydrate the sauce as it may thicken when stored.
