Description

Sun-Dried Tomato Pasta is a delicious and vibrant dish that combines the rich, tangy flavors of sun-dried tomatoes, garlic, and olive oil with your favorite pasta. This Mediterranean-inspired recipe is incredibly easy to prepare and can be customized with creamy sauces, spicy elements, proteins, or vegetables to suit any taste. Whether you prefer a simple olive oil-based version or a decadent creamy variation, this dish is perfect for both quick weeknight meals and special occasions.

Ingredients

Scale

1 lb rigatoni or penne pasta
2 tablespoons extra virgin olive oil or a little oil from the sundried tomatoes
1 cup sundried tomatoes packed in oil julienne cut, drained
3 cloves garlic minced
1 teaspoon Italian seasoning
1 cup dry white wine or chicken broth or both
1 cup heavy cream
1⅓ cup freshly grated parmesan cheese
3 cups fresh baby spinach about 3 ounces
Crushed red pepper flakes to taste
Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Reserve 1 cup of pasta water for thinning the sauce if needed. Drain the pasta well.
Meanwhile, add 1-2 tablespoons of olive oil or the oil packed with the sundried tomatoes to a large skillet over medium heat. Add the sundried tomatoes and sauté for about 2 minutes. Add the garlic and Italian seasoning and cook for 30-60 seconds, stirring constantly.
Pour in the white wine and simmer for several minutes to reduce the wine by half. Whisk in the whipping cream and simmer for about 5 minutes to reduce.
Reduce the heat to low and slowly stir in the parmesan cheese until melted. Add the spinach and cook until wilted. Add the cooked and drained pasta to the skillet and toss to coat. Season with red pepper flakes, kosher salt, and fresh ground black pepper to taste.

Notes

1. Choosing the Right Sun-Dried Tomatoes

Oil-Packed Sun-Dried Tomatoes: These are soft, flavorful, and ready to use. Drain the excess oil before adding them to the recipe.
Dry-Packed Sun-Dried Tomatoes: These have a more concentrated flavor but must be rehydrated in warm water for about 10-15 minutes before use.

2. Best Pasta Choices

Short pasta (penne, rigatoni, fusilli) works well for trapping the sauce.
Long pasta (spaghetti, linguine, fettuccine) gives a more traditional Italian feel.
Gluten-free pasta can be used as a great alternative.

3. Adjusting the Sauce Consistency

Use reserved pasta water to loosen up the sauce and help it cling to the pasta.
If you prefer a creamier texture, blend the sauce or add heavy cream, coconut milk, or cashew cream.

4. How to Store & Reheat

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop with a little olive oil or pasta water to refresh the sauce.
Avoid microwaving for too long, as it may dry out the pasta.

5. Pairing Suggestions

Serve with garlic bread or a side salad for a complete meal.
Pair with a glass of white wine (Sauvignon Blanc or Pinot Grigio) to enhance the flavors.