Sundried Tomato Pasta Recipe: Your New Weeknight Recipe

Look, I’m not going to sugarcoat this – most weeknight dinners are a complete mess. You’re tired, the kids are hangry, and ordering takeout again feels like admitting defeat. But what if I told you there’s a sundried tomato pasta recipe that’ll make you look like a culinary genius in under 30 minutes? Yeah, I thought that might get your attention.

I stumbled upon this game-changer during one of those “stare into the pantry and pray” moments we all know too well. My sundried tomatoes were sitting there, looking all fancy and neglected, practically begging me to do something with them. Fast forward to today, and this recipe has saved my dinner reputation more times than I can count.

Why Sundried Tomatoes Are Your Pasta’s Best Friend

Ever wondered why sundried tomatoes make everything taste like it came from a fancy Italian restaurant? These little flavor bombs pack an incredible punch that regular tomatoes just can’t match. When tomatoes get dehydrated, their natural sugars concentrate, creating this intense, almost candy-like sweetness that pairs beautifully with pasta.

I remember the first time I made this dish for friends. One of them actually asked if I’d ordered it from that expensive Italian place downtown. The secret isn’t some complicated technique – it’s understanding that sundried tomatoes do most of the heavy lifting for you.

The beauty of cooking with sundried tomatoes lies in their versatility. You can buy them packed in oil (my personal favorite) or completely dried. The oil-packed ones come ready to use and bring extra flavor to your dish, while the dried ones need a quick soak but offer more control over your final sauce consistency.

The Perfect Sundried Tomato Pasta Recipe

Ingredients That Actually Matter

Let’s talk about what you’ll need for this masterpiece. I’m not going to give you a grocery list longer than your arm – this recipe keeps things simple and delicious.

For the pasta:

• 12 oz of your favorite pasta (I swear by penne or rigatoni)
• 1 cup oil-packed sundried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil (use the oil from your sundried tomatoes)
• Salt and freshly ground black pepper
• Optional: 1 lb chicken breast or Italian sausage

Here’s the thing about ingredients – quality matters more than quantity. Don’t cheap out on the Parmesan cheese. That pre-grated stuff in the green container? It’s not doing you any favors. Get a real chunk of Parmigiano-Reggiano and grate it yourself. Your taste buds will thank you.

Step-by-Step Instructions (That Actually Work)

Step 1: Get Your Pasta Going Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. I’m talking about water that tastes like the ocean – this is where your pasta gets its first layer of flavor. Add your pasta and cook according to package directions until al dente. Trust me, nobody wants mushy pasta.

Step 2: Build Your Flavor Base While your pasta cooks, heat that sundried tomato oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Don’t let it burn – burnt garlic is bitter and will ruin your whole dish.

Step 3: The Magic Happens Add your chopped sundried tomatoes to the skillet. Let them sizzle for about 2 minutes, releasing all those concentrated flavors. If you’re adding protein, now’s the time to toss in your cooked chicken or sausage.

Step 4: Create the Sauce Pour in the heavy cream and bring it to a gentle simmer. This is where the magic happens – the cream picks up all those beautiful flavors from the tomatoes and garlic. Season with salt and pepper to taste.

Step 5: Bring It All Together Drain your pasta, reserving about 1 cup of the pasta water. Add the pasta to your skillet and toss everything together. If it looks too thick, add a splash of that starchy pasta water. Remove from heat and stir in your Parmesan cheese and fresh basil.

Pro Tips That’ll Make You Look Like a Chef

You know what separates good cooks from great ones? It’s the little details that most people overlook. Let me share some tricks I’ve learned over the years.

Save that pasta water! I can’t stress this enough. That starchy, salty water is liquid gold for adjusting your sauce consistency. It helps everything stick together beautifully and prevents that dreaded clumpy sauce situation.

Don’t overdress your pasta. I see people drowning their pasta in sauce all the time. The goal is to coat each piece, not create a soup. You want every bite to have the perfect balance of pasta, sauce, and toppings.

Timing is everything. Have all your ingredients prepped before you start cooking. This dish comes together quickly, and you don’t want to be frantically chopping garlic while your pasta overcooks.

Variations That’ll Keep Things Interesting

FYI, this base recipe is incredibly flexible. I’ve probably made it a hundred different ways, and it never gets boring.

The Protein Options:

• Grilled chicken breast adds substance without overwhelming the delicate flavors
• Italian sausage brings a bit of spice and heartiness
• Shrimp cooks quickly and pairs beautifully with the sundried tomatoes
• Keep it vegetarian – the dish is plenty satisfying on its own

Vegetable Add-ins:

• Spinach wilts right into the sauce and adds color
• Cherry tomatoes provide fresh contrast to the sundried ones
• Roasted bell peppers bring sweetness and texture
• Artichoke hearts make it feel extra fancy

Cheese Variations:

• Goat cheese instead of Parmesan creates a tangier profile
• Fresh mozzarella melts beautifully and adds richness
• Pecorino Romano brings a sharper, saltier bite

Common Mistakes (And How to Avoid Them)

Let’s be honest – we’ve all had pasta disasters. Here are the mistakes I see most often, and trust me, I’ve made them all myself.

Mistake #1: Using too much oil. Those oil-packed sundried tomatoes come with plenty of oil already. You don’t need to drown your pan in olive oil. Use what comes with the tomatoes, maybe add a tablespoon or two max.

Mistake #2: Overcooking the garlic. Garlic goes from perfect to burnt in about 10 seconds. Keep the heat at medium and watch it carefully. The moment it starts to turn golden, add your sundried tomatoes.

Mistake #3: Adding cheese to a hot pan. Remove your pan from heat before stirring in the Parmesan. High heat will make the cheese seize up and turn stringy instead of creating that smooth, creamy finish you want.

Mistake #4: Forgetting to taste as you go. Season your dish throughout the cooking process. Taste the sauce before adding the pasta, taste it after adding the cheese. Your palate is your best tool.

Wine Pairing (Because Why Not?)

IMO, this dish pairs beautifully with a crisp white wine. I’m partial to a Pinot Grigio or Sauvignon Blanc – something that won’t compete with the rich flavors but will cleanse your palate between bites.

If you’re more of a red wine person, go with something light like a Chianti or Sangiovese. The acidity in these wines complements the tomatoes perfectly.

Make-Ahead Tips for Busy Weeknights

Here’s where this recipe really shines – you can prep most of it ahead of time. Chop your sundried tomatoes, mince your garlic, and grate your cheese over the weekend. Store everything in separate containers in the fridge.

When you’re ready to cook, just boil your pasta and follow the steps. The whole thing comes together in about 15 minutes, which is faster than most takeout delivery.

Storage and Reheating: This pasta keeps well in the fridge for up to 3 days. When reheating, add a splash of cream or pasta water to loosen the sauce. It tends to thicken up as it sits.

The Bottom Line

Look, I could go on and on about this recipe, but here’s what really matters: it works. It’s delicious, it’s relatively quick, and it makes you look like you know what you’re doing in the kitchen.

This sundried tomato pasta recipe has become my go-to when I want something that feels special without requiring a culinary degree. It’s fancy enough for date night but easy enough for a Tuesday dinner with the kids.

The best part? Once you master this basic recipe, you can customize it endlessly. Add different proteins, throw in seasonal vegetables, experiment with different cheeses. It’s your canvas – paint whatever flavor picture you want.

So next time you’re staring into your pantry wondering what to make for dinner, remember this recipe. Your sundried tomatoes are just waiting to transform your ordinary weeknight into something extraordinary. And honestly, isn’t that what good cooking is all about? 🙂

Sundried Tomato Pasta Recipe: Your New Weeknight Recipe

Course: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

485

kcal

Total time

35

minutes

Sundried Tomato Pasta combines the intense, concentrated flavors of oil-packed sundried tomatoes with a rich, creamy sauce that perfectly coats every strand of pasta. The dish features a harmonious blend of garlic, herbs, and Parmesan cheese, creating a restaurant-quality meal that can be prepared in your own kitchen. The sundried tomatoes provide a deep, savory taste with subtle sweetness, while the cream sauce adds elegance and richness to this Italian-inspired comfort food. This recipe transforms simple ingredients into an impressive dish that works equally well for weeknight dinners or special occasions, offering a sophisticated flavor profile that will satisfy both casual diners and culinary enthusiasts.

Ingredients

• 12 oz penne pasta or rigatoni

• 1 cup oil-packed sundried tomatoes, drained and chopped (reserve 2 tablespoons oil)

• 3 cloves garlic, minced

• 1 medium onion, finely diced

• 1 cup heavy cream

• 1/2 cup chicken broth or vegetable broth

• 1/2 cup freshly grated Parmesan cheese

• 2 tablespoons fresh basil, chopped

• 1 tablespoon fresh oregano (or 1 teaspoon dried)

• 1/4 teaspoon red pepper flakes

• Salt and black pepper to taste

• Optional Garnishes

• Additional Parmesan cheese for serving

• Fresh basil leaves

• Toasted pine nuts

• Grilled chicken breast (sliced)

Directions

• Step 1: Prepare the Pasta
  Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
• Step 2: Prepare the Base
  While pasta cooks, heat the reserved sundried tomato oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
• Step 3: Build the Sauce
  Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add chopped sundried tomatoes and cook for 2 minutes. Pour in chicken broth and let it simmer for 2 minutes.
• Step 4: Create the Cream Sauce
  Reduce heat to low and slowly add heavy cream, stirring constantly. Add oregano and red pepper flakes. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
• Step 5: Combine and Finish
  Add the drained pasta to the skillet with the sauce. Toss to combine, adding pasta water gradually if needed to achieve desired consistency. Remove from heat and stir in Parmesan cheese and fresh basil. Season with salt and pepper to taste.
• Step 6: Serve
  Serve immediately in warmed bowls, garnished with additional Parmesan cheese and fresh basil leaves if desired.

Notes

• Oil-packed sundried tomatoes provide better flavor than dry-packed varieties for this recipe
  Reserve pasta water before draining as the starch helps bind the sauce
  Do not let the cream sauce boil vigorously to prevent curdling
  Fresh herbs should be added at the end to preserve their flavor
  For a lighter version, substitute half-and-half for heavy cream