Pin it There's something about the deep, concentrated sweetness of sun-dried tomatoes that stops me mid-bite every time. I discovered this pasta on a Tuesday night when I was tired of my usual rotation and found a jar of sun-dried tomatoes tucked in the back of my pantry. Something clicked when I stirred them into warm olive oil and watched the kitchen fill with this almost wine-like aroma. Twenty-five minutes later, I had a pasta that tasted like I'd been cooking it for hours, but it came together in barely enough time to set the table.
I made this for my neighbor last spring when she brought over homemade bread, and we ended up eating on the porch at sunset, passing the bowl back and forth. She asked for the recipe immediately, then texted me a week later saying she'd made it three times already. That's when I knew it wasn't just lucky—it was the real thing.
Ingredients
- Penne or rigatoni, 350 g: The tubes catch the sauce beautifully, so each bite has that creamy, tangy coating you're after.
- Olive oil, 2 tbsp: Use the oil from the sun-dried tomato jar if you can—it's already soaked up their flavor and does the work for you.
- Garlic, 4 cloves minced: Mince it small so it melts into the oil and doesn't overpower the delicate tang of the tomatoes.
- Sun-dried tomatoes in oil, 150 g: Don't skip the oil they come in, and slice them thin so they distribute evenly throughout the pasta.
- Crushed red pepper flakes, 1 tsp: Optional, but a small pinch wakes up the whole dish without making it hot—it's about presence, not heat.
- Heavy cream, 200 ml: This is what turns it from a tomato sauce into something silky and luxurious.
- Parmesan cheese, 60 g: Freshly grated if you have time, but honestly, the good pre-shredded stuff works just fine here.
- Pasta cooking water, 60 ml: Save this before you drain the pot—it's the secret to making the sauce cling to the pasta instead of pooling at the bottom.
- Fresh basil and extra Parmesan for garnish: Tear the basil just before serving so it stays bright and doesn't turn black.
Instructions
- Get the pasta going:
- Bring a big pot of salted water to a rolling boil—you want it as salty as the sea so the pasta actually tastes like something. Drop in your pasta and cook it until it still has a tiny bit of resistance when you bite into it. Right before you drain it, grab a mug and scoop out some of that starchy water—you'll need it in just a minute.
- Build the flavor base:
- While the pasta finishes, heat your oil in a large skillet over medium heat until you can smell it starting to shimmer. Add your minced garlic and let it sizzle for just about a minute, staying close so it doesn't brown—you want fragrant, not bitter.
- Wake up the sun-dried tomatoes:
- Stir in those sliced sun-dried tomatoes and the red pepper flakes if you're using them, and let them sizzle for a couple minutes. You'll notice the kitchen smelling even more incredible as they soften and their flavor spreads into the oil.
- Introduce the cream:
- Lower your heat, pour in the cream, and stir gently to combine it all into one glossy, beautiful sauce. Give it about two minutes so it thickens just slightly—you're not looking for thick, just a little more body than when you started.
- Bring it all together:
- Add your drained pasta straight to the skillet along with a splash of that reserved pasta water you saved. Toss everything together so every piece of pasta gets coated and the starchy water helps the sauce cling to it.
- Finish with Parmesan:
- Sprinkle in your Parmesan and toss again until it melts and creates this creamy, clingy sauce that looks restaurant-quality. Taste it now and adjust the salt and pepper to what makes you happy.
- Serve while it's hot:
- Transfer to plates or a bowl, tear some fresh basil over the top, and finish with a final shower of Parmesan. Eat it immediately while the pasta is still warm and the basil is still bright.
Pin it The realest moment came when my partner, who usually just eats what's put in front of him, actually looked up from his bowl and asked if I'd started going to cooking classes. I hadn't—I'd just learned to trust that good ingredients and a few minutes of attention were enough.
Why This Sauce Works
Sun-dried tomatoes are basically flavor concentrate—each one is a summer's worth of tomato essence compressed into a wrinkled little package. When you warm them in olive oil, that intensity softens and spreads into something gentle but unmissable. The cream doesn't drown that flavor out; it acts more like a cushion, rounding out the sharp edges of the tomato and making space for the garlic to whisper in the background. That's why this tastes so much richer than the sum of its parts.
Variations That Work
The foundation here is so strong that you can play with it without breaking anything. I've added a handful of fresh spinach right at the end, letting it wilt into the warm sauce. Friends have thrown in grilled chicken, others swear by adding arugula for a peppery contrast. One person told me she'd stirred in a spoonful of balsamic vinegar and couldn't believe how good it was.
Making It Your Own
The most important thing is to taste as you go and not be afraid to adjust what you've got. If it feels too tangy, add more cream. If it feels flat, a pinch more salt usually wakes it up. This dish teaches you to trust your own palate instead of following instructions like they're law.
- If you're cooking for someone with dietary restrictions, plant-based cream and vegan Parmesan swap in seamlessly without losing anything.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio sits perfectly alongside this, echoing the brightness of the tomatoes.
- Make sure your basil goes on last and in generous amounts—it's the final note that keeps this from feeling heavy despite all that cream.
Pin it This pasta sits somewhere between quick enough for a random Tuesday and special enough to feel like you've done something real. That's the whole point, really.
Recipe FAQs
- → What pasta works best with this sauce?
Penne or rigatoni are ideal as their ridges hold the creamy sauce well, enhancing each bite.
- → Can I make the sauce spicier?
Yes, adding crushed red pepper flakes during the sauté step introduces a mild heat that complements the creamy texture.
- → How do I know when the pasta is perfectly cooked?
Cook pasta until al dente, meaning it is tender but still slightly firm to the bite, by following package timing closely.
- → What is the purpose of reserving pasta water?
Saving some pasta cooking water helps to loosen the sauce and allows it to cling better to the pasta for a harmonious coating.
- → Can this dish be adjusted for a vegan diet?
Yes, substitute the heavy cream with a plant-based alternative and use vegan Parmesan to maintain the creamy texture and flavor.
- → What garnishes enhance this pasta?
Fresh basil leaves and extra grated Parmesan add aroma and depth, elevating the final presentation and taste.