Save There's something about the intensity of sun-dried tomatoes that stops me mid-taste every single time. I discovered this pasta on a rainy Tuesday when I was rummaging through my pantry, half-frustrated that I'd forgotten to shop, and found a jar of sun-dried tomatoes languishing in the back. Ten minutes later, my kitchen smelled like an Italian dream, and I'd made something so silky and complex that my partner asked for the recipe before I'd even finished plating. That jar changed how I think about weeknight cooking.
I made this for my sister's book club night when she was stressed about feeding six people something that felt special but wouldn't tie her to the stove. She tasted it while standing in the kitchen and just went quiet for a second—the kind of quiet that means you've nailed something. She's made it at least twenty times since then, and I love that it became hers.
Ingredients
- Penne or rigatoni, 350 g (12 oz): These shapes are your best friends here because they trap the sauce in their ridges and tubes, making every bite creamy rather than slippery.
- Olive oil from the sun-dried tomato jar, 2 tbsp: This oil is already infused with tomato flavor and umami, so it gives you a head start on building depth—don't waste it.
- Garlic, 4 cloves minced: The aroma when garlic hits hot oil is the signal that everything good is about to happen.
- Sun-dried tomatoes in oil, 150 g (1 cup) drained and sliced: Make sure they're packed in oil, not dried—the oil matters for texture and flavor development.
- Crushed red pepper flakes, 1 tsp optional: If you like heat, this is where it goes; if you're cooking for someone sensitive to spice, skip it and no one will know the difference.
- Heavy cream, 200 ml (3/4 cup): Cold cream from the fridge will briefly seize when it hits the hot pan—this is normal and lasts just seconds.
- Parmesan cheese, 60 g (1/2 cup) grated: Freshly grated melts into the sauce like magic; pre-grated varieties sometimes separate because of the anti-caking agents.
- Reserved pasta cooking water, 60 ml (1/4 cup): This starchy liquid is the secret weapon that keeps the sauce coating rather than clumping, so don't skip it.
- Fresh basil, 1 handful torn: Tear it by hand right before serving so it stays bright green instead of bruised and dark from a knife.
Instructions
- Get the water boiling:
- Salt your water generously—it should taste like the sea. This is where your pasta gets its seasoning, so don't be shy.
- Cook pasta to al dente:
- Start testing a minute before the package says it's done. You're looking for tender but still slightly firm to the tooth, because it'll cook a bit more in the sauce.
- Build the flavor base:
- Let the garlic sizzle for just a minute until fragrant, but watch it carefully because burnt garlic tastes bitter and ruins everything. The oil should be shimmering, not smoking.
- Wake up the sun-dried tomatoes:
- They release their concentrated sweetness and tang when they get warm, so give them 2-3 minutes to meld with the garlic. You'll smell the transformation.
- Introduce the cream gently:
- Turn down the heat slightly before the cream goes in so it doesn't break. Stir it in slowly, and watch as it transforms into something luxurious and unified.
- Unite pasta and sauce:
- That reserved pasta water is crucial here—it helps the cream coat every strand instead of separating into pockets of oil and cream. Toss everything together until it looks glossy.
- Finish with Parmesan:
- Add the cheese off heat so it melts smoothly without clumping, then taste and adjust your seasoning one final time.
- Serve immediately:
- This dish is best the moment it comes together while the pasta is still hot and the sauce is flowing.
Save My neighbor smelled this cooking one evening and came over asking what I was making, and we ended up sharing the whole pot on my front steps while the sun set. It's become one of those recipes that turns an ordinary weeknight into something worth remembering.
Why This Sauce Works
The genius of sun-dried tomatoes is that they're already concentrated and intense, so you don't need to simmer for hours to build flavor. When they warm in olive oil with garlic, they release their essence into a bright, tangy base. The cream smooths everything out and adds richness, but the tomatoes keep the dish from feeling heavy—it's balanced rather than indulgent, which is why you can eat a full bowl and not feel sluggish afterward.
Adapting This for Your Crowd
This recipe takes kindly to additions without losing its identity. Spinach or arugula wilts right in during the final toss, grilled chicken transforms it into a complete protein dish, and even a handful of capers scattered on top adds a briny edge that plays beautifully against the sweetness of the tomatoes. I've made it with gluten-free pasta for friends with celiac disease and with oat cream when someone was avoiding dairy, and both times it felt just as genuine.
Pairing and Storage
This pasta sings alongside a crisp white wine—something with acidity that cuts through the richness and echoes the tomato's tang. A simple arugula salad dressed with lemon tossed on the side keeps things feeling light. Leftovers reheat beautifully in a skillet with a splash of cream stirred in, though honestly this is best eaten fresh.
- Store leftovers in an airtight container for up to three days, though the pasta will absorb more sauce as it sits.
- To reheat, add a little cream or pasta water to loosen the sauce and warm gently over medium-low heat.
- You can make the sauce ahead and keep it refrigerated for two days, then cook the pasta fresh when you're ready to eat.
Save This is the kind of recipe that asks very little of you but delivers something that tastes like love. Make it for yourself on a quiet night, or make it for people you want to impress—either way, it works.
Recipe FAQ
- → How can I make this dish vegan?
Substitute the heavy cream with a plant-based alternative like coconut or cashew cream, and use vegan Parmesan or nutritional yeast for a similar cheesy flavor.
- → Can I use other types of pasta?
Yes, penne or rigatoni work well, but feel free to choose your preferred pasta shape; just ensure it cooks al dente.
- → What wine pairs best with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy and tangy flavors beautifully.
- → Is it possible to add protein to this dish?
Yes, consider adding grilled chicken, sautéed spinach, or arugula for extra protein and freshness.
- → How do I avoid the sauce becoming watery?
Reserve a small amount of pasta water to help the sauce cling without thinning it excessively, stirring continuously during mixing.