Creamy Sun-Dried Tomato Pasta

There's a moment every fall when I find myself standing in front of a jar of sun-dried tomatoes at the market, and suddenly I'm transported to a small kitchen in Rome where a friend taught me that cream and tomatoes are a love story waiting to happen. I came home that evening determined to recreate what I'd tasted, but with my own shortcuts because honestly, who has hours to simmer sauce on a weeknight? This pasta emerged from that restless energy, and it's been my weeknight salvation ever since, requiring nothing more than 25 minutes and a willingness to trust that good ingredients don't need fussing.

I made this for my roommate on a Tuesday after she'd had one of those days, and watching her face shift from exhausted to genuinely happy over a bowl of pasta reminded me why simple, honest food matters. She asked for the recipe immediately, then came back two weeks later saying she'd made it three times already and that it had become her default when she didn't know what to cook. That's when I knew this wasn't just another pasta dish.

Ingredients

• 350 g penne or rigatoni: Use a shape that catches sauce in every bite, because the whole point is coating each piece in that creamy tomato goodness.
• Salt for pasta water: Make the water taste like the sea, not just like water with salt in it.
• 2 tbsp olive oil, preferably from the sun-dried tomato jar: This oil carries flavor and intensity that regular olive oil won't give you, so don't skip this small luxury.
• 4 cloves garlic, minced: Fresh garlic transforms from harsh to mellow as it meets the cream, creating the backbone of this whole thing.
• 150 g sun-dried tomatoes in oil, drained and sliced: These are concentrated bursts of tomato essence, so they do the heavy lifting that fresh tomatoes would need hours to achieve.
• 1 tsp crushed red pepper flakes: Optional but honestly not really, because this brings a subtle heat that keeps everything from feeling one-dimensional.
• 200 ml heavy cream: The magic ingredient that transforms tangy into luxurious, building a sauce that clings rather than pools.
• 60 g grated Parmesan cheese: Fresh grated matters here because pre-grated has anti-caking agents that interfere with how smoothly it melts into the sauce.
• 60 ml reserved pasta water: This starchy liquid is your secret weapon for creating an emulsified sauce that feels silky rather than separated.
• Freshly ground black pepper and salt: Taste as you go because the sun-dried tomatoes and Parmesan contribute saltiness that you need to balance.
• Fresh basil and extra Parmesan for serving: The basil is the final breath of freshness that keeps this from feeling heavy, so don't treat it as optional garnish.

Instructions

Get your water to a furious boil:

Fill a large pot with water, salt it generously, and let it heat while you gather everything else. The salt should make you think of the sea, and the rolling boil is essential for pasta that tastes like pasta rather than mushy sadness.

Cook the pasta to al dente:

Follow the package timing but bite into a piece about a minute before it says because it'll keep cooking slightly in the sauce. While it's going, reserve at least a quarter cup of that starchy cooking water before you drain it.

Start building the flavor base:

Heat that special olive oil in a large skillet over medium heat until it shimmers slightly, then add minced garlic and let it wake up for just a minute until your kitchen smells incredible.

Introduce the sun-dried tomatoes:

Add the sliced tomatoes and red pepper flakes to the garlic, and let them sauté together for a few minutes so their flavors really start to understand each other.

Bring in the cream gently:

Lower the heat slightly, then pour in the cream slowly while stirring, watching it transform the whole mixture into something that looks like a sunset. Let it bubble gently for two minutes so it thickens just slightly.

Combine everything with intention:

Add your drained pasta to the skillet along with some of that reserved pasta water, tossing everything so each strand gets coated evenly. The starchy water is what makes this sauce cling rather than sliding off.

Finish with Parmesan and seasoning:

Sprinkle in the grated cheese while tossing, then taste and adjust your salt and pepper because the cheese and pasta water might mean you need less than you think.

Serve immediately:

Transfer to bowls right away, scatter torn basil over the top, and finish with more Parmesan so each bite has something fresh against the richness.

Save

My mom tried this after I brought her a container, and she sat at her kitchen table with a fork and a faraway look, then said it reminded her of traveling and good restaurants without the price tag or the pretension. That's when I realized this recipe works because it respects good ingredients without overthinking them, which is a lesson that extends far beyond just cooking.

Why Sun-Dried Tomatoes Changed My Cooking

Before this recipe, I thought sun-dried tomatoes were a fussy ingredient meant for people with complicated palates and time on their hands. What I learned is that they're actually the opposite, a shortcut that tastes like hours of reduction work. The first time I understood this, I opened up possibilities for weeknight cooking that felt restaurant-quality without the stress, and I've been rethinking other pantry staples ever since.

The Science of Pasta Water Magic

Pasta water seems like waste until you realize that starch is what transforms a pool of cream into something that coats every strand and holds on as you eat. This isn't pretentious technique, it's just understanding what's already in your hands, and once you start thinking about pasta water this way, you'll use it in every sauce you make because it's powerful and free.

Making This Dish Your Own

The beauty of this pasta is that it's a starting point rather than a rule book, and I've experimented with what lives in that cream sauce based on what's around. A handful of fresh spinach wilts in beautifully, grilled chicken turns it into something more substantial, and sometimes I add a splash of white wine to deepen everything. Even small changes feel intentional because the foundation is so solid.

• Spinach or arugula added at the end gives you a green note that balances the richness with almost no extra effort.
• A squeeze of fresh lemon right before serving brightens the whole thing if it ever feels too heavy on your palate.
• Make double and know that this reheats gently on low heat with a splash of cream or pasta water, though honestly it's best eaten immediately while the basil is still vibrant.

Save

This pasta has become my answer when someone asks what to cook when they want something that tastes like care but doesn't require a whole afternoon. It's proof that good food lives in the small moments, in choosing quality over quantity, and in trusting that simple is almost always better.

Recipe FAQ Section

→ Can I use a different type of pasta?

Yes, penne or rigatoni work best, but fusilli or rotini can be great alternatives. Choose a shape that holds sauce well.

→ How do I make the sauce creamier?

Simmer the sauce gently with heavy cream and add reserved pasta water to achieve a silky, smooth consistency.

→ What can I substitute for sun-dried tomatoes?

Roasted red peppers can provide a similar sweet and tangy flavor if you don’t have sun-dried tomatoes on hand.

→ Is it possible to prepare this ahead of time?

You can cook the sauce in advance and reheat it gently before tossing with freshly cooked pasta to maintain creaminess.

→ How do I enhance the flavor of this dish?

Use good quality olive oil, freshly grated Parmesan, and fresh basil. Adding a pinch of crushed red pepper flakes adds subtle heat.