This Easy Sun-Dried Tomato Pasta is a burst of flavor on your plate! With tasty sun-dried tomatoes, garlic, and your choice of pasta, it’s a quick meal that’s sure to impress.
Honestly, who knew dinner could be this simple? I love tossing it all together while dancing to my favorite tune—pasta never judged my moves! 🎶
Key Ingredients & Substitutions
Pasta: I used rigatoni for its ability to hold onto that lovely sauce, but feel free to switch it up! Penne, farfalle, or even gluten-free pasta works great too.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are my go-to for extra flavor. If you have the dry ones, just soak them in hot water for about 20 minutes before slicing.
Heavy Cream: For a lighter option, you could use half-and-half or even a plant-based cream if you’re going dairy-free. It won’t be as rich, but still delicious!
Parmesan Cheese: Freshly grated Parmesan is ideal, but if you’re in a pinch, pre-grated works too. Nutritional yeast is a great dairy-free alternative for a cheesy flavor!
How Do You Ensure the Sauce is Creamy and Flavorful?
The magic of the sauce lies in how you blend the ingredients together. Start with sautéing the garlic in olive oil to enhance the flavor; it sets the stage for everything else.
- After adding the sun-dried tomatoes, let them cook a bit to release their rich flavors.
- When pouring in the heavy cream, keep the heat low! This prevents curdling and helps in keeping it smooth.
- Stir continuously when mixing in the Parmesan cheese to ensure it melts evenly and creates that creamy texture.
Adjust the thickness to your preference by adding pasta water, and don’t forget to taste your dish before serving! A little extra seasoning can make all the difference.
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz rigatoni or pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, thinly sliced (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious sun-dried tomato pasta will take you about 20 minutes to prepare and cook. It’s a quick meal that’s perfect for a busy weeknight or when you want something tasty without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your chosen pasta (I recommend rigatoni) and cook according to the package instructions until al dente. After it’s cooked, drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to let it brown—it should be a golden color!
3. Add Sun-Dried Tomatoes:
Now, add the sliced sun-dried tomatoes to your skillet. Cook them for 2-3 minutes, allowing them to release their flavorful oils and aroma into the garlic. It smells amazing!
4. Create the Creamy Sauce:
Pour the heavy cream into the skillet and stir to combine everything. Lower the heat and let it simmer for about 2 minutes, giving it time to thicken up a bit.
5. Mix in the Cheese:
Stir in the grated Parmesan cheese along with the dried Italian herbs. Keep stirring until the cheese has melted completely, creating a creamy sauce.
6. Add the Spinach:
Add the fresh spinach leaves to the pan and cook for about 1-2 minutes until the spinach is wilted. The color will brighten up your dish beautifully!
7. Combine the Pasta and Sauce:
Toss the cooked pasta into your creamy sauce, making sure each piece is well coated. If the sauce feels too thick, don’t hesitate to add a splash of the pasta cooking water to loosen it up.
8. Season it Up:
Season your dish with salt and freshly ground black pepper to taste. Give it a gentle mix to distribute the seasoning.
9. Serve and Enjoy:
Serve the pasta immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper if you like. Enjoy your creamy, flavorful sun-dried tomato pasta!
FAQ for Easy Sun-Dried Tomato Pasta
Can I Use Different Types of Pasta?
Absolutely! While rigatoni works great for holding onto the sauce, you can substitute with any pasta you prefer, such as penne, fusilli, or even spaghetti. Just keep an eye on the cooking time according to package instructions.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or even a creamy plant-based milk like cashew or almond milk. Just remember that the flavor and richness may vary slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a splash of water or milk to help loosen the sauce if it thickens.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to incorporate other veggies like bell peppers, zucchini, or mushrooms. Just sauté them in the skillet before adding the sun-dried tomatoes for an extra burst of flavor and nutrition!
