This Sun Dried Tomato Pasta is ideal for a busy weeknight. It’s simple, quick to prepare and packs flavour that the whole family will enjoy. With just a few ingredients, this pasta easily becomes a new favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sun Dried Tomato Pasta
- Substitutions
- Variations
- How to make Sun Dried Tomato Pasta
- Leftovers
- Recipe FAQs
- More Pasta Recipes
- You might also like
- Rate it…
- Sun Dried Tomato Pasta Recipe
Why this recipe works
Pasta is a go-to dish year-round, and this sun-dried tomato version is especially convenient on warm days because it comes together in about 15 minutes. It uses a short list of pantry-friendly ingredients yet delivers bright, concentrated tomato flavour and savory Parmesan without a heavy cream-based sauce.
Sun-dried tomatoes provide sweetness and depth while garlic and olive oil bring savory balance. The Parmesan melts into the pasta, coating each bite, and a handful of fresh herbs lifts the dish. The result is a flavorful, light pasta that’s quick to make and satisfying.
Ingredients to make Sun Dried Tomato Pasta
- Pasta – Use your favourite shape; penne, fusilli or rigatoni hold the sauce well.
- Sun-Dried Tomatoes – Preferably oil-packed; drain and chop before using.
- Garlic – Minced for a rich, savory base.
- Olive Oil – Use oil from the sun-dried tomato jar if available, or extra virgin olive oil.
- Red Pepper Flakes – Optional, for a touch of heat.
- Grated Parmesan – Adds saltiness and creaminess; vegan alternatives work too.
- Fresh Basil or Parsley – Chopped, for garnish and freshness.
- Salt and Pepper – To taste.
See the recipe card below for exact quantities.
Substitutions
- Sun-Dried Tomatoes: Fresh tomatoes can be used—sauté or roast them before tossing with the pasta.
- Olive Oil: If you don’t have oil from the sun-dried tomatoes, use extra virgin olive oil or another neutral oil.
- Seasonings: Add Italian seasoning or oregano if you want a different herb profile.
Variations
- Spicy: Stir in chili powder or more red pepper flakes for heat.
- Deluxe: Mix in fresh spinach, a squeeze of lemon juice and extra herbs. Serve with garlic bread for a more substantial meal.
- Kid-friendly: Keep the sauce mild and add extra tomato or herbs to individual plates for picky eaters.
How to make Sun Dried Tomato Pasta
Step 1: Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
Step 2: While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Step 3: Add the chopped sun-dried tomatoes and cook for about 1 minute, stirring to combine with the garlic.
Step 4: Drain the pasta, reserving a little pasta water if desired. Toss the pasta into the skillet with the tomatoes and garlic, add the grated Parmesan and toss gently to combine. Serve warm, garnished with chopped basil and a pinch of red pepper flakes if you like.
Hint: For true al dente texture, follow package timing closely and keep a small amount of pasta water to loosen the sauce if needed.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of water or oil to revive the sauce.
Recipe FAQs
Starchy pasta water helps bind the sauce to the noodles and can thicken the sauce slightly. Keep a cup when draining so you can adjust the sauce consistency if needed.
Sun-dried tomatoes have an intense, concentrated tomato flavour with a slightly sweet and smoky note. They’re more robust than fresh tomatoes and add depth to sauces.
More Pasta Recipes
- Cherry Tomato Pasta Sauce
- Courgette Pasta
- Easy Vegan Spaghetti Carbonara
- Tuna Pasta Bake
- Mushroom Alfredo
- Prawn Linguine
- Red Pepper Pasta
- Salmon and Broccoli Pasta
- Sausage Pasta Bake
- Tuna Pasta
- Vegan Mushroom Pasta
You might also like
Dinner
Cherry Tomato Pasta Sauce
Lunch
Easy Red Pepper and Tomato Soup
Budget Friendly Meals
Easy One Pot Tomato Risotto
Healthy Soups
Roasted Tomato Soup
Rate it…
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Sun Dried Tomato Pasta
Ingredients
- 225 g your favourite pasta
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil, from the sun-dried tomato jar if available
- ¼ tsp red pepper flakes, optional
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley, I used basil
- Salt and black pepper, to taste
Instructions
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Cook the pasta in a pot of salted boiling water according to package directions.
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Meanwhile, heat olive oil in a non-stick pan. Add the garlic and cook until fragrant, about 30 seconds.
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Add the sun-dried tomatoes and cook for 1 minute, stirring.
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Drain the pasta, add it to the pan with the tomatoes and garlic. Stir in the Parmesan and toss to combine. Serve warm, garnished with chopped basil and optional red pepper flakes.
Notes
Substitutions & Variations: A list of options is provided above in the article.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat on the stove or in the microwave.
To Freeze: Freeze in an airtight container for up to three months. Thaw in the fridge before reheating.
Tip 1: For a creamier sauce, stir in heavy cream, sour cream or cream cheese with reserved pasta water.
Tip 2: Add tomato paste for a more tomato-forward sauce.
Tip 3: If you eat meat, Italian sausage or cooked chicken breast can be added for extra protein.