Sun Dried Tomato Pasta

This 20-minute sun dried tomato pasta turns a handful of pantry staples into a creamy, garlicky vegetarian dinner without heavy cream. 

My 20-Minute Sun-Dried Tomato Pasta 

This sun-dried tomato pasta checks all the boxes: It’s fast, vegetarian, made mostly with pantry staples, and requires hardly any cleanup. It’s the kind of dinner I can pull together even when the refrigerator looks bare.

Whole milk, Parmesan, and starchy pasta water create a silky sauce without overpowering the tomatoes’ lively, sweet-tangy flavor. Fresh basil and plenty of garlic add bold flavor with very little effort.

This is one of those back-pocket recipes that gets me through busy weeks, along with other simple pantry pastas like Spaghetti Aglio e Olio and Cacio e Pepe. I think of it as the last line of defense before ordering takeout!

Sun-Dried Tomato Pasta Ingredients

I’d venture a guess that you have most of what you need to make this sun-dried tomato pasta recipe. Here’s what each ingredient brings to the sauce, along with the easy swaps already supported by the recipe: 

• Pasta: I love how the ridges on penne pasta capture the creamy sauce. Another short pasta, such as bowtie or rigatoni, will also work well.
• Sun-dried tomatoes: Unsulfured, naturally dried tomatoes bring concentrated sweet-tangy flavor. I love their sunny taste, but you can use the sun-dried tomatoes you have on hand.
• Extra virgin olive oil: Use a flavorful extra virgin olive oil to soften the shallots and garlic. I like the buttery character of Italian Nocellara extra virgin olive oil here.
• Shallots: Shallots are slightly sweeter and milder than onions. You can substitute one small yellow or white onion or three green onions.
• Garlic: Four large cloves give the sauce its bold, sweet-savory backbone.
• Whole milk: Whole milk adds richness while allowing the sun-dried tomatoes to remain the star.
• Parmesan cheese: Parmesan melts into the sauce, adding a deeply savory, umami-rich flavor.
• Dried oregano: Greek oregano adds an earthy, herbal layer. Italian seasoning also works. I often make my own Italian seasoning.
• Red pepper flakes or Aleppo pepper: Red pepper flakes give the pasta a spicy kick. For gentler heat with a subtle fruity quality, use Aleppo pepper.
• Fresh basil: Torn basil adds a fresh, intensely aromatic finish. You can substitute another tender herb, such as parsley.
• Kosher salt: Salt the pasta water generously, then season the sauce to taste.

How to Make Sun Dried Tomato Pasta

The secret to creamy sun dried tomato pasta without heavy cream is starchy pasta water and a vigorous stir. The whole recipe takes about 20 minutes, so prepare the sauce while the pasta cooks. 

1. Get ready. Fill a medium saucepan with water and bring it to a boil over high heat. Chop 3 to 4 ounces of sun-dried tomatoes and 2 small shallots. Mince 4 large garlic cloves and grate 1/2 cup Parmesan cheese.
2. Cook the pasta. Once the water is boiling, season it well with salt. Add 8 ounces of penne and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining.
3. Make the sun-dried tomato sauce. While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Once the oil begins to shimmer, add the shallots, garlic, and a good pinch of salt. Cook, stirring, until the shallots begin to soften, about 1 minute.
4. Add the tomatoes and milk. Stir in the chopped sun-dried tomatoes and cook until they begin to soften, 1 to 2 minutes. Add 3/4 cup whole milk and 1/4 cup of the reserved pasta water. Stir well, then season with 1 teaspoon dried oregano and 1 teaspoon red pepper flakes or Aleppo pepper.
5. Combine the pasta and sauce. Add the drained pasta and Parmesan to the skillet. Stir vigorously to release more starch from the pasta and thicken the sauce. If the sauce seems too thick, add more reserved pasta water 1/4 cup at a time until the pasta is glossy and well coated. 
6. Finish and serve. Add a generous handful of torn fresh basil and toss to combine. Taste and adjust the seasoning, then serve immediately. 

Dry-Packed or Oil-Packed Sun-Dried Tomatoes?

I use dry-packed, naturally dried tomatoes here for their concentrated, sweet-tangy flavor. Oil-packed sun-dried tomatoes will also work, so use what you have. Chop them before adding them to the skillet so they soften quickly and spread their flavor throughout the sauce.

Tips for Creamy Sun-Dried Tomato Pasta

• Reserve the pasta water before draining. The starch in the cooking water helps the milk and Parmesan come together into a creamy sauce.
• Let the tomatoes soften. Sautéing the chopped sun-dried tomatoes for 1 to 2 minutes improves their texture before you add the milk.
• Stir vigorously. A strong stir releases additional starch from the pasta and helps the sauce cling to every ridge of the penne.
• Add pasta water gradually. Start with the measured 1/4 cup, then add more only as needed. Adding it 1/4 cup at a time gives you better control over the sauce’s consistency.
• Serve it right away. The sauce is at its glossiest and creamiest as soon as the pasta is finished.

Ways to Mix It Up

This sun-dried tomato pasta has plenty of flavor on its own, but it is also easy to adapt with ingredients you already have. Consider it a “raid the fridge” situation: 

• Add greens: Stir in baby spinach or baby kale just before serving.
• Add mushrooms: Fold sautéed mushrooms into the pasta for an extra savory layer.
• Add protein: Top the pasta with cooked chicken breast, shrimp, or smoked mussels. You can also lean into the sun-dried tomato flavor and serve it with Sun Dried Tomato Chicken or Sun Dried Tomato and Spinach Stuffed Chicken Breasts.

What to Serve with Sun Dried Tomato Pasta 

Sun dried tomato pasta is satisfying enough to serve on its own, but I like to start the meal with a fresh salad.

In summer, try “tomatoes two ways” with an heirloom tomato salad or a simple Caprese salad. During the cooler months, this crisp lemon Parmesan lettuce salad is my go-to.

How to Store and Reheat Leftovers 

This pasta is at its creamiest right after it is made, but leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Reheat the pasta in a skillet over medium heat until warmed through. If the sauce has thickened in the refrigerator, add a small splash of water as it reheats to loosen it.

More Recipes with Sun-Dried Tomatoes 

Dips and Condiments

Sun Dried Tomato Pesto (Red Pesto)

Italian

Sun Dried Tomato Chicken (No Heavy Cream)

Entree

Toasted Orzo Pasta with Sun Dried Tomatoes and Parmesan

Meat and Poultry

Mediterraenean Stuffed Chicken Breast

*This post has recently been updated with new information for readers’ benefit.