Sun-dried tomato pasta is a bright and tasty dish that brings a burst of flavor to your plate. The sweet sun-dried tomatoes mix perfectly with pasta, garlic, and olive oil.
Believe me, this dish can turn any boring weeknight into a fun dinner! I love adding a sprinkle of cheese on top—what’s pasta without a little cheesy goodness, right? 😄
Key Ingredients & Substitutions
Pasta: Rigatoni is great for this dish, but you can use any pasta you like! Penne, farfalle, or fusilli work wonderfully too. Just choose something with texture to hold onto that creamy sauce.
Sun-dried Tomatoes: I recommend using oil-packed sun-dried tomatoes for extra flavor and richness. If you can’t find them, you can use dried ones; just soak them in hot water for about 20 minutes to rehydrate.
Fresh Spinach: Fresh spinach adds vibrant color and nutrition. If you don’t have it, kale or arugula can be good substitutes. They will add a slightly different taste but still delicious.
Heavy Cream: For a lighter option, you can swap in half-and-half or even full-fat coconut milk. However, the cream gives this dish its rich texture, so keep that in mind when making substitutes!
Parmesan Cheese: Grated Parmesan is a must for that umami kick. Pecorino Romano can be a nice alternative with a sharper flavor. Nutritional yeast is a good vegan substitute if you need a dairy-free option.
How Do I Make Sure My Garlic Doesn’t Burn When Cooking?
Garlic is key for flavor, but it can burn quickly. Here are steps to keep it perfect:
- Always add minced garlic to a medium heat pan with oil. Don’t use high heat.
- Sauté for just about 1 minute until aromas rise. Stir it around to prevent sticking.
- If needed, adjust the heat lower right after adding the garlic. You want it fragrant, not brown!
Burnt garlic can turn bitter and spoil the dish, so keep a watchful eye!
How to Make Sun-dried Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz pasta (rigatoni or your choice)
For the Sauce:
- 1 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll spend around 10 minutes on prep and about 15 minutes cooking. It’s quick and perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the pasta. Cook according to the package instructions until it’s al dente (cooked but still slightly firm). Drain the pasta, but be sure to save about ½ cup of the pasta cooking water for later. Set the pasta aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and if you like a bit of spice, toss in the red pepper flakes. Sauté for about 1 minute until the garlic is fragrant, but be careful not to burn it!
3. Add Sun-Dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes. Cook for about 2-3 minutes to let the flavors mix and infuse into the oil.
4. Pour in the Cream:
Now, reduce the heat to low and slowly pour in the heavy cream. Stir everything together gently and allow the cream to heat up without boiling it. This will create a rich and creamy sauce!
5. Add Spinach:
Time to add some color! Toss in the chopped spinach and stir it around in the cream sauce until it’s wilted. This should take about 2 minutes.
6. Combine Everything:
Add the cooked pasta to the skillet, along with the grated Parmesan cheese. Mix everything well so the pasta is coated in the delicious sauce. If the sauce feels too thick, gently add some of the reserved pasta water until you get your desired consistency. Season the dish with salt and pepper to taste.
7. Serve:
Your Sun-dried Tomato Pasta is ready to enjoy! Serve it hot, garnished with extra grated Parmesan cheese and fresh basil if you like a fresh touch. Dig in and savor your meal!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rigatoni works wonderfully, you can substitute with any pasta shape you prefer, such as penne, fusilli, or even spaghetti. Just make sure to adjust the cooking time according to the pasta you choose to maintain that perfect al dente texture!
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter option, or use a mix of milk and a tablespoon of cornstarch to thicken it up as it cooks. Just remember that the flavor and creaminess might be slightly different, but will still result in a tasty dish!
How to Store Leftover Sun-Dried Tomato Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove with a splash of water or additional cream to help loosen the sauce. Stir frequently to ensure even heating!
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or even sautéed mushrooms make great additions. Just cook the protein separately and stir it into the pasta at the end, ensuring it’s heated through before serving.
