Pin It There's something about the deep red of sun-dried tomatoes that makes me think of Italian summers, even when I'm cooking on a Tuesday night in my small kitchen. I discovered this pasta while reorganizing my pantry and found a jar of sun-dried tomatoes I'd forgotten about, bought on impulse months earlier. The moment I realized I could make something luxurious and creamy without much fuss, I knew this would become my go-to when I wanted to feel fancy without the stress.
I made this for my partner on a random Thursday after a long day, and watching their face light up when they tasted it reminded me why I love cooking. There was that quiet moment where they paused mid-bite, and I knew the tangy tomatoes and smooth cream had hit exactly the right note. It's become our unspoken signal that tonight is a night worth savoring.
Ingredients
- Penne or rigatoni (350 g): Use whatever pasta shape you love; penne catches the sauce in all those little ridges, but rigatoni works beautifully too.
- Olive oil from the sun-dried tomato jar (2 tbsp): This oil is already infused with flavor, so use it if you can; it saves you a step and adds depth.
- Garlic, minced (4 cloves): Don't skip this or use jarred; fresh garlic becomes mellow and sweet when sautéed gently in oil.
- Sun-dried tomatoes in oil, drained and sliced (150 g): Drain them well so excess oil doesn't make the sauce slip off the pasta; the flavor is concentrated and almost jammy.
- Crushed red pepper flakes (1 tsp, optional): A small pinch wakes up the sweetness of the cream without making it spicy if you go easy.
- Heavy cream (200 ml): Don't use light cream; the fat is what makes this feel indulgent and helps the sauce coat properly.
- Grated Parmesan cheese (60 g): Freshly grated tastes sharper and melts more smoothly than pre-shredded; it's worth the extra minute.
- Reserved pasta cooking water (60 ml): This starchy water is your secret weapon for binding the sauce without making it thick and gluey.
- Fresh basil leaves, torn (1 handful): Tear by hand rather than cutting; it bruises less and looks more inviting on the plate.
Instructions
- Boil your pasta like you mean it:
- Fill a large pot with salted water and let it come to a rolling boil before adding pasta; this ensures even cooking and seasons the pasta from the inside out. Before you drain it, scoop out about a quarter cup of that starchy water and set it aside on the counter.
- Wake up the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic; you'll smell it transform from raw to mellow and golden in about a minute, which is your cue it's ready.
- Let the sun-dried tomatoes bloom:
- Add the sliced sun-dried tomatoes and red pepper flakes to the garlic and oil; let them sizzle for a few minutes so their deep flavor spreads throughout the pan and mingles with the garlic.
- Pour in the cream gently:
- Lower the heat to medium-low, then add the heavy cream slowly, stirring as you go; this prevents the cream from breaking and keeps everything silky.
- Combine pasta with sauce:
- Add your drained pasta directly to the skillet along with that reserved pasta water; toss everything together so the starch coats every surface and creates a glossy, cling-able sauce.
- Finish with Parmesan:
- Sprinkle the grated cheese over the pasta and toss again until the sauce feels creamy and each piece of pasta is covered; the cheese melts slightly and acts as a thickener.
- Taste and season:
- Add salt and black pepper carefully, remembering that Parmesan is already salty; a light hand here prevents over-salting.
- Serve right away:
- Divide into bowls while everything is warm, tear fresh basil over the top, and add a final sprinkle of Parmesan for that restaurant-quality finish.
Pin It I once made this dish for a dinner party and nearly stressed myself into knots over timing, only to realize later that the whole magic of it lies in how little can go wrong. Someone asked for the recipe that night, and I remember thinking how funny it was that something so simple could feel so impressive, as if I'd been cooking all day.
Why Sun-Dried Tomatoes Are Your Secret Weapon
Sun-dried tomatoes aren't just a fancy ingredient; they're concentrated flavor in a small package. Unlike fresh tomatoes, they've surrendered all their water to the sun, leaving behind a sweetness and depth that fresh tomatoes can't match. One handful of sun-dried tomatoes does the work of a whole can of crushed tomatoes, which is why this sauce builds so quickly and tastes so rich.
The Starch Water Secret
Most people throw away pasta water without thinking, but it's actually liquid gold in the kitchen. That milky water contains starch molecules that act like a binding agent, helping the sauce coat the pasta instead of sliding off into a puddle at the bottom of the bowl. It sounds almost too simple, but this one step is what transforms a decent pasta into something that feels intentional and complete.
Variations and Make-Ahead Options
This recipe is forgiving in ways that matter for real life. If you're cooking for a vegan friend, swap the cream for coconut cream or oat milk and use cashew-based Parmesan, and no one will miss a thing. You can prep the sauce completely ahead of time and reheat it gently while your pasta cooks, which makes this an excellent choice for nights when you want a home-cooked meal without the last-minute scramble.
- Add grilled chicken, sautéed spinach, or arugula to turn this into a more complete meal without changing the basic magic.
- A glass of crisp Sauvignon Blanc or Pinot Grigio on the side brings out all the brightness in the tomatoes.
- If you find it too rich, a squeeze of fresh lemon juice at the end balances the cream and tomatoes beautifully.
Pin It This pasta has a way of making ordinary nights feel special, which is exactly what good cooking should do. It reminds me that the most satisfying meals aren't always the most complicated ones.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Penne or rigatoni are preferred for their ability to hold the creamy sauce well.
- → Can I substitute heavy cream in the sauce?
Yes, plant-based creams work well for a vegan adaptation without sacrificing creaminess.
- → How should sun-dried tomatoes be prepared?
Drain the oil-packed sun-dried tomatoes and slice them thinly to release maximum flavor.
- → Is there a way to add more protein to the dish?
Sautéed spinach, arugula, or grilled chicken can be added for extra protein and nutrients.
- → What wine pairs nicely with this pasta?
Opt for crisp white wines like Sauvignon Blanc or Pinot Grigio to complement the creamy tangy sauce.