This creamy sun-dried tomato pasta is so rich and flavor-packed, you’d never guess how quick it is to make. Sun-dried tomatoes have an almost nostalgic taste to me, and I could happily curl up with a bowl of this any night of the week. The creamy sauce is flavored with tomato paste, garlic and Parmesan, while baby spinach and a good squeeze of lemon keep everything feeling fresh and balanced.
Hi! I feel like sun-dried tomatoes can get a bit of a bad rap as a slightly 'un-cool' ingredient. I don't understand it! I feel like you can literally taste the sunshine and they add so much flavor. This pasta is wonderful as it is, but feel free to add some chicken to make it a more substantial meal.
If you love tomato based pastas, you might also enjoy my Creamy Tomato Pasta for an everyday classic, or something like my Pasta alla Norma or Puttanesca when you’re in the mood for an Italian classic.
Main Ingredients:
Sun-dried tomatoes - I prefer sun-dried tomatoes packed in oil as they are softer and more flavorful. Chop them into strips, or, if you want to take an extra step, blend half into a puree so they really melt into the sauce.
Cream - Heavy cream is the most stable for pasta sauces and you can thin it down with pasta water if needed.
Garlic - Fresh garlic cloves are always best. Finely mince them so they melt into the sauce, and cook gently without letting them brown.
Parmesan cheese - Freshly grate your Parmesan using a microplane or the fine side of a box grater. Pre-grated Parmesan contains additives and won’t melt as smoothly into the sauce.
Lemon - I always add a good squeeze of lemon juice to cut through the richness of the cream. You can also finish the dish with a little lemon zest for extra freshness.
Spinach - Add fresh baby spinach right at the end so it wilts gently into the pasta without becoming overcooked.
How to make sun-dried tomato pasta
Full ingredient list and method are in the recipe card below, this is a simple visual overview.
1. Heat the oil in a large skillet over medium-low heat. Gently cook the garlic for 1 minute, then add the sun-dried tomatoes and cook for a further 1-2 minutes.
2. Add the tomato paste and cook for 1 minute, stirring continuously.
3. Add the cream and pepper and bring to a very gentle simmer.
4. Add the Parmesan in two separate additions, allowing the first to melt into the sauce before adding the second.
5. Add the cooked pasta, ¼ cup pasta water and the lemon juice. Toss well and let it gently bubble for 1-2 minutes, adding more pasta water if needed.
6. Add the baby spinach and toss until just wilted. Season to taste and serve with extra Parmesan and lemon zest, if you like.
Expert tips
- Salt the pasta water well. Properly seasoned pasta makes a huge difference to the finished dish. Check out my guide on how to salt pasta water if you need some help.
- Undercook dried pasta by 1 minute. It will finish cooking as it bubbles in the sauce, which also helps the sauce thicken and cling to the pasta.
- Keep the heat gentle. The cream should only ever simmer very gently, especially once you start adding the parmesan.
- Keep the sauce looser than you think. Creamy sauces thicken considerably off the heat, so add an extra splash of pasta water before serving if needed.
- Taste before adding salt. Sun-dried tomatoes and parmesan are both naturally salty, so you may find the sauce doesn’t need any extra.
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Want another tomato based pasta?
For something a little lighter but just as satisfying, try my cherry tomato and balsamic pasta..
Common questions
Sun-dried tomatoes packed in oil can be used straight from the jar and don’t need to be rehydrated. If you’re using dry packed sun-dried tomatoes, soak them in boiling water for 10–15 minutes, then drain and chop.
Short pasta shapes work particularly well here. I’ve used penne, but rigatoni or fusilli are great options too. Use anything you have!
Creamy pasta is best eaten fresh, but leftovers will keep in an airtight container in the refrigerator for 2-3 days. Reheat gently with a splash of water or cream to loosen the sauce.
Some other tomato pasta recipes
If you loved this creamy sun-dried tomato pasta, you’ll find plenty more pasta recipes in my recipe section. You could also check out my 10 Best Tomato Pasta list! Here are some other suggestions.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Creamy Sun-Dried Tomato Pasta
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon olive oil
- 3 garlic cloves finely diced
- ½ cup packed sun-dried tomatoes, chopped, see notes
- 1 tablespoon tomato paste
- ¾ cup heavy cream
- ½ teaspoon black pepper
- 40 grams parmesan cheese, finely grated
- 1 tablespoon fresh lemon juice
- 2 cups baby spinach leaves
- Salt to taste
Instructions
- Boil the pasta in well-salted water, reserving 1 cup of pasta water before draining. Undercook dried pasta by 1 minute so it finishes cooking in the sauce.
- Heat the olive oil (or oil from the sun-dried tomato jar) in a large skillet over medium-low heat. Add the garlic and cook gently for 1-2 minutes, without letting it brown.
- Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring often.
- Add the tomato paste and cook for a further minute, stirring continuously.
- Add the cream and black pepper. Bring to a very gentle simmer, lowering the heat so it barely bubbles.
- Add the parmesan in two separate additions, allowing it to melt into the sauce between each one.
- Add the cooked pasta with ¼ cup pasta water and the lemon juice and toss well. Let it gently bubble for 1-2 minutes to thicken, tossing continously. The sauce will continue to thicken off the heat, so keep it on the saucy side in the pan.
- Season to taste, then toss the spinach through, let it wilt slightly and serve straight away.
- Top with extra grated parmesan and some lemon zest if you wish.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Jon says
Really good
Laura says
Perfect sauce for ravioli
Anna says
Sooo much flavor! Loved it
Amanda says
Loved this recipe! I also added chirizo, green beans and zucchini which worked well
Emilie Pullar says
Those additions sound SO incredible!! Thanks so much for making it Amanda 🙂
Bridgett J says
Absolutely wonderful, will make again!
Emilie Pullar says
Yay thanks so much Bridgett!!