This creamy Sun Dried Tomato Pasta is so full of flavor, you’ll hardly believe it can be on the table in 25 minutes. The sauce is made with a seemingly ridiculous amount of fresh basil, but trust me, it gives the sauce a bright, herbaceous flavor! If you love all these flavors, you’d probably swoon over this bright, no‑cook Sicilian tomato pesto, which can also be added to pasta!
I can’t get enough of it (and neither can my friends and family)! As an added bonus, it’s easy enough for kids to make!
If you love this pasta, be sure to try our Creamy Tuscan Chicken Pasta, Marry Me Salmon, or this Scallop Pasta with Corn next, all of which feature sun dried tomatoes! Or check out all of our restaurant-worthy pasta dishes.
Ingredients Needed
- Rigatoni pasta: Or a similar short tube pasta. We love smaller pastas here as they help to trap the sauce. Penne, ziti, or even something like fusilli are also great.
- Extra virgin olive oil: To sauté the basil, garlic, red pepper flakes, and sun dried tomatoes.
- Fresh basil leaves: And lots of it! We’re using 3 full cups of basil, plus more for serving! For this recipe, you really need to use fresh herbs.
- Garlic: Add lots of fresh chopped garlic (4 whole cloves!).
- Sun dried tomatoes: AKA the star of the recipe! These are sweet, chewy, and tart! They add a heavily concentrated tomato flavor. You’ll need about half of a jar.
- Crushed red pepper flakes: For some heat! This helps to balance out the creamy sauce.
- Heavy cream: This, along with some reserved pasta water, is how we get that super creamy pasta sauce.
- Grated Parmigiano Reggiano: Gotta have some grated Parmesan cheese!
- Flaky sea salt: For serving!
If these ingredients sound good to you, I have a feeling you’ll love this creamy one pot chicken and sun-dried tomato orzo!
How To Make Sun Dried Tomato Pasta
- Cook the pasta! Be sure to season the pasta water aggressively with a few tablespoons of Kosher salt. Add the pasta, cook until al dente, then before draining reserve a bit of the starchy pasta water.
- Sauté the aromatics. Heat oil over medium-high heat, then add 3 cups of chopped fresh basil. Stir well, then add chopped garlic, sun-dried tomatoes, and crushed red pepper flakes. This should smell phenomenal.
- Make the sun dried tomato cream sauce. Add tomato paste, breaking it apart with a spatula. Pour in heavy cream or milk, then scrape the skillet to release anything that might be stuck. That’s all flavor!
- Finish with the pasta. Add cooked, drained pasta, then reduce to medium heat. Stir in reserved pasta water, grated Parmigiano Reggiano, then taste and adjust seasoning as needed. Serve with fresh basil and fresh cracked black pepper!
Leftovers should be stored in an airtight container in a refrigerator for up to 5 days. Reheat gently on a stovetop or in a microwave with a splash of heavy cream or milk.
Substitutions and Variations
- Don’t have sun-dried tomatoes? Consider adding sun-dried tomato pesto instead.
- Add more veggies! A whole bag of fresh baby spinach is always a good idea. In the summer, we like to add sautéed zucchini.
- Add meat! This is fantastic with pan seared bite-size pieces of chicken breast, but you can also add ground chicken or even Italian sausage. Don’t call us crazy, but we love adding roasted salmon to creamy pastas too!
- If you don’t want to use heavy cream, try half-and-half or whole milk, not skim milk. You can use coconut milk if you want to adapt the recipe to be dairy-free. Just be sure to swap out the grated Parmesan with nutritional yeast.
How To Serve
This creamy pasta with sun dried tomatoes is perfect with crusty bread and a lightly dressed side salad. Consider trying one of our favorite go-to salads: 5 minute arugula salad, Well Seasoned house salad, kale and brussels sprouts salad, or this lemon kale caesar salad.
For some heartier side dishes, consider serving this alongside our Stuffed Artichokes!
Leftovers, Storage, and Reheating
- Make ahead: Cook according to instructions, then allow to cool completely. Cover and refrigerate the pasta for up to 24 hours. When you’re ready to serve, reheat gently on the stove top or in the microwave, adding a splash of milk or cream if needed to bring back the creamy consistency.
- Leftovers: Store leftovers in an airtight container in a refrigerator for up to 5 days.
- We do not recommend freezing this pasta as cream-based sauces don’t generally freeze well. Of course if you decide to freeze it, we recommend adding a little of heavy cream or milk to the pasta when you reheat it to bring it back to life a bit.
One bite, and you’ll be craving this quick and easy pasta all summer long!
If you make this Creamy Sun Dried Tomato Pasta recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
25-Minute Creamy Sun Dried Tomato Pasta
Video
Equipment
Ingredients
- 1 lb rigatoni or similar pasta shape
- Kosher salt to season the pasta water
- 3 Tbsp extra virgin olive oil
- 3 cups loosely packed basil leaves stems removed, leaves finely chopped, plus more for serving
- 4 cloves garlic finely chopped
- ⅓ cup sun dried tomatoes packed in oil, roughly chopped
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1½ cups heavy cream
- ½-1 cup reserved pasta water
- ½ cup grated Parmigiano Reggiano plus more for serving
- Flaky sea salt for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add pasta, then cook according to package directions until al dente, about 11 minutes. Reserve about ½-1 cup of cooking water, then drain pasta in a colander.
- Sauté aromatics. Meanwhile, heat 3 Tbsp olive oil over medium-high heat in a large skillet with deep sides. When hot, add 3 cups chopped basil, then cook, stirring occasionally, until very fragrant, about 1 minute. Add 4 chopped garlic cloves and ⅓ cup sun dried tomatoes, and ¼ tsp crushed red pepper flakes, then stir and cook for an additional 1-2 minutes.
- Make the sauce. Add 3 Tbsp tomato paste, then use a spoon to break up and dissolve. Pour in 1½ cups of heavy cream, then use the spatula to scrape the bottom of the pan and stir well.
- Finish with the pasta. Add the cooked, drained pasta to the sauce, along with about ½ cup of reserved pasta water and ½ cup grated Parmesan. Stir well, add a bit more pasta water if wanted, then taste and adjust seasoning if needed. Serve in large bowls with additional grated Parmesan and basil leaves. Sprinkle each bowl with a pinch of flaky sea salt, then serve immediately!
Notes
- Make ahead: Cook according to instructions, then allow to cool completely. Cover and refrigerate the pasta for up to 24 hours. When you’re ready to serve, reheat gently on the stove top or in the microwave, adding a splash of milk or cream if needed.
- Leftovers: Store leftovers in an airtight container in a fridge for up to 5 days.
- We do not recommend freezing this pasta as cream-based sauces don’t generally freeze well. Of course if you decide to freeze it, we recommend adding a little of heavy cream or milk to the pasta when you reheat it to bring it back to life a bit.
Nutrition
Photography by Alana of Your Home Made Healthy.
This is surprisingly an easy recipe to make. I am not a good cooker but my picky daughter LOVES it and she thinks I can cook anything now! lol I cook some chicken on the side for my husband. It’s a family favorite!!!!
I’m so thrilled you loved this recipe, Carla! xo, Ari
I love this recipe but I’m confused about the quantity of Sun dried tomatoes. You list 1/2 cup but then you say add 1/3 cup to the pan. Do we do something with the reserved tomatoes or should we add all to the pan? Thank you!
Hi Pamela, thanks so much for flagging this! There should be ⅓ cup of sun-dried tomatoes added–I’ve updated the ingredient list to reflect this. Cheers, Ari