25-Minute Creamy Sun Dried Tomato Pasta
Rich and creamy with a bold tomato flavor, this Sun Dried Tomato Pasta tastes like summer! It's ready in just 25 minutes making it a perfect weeknight dinner for busy evenings. Serve with a side salad and crusty bread or your favorite roasted vegetables. Quick, easy, and family-friendly!
Servings: 6 servings
Calories: 612kcal
Video
Equipment
Ingredients
- 1 lb rigatoni or similar pasta shape
- Kosher salt
- 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
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, cool, and refrigerate up to 24 hours. Reheat gently with a splash of milk or cream.
- Storage: Refrigerate leftovers up to 5 days.
- Freezing: Not recommended—cream sauces don’t freeze well. If frozen, add milk or cream when reheating.
Nutrition
Calories: 612kcal | Carbohydrates: 64g | Protein: 15g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 257mg | Potassium: 510mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1845IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 2mg
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