Save There's something about the first time you taste sun-dried tomatoes in cream that changes how you think about weeknight cooking. I was browsing a specialty market one afternoon, overwhelmed by the usual dinner question, when I noticed a jar of oil-packed sun-dried tomatoes practically glowing on the shelf. That evening, I threw together pasta, cream, and garlic without much of a plan, and somehow it turned into something so rich and restaurant-worthy that my partner asked for seconds before I'd even sat down. This recipe became my answer to that tired "what's for dinner" feeling.
I made this for a friend who'd just moved into her first place with her partner, and I remember the kitchen smelled absolutely incredible as we waited for the pasta water to boil. She kept asking what restaurant I was calling to order from because she couldn't believe something this good was happening on her stovetop. By the time we sat down with glasses of wine, three of us had gathered at her small table, all drawn in by that aroma of garlic and tomatoes.
Ingredients
- Penne or rigatoni: Use 350 g (12 oz) of a sturdy pasta shape that holds onto sauce; the tubes trap that creamy goodness inside and out.
- Olive oil: If your sun-dried tomato jar comes packed in oil, use that first—it's already infused with flavor and saves a step.
- Garlic: Four cloves, minced fine, will perfume the whole skillet and build the foundation of your sauce.
- Sun-dried tomatoes in oil: 150 g (1 cup) drained and sliced; they're concentrated bundles of umami that make this dish sing.
- Crushed red pepper flakes: Use 1 tsp if you like a gentle warmth, or skip it if heat isn't your thing.
- Heavy cream: 200 ml (3/4 cup) brings smoothness and balances the acidity of the tomatoes beautifully.
- Parmesan cheese: 60 g (1/2 cup) grated, plus extra for serving; it adds saltiness and slight grittiness that anchors everything.
- Pasta cooking water: Reserve 60 ml (1/4 cup) before draining—this starchy liquid is secret magic that helps the sauce cling to each piece.
- Fresh basil leaves: Tear them just before serving so they stay bright and aromatic.
Instructions
- Get your water boiling and pasta started:
- Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Add your pasta and cook according to the package time, but aim for al dente—still with a tiny bit of resistance when you bite it. Before you drain, scoop out 1/4 cup of that starchy water and set it aside in a small bowl; you'll need it in a moment.
- Build the flavor base with garlic:
- While the pasta cooks, warm your olive oil in a large skillet over medium heat until it shimmers slightly. Add your minced garlic and listen for that gentle sizzle—let it cook for just about a minute until the kitchen fills with that unmistakable aroma, but don't let it brown or turn bitter.
- Introduce the sun-dried tomatoes:
- Stir in your sliced sun-dried tomatoes and the red pepper flakes if you're using them. Let them sauté together for 2 to 3 minutes so the flavors start to meld and the tomatoes soften slightly in the heat.
- Create the creamy sauce:
- Lower your heat to medium-low and pour in the heavy cream, stirring gently to combine everything into a cohesive sauce. Let it simmer quietly for about 2 minutes—it will thicken just slightly and look glossy and inviting.
- Combine pasta and sauce:
- Drain your cooked pasta and add it directly to the skillet along with the reserved pasta water. Toss everything together with a wooden spoon, moving slowly so each piece gets coated evenly and the starchy water helps bind everything into a silky coating.
- Finish with Parmesan:
- Sprinkle your grated Parmesan over the top and toss once more until the cheese melts into the sauce and creates something wonderfully creamy. Taste it now and adjust with salt and freshly ground black pepper until it tastes exactly right to you.
- Plate and serve:
- Turn off the heat, transfer everything to bowls, and top each serving with torn fresh basil leaves and a small handful of extra Parmesan. Eat it while it's warm and the basil is still aromatic.
Save Years later, this dish became the thing I made when friends were going through something heavy and needed comfort without fanfare. There's something about sitting down to a plate that looks and tastes this good that softens the edges of a rough day.
Why Sun-Dried Tomatoes Are Worth It
Sun-dried tomatoes aren't just a fancy ingredient—they're concentrated flavor bombs that do the work of hours of simmering in minutes. When you buy them packed in oil, you're getting both the tomatoes and an infused oil that's already perfumed with herbs and garlic, which means your sauce develops depth without you having to labor over it. The first time I understood this, I realized I'd been overthinking pasta sauces for years when this shortcut had been sitting on shelves the whole time.
Variations and Personal Touches
I've made this pasta a hundred different ways depending on what's in my fridge or how much time I have. Sometimes I'll stir in a handful of fresh spinach right at the end, letting it wilt into the sauce in about 30 seconds. Other nights, when I want more substance, I'll add grilled chicken or crispy chickpeas for protein without changing the essential character of the dish. The beauty of this recipe is that it's a framework—once you understand how the sauce works, you can build on it.
Pairing and Serving
This pasta loves a crisp white wine that has acidity to match its tanginess—Sauvignon Blanc and Pinot Grigio both work beautifully, cutting through the richness and making you want another bite. I usually light a candle, put on music that makes me feel good, and remind myself that cooking something this delicious doesn't require a special occasion or hours of prep time.
- If you need to make it vegan, use a plant-based cream alternative and vegan Parmesan—the technique stays exactly the same.
- Have extra basil on hand; you'll want more than you think, especially if you're eating it as leftovers the next day.
- This dish doesn't store as beautifully as some pastas, so eat it within a day and enjoy it at its peak.
Save This is the pasta I make when I want to feel like I've taken care of myself and whoever's eating with me. It's simple enough that you'll make it again and again, and luxurious enough that it never feels like a shortcut.
Recipe FAQ
- → What type of pasta works best?
Penne or rigatoni hold the creamy sauce well due to their shape, but any short pasta like fusilli or farfalle will also work nicely.
- → Can I substitute heavy cream?
For a lighter or vegan variation, plant-based creams can replace heavy cream without compromising the sauce’s richness.
- → How does reserved pasta water enhance the dish?
Adding reserved pasta water helps emulsify the sauce, ensuring a smooth and creamy coating on the pasta.
- → Is fresh basil necessary?
Fresh basil adds fragrant brightness that complements the creamy and tangy flavors, but dried basil can be used if fresh is unavailable.
- → Can I add protein or vegetables?
Sautéed spinach, arugula, or grilled chicken are great additions to boost nutrition and flavor complexity.