Creamy Sun-Dried Tomato Pasta (Printable)

Luxurious pasta in a tangy sun-dried tomato sauce, enriched with garlic, Parmesan, and fresh basil.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil (preferably from sun-dried tomato jar)
04 - 4 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and sliced
06 - 1 tsp crushed red pepper flakes (optional)
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta cooking water
10 - Freshly ground black pepper, to taste
11 - Salt, to taste

→ Garnish

12 - 1 handful fresh basil leaves, torn
13 - Extra grated Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve 1/4 cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and crushed red pepper flakes if using. Sauté for 2–3 minutes to blend flavors.
04 - Reduce heat and pour in the heavy cream, stirring continuously. Let simmer for 2 minutes until the sauce thickens slightly.
05 - Add drained pasta and reserved cooking water to the skillet. Toss thoroughly to coat evenly.
06 - Sprinkle grated Parmesan over the pasta. Toss again until the sauce becomes creamy and adheres well to the pasta.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat.
08 - Plate immediately and garnish with torn fresh basil and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you've been cooking for hours, but you'll have it on the table in 25 minutes flat.
  • The tangy sun-dried tomatoes cut through the cream in a way that feels both indulgent and bright, not heavy.
  • One pan, minimal fuss, and somehow it impresses everyone who tries it.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms a greasy coating into a silky, clingy sauce that feels restaurant-quality.
  • If your sauce looks too thin when you first combine everything, the pasta water thickens it beautifully; if it seems thick, a splash more water helps it flow.
  • Parmesan added to a warm (not boiling) sauce melts smoothly, but add it to boiling liquid and it can clump—low heat is your friend here.
03 -
  • If you find jarred sun-dried tomatoes that come in oil with herbs already added, that's your secret weapon—it cuts your active cooking time even shorter.
  • Taste as you season at the end; Parmesan is salty, so you might need less salt than you'd expect, but black pepper can be generous.
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