Save There's something about sun-dried tomatoes that stops me in my tracks at the grocery store—that deep, concentrated sweetness in oil, practically begging to become something luxurious. Years ago, I grabbed a jar on impulse and ended up tossing it into cream one weeknight, discovering what might be the easiest decadence I've ever cooked. Now it's the sauce I turn to when I want to feel like I've done something special without actually spending much time.
I made this for a friend who'd been having a rough week, and watching her face light up when she tasted it—that moment when she realized something that good took twenty minutes—felt like a small victory. She's made it at least a dozen times since.
Ingredients
- Penne or rigatoni, 350 g (12 oz): Use whatever pasta shape you have; the ridges and tubes catch the creamy sauce beautifully.
- Olive oil, 2 tbsp: If your sun-dried tomatoes come in oil, use that instead—it's already infused with flavor.
- Garlic, 4 cloves minced: This is your foundation; don't skip it or rush it, or the whole dish feels flat.
- Sun-dried tomatoes in oil, 150 g (1 cup) drained and sliced: This is where the magic lives; the concentrated sweetness and slight chewy texture are non-negotiable.
- Crushed red pepper flakes, 1 tsp (optional): Add this if you like a whisper of heat, or leave it out entirely for pure comfort.
- Heavy cream, 200 ml (3/4 cup): Cold cream straight from the fridge mingles with the tomatoes more gently than warm cream.
- Grated Parmesan cheese, 60 g (1/2 cup): Freshly grated if you can manage it; pre-grated tastes like sadness by comparison.
- Pasta cooking water, 60 ml (1/4 cup) reserved: This starchy liquid is a secret weapon—it emulsifies the sauce and makes it coat the pasta like silk.
- Fresh basil leaves, 1 handful torn: Add this at the very end so the heat doesn't bruise or darken it.
- Black pepper and salt: Taste as you go; sun-dried tomatoes already carry salt, so you might need less than you'd expect.
Instructions
- Boil the water and cook the pasta:
- Fill a large pot with water, salt it generously so it tastes like the sea, and bring it to a rolling boil. Add your pasta and cook until just tender with a slight firmness when you bite it. Before you drain it, scoop out about a quarter cup of that starchy water—you'll need it in a moment.
- Warm the oil and wake up the garlic:
- Heat olive oil in a large skillet over medium heat until it shimmers slightly. Add your minced garlic and let it sizzle for about a minute; you'll know it's ready when your kitchen smells incredible and the garlic just begins to turn golden at the edges.
- Toast the sun-dried tomatoes:
- Stir in your sliced sun-dried tomatoes and red pepper flakes, if using. Let them warm through for two to three minutes, stirring occasionally, until you can almost taste the concentrated flavor rising up.
- Add the cream and let it marry:
- Lower your heat to medium-low and pour in the cold heavy cream, stirring gently to combine. The sauce will start to thicken almost immediately as the cream warms and mingles with the tomato oil.
- Bring it all together:
- Add your drained pasta to the skillet along with that reserved pasta water you set aside. Toss everything together, watching as the starchy water helps the sauce coat each piece of pasta evenly.
- Finish with cheese and seasoning:
- Sprinkle in the grated Parmesan and toss again until every strand is glossy and coated. Taste it, season with salt and pepper to your liking, then remove from heat immediately so the Parmesan stays silky.
Save The first time I made this with someone who doesn't usually cook, they were shocked by how the simple act of tossing pasta with cream and sun-dried tomatoes became something that tasted like I'd been working all day. That's when I realized this recipe isn't just food—it's proof that good cooking is about knowing a few real tricks, not having complicated skills.
When to Reach for This Dish
This pasta lives in that sweet spot between weeknight practicality and weekend indulgence. It's ready before you've changed out of work clothes, but it tastes special enough that you won't feel like you've shortcut dinner. I make it when I'm too tired to think but too hungry to eat badly.
Variations That Actually Work
The base sauce is so good that it welcomes additions without getting confused. Toss in a handful of fresh spinach or arugula at the very end, letting the heat just soften it. Grill chicken breast and slice it over the top for protein. Some nights I add a pinch of nutmeg, which sounds strange until you taste how it deepens the whole thing. The sun-dried tomatoes are patient with whatever you want to add.
Cooking Notes and Last-Minute Wisdom
Cook the pasta a minute or two less than the package suggests; it'll finish gently in the hot skillet and end up perfectly tender. The oil from the sun-dried tomatoes is treasure, so if your jar contains it, don't waste it down the drain. If you find yourself with leftover sauce, it keeps in the fridge for a few days and transforms a plain piece of grilled fish or vegetables into something worth tasting.
- Taste the pasta water before using it; it should be salty and starchy, not bitter.
- If your sauce looks too thin when you finish, let it simmer for another minute or two to thicken slightly.
- Serve immediately on warmed plates so the sauce stays silky instead of cooling into something heavy.
Save This is the kind of pasta that reminds you why cooking at home matters: it's faster than leaving the house, cheaper than eating out, and somehow more delicious than both. Make it tonight.
Recipe Guide
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their ridges help hold the creamy sun-dried tomato sauce well.
- → Can I substitute heavy cream with a plant-based option?
Yes, using a plant-based cream alternative works well to achieve a similar creamy consistency for a vegan version.
- → How should I prepare the sun-dried tomatoes before cooking?
Drain and slice sun-dried tomatoes preserved in oil to release their rich tangy flavor into the sauce.
- → What role does reserved pasta water play in the sauce?
Adding reserved pasta water helps thin the sauce slightly while enhancing its creaminess and helping it cling to the pasta.
- → Can I add additional ingredients for variation?
Sautéed spinach, arugula, or grilled chicken can be incorporated to add texture and protein.