33 Delicious Pasta with Sun-Dried Tomatoes Recipes

Oh, the magic of sun-dried tomatoes! These little flavor bombs can transform simple pasta into something truly spectacular, whether you’re craving a quick weeknight dinner or a cozy comfort meal. From creamy sauces to vibrant, veggie-packed dishes, we’ve gathered 33 irresistible recipes that showcase their rich, tangy goodness. Get ready to find your new favorite pasta dish—your taste buds are in for a treat!

Creamy Sun-Dried Tomato Alfredo Pasta

Often, I find myself craving the kind of meal that feels like a warm embrace at the end of a long day, something simple yet deeply satisfying that fills the kitchen with the most comforting aromas.

Ingredients

– 8 ounces of dried fettuccine pasta
– 2 tablespoons of rich extra virgin olive oil
– 3 plump garlic cloves, thinly sliced
– 1/2 cup of julienned sun-dried tomatoes in oil, drained
– 1 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt
– 2 tablespoons of fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fettuccine pasta to the boiling water and cook for exactly 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add 3 thinly sliced plump garlic cloves to the skillet and sauté for 1 minute, until fragrant but not browned.
5. Stir in 1/2 cup of julienned sun-dried tomatoes and cook for 2 minutes to soften them slightly.
6. Pour 1 cup of heavy cream into the skillet, then reduce the heat to low and simmer gently for 3 minutes, stirring constantly.
7. Gradually whisk in 1/2 cup of freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
8. Season the sauce with 1/4 teaspoon of finely ground black pepper and 1/4 teaspoon of flaky sea salt.
9. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat thoroughly.
11. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until your desired consistency is reached.
12. Remove the skillet from the heat and fold in 2 tablespoons of thinly sliced fresh basil leaves.

You’ll notice the sauce clings beautifully to each strand of pasta, creating a velvety texture that’s punctuated by the chewy, tangy bursts of sun-dried tomato. For a lovely presentation, twist the pasta into nests with tongs and garnish with an extra sprinkle of Parmesan and a fresh basil leaf.

Spinach and Sun-Dried Tomato Angel Hair

Vividly remembering the golden hour light streaming through my kitchen window last autumn, I find myself drawn back to this simple pasta dish that somehow captures that fleeting warmth in every bite. There’s something about the way the sun-dried tomatoes stain the delicate angel hair strands that feels like preserving sunshine itself.

Ingredients

– 8 ounces of delicate angel hair pasta
– 3 tablespoons of golden extra virgin olive oil
– 4 cloves of aromatic garlic, thinly sliced
– 1/2 cup of oil-packed sun-dried tomatoes, julienned
– 4 cups of fresh baby spinach leaves
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 teaspoon of crushed red pepper flakes
– 1/4 cup of reserved starchy pasta water
– 1 tablespoon of fresh lemon juice
– Kosher salt to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the delicate angel hair pasta and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of the starchy pasta water before draining the pasta.
4. Meanwhile, heat the golden extra virgin olive oil in a large skillet over medium-low heat.
5. Add the thinly sliced aromatic garlic and cook for 2 minutes until fragrant but not browned.
6. Stir in the julienned sun-dried tomatoes and crushed red pepper flakes, cooking for 1 minute to release their oils.
7. Add the fresh baby spinach leaves in batches, wilting each addition before adding more.
8. Tip: The residual heat from the skillet will continue to wilt the spinach perfectly without overcooking.
9. Reduce the heat to low and add the drained pasta directly to the skillet.
10. Pour in the reserved starchy pasta water and fresh lemon juice, tossing continuously with tongs.
11. Tip: The starchy water helps create a silky sauce that clings to every strand of pasta.
12. Sprinkle in the freshly grated Parmesan cheese, tossing until the cheese melts into the sauce.
13. Tip: Adding cheese off the heat prevents it from clumping and maintains its delicate flavor.
14. Season with kosher salt only after tasting, as the Parmesan and sun-dried tomatoes already contribute saltiness.
15. Serve immediately while the pasta is still steaming hot. You’ll notice how the tender angel hair strands cling to the vibrant spinach and sun-dried tomatoes, creating a dish where each forkful delivers both the earthy depth of garlic and the bright acidity of lemon. Consider serving it in shallow bowls with extra Parmesan for sprinkling, perhaps alongside crusty bread to soak up every last bit of the flavorful oil at the bottom.

Garlic Shrimp and Sun-Dried Tomato Linguine

Now, as the afternoon light slants across the kitchen counter, I find myself drawn to the quiet comfort of preparing this dish, the kind that feels like a warm embrace after a long, thoughtful day.

Ingredients

• 8 ounces of dried linguine pasta
• 1 pound of large, wild-caught shrimp, peeled and deveined
• 4 cloves of fresh garlic, thinly sliced
• 1/2 cup of sun-dried tomatoes in rich extra virgin olive oil, drained and thinly sliced
• 1/4 cup of that same golden extra virgin olive oil from the jar
• 1/4 cup of dry white wine, like a crisp Sauvignon Blanc
• 1/4 cup of freshly chopped flat-leaf parsley
• 1/4 teaspoon of crushed red pepper flakes
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 cup of freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9-11 minutes, stirring occasionally, until it is al dente (firm to the bite).
3. While the pasta cooks, pat the wild-caught shrimp completely dry with paper towels; this tip helps them sear beautifully instead of steaming.
4. Heat the golden extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the thinly sliced fresh garlic and crushed red pepper flakes, sautéing for 60-90 seconds until the garlic is fragrant and just beginning to turn light golden.
6. Increase the heat to medium-high and add the dried shrimp in a single layer, seasoning them with the fine sea salt and freshly cracked black pepper.
7. Cook the shrimp for 2-3 minutes per side until they are opaque and have curled into a loose ‘C’ shape, then transfer them to a clean plate.
8. Pour the crisp Sauvignon Blanc into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom; this deglazing tip adds a wonderful depth of flavor to the sauce.
9. Add the thinly sliced sun-dried tomatoes and simmer the sauce for 2-3 minutes until the wine has reduced by about half.
10. Reserve 1/2 cup of the starchy pasta water before draining the cooked linguine.
11. Add the drained linguine and the reserved pasta water directly to the skillet with the sauce, tossing continuously for 1-2 minutes until the sauce clings to the pasta.
12. Return the cooked shrimp to the skillet, along with the freshly chopped flat-leaf parsley, gently tossing to combine and warm through for 1 final minute.
13. For the best texture, let the finished dish rest off the heat for 2 minutes before serving; this resting tip allows the flavors to meld perfectly.
14. Divide the pasta among warm bowls and finish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.

Kindly let each forkful carry you through the tender bite of the shrimp, the gentle heat from the pepper flakes, and the sweet intensity of the tomatoes. The linguine, slick with that golden oil, wraps around it all, creating a dish that feels both rustic and refined, perfect for serving with a simple green salad and crusty bread to soak up every last bit of sauce.

Sun-Dried Tomato Pesto Macaroni

Musing over the quiet hum of the kitchen, I find myself returning to this simple comfort, a dish that feels like a warm embrace on a slow afternoon, where sun-dried tomatoes and creamy pesto weave together in a humble macaroni bowl.

Ingredients

– 8 ounces of small elbow macaroni
– 1/2 cup of sun-dried tomatoes in rich extra virgin olive oil, finely chopped
– 1/2 cup of freshly grated Parmesan cheese
– 1/3 cup of toasted pine nuts
– 1/4 cup of fragrant basil pesto
– 2 tablespoons of high-quality unsalted butter
– 1/4 cup of heavy cream
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of small elbow macaroni to the boiling water and cook for 7-9 minutes, stirring occasionally, until al dente (a tip: taste a piece at 7 minutes to check for firmness).
3. Drain the cooked macaroni thoroughly in a colander, but do not rinse it to help the sauce cling better.
4. In the same warm pot, melt 2 tablespoons of high-quality unsalted butter over medium heat.
5. Stir in 1/2 cup of finely chopped sun-dried tomatoes and cook for 2 minutes, until they release their deep, tangy aroma.
6. Add 1/4 cup of heavy cream and 1/4 cup of fragrant basil pesto, stirring constantly for 1 minute until the mixture is smoothly combined.
7. Reduce the heat to low and return the drained macaroni to the pot, tossing gently to coat every piece with the sauce.
8. Sprinkle in 1/2 cup of freshly grated Parmesan cheese, 1/3 cup of toasted pine nuts, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of flaky sea salt, folding everything together for 1-2 minutes until the cheese melts and the pasta is evenly dressed (a tip: toasting the pine nuts beforehand in a dry skillet for 3-4 minutes until golden enhances their nutty flavor).
9. Remove from heat and let it rest for 1 minute to allow the flavors to meld. Really, the creamy pesto clings to each curve of the macaroni, with bursts of tangy tomato and crunchy nuts, making it perfect for a cozy dinner or topped with extra Parmesan for a rustic touch.

Chicken and Sun-Dried Tomato Penne

Lately, I’ve found myself craving the kind of meal that feels like a warm embrace after a long day, something simple yet deeply satisfying that fills the kitchen with comforting aromas and the soul with quiet contentment. This chicken and sun-dried tomato penne is exactly that—a humble dish where tangy, concentrated tomatoes mingle with tender chicken and silky pasta in the most harmonious way.

Ingredients

• 8 ounces dried penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup julienned sun-dried tomatoes in olive oil, drained
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season 1 pound of chicken pieces with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
5. Add chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown crust.
6. Flip chicken pieces and continue cooking for another 4 minutes until fully cooked through and no longer pink inside.
7. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
8. Reduce heat to medium and add 3 cloves of minced garlic to the skillet, sautéing for 45 seconds until fragrant but not browned.
9. Stir in 1/2 cup of julienned sun-dried tomatoes and cook for 1 minute to warm through.
10. Pour 1/2 cup heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the sauce gently for 2 minutes until slightly thickened, stirring occasionally.
12. Drain the cooked penne pasta, reserving 1/4 cup of pasta water.
13. Return cooked chicken and drained pasta to the skillet with the sauce.
14. Add 1/4 cup grated Parmesan cheese and 2 tablespoons of reserved pasta water, tossing everything together until the sauce clings to the pasta.
15. Remove from heat and stir in 1/4 cup of fresh basil leaves just before serving.

This dish settles into a wonderful balance where the al dente penne provides satisfying chew against the tender chicken, while the sun-dried tomatoes offer little bursts of tangy sweetness that cut through the creamy sauce. The fresh basil adds a final whisper of brightness that makes each bite feel complete, perfect served in shallow bowls with extra Parmesan for sprinkling at the table.

Sun-Dried Tomato and Basil Spaghetti

Nestled in the quiet of my kitchen, I find myself reaching for familiar comforts, the kind that wrap around you like a soft blanket on a crisp autumn evening. There’s something deeply soothing about the ritual of preparing a simple yet soulful meal, where each ingredient tells a story of warmth and connection. Today, it’s the humble spaghetti that calls to me, transformed with the sun-kissed sweetness of tomatoes and the earthy fragrance of basil.

Ingredients

– 8 ounces dried spaghetti noodles
– 3 tablespoons rich extra virgin olive oil
– 4 cloves aromatic garlic, thinly sliced
– 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
– 1/4 cup fresh basil leaves, torn by hand
– 1/4 teaspoon finely ground black pepper
– 1/4 cup grated Parmesan cheese, for finishing

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti noodles to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tender but with a slight bite).
3. While the pasta cooks, heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of thinly sliced aromatic garlic to the skillet and sauté for 1–2 minutes, until fragrant and lightly golden, being careful not to burn it.
5. Stir in 1/2 cup of roughly chopped sun-dried tomatoes and cook for another 2 minutes, until they soften and release their oils.
6. Drain the cooked spaghetti noodles, reserving 1/4 cup of the starchy pasta water.
7. Add the drained spaghetti directly to the skillet with the sun-dried tomato mixture.
8. Pour in the reserved pasta water and toss everything together for 1–2 minutes, until the sauce lightly coats the noodles.
9. Remove the skillet from the heat and stir in 1/4 cup of torn fresh basil leaves and 1/4 teaspoon of finely ground black pepper.
10. Divide the spaghetti among serving plates and top each portion with a generous sprinkle of grated Parmesan cheese.
Using the starchy pasta water helps the sauce cling beautifully to the noodles, while tearing the basil by hand preserves its delicate oils and prevents bruising. Always taste the pasta a minute before the package’s suggested time to ensure it stays al dente. Undeniably, this dish cradles you with its tender spaghetti strands, each twirl glistening with the robust, tangy sweetness of sun-dried tomatoes and the fresh, peppery kiss of basil. Serve it alongside a simple green salad or with crusty bread to soak up every last drop of that fragrant olive oil, letting the flavors linger long after the last bite.

Sun-Dried Tomato Carbonara

Vividly remembering the first time I tasted carbonara in that little Roman trattoria, I find myself craving that same comfort today, though with a sun-kissed twist that feels right for this golden October afternoon. There’s something about the way sun-dried tomatoes deepen the flavor while keeping the dish feeling light and modern.

Ingredients

– 8 ounces of dried spaghetti
– 4 slices of thick-cut applewood smoked bacon, chopped
– 3 farm-fresh large eggs
– 1/2 cup of freshly grated Parmigiano-Reggiano cheese
– 1/3 cup of oil-packed sun-dried tomatoes, thinly sliced
– 2 cloves of aromatic garlic, minced
– 1/4 cup of heavy cream
– 1 tablespoon of rich extra virgin olive oil
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of fine sea salt

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 slices of chopped thick-cut applewood smoked bacon and cook for 6-8 minutes until crispy and golden brown, stirring frequently.
5. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute until fragrant but not browned.
6. Add 1/3 cup of thinly sliced oil-packed sun-dried tomatoes and cook for 2 minutes to warm through.
7. Remove skillet from heat and let cool slightly for 2 minutes to prevent scrambling the eggs.
8. In a medium bowl, whisk together 3 farm-fresh large eggs, 1/2 cup of freshly grated Parmigiano-Reggiano cheese, 1/4 cup of heavy cream, 1/2 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of fine sea salt until smooth.
9. Reserve 1/2 cup of starchy pasta water before draining the cooked spaghetti.
10. Working quickly, add hot drained spaghetti directly to the skillet with bacon and sun-dried tomatoes.
11. Pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs for 1-2 minutes until a creamy sauce forms.
12. Add reserved pasta water 1 tablespoon at a time if needed to reach your desired sauce consistency, tossing between additions.

Heirloom tomatoes would make a beautiful garnish, their acidity cutting through the richness. The sauce clings to each strand of pasta in velvety ribbons, while the sun-dried tomatoes offer chewy bursts of concentrated sweetness against the smoky bacon. Serve immediately in warmed bowls, perhaps with a simple arugula salad to complete the meal.

Roasted Red Pepper and Sun-Dried Tomato Fusilli

Gently, as the afternoon light stretches across the kitchen counter, I find myself drawn to the deep, sweet notes of roasted peppers and the sun-kissed tang of tomatoes, a simple pasta that feels like a warm embrace. There’s something quietly comforting about bringing these vibrant, jarred treasures together with twirling fusilli, a dish that requires little fuss but rewards with layers of rustic flavor. It’s the kind of meal that invites you to slow down, to savor each forkful as the day unwinds.

Ingredients

– 12 ounces dried fusilli pasta
– 2 tablespoons rich extra virgin olive oil
– 3 large cloves of garlic, thinly sliced
– 1 cup jarred roasted red peppers, drained and patted dry
– 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup heavy cream
– 1/4 cup reserved starchy pasta water
– 1/4 cup fresh basil leaves, roughly torn
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 12 ounces of dried fusilli pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but with a slight bite).
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 3 large cloves of thinly sliced garlic and sauté for 1–2 minutes, until fragrant and lightly golden, being careful not to burn it.
5. Stir in 1 cup of drained, patted-dry roasted red peppers and 1/2 cup of drained, thinly sliced sun-dried tomatoes, cooking for 3–4 minutes to warm through and meld flavors.
6. Pour in 1/4 cup of heavy cream and 1/4 cup of freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and slightly thickened, about 2 minutes.
7. Reserve 1/4 cup of the starchy pasta water before draining the cooked fusilli.
8. Add the drained pasta directly to the skillet with the sauce.
9. Pour in the reserved starchy pasta water and toss everything together for 1–2 minutes over low heat until the sauce clings to the pasta.
10. Season with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper, tossing to combine evenly.
11. Remove the skillet from the heat and gently fold in 1/4 cup of roughly torn fresh basil leaves.
Tip: For a silkier sauce, blend the roasted red peppers and sun-dried tomatoes with the cream before adding to the skillet.
Tip: Always reserve pasta water just before draining—its starch helps emulsify the sauce for a creamier texture.
Tip: Toast the garlic slowly over medium-low heat to develop a sweet, mellow flavor without bitterness.
The fusilli cradles the velvety sauce in its corkscrew curves, each bite offering a subtle chew against the sweet, smoky peppers and tangy tomatoes. Serve it nestled in shallow bowls with an extra sprinkle of Parmesan and a drizzle of olive oil for a touch of luxury, or alongside a crisp green salad to balance the richness.

Sun-Dried Tomato and Olive Orecchiette

Kind of like finding an old photograph tucked in a book, this pasta dish brings back memories of sun-warmed afternoons and simple pleasures, the kind that linger long after the last bite. There’s something quietly comforting about the way the orecchiette cups hold the savory sauce, each little ear-shaped pasta becoming a vessel for flavors that speak of Mediterranean gardens and patient cooking. Making this feels less like following a recipe and more like revisiting a familiar story, one where every ingredient has its moment to shine.

Ingredients

– 8 ounces dried orecchiette pasta
– 3 tablespoons rich extra virgin olive oil
– 3 cloves garlic, thinly sliced
– 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
– 1/3 cup pitted Kalamata olives, sliced
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/4 teaspoon crushed red pepper flakes
– Fine sea salt to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried orecchiette pasta and cook for 9-11 minutes, stirring occasionally, until al dente with a slight bite.
3. While pasta cooks, heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 3 cloves thinly sliced garlic and cook for 2-3 minutes, stirring frequently, until fragrant but not browned.
5. Stir in 1/2 cup roughly chopped oil-packed sun-dried tomatoes and 1/3 cup sliced pitted Kalamata olives, cooking for 2 minutes to warm through.
6. Sprinkle in 1/4 teaspoon crushed red pepper flakes and cook for 30 seconds to release their warmth.
7. Reserve 1/2 cup pasta water before draining the cooked orecchiette.
8. Add drained pasta directly to the skillet with the tomato-olive mixture.
9. Pour in 1/4 cup reserved pasta water and toss continuously for 1-2 minutes until the sauce lightly coats each piece.
10. Remove from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted and creamy.
11. Fold in 2 tablespoons chopped fresh parsley just before serving.

The orecchiette’s curved shape catches every bit of the savory tomato-olive mixture, creating little flavor pockets in each bite. Serve it warm in shallow bowls, perhaps with a crisp white wine, letting the salty olives and sweet sun-dried tomatoes play against the pasta’s gentle chew.

Mushroom and Sun-Dried Tomato Tagliatelle

Cradling a warm bowl of pasta feels like coming home after a long day, especially when it’s this mushroom and sun-dried tomato tagliatelle. There’s something quietly comforting about the earthy aromas mingling in the kitchen, a gentle reminder to slow down and savor the simple things. Let’s begin.

Ingredients

– 8 ounces dried tagliatelle pasta
– 3 tablespoons rich extra-virgin olive oil
– 2 cloves garlic, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried tagliatelle pasta and cook for 8-10 minutes, stirring occasionally, until al dente.
3. While pasta cooks, heat 3 tablespoons rich extra-virgin olive oil in a large skillet over medium heat.
4. Add 2 cloves thinly sliced garlic and sauté for 1 minute until fragrant but not browned.
5. Add 8 ounces sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until golden brown and tender.
6. Stir in 1/2 cup chopped sun-dried tomatoes and cook for 1 minute to warm through.
7. Pour in 1/4 cup dry white wine, scraping any browned bits from the pan bottom, and simmer for 2 minutes until reduced by half.
8. Reduce heat to low and stir in 1/2 cup heavy cream, 1/4 cup freshly grated Parmesan cheese, and 1/4 teaspoon crushed red pepper flakes.
9. Drain the cooked pasta, reserving 1/4 cup pasta water, and add pasta directly to the skillet.
10. Toss everything together, adding reserved pasta water 1 tablespoon at a time until sauce coats pasta nicely.
11. Season with kosher salt and freshly ground black pepper to taste.
12. Garnish with 2 tablespoons chopped fresh parsley before serving.
Finally, the silky cream sauce clings to each ribbon of pasta, while the sun-dried tomatoes offer sweet bursts against the earthy mushrooms. For a lovely presentation, twirl servings into shallow bowls and top with extra Parmesan. This dish feels equally special for a quiet weeknight or when sharing with someone dear.

Vegan Sun-Dried Tomato and Artichoke Bucatini

Perhaps some meals arrive not with fanfare, but as quiet companions to a slow afternoon, their creation a gentle ritual. This pasta, with its deep reds and earthy greens, feels like one of those—a simple, comforting dish to be savored without hurry.

Ingredients

• 8 ounces dried bucatini pasta
• 3 tablespoons rich extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/4 cup dry white wine
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/2 teaspoon fine sea salt
• Freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried bucatini pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add the thinly sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
5. Stir in the roughly chopped sun-dried tomatoes and quartered artichoke hearts, cooking for 3-4 minutes until slightly softened.
6. Pour in the dry white wine, scraping any browned bits from the bottom of the skillet, and simmer for 2 minutes until the wine reduces by half.
7. Reduce heat to low and stir in the unsweetened almond milk, nutritional yeast, crushed red pepper flakes, and fine sea salt until well combined.
8. Drain the cooked bucatini, reserving 1/2 cup of the starchy pasta water.
9. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water, tossing continuously until the sauce clings to the pasta.
10. Remove from heat and fold in the torn fresh basil leaves.
11. Season generously with freshly cracked black pepper before serving.

What emerges is a dish where the chewy bucatini strands cradle the tangy sun-dried tomatoes and tender artichokes in a subtly creamy sauce. The gentle heat from the pepper flakes lingers pleasantly, making this pasta perfect served in shallow bowls with a simple green salad on the side.

Sun-Dried Tomato and Parmesan Farfalle

Zestful moments in the kitchen often arrive unexpectedly, when simple ingredients transform into something quietly extraordinary. Today, as golden afternoon light spills across the counter, I find myself drawn to the comforting ritual of preparing farfalle, those delicate bow-tie pasta shapes that cradle sauce so beautifully. This sun-dried tomato and Parmesan version feels like a warm embrace, a dish that nourishes both body and spirit with its Mediterranean soul.

Ingredients

– 12 ounces dried farfalle pasta
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves aromatic garlic, thinly sliced
– 1 cup oil-packed sun-dried tomatoes, drained and julienned
– 1/2 cup dry white wine
– 1 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup reserved pasta cooking water
– Kosher salt for seasoning

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried farfalle pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat rich extra-virgin olive oil in a large skillet over medium-low heat until shimmering.
4. Add thinly sliced aromatic garlic and cook for 1-2 minutes until fragrant but not browned, swirling the pan constantly.
5. Stir in julienned oil-packed sun-dried tomatoes and cook for 2 minutes until they begin to soften and release their concentrated flavor.
6. Pour in dry white wine and simmer for 3-4 minutes until reduced by half, scraping any browned bits from the pan bottom.
7. Reserve 1/2 cup of the starchy pasta cooking water before draining the farfalle.
8. Transfer the drained pasta directly into the skillet with the tomato mixture.
9. Add 1/4 cup of the reserved pasta water and toss continuously for 1 minute to emulsify the sauce.
10. Remove the skillet from heat and stir in freshly grated Parmesan cheese until melted and creamy.
11. Fold in chopped fresh basil leaves and crushed red pepper flakes, adding more pasta water if needed to reach your desired sauce consistency.
12. Season with kosher salt to balance the flavors, remembering the Parmesan adds saltiness. Ultimately, this dish celebrates the beautiful marriage of chewy pasta bows with the intense sweetness of sun-dried tomatoes against the salty sharpness of Parmesan. Unexpectedly delightful when served in shallow bowls with a extra sprinkle of cheese and basil, it transforms ordinary weeknights into something special.

Conclusion

Zesty, versatile, and always satisfying—these 33 sun-dried tomato pasta recipes prove just how delicious simple ingredients can be. We hope you found some new favorites to try in your own kitchen! Don’t forget to share which recipe you loved most in the comments below, and pin this article to your Pinterest boards so you can come back to these tasty ideas again and again. Happy cooking!