Creamy Sun-Dried Tomato Pasta Recipe

Introduction

This Creamy Sun-dried Tomato Pasta is a deliciously rich and comforting meal packed with bold flavors from sun-dried tomatoes and a hint of spice. It’s easy to prepare in one pan, making it perfect for a satisfying weeknight dinner.

Ingredients

• 3 garlic cloves (finely chopped)
• 1 white onion (finely diced)
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 150 g sun-dried tomatoes
• 1 tbsp sun-dried tomato oil (from the jar)
• 200 ml chicken stock (or vegetable stock)
• 300 ml cream (single or light)
• 200 ml water (to rinse out blender)
• 200 g spaghetti
• 1 tbsp grated parmesan (plus more for garnish)
• 1 tsp chilli flakes (1/2 tsp for each bowl)
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Step 1: Place a deep frying pan with a lid over medium heat and add 1 tablespoon of vegetable oil. When hot, add the chopped garlic and diced onion. Fry for a few minutes until fragrant, then stir in paprika, dried oregano, salt, and pepper. Continue frying until the onion softens.
2. Step 2: While the onion cooks, blend the sun-dried tomatoes, sun-dried tomato oil, and chicken or vegetable stock until smooth. Pour this mixture into the pan, followed by the cream and 200 ml of water used to rinse the blender. Stir well to combine.
3. Step 3: Add the spaghetti directly into the pan, cover with the lid, and cook on low to medium heat for 8 to 10 minutes according to the pasta package instructions. Every 2 to 3 minutes, lift the lid and stir to prevent sticking. If the pasta starts sticking, lower the heat or add a little more water.
4. Step 4: Once the pasta is cooked, check the sauce consistency. If it looks too dry, add a splash of water and stir. Grate in 1 tablespoon of parmesan and mix until melted and combined. Divide the pasta between two plates, then garnish with extra grated parmesan, chilli flakes, salt, and pepper. Serve immediately and enjoy!

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian-friendly version.
• For extra heat, increase the chilli flakes or add a dash of hot sauce.
• Swap spaghetti for penne or fusilli if you prefer a different pasta shape.
• Adding fresh basil or a squeeze of lemon juice just before serving brightens the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if it thickens. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta instead of fresh?

Yes, dried pasta works perfectly in this recipe. Just be sure to adjust the cooking time according to the package instructions and add enough liquid to cook the pasta thoroughly in the sauce.

Can I prepare this recipe vegan?

To make this dish vegan, use a plant-based cream substitute and vegetable stock. Omit the parmesan or replace it with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor.

Creamy Sun-Dried Tomato Pasta Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

This Creamy Sun-dried Tomato Pasta is a luscious, flavorful dish combining the savory depth of sun-dried tomatoes with a smooth, creamy sauce. Cooked all in one pan, it’s an easy and satisfying meal perfect for a quick weeknight dinner, rich in tomato flavor balanced with aromatic garlic, onion, and a hint of spice from paprika and chili flakes.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Sauce Base

• 3 garlic cloves (finely chopped)
• 1 white onion (finely diced)
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 150 g sun-dried tomatoes
• 1 tbsp sun-dried tomato oil (from the jar)
• 200 ml chicken stock (or vegetable stock)
• 300 ml cream (single or light)
• 200 ml water (to rinse out blender)

Pasta

• 200 g spaghetti

Finishing Touches

• 1 tbsp grated parmesan (plus more for garnish)
• 1 tsp chilli flakes (1/2 tsp for each bowl)
• Salt and pepper (to taste)
• 1 tbsp vegetable oil (for frying)

Instructions

1. Prepare the aromatics: Place a deep frying pan with a lid on medium heat and add 1 tbsp vegetable oil. Once hot, add finely chopped garlic and diced onion. Fry for a few minutes until fragrant and translucent. Then add paprika, dried oregano, salt, and pepper. Stir and fry another few minutes until the onion softens completely.
2. Make the sauce: While the aromatics cook, place the sun-dried tomatoes, sun-dried tomato oil, and chicken stock into a blender. Blend until smooth. Pour this mixture into the pan, followed by the cream and the 200 ml of water used to rinse the blender. Stir well to combine all ingredients into a creamy sauce.
3. Cook the pasta in the sauce: Add the dry spaghetti directly into the pan with the sauce. Cover the pan with a lid and cook on low to medium heat. Follow the pasta packet instructions, usually 8-10 minutes, stirring every 2-3 minutes and lifting the lid briefly to mix. Adjust heat and add water if the pasta starts sticking to the bottom.
4. Finish and serve: When the pasta is tender and cooked through, ensure there is plenty of sauce. Add a small splash of water if needed and stir in 1 tbsp grated parmesan. Divide the pasta between two plates, garnish with extra parmesan, a sprinkle of chili flakes, and seasoning with salt and pepper to taste. Serve immediately and enjoy your creamy sun-dried tomato pasta!

Notes

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Adjust the cream type based on your preference for richness; single cream is lighter compared to double cream.
• To prevent sticking, stir frequently and adjust heat as needed during pasta cooking.
• For more heat, increase the chili flakes to taste.
• Add fresh basil or parsley as a fresh herb garnish to enhance flavor.

Keywords: sun-dried tomato pasta, creamy pasta, easy dinner, one-pan pasta, Italian pasta recipe, garlic pasta, vegetarian pasta option