Sun-Dried Tomato Pasta

This sun-dried tomato pasta recipe features creamy, flavorful pasta with garlic, shallots, and Parmesan. Tossed with milk and sun-dried tomatoes, it creates a rich sauce that coats each piece perfectly. Quick and easy to prepare, this dish is ideal for weeknight dinners, vegetarian meals, or Italian-inspired pasta nights.

Ingredients

• 8 ounces penne pasta (or short pasta of your choice)
• Kosher salt
• 2 Tbsp extra virgin olive oil
• 2 small shallots, chopped
• 4 large garlic cloves, minced
• 3–4 ounces sun-dried tomatoes, chopped
• ¾ cup whole milk
• 1 tsp dried oregano
• 1 tsp red pepper flakes (or Aleppo pepper for a milder option)
• ½ cup grated Parmesan cheese (adjust to taste)
• Handful fresh basil, torn

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Instructions

Step 1: Cook the Pasta

• Bring a medium saucepan of water to a boil. Season generously with salt.
• Cook pasta according to package instructions until al dente.
• Reserve 1 cup of pasta cooking water, then drain the pasta.

Step 2: Make the Sauce

• Heat olive oil in a large skillet over medium heat until shimmering.
• Add shallots, garlic, and a pinch of salt. Stir until shallots begin to soften, about 1 minute.
• Add sun-dried tomatoes and cook 1–2 minutes until softened.
• Pour in milk and ¼ cup reserved pasta water. Stir to incorporate the starch and create a creamy sauce.
• Season with oregano and red pepper flakes.

Step 3: Combine Pasta and Sauce

• Add drained pasta and Parmesan cheese to the skillet. Stir vigorously to release more starch and thicken the sauce.
• If the sauce is too thick, add additional pasta water ¼ cup at a time until glossy and well-coated.

Step 4: Garnish and Serve

• Toss in torn fresh basil and adjust seasonings to taste.
• Serve immediately while warm.

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Why You’ll Love This Recipe

• Creamy, flavorful pasta with a rich sun-dried tomato taste.
• Quick and easy for weeknight dinners or special occasions.
• Balanced flavors with garlic, oregano, and a touch of spice.
• Perfectly coated pasta with a silky, homemade sauce.

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Tips

• Reserve pasta water—it helps thicken the sauce and make it cling to the pasta.
• Use high-quality sun-dried tomatoes for maximum flavor.
• Stir vigorously when combining pasta and sauce to release starch for a creamier texture.
• Adjust spice level by adding or reducing red pepper flakes.

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Variations and Substitutions

• Pasta options: Fusilli, rigatoni, or farfalle work well.
• Cream swap: Use half-and-half or heavy cream instead of milk for a richer sauce.
• Cheese variations: Try Pecorino Romano or Asiago in place of Parmesan.
• Protein addition: Add grilled chicken, shrimp, or sausage for a heartier meal.
• Vegetable boost: Toss in spinach, roasted peppers, or zucchini.

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FAQs

Q: Can I use jarred sun-dried tomatoes in oil?
A: Yes. Drain excess oil before chopping and adding to the sauce.

Q: How do I make this dish vegan?
A: Use plant-based milk and a vegan Parmesan alternative.

Q: Can I prepare the sauce ahead of time?
A: Yes, but combine with freshly cooked pasta before serving for best texture.

Q: How can I make the sauce thicker?
A: Use more pasta water gradually and stir vigorously; cooking a bit longer also helps thicken it.

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Serving and Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.
• Top with extra Parmesan and torn basil for presentation.
• Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
• Great for meal prep; keep pasta and sauce separate until reheating.