This easy sun-dried tomato pasta is a tasty dish that bursts with flavor! It combines chewy pasta with tangy sun-dried tomatoes and creamy sauce for a quick meal.
If you’re like me, you’ll love how this dish comes together in no time. Just cook the pasta, mix in the goodies, and enjoy a delicious dinner that feels fancy but is super simple! 🍝
Key Ingredients & Substitutions
Pasta: Rigatoni is my go-to for this dish because of its ability to hold sauce well. However, you can swap it for penne, fusilli, or even spaghetti if you prefer. Just make sure it’s a short pasta for the best texture.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are great for this recipe, as they add extra flavor. If you only have dry ones, rehydrate them in hot water for about 20-30 minutes. You could also try roasted red peppers as a substitute for a different flavor profile.
Spinach: Fresh spinach is perfect here, but if you can’t find it, you can opt for frozen spinach. Just make sure to thaw and squeeze out excess moisture. Kale is another hearty substitute if you like a bit of crunch.
Heavy Cream: For a lighter option, use half-and-half or whole milk instead. Just note that it won’t be as rich and creamy. Alternatively, you can try coconut cream for a dairy-free option; it’ll give a slightly different flavor.
How Do I Get the Creamy Sauce Just Right?
Creating the perfect creamy sauce involves balancing flavors and consistency. Start with sautéing garlic to build flavor, then add cream and cheese to achieve that lovely velvety texture.
- Be careful not to overheat the cream; simmer gently to avoid curdling.
- If the sauce gets too thick, gradually stir in some reserved pasta water. This will help achieve a saucy consistency that clings perfectly to your pasta.
- Always taste for seasoning at the end; sometimes a pinch more salt or pepper can elevate the dish significantly!
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or your favorite short pasta
For the Sauce:
- 1 cup sun-dried tomatoes, sliced (oil-packed or rehydrated if dry)
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil (use oil from sun-dried tomatoes if using oil-packed)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
- Salt and fresh black pepper, to taste
How Much Time Will You Need?
This delicious sun-dried tomato pasta will take about 20 minutes from start to finish. You’ll spend 10 minutes cooking the pasta and another 10 minutes preparing the sauce. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni or your preferred pasta, and cook according to the package instructions until it’s al dente. Once cooked, reserve about 1/2 cup of the pasta water and then drain the rest. Set the pasta aside.
2. Sautéing the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, just until it’s fragrant but not browned.
3. Adding the Sun-Dried Tomatoes:
Next, toss the sliced sun-dried tomatoes into the skillet. Cook them for about 2 minutes, stirring occasionally to let all the flavors meld together.
4. Making the Creamy Sauce:
Pour in the heavy cream and sprinkle in the Italian seasoning. Allow the mixture to simmer gently for 3-4 minutes until the sauce thickens slightly. Keep an eye on it, and stir it occasionally.
5. Incorporating the Cheese:
Stir in the grated Parmesan cheese and mix until it’s melted and the sauce turns nice and creamy. Taste the sauce and add a pinch of salt and black pepper as desired.
6. Adding the Spinach:
Add the fresh spinach leaves to the skillet. Cook for another 1-2 minutes until the spinach wilts down. It adds such a lovely color and nutrition to the dish!
7. Combining Everything:
Finally, add the cooked pasta into the skillet. Toss everything together to ensure the pasta is coated well in the creamy sauce. If the sauce seems too thick, pour in a little of the reserved pasta water until the desired consistency is reached.
8. Serving:
Serve the pasta hot, garnished with extra Parmesan cheese and a sprinkle of cracked black pepper for a burst of flavor. Enjoy your creamy, flavorful sun-dried tomato pasta!
FAQ for Easy Sun-Dried Tomato Pasta
Can I Use Different Pasta Shapes?
Absolutely! While rigatoni works great, feel free to substitute with penne, fusilli, or even spaghetti. Just keep in mind that short pasta typically holds the sauce better.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can be used instead of heavy cream. For a dairy-free alternative, coconut cream or cashew cream works well, though it may slightly alter the flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help revive the sauce’s creaminess and prevent it from becoming too thick.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, sautéed shrimp, or even cooked sausage would all be great additions. Just cook the protein separately and toss it in with the pasta before serving for a heartier meal!
