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Creamy Sun Dried Tomato Pasta (Restaurant-Quality & Ready in 20 Minutes)! Bright tomatoes, fresh basil, and a silky cream sauce come together in a dish that tastes as you ordered it in Italy, but it’s simple enough for any weeknight.
You’ll also love my Marry Me Butter Beans, Penne Pomodoro, Pink Sauce Pasta, and Burst Cherry Tomato Sauce.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary Info: Vegetarian
- Method: Stovetop
- Technique: Cream reduction + pasta water emulsification
- Flavor/Texture: Creamy, tangy, bright, sun-dried tomato depth
Why you’ll love this easy creamy pasta!
This is the kind of pasta I make when I want something cozy, creamy, and bursting with sun-kissed tomato flavor (when tomatoes aren’t in season, but I wish they were!)—without spending all night in the kitchen. Using the oil from the jar is the secret to a more decadent, deeper sauce that clings to the pasta. It tastes like a sunny bowl of Italian comfort.
Try my creamy nduja pasta next time.
Made With Amore,
Table of Contents
Ingredients for Sun Dried Tomato Pasta Sauce
Pasta & Sauce Base
- Pasta – short rigatoni or long fettuccine shapes cling beautifully to the sauce.
- Sun-dried tomato olive oil – the key to rich, tomato-infused depth.
- Sun-dried tomatoes – chopped small for bursts of sweet, tangy flavor.
- Garlic – a foundational aromatic that balances the cream.
- Tomato paste – adds concentrated tomato richness and color.
- Heavy cream – the base of the velvety sauce.
- Pasta water – helps emulsify and create that silky, restaurant-style finish.
Aromatics & Seasoning
- Lemon zest – adds brightness to balance the cream.
- Homemade Italian seasoning – blend of herbs (oregano, thyme, and more!)
- Salt & pepper – taste and adjust at the end.
Finishing Touches
- Fresh spinach – wilts beautifully into the warm sauce.
- Fresh basil – adds freshness and sweet herbal notes.
- Parmigiano Reggiano (Parmesan cheese) – melts into the sauce for savory depth.
See the recipe card for exact quantities.
Substitutions and Variations
- Swap heavy cream → half & half (sauce will be thinner; add extra Parmigiano to thicken).
- Add protein → leftover baked chicken thighs, red rock grilled shrimp, or homemade Italian sausage.
- Make it spicy → add red pepper flakes with the garlic. You’ll love my Best Arrabbiata Sauce (Spicy Spaghetti Sauce).
- Gluten-free → use GF pasta; keep pasta water starchy by not over-rinsing.
- Add veggies → mushrooms, peas, kale, or roasted zucchini blend beautifully. Try my mushroom ragu next time!
How To Make Creamy Sun Dried Tomato Pasta
This is a step-by-step photo overview of this creamy sauce recipe; the full instrcutions are in the recipe card below.
Step #1: Build the flavor base: Warm the sun-dried tomato oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and garlic, letting them gently sizzle until fragrant—about 1 minute.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve up to ¾ cup of the starchy cooking water. The cooking liquid is gold for a silky sauce.
Step #2: Create the sauce: Stir in the tomato paste and let it cook for 30–60 seconds to caramelize. Add the heavy cream, lemon juice, lemon zest, and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.
Step #3: Add greens + cheese: Stir in the spinach until wilted. Add the Parmigiano.
Step #4: Smooth sauce: Stir until it melts into the sauce. Season with salt and pepper.
Step #5: Toss with pasta: Add the drained pasta directly into the skillet. Toss, adding splashes of pasta water as needed until the sauce becomes glossy and silky. Fold in the fresh basil.
Step #6: Serve: Finish with extra Parmigiano and a drizzle of the sun-dried tomato oil if you love a stronger tomato flavor. Serve hot.
My Pro Tips
Recipe Tips
- Use the oil from the sun-dried tomato jar—this is your secret flavor booster.
- Finely chop the tomatoes so they blend into the sauce instead of clumping.
- Don’t skip caramelizing the tomato paste—it makes the sauce richer.
- Add pasta water slowly to create a glossy, emulsified sauce (restaurant trick!).
- Always grate the Parmigiano fresh so it melts smoothly.
- Add lemon zest at the end for balance and brightness.
- Toss pasta into the sauce off heat if cheese starts to clump.
FAQ’s
It’s best fresh, but you can prep the sauce (without pasta) up to 2 days in advance. Reheat gently before tossing with pasta.
Use medium heat, add cheese off heat, and avoid boiling once the cream is added.
Store: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop with a splash of milk or water to loosen the sauce. Use the microwave if needed.
What To Serve With This Recipe
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Creamy Sun Dried Tomato Pasta
Ingredients
- 1 pound pasta, short or long—your favorite
- Up to ¾ cup reserved pasta water, as needed
- 2 tablespoons oil from the sun-dried tomatoes
- ¼ cup sun-dried tomatoes, drained and finely chopped
- 3 cloves garlic, finely chopped
- 1 ¼ cups heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon homemade Italian seasoning
- 2 cups fresh baby spinach
- ¼ cup fresh basil, torn
- 1 cup freshly grated Parmigiano Reggiano, plus more for serving
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve up to ¾ cup of the starchy cooking water.
- Build the flavor base: While the pasta cooks make the sauce. Warm the sun-dried tomato oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and garlic, letting them gently sizzle until fragrant—about 1 minute.
- Create the sauce: Stir in the tomato paste and let it cook for 30–60 seconds to caramelize. Add the heavy cream, lemon juice, lemon zest, and Italian seasoning. whisk until smooth and combined. Let it simmer for 3-5 minutes until slightly thickened.
- Add greens + cheese: Stir in the spinach until wilted. Add the Parmigiano, stirring until it melts into the sauce. Season with salt and pepper.
- Toss with pasta: Add the drained pasta directly into the skillet. Toss, adding splashes of pasta water as needed until the sauce becomes glossy and silky. Fold in the fresh basil.
- Serve: Finish with extra Parmigiano and a drizzle of the sun-dried tomato oil if you love a stronger tomato flavor. Serve hot.
Notes
- Use the oil from the sun-dried tomato jar—this is your secret flavor booster.
- Finely chop the tomatoes so they blend into the sauce instead of clumping.
- Don’t skip caramelizing the tomato paste—it makes the sauce richer.
- Add pasta water slowly to create a glossy, emulsified sauce (restaurant trick!).
- Always grate the Parmigiano fresh so it melts smoothly.
- Add lemon zest at the end for balance and brightness.
- Toss pasta into the sauce off heat if cheese starts to clump.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So creamy and delcious! Easy to make.