Easy Creamy Sun-Dried Tomato Pasta
Updated Jan 22, 2026
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Easy Creamy Sun-Dried Tomato Pasta is a simple, comforting weeknight dinner made with a rich sun-dried tomato cream sauce. Using oil-packed sun-dried tomatoes, shallots, and garlic builds big flavor with just a handful of ingredients, all ready in just 30 minutes.
Love recipes with sun-dried tomatoes? Try my One Pan Sun-Dried Tomato and Boursin Cheese Orzo or Sun-Dried Tomato & Broccolini Vodka Pasta next.
🐝 Quick Look: Easy Creamy Sun-Dried Tomato Pasta Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serves: 6
- ⚡ Calories: ~571 per serving
- 🍳 Cook Method: Stovetop
- 🧂 Main Ingredients: Pasta, sun-dried tomatoes, garlic, shallots, heavy creamc
- 👩🍳 Flavor Profile: Creamy, savory, slightly tangy with a touch of heat
- ⭐ Difficulty: Easy
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Why You’ll Love This Pasta
- Packed with flavor: Using the oil from the sun-dried tomato jar builds deep, savory flavor right from the start, giving the sauce richness without extra ingredients. I use a similar method in my Creamy Sun-Dried Tomato Chicken Pasta recipe.
- Creamy but balanced: Heavy cream creates a silky sauce that’s perfectly balanced by tangy sun-dried tomatoes and a squeeze of fresh lemon. Pair with a refreshing arugula and peach salad to contrast the creamy sauce.
- Quick and weeknight-friendly: Ready in about 30 minutes using simple pantry staples, making it ideal for busy nights.
- Easy to customize: Enjoy it as-is or or add your favorite protein such as mini beef and sausage meatballs, easy Italian meatballs or crispy parmesan chicken. Try stirring in spinach at the very end of cooking for a pop of freshness.
Table of Contents
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Pasta: I used Busiate from Bona Furtuna for this recipe, a traditional Sicilian shape with a spiral that holds creamy sauces beautifully. Any pasta shape works well here, including fusilli, rigatoni, penne, linguine, or fettuccine.
- Sun-Dried Tomatoes: I used the 8.5-ounce jar from Whole Foods that’s packed in flavorful olive oil. Use the oil from the jar to cook the sauce, then add about half the jar of tomatoes (around 20 pieces), draining excess oil and chopping them before adding to the pan.
Tips and Substitutions
- Use oil-packed sun-dried tomatoes: Dry-packed tomatoes will not provide the same depth of flavor. The oil from the jar is key to building the sauce.
- Adjust sauce consistency: If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Make it lighter: Half-and-half can be used instead of heavy cream, but the sauce will be thinner and less rich.
- Add-ins: Stir in fresh spinach at the end of cooking, or add grilled chicken, shrimp, or meatballs for extra protein.
- Dairy-free option: Use a plant-based cream and a vegan Parmesan-style cheese for a dairy-free version.
How to Make Sun-Dried Tomato Pasta
See the recipe card below for full instructions and exact amounts.
- Finely chop the shallot and garlic. Drain the oil from the sun-dried tomatoes, chop them into smaller pieces, and set aside.
- Heat the oil from the sun-dried tomato jar in a skillet over medium heat. Add the shallot and garlic and sauté for about 2 minutes, stirring often.
- Stir in the red pepper flakes and cook for 1 minutes. Then add the chopped sun-dried tomatoes and cook 2 minutes to let the flavors develop.
- Pour in the cream and season with salt and pepper. Bring to a gentle boil, then reduce the heat to medium-low and simmer until the sauce thickens.
- Cook the pasta while preparing the sauce. Once cooked, add it directly to the skillet and toss to coat, adding splashes of pasta water as needed to loosen the sauce.
- Top with freshly grated Parmesan and a squeeze of lemon juice before serving.
Easy Creamy Sun-Dried Tomato Pasta Recipe FAQs
Can I use half-and-half instead of heavy cream in creamy sun-dried tomato pasta?
Yes, half-and-half works well if you want a lighter sauce. The texture will be slightly thinner but still creamy and flavorful.
What shape of pasta works best with sun-dried tomato cream sauce?
Any pasta shape works. I used Busiate from Bona Furtuna, but short shapes like fusilli, rigatoni, or penne hold the sauce beautifully. Long noodles like linguine or fettuccine also work great.
How should I store and reheat sun-dried tomato pasta leftovers?
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over low heat with a splash of water or cream, or warm in the microwave until heated through.
Can I add protein or make this sun-dried tomato pasta vegan?
This pasta is vegetarian as written. You can add grilled chicken, shrimp, or meatballs for extra protein. For a dairy-free or vegan version, swap the cream for a plant-based cream alternative and use a vegan Parmesan-style cheese.
Recommended Pairings to Consider
Chicken
Crispy Parmesan Chicken
Main Course
Easy Italian-Style Meatballs
30 Minutes or Less
Summer Farmer’s Market Vegetables
Easy Creamy Sun-Dried Tomato Pasta
This pasta with sun-dried tomato cream sauce comes together in just 30 minutes with simple pantry staples. Use the oil from the jar of sun-dried tomatoes to infuse the sauce with extra flavor. Perfect for a cozy weeknight dinner!
Equipment
- Sauté Pan or large high-rimmed pan
Ingredients
- 1 pound Pasta, any shape (like penne or linguine)
- 3 tablespoons Extra Virgin Olive Oil (from sun-dried tomato jar), from an 8.5-ounce jar of sun-dried tomatoes packed in extra virgin olive oil
- 4 cloves Garlic, minced
- 2 Shallots, finely chopped
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- 20 Sun-Dried Tomatoes, from an 8.5-ounce jar packed in extra virgin olive oil (about half the jar), chopped
- 1 ½ cups Heavy Cream
- Kosher Salt & Black Pepper, to taste
- Lemon, freshly squeezed for serving
- Parmesan Cheese, freshly grated for serving
Instructions
- Cook the pasta: Cook pasta in salted water according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- Start the sauce: While the pasta cooks, heat the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the shallots and garlic and sauté for 2 minutes, stirring often. Stir in the red pepper flakes and cook for 1 minute more.
- Add the tomatoes and cream: Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Pour in the cream, season with a pinch of salt and pepper, and bring to a gentle boil. Reduce heat to medium-low and simmer while the pasta finishes cooking.
- Combine: Add the pasta directly to the sauce and toss to coat. Stir in splashes of reserved pasta water as needed until the sauce reaches your desired consistency. Taste and adjust seasoning.
- Serve: Divide among bowls and finish with a squeeze of lemon juice and freshly grated Parmesan.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water, cream, or reserved pasta water to loosen the sauce, or reheat in the microwave.
- Pasta water: Reserve at least 1 cup of pasta water before draining. Adding a splash helps the sauce cling to the pasta and reach your desired consistency.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, not dry-packed. The oil from the jar adds essential flavor to the sauce.
- Serving suggestions: Serve with your favorite protein such as meatballs or crispy parmesan chicken, and a simple green salad.
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce. Stir in spinach at the very end of cooking for extra color and freshness.
Nutrition
Calories: 571kcal, Carbohydrates: 64g, Protein: 13g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 31mg, Potassium: 491mg, Fiber: 4g, Sugar: 7g, Vitamin A: 958IU, Vitamin C: 4mg, Calcium: 70mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I love that this recipe comes together in 30 minutes! Perfect for an easy weeknight pasta dinner.
This one was so so good! I added one of your meatball recipes too and it worked great together so so tasty!!