Sun-dried tomatoes are one of my absolute favorite pantry staples to have on hand, and this Easy Sun Dried Tomato Pasta Recipe is proof of why! This dish comes together in under 30 minutes with just a handful of simple ingredients, yet it tastes like you spent hours in the kitchen. The concentrated, slightly sweet flavor of sun-dried tomatoes pairs beautifully with fresh garlic, creamy butter, and a touch of balsamic vinegar to create a sauce that’s both elegant and incredibly comforting.
I first fell in love with sun-dried tomatoes during a trip to Tuscany years ago, where I watched Italian grandmothers transform simple ingredients into magic. This recipe captures that same philosophy—it’s all about quality ingredients and letting them shine. The beauty of this pasta is its versatility; you can serve it as a light weeknight dinner or dress it up for entertaining.
What makes this recipe so special is how the sun-dried tomatoes create a naturally rich, velvety sauce without any cream. The pasta water does the heavy lifting here, emulsifying with the butter and tomato oils to create something restaurant-worthy. Fresh basil and a generous shower of Parmigiano-Reggiano finish it off perfectly. Fresh pasta is lovely here, but this recipe works beautifully with dried pasta too.
I love serving this alongside garlic bread and a simple green salad. For a protein-packed version, add grilled chicken or shrimp. If you’re cooking for a crowd, this recipe doubles beautifully, making it perfect for entertaining. The sun-dried tomatoes can be stored in your pantry indefinitely, so you can make this anytime the craving strikes.
For more inspiration on working with sun-dried tomatoes, check out our sun-dried tomato chicken and Mediterranean pasta dishes. I also adore creamy tomato pasta recipes when I’m in the mood for something a bit richer.
For even more guidance on pasta preparation techniques, Serious Eats has wonderful pasta tutorials, and Bon Appétit’s tomato pasta collection is absolutely inspiring. The New York Times also has classic pasta recipes that pair wonderfully with this preparation method.
Ingredients
- 1 pound pasta (penne, fusilli, or linguine work beautifully)
- 1 cup sun-dried tomatoes packed in oil, roughly chopped
- 4 tablespoons butter
- 6 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup reserved pasta water
- 2 tablespoons balsamic vinegar
- ½ cup fresh basil, chopped
- ½ cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
- Fresh lemon juice (about 1 tablespoon)
- 2 tablespoons reserved oil from the sun-dried tomatoes
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like the sea—this is your only opportunity to season the pasta itself.
- While waiting for water to boil, finely mince your garlic and roughly chop the sun-dried tomatoes, reserving about 2 tablespoons of the oil they’re packed in.
- Add pasta to the boiling water and cook according to package directions until al dente, usually 8-12 minutes depending on the shape and thickness.
- While pasta cooks, melt butter in a large skillet over medium heat. Once foaming, add minced garlic and red pepper flakes, stirring constantly for about 1-2 minutes until fragrant but not browned.
- Add the chopped sun-dried tomatoes to the skillet along with the reserved 2 tablespoons of oil from the jar. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld.
- Pour in the balsamic vinegar and stir to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let this bubble gently for 30 seconds.
- Drain the pasta, reserving at least 1 cup of the pasta water before discarding the rest.
- Add the drained pasta directly to the skillet with the sun-dried tomato sauce and toss gently to coat.
- Add ½ cup of the reserved pasta water and toss continuously over medium heat for 2-3 minutes. The starchy water will emulsify with the butter and oils to create a silky sauce. Add more pasta water if needed to reach your desired consistency.
- Remove from heat and stir in the fresh basil, lemon juice, and about ¼ cup of the Parmigiano-Reggiano cheese.
- Taste and adjust seasonings with salt, pepper, and additional lemon juice as needed. Remember that the cheese will add saltiness, so taste before adding more salt.
- Divide among serving bowls and top with remaining grated Parmigiano-Reggiano cheese. Serve immediately while hot.
Pro Tips
- **Sun-Dried Tomato Selection**: You can use sun-dried tomatoes packed in oil (my preference for convenience and flavor) or the dry-packed variety. If using dry-packed, rehydrate them in warm water for 10 minutes before using. The oil-packed version is more forgiving and adds richness to the sauce.
- **Pasta Water is Essential**: Don’t skip reserving the pasta water! The starch in this water is crucial for creating a creamy, silky sauce that clings beautifully to the pasta. It’s a professional technique that makes all the difference between a good sauce and an exceptional one.
- **Pasta Shape Matters**: While any pasta works, shapes with ridges or curves like penne, fusilli, or rigatoni hold the chunky sauce better than smooth pasta. However, linguine or spaghetti are lovely for a more delicate presentation.
- **Garlic Timing**: Be careful not to brown the garlic, as this will make it bitter. Keep the heat at medium and watch carefully. If you prefer a milder garlic flavor, add it to the pan after the other ingredients, but this will reduce the caramelization and depth of flavor.
- **Fresh Basil Addition**: Add the basil at the very end, off heat, to preserve its bright color and fresh flavor. If added too early, it will darken and lose its vibrant taste.
- **Make it Vegetarian**: This recipe is naturally vegetarian and vegan-friendly if you use vegan butter and omit the cheese (or use vegan parmesan).
- **Protein Options**: Add grilled chicken breast, shrimp sautéed separately, or crumbled goat cheese for a protein boost. For a vegetarian protein, try adding white beans or chickpeas.
- **Storage**: Leftovers keep refrigerated for up to 3 days. Reheat gently in a skillet with a splash of pasta water. The sauce may thicken as it sits, which is normal—just add a bit of water when reheating.
- **Wine Pairing**: Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which complements the bright, tangy flavors of the sun-dried tomatoes beautifully.
- **Make-Ahead Tip**: You can prepare the sun-dried tomato sauce up to 2 days ahead and store it in the refrigerator. Simply reheat it gently while the pasta cooks, then combine as directed.
- **Flavor Adjustments**: If your sun-dried tomatoes are particularly acidic, add a pinch of sugar to balance. If they’re very sweet, add more lemon juice or balsamic vinegar.