A bowl of sun dried tomato pasta delivers bold flavor with almost no effort. You simmer a light, creamy sauce with sun-dried tomatoes, Parmigiano Reggiano, and fresh spinach, and it all comes together in minutes. It’s vibrant, tangy, and perfect for busy weeknights yet delicious enough for guests.
If you like this recipe, then you’ll love Creamy Garlic Pasta or my Creamy Saffron Pasta Sauce.
This article contains affiliate links that support us at no extra cost to you.
Jump to:
Hi!! This is one of my favorite pastas! You’ll love how fast this creamy sun dried tomato pasta comes together. The rich sauce wraps around every bite with silky cream, bright lemon, and savory Parmigiano Reggiano. It’s the kind of easy weeknight pasta that still feels special, with bold Italian flavor and simple ingredients you already keep in your kitchen.
I really enjoy cooking with sun dried tomatoes. The sun dried tomatoes add a deep, concentrated sweetness that transforms the whole dish. Fresh spinach wilts right into the warm sauce, giving you color and freshness without extra work. If you want a cozy, comforting pasta that tastes restaurant worthy and cooks in under 30 minutes, this recipe delivers.
Ingredient Notes
- Sun-dried tomatoes –They give this sauce so much depth. I like to chop half of them very fine, then slice the rest into thin strips for texture. Pat them dry with a paper towel so the sauce stays silky instead of oily.
- Cream – Cream brings everything together. I reach for light cream because the heat and Parmigiano thicken it naturally, but heavy cream works if that is what you have. If it gets too thick, loosen it with a splash of pasta water.
- Onion – Onion adds sweetness and a soft base flavor. Use what you already have in your kitchen—yellow, white, red, or even a shallot. They all work beautifully.
- Garlic – Garlic is essential here. Fresh cloves make the sauce taste brighter and richer, and you feel the difference in every bite.
- Parmigiano Reggiano – Freshly grated Parmigiano melts into the sauce much better than anything pre-grated. A microplane gives you the silkiest texture. Do not even bother to use canned Parmesan.
- Lemon – A squeeze of lemon wakes up the whole sauce. Finish with a little zest for even more freshness.
- Spinach – Stir in a handful of baby spinach at the end. It wilts quickly and adds color, freshness, and extra nutrients.
- Sea salt – You may only need a small amount of salt. The sun dried tomatoes, anchovies and Parmigiano will add salty flavor.
- Freshly ground black pepper – A few grinds of black pepper gives it just the touch of warmth the sauce needs. Add more, to your taste.
How to Make Sun Dried Tomato Pasta
The sauce comes together in a few minutes. Bring a large pot of salted water to boil. When it comes to a boil, add in the pasta. While the pasta cooks, make the sauce. Be sure to reserve some of the starchy pasta water.
Now, on to how to make this very easy creamy sauce...
- Steps 1-3: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and stir as it cooks. Keep stirring until the onion turns soft and translucent.
- Steps 4-5: Add the tomato paste to the pan. Stir it into the onions and cook until it deepens in color and smells rich, about 1 to 2 minutes.
- Step 6: Pour in the cream.
- Step 7: Stir until it blends smoothly with the tomato paste and onions. Let it warm for a minute so the sauce starts to thicken.
- Step 8: Add the grated Parmigiano Reggiano cheese. Stir until it melts into the sauce and turns silky.
- Step 9: Add the freshly squeezed lemon juice and stir.
- Step 10: Add the sun dried tomatoes and stir them into the sauce so they warm through and release their flavor.
- Step 11: Add a pinch of salt and stir it in to season the sauce. Add in the freshly ground black pepper, if you like.
- Step 12: Drain the pasta when it's just about al dente.
- Step 13: Add the fresh spinach to the sauce. Stir gently as it wilts, which happens very quickly.
- Steps 14-15: Add the pasta and combine everything. Toss until the sauce coats every piece.
- Finish by sprinkling generously with grated Parmigiano Reggiano and a little extra black pepper. Serve warm and enjoy right away.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Our Recipe Tips
- Use oil-packed sun-dried tomatoes. They add richer flavor and help the sauce emulsify.
- Reserve some pasta water. A splash helps the sauce cling and stay silky.
- Sauté the tomatoes first. Heating them in the oil releases deeper flavor.
- Add the cream off the heat. You prevent curdling and keep the sauce smooth.
- Don’t skip the Parmigiano. It thickens the sauce naturally and adds umami.
- Wilt the spinach at the end. You keep the color bright and the texture tender.
- Cook pasta al dente. It absorbs the sauce without turning soft.
- Taste and adjust salt. Sun-dried tomatoes, anchovies, and the Parmigiano are already salty, so season lightly.
Storing & Freezing
- Refrigerate: Keeps well in the fridge for 3–4 days. Store it in an airtight container and reheat on low with a splash of broth or cream to loosen the sauce.
- Freeze: I don’t suggest freezing it. Cream sauces tend to separate once thawed, and the texture never fully comes back together.
FAQ'S
Short pasta shapes shine with sun-dried tomatoes because they hold the creamy sauce. I used orecchiette here since it catches the tomato pieces perfectly. Penne, rigatoni, or fusilli work too.
Leftover sun dried tomato pasta keeps beautifully. Store it in an airtight container in the fridge for 3–4 days. When you reheat it, warm it gently on the stove and add a splash of broth to bring the sauce back to life. If you want to save some for later, you can freeze this pasta for up to 3 months.
Yes. After opening, keep sun-dried tomatoes in oil in the fridge and fully covered in oil. Dry-packed ones should also be stored in an airtight container in the fridge.
Yes. Use whole milk with a teaspoon of flour whisked in, or swap in mascarpone or ricotta for a lighter, creamy texture.
If they come packed in oil, no. Just pat them dry. If they are dry packed, soak them in warm water for 10 to 15 minutes to soften.
The sauce tastes best fresh, but you can prep the onions, garlic, and sun dried tomatoes earlier in the day. Reheat the finished pasta with a splash of cream or pasta water to bring it back together.
Yes. Grilled chicken, sautéed shrimp, or crispy pancetta blend well with this sauce.
Add a pinch of red pepper flakes when you sauté the onions and garlic.
No. Add it after the cheese melts and stir. It brightens the sauce without affecting the texture.
What to serve with this recipe
- You will need to make my Authentic Focaccia Bread to soak up all the luscious sauce.
- My Insalata Mista is very quick to make and goes great on the side.
- For dessert, a slice of my Italian Apple Cake or my Affogato is right way to end the meal.
More Pasta Recipes to Try
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you like it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
📖 Recipe
Sun Dried Tomato Pasta
Equipment
- 1 Sharp Knife
- 1 Skillet
- 1 large saucepan
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 small Onioo finely diced (I used Sweet, use Vidalia or a shallot)
- 2 garlic cloves finely diced
- 2 Tablespoons Tomato paste
- 1 cup heavy cream
- 1 cup chopped sun dried tomatoes in oil
- ½ cup Parmigiano Reggiano freshly grated
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- juice of one lemon
- 2 cups baby spinach leaves
Instructions
Heat the Skillet
- Heat the olive oil in a large skillet over medium heat.
Cook the Onions
- Add the chopped onion and stir as it cooks. Keep stirring until the onion turns soft and translucent.
Add Tomato Paste
- Add the tomato paste to the pan. Stir it into the onions and cook until it deepens in color and smells rich, about 1 to 2 minutes.
Add Cream
- Pour in the cream and stir until it blends smoothly with the tomato paste and onions. Let it warm for a minute so the sauce starts to thicken.
Melt the Cheese
- Add the grated Parmigiano Reggiano cheese. Stir until it melts into the sauce and turns silky.
Add Lemon
- Add the freshly squeezed lemon juice and stir. It brightens the sauce and balances the richness.
Stir in Sun Dried Tomatoes
- Add the sun dried tomatoes and stir them into the sauce so they warm through and release their flavor.
Season
- Add a pinch of salt and stir it in to season the sauce.
Add Spinach
- Add the fresh spinach to the sauce. Stir gently as it wilts, which happens very quickly.
Combine with Pasta
- Add the pasta and combine everything. Toss until the sauce coats every piece.
Finish & Serve
- Finish by sprinkling generously with grated Parmigiano Reggiano and a little extra black pepper. Serve warm and enjoy right away.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Chop half the sun dried tomatoes very fine and slice the rest for the best texture.
- Pat the tomatoes dry so the sauce stays creamy, not oily.
- Light cream thickens naturally with the cheese; heavy cream works if you loosen it with pasta water.
- Any onion variety works here, including a shallot.
- Fresh garlic boosts flavor far more than jarred.
- Add pasta water to thin the sauce if needed.
- Short pasta shapes hold the sauce beautifully.
- Add chicken, shrimp, or pancetta if you want extra protein.
Carla says
This pasta came together so quickly, and the flavors were incredible! That creamy sun-dried tomato sauce is such a vibrant, tangy treat. Do you have a favorite brand of sun-dried tomatoes you like to use?
Gabby says
Hi Carla-Thank you! So happy you enjoyed the pasta! I like to use the Mezzetta brand and I like also the Alessi brand. ENJOY!
Neha says
The pasta tasted rich and had restaurant-quality flavor, and the combination of sun-dried tomatoes, cream, and spinach took the whole dish to another level.
Swathi says
This sundried tomato pasta is so delicious and easy to put together thanks for sharing.
Randy says
I love anything with sun-dried tomatoes so I was immediately drawn to this recipe. It didn't disappoint!