This sun-dried tomato pasta is a delicious dish that packs a punch of flavor! It’s made with pasta, tangy sun-dried tomatoes, and a hint of fresh herbs for a tasty meal.
The bright colors and rich taste always make me smile. I love serving it with some grated cheese on top. Perfect for those days when I need something quick but yummy!
Key Ingredients & Substitutions
Pasta: Rigatoni is great for this dish because its ridges hold onto the sauce well. You can easily swap it for penne or fusilli if that’s what you have on hand.
Sun-dried Tomatoes: Using sun-dried tomatoes in oil gives extra flavor. If you have dry sun-dried tomatoes, soak them in warm water or broth to soften before using.
Fresh Spinach: You can replace fresh spinach with kale or arugula for a different twist. Both will still add some lovely greens!
Heavy Cream: If you want a lighter option, try using half-and-half or a plant-based cream, like coconut cream. This will still create a creamy texture but with fewer calories.
Parmesan Cheese: Grated Parmesan is perfect for this recipe. If you’re dairy-free, nutritional yeast can add a cheesy flavor, or you can use a vegan cheese alternative.
How Can I Make Sure My Pasta is Cooked Perfectly?
The key to great pasta is timing. Follow these simple steps to avoid mushy noodles:
- Bring a large pot of salted water to a rolling boil. This allows the pasta to cook evenly.
- Add the pasta and cook according to package instructions. Set a timer to avoid overcooking!
- Taste a piece a minute or two before the time is up. Pasta should be firm to the bite (al dente).
- Remember to reserve some pasta water before draining. It can help adjust the sauce later!
How to Make Sun-dried Tomato Pasta?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or pasta of choice
- 1 cup sun-dried tomatoes, chopped (preferably in oil for more flavor)
- 3 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for heat)
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This delicious Sun-dried Tomato Pasta takes about 30 minutes to prepare and cook. It’s a quick and easy meal that’s packed with flavor, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s bubbling, add the rigatoni (or your pasta of choice) and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, but save about 1/2 cup of the pasta water in a bowl. Set the pasta aside.
2. Sauté the Garlic:
In a large skillet, heat up the olive oil over medium heat. Once hot, add the minced garlic. Sauté it for about 1 minute, just until it becomes fragrant. Be careful not to burn it!
3. Add the Sun-dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes and continue to cook for an additional 2-3 minutes. This will help to release their rich flavor into the oil.
4. Create the Creamy Sauce:
Pour in the heavy cream and gently bring the mixture to a simmer. Once it’s bubbling a bit, stir in the grated Parmesan cheese. Keep mixing until the cheese melts and the sauce thickens slightly—this should take a couple of minutes.
5. Incorporate the Spinach:
Add the fresh spinach to the skillet and cook for about 2-3 minutes, stirring until it wilts down nicely. Season your sauce with salt, pepper, and the crushed red pepper flakes if you like a bit of heat.
6. Combine and Serve:
Finally, toss the cooked pasta into the skillet with the creamy sauce. If it seems too thick, add the reserved pasta water gradually until you get your desired creaminess. Mix well to coat every piece of pasta with that delicious sauce.
7. Garnish and Enjoy:
Serve your Sun-dried Tomato Pasta warm, and don’t forget to top it with some extra Parmesan cheese and fresh basil if you want! It’s a delightful dish that’s sure to please. Enjoy every bite!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rigatoni is great for holding onto the sauce, you can use any pasta you prefer, such as penne, fusilli, or even spaghetti. Just adjust the cooking time according to the package instructions for the type of pasta you choose!
How Can I Make This Recipe Dairy-Free?
You can substitute the heavy cream with a dairy-free cream, such as coconut cream or cashew cream. For the Parmesan, use a dairy-free alternative or nutritional yeast for a cheesy flavor without the dairy. Just keep in mind that the texture and flavor may vary slightly!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or extra cream to bring back the sauce’s creaminess.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or even cooked sausage would be delicious additions. Just cook the protein separately and toss it in with the pasta and sauce before serving for a hearty meal.
