20-Minute Creamy Sundried Tomato Pasta
Creamy sundried tomato pasta is the kind of dinner that tastes like you fussed over it, but it comes together in about 20 minutes. The sauce is all stovetop, the tomatoes already pack a punch, and the kitchen stays relaxing.
I make this when I want a rich bowl of pasta without a long simmer. It’s garlicky, tangy, and the cream mellows everything into something that feels a little special.
Why This Pasta Always Hits the Spot
The sauce gets its depth from oil-packed sundried tomatoes. They bring a concentrated tang that fresh tomatoes just cannot match, and they soften into chewy, flavour-packed bites.
Parmesan thickens the cream just enough, and fresh basil at the end keeps everything bright. Every forkful has a slick, silky coating with pops of savoury tomato.
Ingredients
- 8 oz dried pasta: short shapes like penne or rigatoni hold the sauce well
- 2 tbsp olive oil
- 1 shallot, finely chopped: about 3 tbsp
- 2 cloves garlic, minced
- 1/2 cup oil-packed sundried tomatoes, drained and sliced
- 1 cup heavy cream: let it sit at room temperature while you prep
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes: (optional)
- Salt and black pepper
- 1/4 cup torn fresh basil leaves
Variations / Substitutions
- Add protein: stir in shredded rotisserie chicken or cooked shrimp just before serving.
- Toss in greens: a handful of baby spinach wilts in seconds when added with the hot pasta.
- Change the pasta: any short shape with ridges works, but skip long noodles—they won’t carry the sauce as well.
- Make it spicy: double the red pepper flakes for a gentle kick.
If you like this one, you’ll probably love my roasted red pepper rigatoni.
How To Make Creamy Sundried Tomato Pasta
Step 1: Sauté the Aromatics
Bring a large pot of salted water to a boil for the pasta. While it heats, warm the 2 tbsp olive oil in a large skillet over medium heat. Add the chopped shallot and cook, stirring often, for about 3 minutes until softened. Add the minced garlic and cook 30 seconds more, just until fragrant.
The oil will turn glossy and the kitchen will smell sweet and garlicky. Keep the heat moderate so the garlic doesn’t scorch; if it starts to brown too fast, slide the pan off the heat for a moment.
Step 2: Simmer the Cream Sauce
Stir in the sliced sundried tomatoes, 1 cup heavy cream, and the 1/4 tsp red pepper flakes if using. Bring the sauce to a gentle simmer, then lower the heat to keep it bubbling softly. Drop the pasta into the boiling water and cook until al dente according to package directions.
After 4 to 5 minutes, the cream will have thickened slightly and taken on a pale orange hue from the tomatoes. Taste a little sauce and add a pinch of salt if your tomatoes were unsalted.
Step 3: Toss the Pasta and Tomatoes
Reserve about 1/2 cup of the starchy pasta water, then drain the pasta. Add the hot pasta directly to the skillet with the sauce, scatter in the 1/2 cup grated Parmesan, and toss everything together with tongs. If the sauce feels tight, splash in a tablespoon or two of the reserved pasta water until it loosens to a creamy, clingy consistency.
The pasta should look evenly coated, and the cheese will melt into the sauce almost immediately. That extra splash of water makes the difference between a silky finish and a stiff one.
Step 4: Finish with Fresh Basil and Serve
Spoon the pasta into warm bowls and scatter the torn fresh basil over the top. Finish with a generous crack of black pepper. Serve right away while the sauce is hot and glossy.
The basil adds a fresh, peppery pop that cuts through the richness of the cream. This is a dish that waits for no one, so set the bowls on the table as soon as you’re done.
Tips for the Best Creamy Sundried Tomato Pasta
- Grate your own Parmesan from a block. Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly into the sauce.
- If you’re doubling the recipe, move to a 12-inch skillet so the sauce reduces at the right pace. A small pan will make it simmer too slowly and risk breaking.
- A tiny pinch of red pepper flakes goes a long way. It doesn’t make the dish spicy; it just wakes up all the creamy flavours.
Simmer times can shift depending on your skillet’s surface area:
| Skillet size | Simmer time |
|---|---|
| 10-inch | 5 to 6 mins |
| 12-inch | 4 to 5 mins |
Storing Leftovers
- Refrigerate: store any leftovers in an airtight container for up to 3 days.
- Reheating: warm gently on the stovetop over low heat with a splash of milk or water to bring back the creamy texture. The microwave works, but stir every 30 seconds.
What To Serve With Creamy Sundried Tomato Pasta
A simple arugula salad with lemon vinaigrette cuts the richness. For crunch, serve with garlic bread or roasted broccoli tossed in olive oil and salt.
Frequently Asked Questions
Can I make this creamy sundried tomato pasta dairy-free?
Yes. Swap the heavy cream for full-fat coconut milk and use nutritional yeast in place of Parmesan. The sauce will have a slightly different flavour but stays creamy and tangy.
What’s the best pasta to use?
Short shapes with ridges, like penne or rigatoni, trap the sauce best. Any similar shape works.
Can I use fresh tomatoes instead of sundried?
No. Fresh tomatoes release too much water and won’t give the same concentrated tang. Oil-packed sundried tomatoes are the key here.
How do I keep the cream sauce from curdling?
Use full-fat heavy cream, keep the heat at a gentle simmer, and never let it boil hard. Room-temperature cream also helps it heat evenly.
Creamy Sundried Tomato Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. In a skillet, warm olive oil over medium heat, add shallot, and cook 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in sundried tomatoes, heavy cream, and red pepper flakes. Bring to a gentle simmer. Add pasta to boiling water and cook until al dente. Let the sauce simmer 4 to 5 minutes until slightly thickened.
- Reserve 1/2 cup pasta water, then drain pasta. Add pasta to the skillet with Parmesan and toss, adding pasta water a tablespoon at a time until the sauce is creamy and coats the pasta.
- Spoon into warm bowls, top with torn basil and black pepper. Serve right away.
