Creamy Sun-Dried Tomato Pasta With Italian Herbs – Weeknight Comfort With Big Flavor

This is the kind of pasta that makes a weeknight feel special without turning your kitchen upside down. It’s rich and creamy, bright with tangy sun-dried tomatoes, and layered with classic Italian herbs that bring everything to life. The sauce comes together in one pan while the pasta boils, so you’ll be twirling a fork in under 30 minutes.

Think cozy, restaurant-style comfort, but simple enough for a Wednesday night. If you love a good pantry-friendly dinner that tastes like a treat, this one’s for you.

Print Recipe

Creamy Sun-Dried Tomato Pasta With Italian Herbs – Weeknight Comfort With Big Flavor

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• Pasta: 12 oz penne, rigatoni, or fettuccine
• Sun-dried tomatoes in oil: 1/2 cup, plus 1–2 tablespoons of the oil
• Olive oil: 1 tablespoon (or use the tomato oil)
• Garlic: 3–4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed red pepper flakes: Pinch to 1/2 teaspoon, to taste
• Italian seasoning: 1–1.5 teaspoons
• Heavy cream: 3/4 to 1 cup
• Parmesan cheese: 1/2 cup finely grated, plus more for serving
• Low-sodium chicken or vegetable broth: 1/2 cup
• Fresh basil: Small handful, chopped
• Salt and black pepper: To taste
• Optional add-ins: Cooked chicken, sautéed mushrooms, spinach, or shrimp

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.Reserve 1 cup of pasta water, then drain.
• Prep the tomatoes: Drain and chop the sun-dried tomatoes. Reserve 1–2 tablespoons of their oil for extra flavor.
• Sauté aromatics: In a large skillet over medium heat, warm the tomato oil (or olive oil). Add garlic and cook for 30–45 seconds until fragrant, not browned.
• Build the base: Stir in tomato paste and red pepper flakes.Cook 1 minute to caramelize the paste slightly.
• Add tomatoes and herbs: Toss in the chopped sun-dried tomatoes and Italian seasoning. Stir for 30 seconds to bloom the herbs.
• Deglaze: Pour in the broth, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
• Cream it up: Lower heat and add heavy cream.Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
• Cheese and emulsion: Add Parmesan and stir until melted and smooth. If too thick, splash in pasta water to loosen.
• Combine pasta: Add drained pasta to the skillet.Toss to coat, adding more pasta water as needed to create a silky sauce that clings to the noodles.
• Finish: Stir in chopped basil. Taste and adjust salt, pepper, and heat. Serve with extra Parmesan and a drizzle of tomato oil if you like.

Why This Recipe Works

• Concentrated flavor: Sun-dried tomatoes pack a sweet-tart punch that infuses the entire sauce.
• Balanced creaminess: A splash of pasta water and a touch of cream create a silky, not heavy, texture.
• Layered herbs: Italian seasoning adds depth, while fresh basil brings a clean finish.
• One-pan sauce: Minimal fuss, maximum flavor—everything builds in the same skillet.
• Adaptable: Add chicken, shrimp, or veggies without changing the base recipe.

Shopping List

• Pasta: 12 oz penne, rigatoni, or fettuccine
• Sun-dried tomatoes in oil: 1/2 cup, plus 1–2 tablespoons of the oil
• Olive oil: 1 tablespoon (or use the tomato oil)
• Garlic: 3–4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed red pepper flakes: Pinch to 1/2 teaspoon, to taste
• Italian seasoning: 1–1.5 teaspoons
• Heavy cream: 3/4 to 1 cup
• Parmesan cheese: 1/2 cup finely grated, plus more for serving
• Low-sodium chicken or vegetable broth: 1/2 cup
• Fresh basil: Small handful, chopped
• Salt and black pepper: To taste
• Optional add-ins: Cooked chicken, sautéed mushrooms, spinach, or shrimp

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.

   Reserve 1 cup of pasta water, then drain.

2. Prep the tomatoes: Drain and chop the sun-dried tomatoes. Reserve 1–2 tablespoons of their oil for extra flavor.
3. Sauté aromatics: In a large skillet over medium heat, warm the tomato oil (or olive oil). Add garlic and cook for 30–45 seconds until fragrant, not browned.
4. Build the base: Stir in tomato paste and red pepper flakes.

   Cook 1 minute to caramelize the paste slightly.

5. Add tomatoes and herbs: Toss in the chopped sun-dried tomatoes and Italian seasoning. Stir for 30 seconds to bloom the herbs.
6. Deglaze: Pour in the broth, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
7. Cream it up: Lower heat and add heavy cream.

   Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.

8. Cheese and emulsion: Add Parmesan and stir until melted and smooth. If too thick, splash in pasta water to loosen.
9. Combine pasta: Add drained pasta to the skillet.

   Toss to coat, adding more pasta water as needed to create a silky sauce that clings to the noodles.

10. Finish: Stir in chopped basil. Taste and adjust salt, pepper, and heat. Serve with extra Parmesan and a drizzle of tomato oil if you like.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over low heat with a splash of water, milk, or broth to loosen the sauce.
• Freezing: Not ideal due to dairy separation, but possible.

  Freeze up to 1 month and reheat slowly with added cream to restore texture.

Health Benefits

• Lycopene boost: Sun-dried tomatoes are rich in lycopene, an antioxidant linked to heart health.
• Protein and calcium: Parmesan contributes protein and minerals, especially calcium.
• Herb power: Basil and Italian herbs offer polyphenols with anti-inflammatory properties.
• Balanced comfort: Using pasta water and broth helps keep the sauce creamy without relying on heavy cream alone.

Pitfalls to Watch Out For

• Overcooking pasta: It will soften more in the sauce, so stop at just al dente.
• Boiling the cream: High heat can cause splitting. Keep it to a gentle simmer.
• Skipping pasta water: That starchy liquid helps the sauce cling and stay silky.
• Too much salt: Sun-dried tomatoes and Parmesan are salty. Taste before adding extra.
• Burning garlic: Bitter garlic can overpower the sauce.

  Cook just until fragrant.

Recipe Variations

• Chicken version: Add sliced cooked chicken or rotisserie chicken when combining the pasta.
• Spinach and mushroom: Sauté mushrooms after the garlic, then fold in a few handfuls of baby spinach at the end.
• Shrimp: Sear shrimp in the skillet first, set aside, and add back in right before serving.
• Lighter sauce: Swap half the cream for milk or evaporated milk; thicken gently with extra Parmesan.
• Gluten-free: Use gluten-free pasta and check labels on broth and sun-dried tomatoes.
• Extra-herby: Finish with fresh oregano or parsley along with basil for brightness.

FAQ

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes. Soak them in hot water for 10–15 minutes to soften, then pat dry and chop. Add 1–2 tablespoons of olive oil when sautéing to make up for the missing flavored oil.

What pasta shape works best?

Short shapes like penne and rigatoni catch the creamy sauce and bits of tomato well.

Fettuccine or tagliatelle also work if you prefer long noodles.

How do I make it spicier?

Increase the crushed red pepper flakes or finish with a drizzle of chili oil. Taste as you go so the heat doesn’t drown out the herbs.

Can I make this without cream?

Try half-and-half with a little extra Parmesan, or use cashew cream for a dairy-light option. Keep the heat low to maintain a smooth sauce.

What protein pairs well?

Grilled or rotisserie chicken, sautéed shrimp, or Italian sausage all fit nicely.

Season lightly so they don’t compete with the sauce.

How can I make it more tomato-forward?

Add an extra tablespoon of tomato paste and a splash of crushed tomatoes or passata. Simmer a minute longer to concentrate the flavor.

Wrapping Up

Creamy Sun-Dried Tomato Pasta with Italian Herbs is a fast, reliable crowd-pleaser with bold flavor and a luxuriously silky sauce. It’s easy to customize, gentle on the prep time, and perfect for busy nights.

Keep a jar of sun-dried tomatoes in your pantry, and you’ll always be one pot away from a cozy, satisfying dinner.