Creamy Sun-Dried Tomato Pasta – Ready in 20 Minutes

So you’re hungry, you want something creamy, but also… flavor. Not bland “white sauce” energy. You want bold, savory, slightly tangy, and comforting—but without spending your entire evening doing dishes.

This creamy sun-dried tomato pasta is the move. It’s got depth from the tomatoes, richness from the cream, and a hit of garlic that just ties the whole thing together like a pasta power ballad.

Best part? It comes together in about 20 minutes and tastes like it came from your favorite cozy Italian spot.

What Makes This Pasta So Freakin’ Good

Let’s be honest—sun-dried tomatoes are kind of underrated. They’re sweet, tangy, and pack a punch of umami that gives this sauce major personality.

Paired with garlic, cream, parmesan, and a little pasta water magic, you get a velvety, savory sauce that clings to every noodle like it’s hanging on for dear life. In a good way.

And no, you don’t need a blender, a roux, or any “advanced” technique. Just one pan and a little confidence.

What You’ll Need (AKA: Your Grocery Grab List)

• 8 oz pasta (penne, fettuccine, or anything short and sauce-loving)
• 1 tbsp olive oil
• 3–4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 tsp red pepper flakes (optional, but encouraged)
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Salt & pepper to taste
• Reserved pasta water (don’t skip this. It’s sauce gold.)
• Fresh basil or parsley (if you want it to look like you tried)

How to Make It Happen

1. Cook the pasta

Boil your pasta in salted water until al dente. You know the drill. Save 1/2 cup of the pasta water before draining.

2. Sauté garlic & tomatoes

Heat olive oil in a skillet over medium heat. Add garlic and chopped sun-dried tomatoes. Sauté for 2–3 minutes, just until the garlic is fragrant and the tomatoes soften a bit.

If you’re feeling spicy, toss in the red pepper flakes now and give it a quick stir. Boom—flavor explosion.

3. Add the cream

Pour in the heavy cream and stir to combine. Let it simmer for 2–3 minutes so it thickens slightly.

4. Stir in cheese

Add the parmesan and stir until the sauce is smooth and creamy. Add salt and pepper to taste (go easy—sun-dried tomatoes are salty little devils).

5. Combine with pasta

Toss the cooked pasta into the skillet. Add a splash of that reserved pasta water to loosen up the sauce and help it cling to every bite like it has nothing else to live for.

6. Garnish and serve

Top with chopped basil or parsley if you’re feeling aesthetic. Or not. It still tastes amazing.

Optional Add-Ins (If You Wanna Show Off)

• Grilled chicken or shrimp for protein
• Spinach or kale stirred in right at the end
• Crumbled goat cheese for extra tang
• Chopped olives for Mediterranean flair

Mistakes to Avoid (You’re Better Than This)

• Overcooking the garlic. Burnt garlic = bitter sauce = regret
• Not draining the oil off the tomatoes. Use some, not all. You want flavor, not grease soup.
• Skipping the pasta water. You’ve made it this far. Don’t ruin it now.

Your Most Pressing Questions, Answered

Can I make this dairy-free?
Sure—use coconut cream and a vegan cheese alternative. Just know it’ll taste… a little different. Still good, just not as rich.

Can I use dry sun-dried tomatoes?
Yes, but rehydrate them in hot water for 10–15 minutes first, or they’ll be chewy in a bad way.

Can I meal prep this?
Heck yes. It reheats beautifully with a splash of cream or water to revive the sauce.

Final Thoughts

This creamy sun-dried tomato pasta is what you make when you want something indulgent without the fuss. It’s fast, flavorful, and tastes way fancier than it is. Like, “post this to Instagram and let people think you trained in Italy” levels of fancy.

Add it to your weeknight rotation, your meal prep plan, your “emergency comfort food” list—whatever. Just make it.