Let me tell you about the pasta dish that saved my sanity last Tuesday. You know those nights when you’re staring into the fridge, willing ingredients to magically transform into something restaurant-worthy? This creamy garlic sun-dried tomato pasta is that magic trick—except it’s real, takes less time than waiting for delivery, and tastes like you’re sitting at a candlelit trattoria in Tuscany.
The first time I made this, my kitchen smelled so good my neighbor texted to ask what I was cooking. That’s the power of golden garlic sizzling in olive oil, mingling with those intense, candy-sweet sun-dried tomatoes. When you swirl in the cream and watch it turn into a velvety cloak for the pasta? Pure alchemy.
Why This Recipe Works
- Faster than takeout: 25 minutes from chopping board to plate
- Pantry superhero: Those jars of sun-dried tomatoes finally earn their fridge real estate
- Leftover sorcery: Tastes even better next day (if it lasts that long)
- Customizable canvas: Toss in whatever protein or veg you’ve got
The Story Behind the Sauce
This dish is like a delicious time machine—it takes the ancient Italian art of preserving summer tomatoes and gives it a modern creamy makeover. Nonna would approve (especially with that Parmesan finish).
Essential Ingredients & Tools
Ingredients for the Sauce (aka Liquid Gold)
- 3 tbsp extra virgin olive oil (plus that glorious 2 tbsp from the sun-dried tomato jar—free flavor!)
- 5 plump garlic cloves, minced (fresh only—we’re not savages)
- 1 cup oil-packed sun-dried tomatoes, drained and sliced (the chewy, ruby-red jewels)
- 1 cup vegetable or chicken broth (the flavor foundation)
- 1 cup heavy cream (or coconut milk for my plant-based friends)
- ½ cup grated Parmesan (the salty, nutty fairy dust)
- ¼ tsp red pepper flakes (optional, but life’s better with a little heat)
- Salt and black pepper to taste
The Pasta Foundation
- 12 oz penne or fettuccine (your carb canvas)
The Finishing Touches
- ¼ cup fresh basil, chopped (that green confetti that makes it Insta-worthy)
- Extra Parmesan shavings (because more is more)
Tools You’ll Need
- Large pot for boiling pasta
- Large skillet for sauce
- Wooden spoon (the MVP for even heat distribution)
- Colander for draining pasta
- Measuring cups and spoons
Serves: 4 | Prep: 10 min | Cook: 15 min | Total: 25 min
How to Make Creamy Garlic Sun-Dried Tomato Pasta
- Pasta Perfection:
Get your pasta water boiling like a rolling ocean—salty like the Mediterranean. Cook 12 oz penne or fettuccine until it’s got that perfect al dente bite, then save 1 cup of that starchy pasta water like it’s the secret to eternal youth (because in sauce-making, it kind of is). - Garlic Love Affair:
Heat 3 tbsp olive oil and 2 tbsp sun-dried tomato oil in a skillet. Add 5 minced garlic cloves and ¼ tsp red pepper flakes, stirring like you’re conducting an orchestra. We’re going for fragrant and golden, not bitter and burnt—about 1 minute should do it. - Tomato Transformation:
Toss in 1 cup sun-dried tomatoes and let them sizzle for 2 minutes. You’ll smell when they’re ready—that deep, almost caramelized aroma means their flavor is waking up. - Sauce Symphony:
Pour in 1 cup broth and let it reduce slightly—this is building flavor layers. Then lower the heat before adding 1 cup cream (high heat makes dairy panic and separate). Gentle warmth is key here—think spa day, not boot camp. - Cheese Alchemy:
Sprinkle in ½ cup Parmesan gradually, stirring like you’re folding in clouds. If it gets too thick, that reserved pasta water is your best friend—add it a tablespoon at a time until the sauce flows like silk. - The Grand Finale:
Toss the pasta with the sauce until every piece is dressed to impress. Garnish with ¼ cup basil and more Parmesan because we’re fancy like that.
Pro Technique
The Temperature Tango
Cream sauces are divas—they demand gentle heat. Too hot and they’ll break up on you (literally). Keep it at a low simmer, stirring with a wooden spoon (the OG kitchen tool) for even heat distribution.
Starch is Your Secret Weapon
That cloudy pasta water isn’t just backup—it’s nature’s thickener. The starch helps the sauce cling to the noodles like a perfect dress. Use it sparingly though—it’s a seasoning, not a flood.
Chef’s Wisdom
Garlic’s Golden Rule
Burnt garlic is the villain of many home kitchens. We want it fragrant and golden, not bitter and brown. If it starts sizzling too aggressively, lift the pan off the heat—garlic deserves patience.
Sauce Rescue 911
If your sauce breaks, don’t panic. Remove from heat and whisk in a tablespoon of cold butter or cream—the temperature shock can bring it back together. Too thin? A pinch more Parmesan or a quick simmer will fix it.
Storage & Freshness Guide
Fridge Storage
Store in an airtight container for up to 4 days. The sauce thickens in the fridge—revive it with a splash of milk or broth when reheating. Skip the microwave—stovetop reheating keeps the texture perfect.
Freezer Reality Check
Cream sauces and freezers are frenemies at best. If you must freeze, leave out the Parmesan and add it fresh when reheating. Thaw overnight in the fridge first.
Meal Prep Like a Pro
Make the sauce and pasta separately, then combine when ready to eat. Cooked pasta keeps for 3 days tossed with a little olive oil to prevent sticking.
Nutrition Profile
This dish walks the line between indulgence and nourishment. Sun-dried tomatoes pack lycopene (a powerful antioxidant), while olive oil brings those heart-healthy fats to the party.
| Nutrient | Amount per serving |
|---|---|
| Calories | 650 |
| Protein | 18g |
| Carbohydrates | 75g |
| Fat | 32g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Gluten-Free Glory
Use brown rice or chickpea pasta—just check early as they cook faster. Bonus tip: Toast the cooked pasta in olive oil for extra nuttiness.
Vegan Victory
Swap cream for full-fat coconut milk and Parmesan for nutritional yeast. Add a teaspoon of white miso paste for that umami kick.
Protein Power Plays
Toss in grilled chicken or cannellini beans. If using chicken, deglaze the pan with white wine and add those flavorful bits to the sauce.
Herb Garden Edition
Swap half the basil for rosemary for a piney twist. Or infuse the olive oil with herbs before cooking for extra depth.
Spicy Arrabbiata Vibes
Bump up the red pepper flakes to 1 tsp and add tomato paste with the garlic. Finish with a drizzle of chili oil for that glossy heat.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Their buttery, chewy texture soaks up extra sauce beautifully. Brush with garlic oil and sprinkle with sea salt before serving.
- Arugula Salad: Peppery greens dressed in lemon vinaigrette cut through the richness. Add shaved fennel for crunch.
Drinks
- Chianti Classico: This medium-bodied Italian red has enough acidity to balance the tomatoes and tannins to stand up to cream.
- Sparkling Lemonade: For non-alcoholic pairing, its citrusy zing cleanses the palate between bites.
Something Sweet
- Lemon Sorbet: A scoop post-meal resets taste buds with bright acidity.
- Dark Chocolate Almond Biscotti: Dunking these in espresso complements the dish’s savory notes.
FAQs
Q: Can I use dried sun-dried tomatoes?
A: Absolutely—just give them a 10-minute hot water bath first to rehydrate.
Q: My sauce is too thin—help!
A: Simmer longer or mix 1 tsp cornstarch with water and stir it in.
Q: Can I freeze this?
A: Cream sauces and freezers have a complicated relationship—best enjoyed fresh!
Creamy Garlic Sun-Dried Tomato Pasta: A Weeknight Wonder That Tastes Like a Vacation in Italy
Whip up this dreamy Creamy Garlic Sun-Dried Tomato Pasta in 25 minutes! Bold flavors, pantry staples, and restaurant-worthy results. Try it tonight!
Ingredients
For the Sauce
-
3 tbsp extra virgin olive oil
-
2 tbsp oil from sun-dried tomato jar
-
5 large cloves garlic (minced)
-
1 cup oil-packed sun-dried tomatoes (drained and sliced)
-
1 cup vegetable or chicken broth
-
1 cup heavy cream (or coconut milk)
-
½ cup grated Parmesan
-
¼ tsp red pepper flakes
-
Salt and black pepper (to taste)
For the Pasta
-
12 oz penne or fettuccine
For Garnish
-
¼ cup fresh basil (chopped)
-
Extra Parmesan shavings
Instructions
-
Cook 12 oz penne or fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water before draining.01
-
Heat 3 tbsp olive oil and 2 tbsp sun-dried tomato oil in a large skillet over medium heat. Add 5 minced garlic cloves and ¼ tsp red pepper flakes, stirring for 1 minute until fragrant.02
-
Add 1 cup sun-dried tomatoes and cook for 2 minutes.03
-
Pour in 1 cup broth and simmer for 3 minutes. Reduce heat to low, then add 1 cup cream.04
-
Gradually stir in ½ cup Parmesan until melted. Adjust consistency with reserved pasta water if needed.05
-
Toss drained pasta with sauce. Garnish with ¼ cup basil and extra Parmesan.06
