This sun dried tomato pasta delivers bold flavor with almost no effort. A light, creamy sauce built from sun-dried tomatoes, Parmigiano Reggiano, and fresh spinach comes together in the time it takes the pasta to cook.
If you like this recipe, you will also love my Bucatini alla Carbonara, Rigatoni alla Bolognese, and Creamy Pistachio Pasta.
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This is one of my favorite pastas to make on a weeknight because it tastes far more special than the effort it takes. I really enjoy cooking with sun-dried tomatoes.
Their deep, concentrated sweetness transforms the whole dish, and fresh spinach wilts right into the warm sauce for color and freshness with zero extra work. It is the kind of cozy, restaurant-worthy pasta that comes together in under 30 minutes.
Ingredient Notes
- Sun-dried tomatoes - chop half very fine and slice the rest into thin strips for texture. Pat them dry with a paper towel so the sauce stays silky instead of oily.
- Heavy cream - thickens naturally with the heat and Parmigiano. Loosen with a splash of pasta water if it gets too thick.
- Onion - yellow, white, red, or a shallot all work equally well
- Garlic - fresh cloves make the sauce noticeably brighter than jarred
- Parmigiano Reggiano - freshly grated melts far better than pre-grated; a microplane gives the silkiest texture
- Lemon - a squeeze wakes up the whole sauce; finish with a little zest for even more brightness
- Spinach - stirred in at the very end so it wilts quickly without overcooking
- Pasta - short shapes work best; orecchiette catches the tomato pieces especially well, though penne, rigatoni, or fusilli all work
- Sea salt and freshly ground black pepper - go light on salt at first, since the sun-dried tomatoes and Parmigiano both bring plenty
How to Make Sun-Dried Tomato Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve some of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until soft and translucent.
- Add the tomato paste to the pan and stir it into the onions. Cook until it deepens in color and smells rich, about 1 to 2 minutes.
- Pour in the cream and stir until it blends smoothly with the tomato paste and onions. Let it warm for a minute so the sauce begins to thicken.
- Add the grated Parmigiano Reggiano and stir until it melts into the sauce and turns silky.
- Add the freshly squeezed lemon juice and stir it in. It brightens the sauce and balances the richness.
- Add the sun-dried tomatoes and stir them into the sauce so they warm through and release their flavor.
- Season with a pinch of salt and the black pepper, tasting as you go since the tomatoes and cheese already bring saltiness.
- Add the fresh spinach and stir gently as it wilts, which happens very quickly.
- Add the drained pasta and toss until the sauce coats every piece, loosening with reserved pasta water if needed.
- Finish with a generous sprinkle of Parmigiano Reggiano and a little extra black pepper. Serve warm right away.
Recipe Tips
- Use oil-packed sun-dried tomatoes. They add richer flavor and help the sauce emulsify more easily than dry-packed tomatoes.
- Reserve pasta water. A splash helps the sauce cling to the pasta and stay silky rather than greasy.
- Do not skip the Parmigiano. It thickens the sauce naturally and adds real umami depth that cream alone cannot provide.
- Wilt the spinach at the very end. It only takes a minute. Adding it too early leaves you with dull, overcooked greens.
- Cook the pasta just to al dente. It will finish absorbing sauce once combined, so slightly underdone is better than overdone.
- Taste before adding extra salt. Sun-dried tomatoes and Parmigiano are both naturally salty, so season lightly at first.
Storing and Freezing
- Freeze: Not recommended. Cream sauces tend to separate once thawed and the texture does not fully come back together.
- Refrigerate: Airtight container in the fridge for 3 to 4 days. Reheat on low with a splash of broth or cream to loosen the sauce.
What to Serve With This Pasta
My Authentic Focaccia Bread is perfect for soaking up the sauce, and a simple Insalata Mista rounds out the meal. For dessert, my Italian Apple Cake or an Affogato is the perfect way to finish.
More Pasta Recipes to Try
If you make this pasta, leave a rating and let me know how it turned out. I love hearing from you!
Easy Sun Dried Tomato Pasta with Spinach and Cream
Ingredients
- 12 oz pasta orecchiette recommended, or any short pasta
- 1 tablespoon extra virgin olive oil
- 1 small onion finely diced (sweet, Vidalia, or shallot)
- 2 garlic cloves finely diced
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 cup chopped sun-dried tomatoes in oil
- ½ cup Parmigiano Reggiano freshly grated, plus more for serving
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Juice of 1 lemon
- 2 cups baby spinach leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve some pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and translucent.
- Add tomato paste and stir into the onions. Cook until it deepens in color, about 1 to 2 minutes.
- Pour in the cream and stir until smooth. Let warm a minute to begin thickening.
- Add the Parmigiano Reggiano and stir until melted and silky.
- Stir in the lemon juice.
- Add the sun-dried tomatoes and stir to warm through.
- Season with salt and pepper to taste.
- Add the spinach and stir gently until wilted, about 1 minute.
- Add the pasta and toss to coat, loosening with reserved pasta water as needed.
- Finish with extra Parmigiano and black pepper. Serve immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Chop half the sun-dried tomatoes very fine and slice the rest for the best texture.
- Pat the tomatoes dry so the sauce stays creamy, not oily.
- Light cream thickens naturally with the cheese; heavy cream works too if loosened with pasta water.
- Add grilled chicken, shrimp, or pancetta for extra protein.
- Store: Airtight container in the fridge 3 to 4 days. Not recommended for freezing.
Nutrition
Recipe FAQs
What kind of pasta is best with sun-dried tomatoes?
Short pasta shapes shine here because they hold the creamy sauce well. Orecchiette catches the tomato pieces especially nicely, and penne, rigatoni, or fusilli all work too.
Do sun-dried tomatoes need to be refrigerated after opening?
Yes. Oil-packed tomatoes should stay in the fridge fully covered in their oil. Dry-packed tomatoes should be stored in an airtight container in the fridge as well.
Can I make this without cream?
Yes. Use whole milk with a teaspoon of flour whisked in, or swap in mascarpone or ricotta for a lighter, still-creamy texture.
Do I need to soak the sun-dried tomatoes first?
If they are oil-packed, no, just pat them dry. If they are dry-packed, soak them in warm water for 10 to 15 minutes to soften before using.
Can I make this dish ahead of time?
The sauce tastes best fresh, but you can prep the onion, garlic, and sun-dried tomatoes earlier in the day. Reheat the finished pasta with a splash of cream or pasta water to bring it back together.
Can I add protein?
Yes. Grilled chicken, sautéed shrimp, or crispy pancetta all pair well with this sauce.
How can I make it spicy?
Add a pinch of red pepper flakes when you sauté the onion and garlic.
