This sun-dried tomato pasta is bursting with flavor! It combines joyful noodles with rich, tangy sun-dried tomatoes, garlic, and a hint of herbs for a deliciously simple meal.
Honestly, I love how quick it is to make! Just toss everything together and enjoy—perfect for those nights when you’re tired but still want something yummy. 🍝
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni holds the sauce beautifully due to its ridges. You could swap it with penne or fusilli if they’re handy. Just remember they cook a bit differently, so check the times on the package.
Sun-Dried Tomatoes: These add a burst of flavor. If you’re out, roasted red peppers can give a nice alternative. Just keep in mind, they’ll change the taste and texture a bit.
Fresh Spinach: Fresh spinach wilts down nicely but feel free to use baby kale or even frozen spinach. If using frozen, make sure to thaw and squeeze out excess water to avoid a watery dish.
Heavy Cream: For a lighter option, half-and-half or whole milk can work. Just note that the sauce will be less rich. If you want a non-dairy choice, coconut cream is a good substitute that adds a bit of flavor.
Parmesan Cheese: Parmesan adds depth to the sauce. Grana Padano or Pecorino Romano can be used if Parmesan isn’t available, but they might change the flavor slightly. Grating fresh cheese rather than using pre-grated can make a big difference in texture!
How Do You Make Sure the Garlic Doesn’t Burn?
Sautéing garlic is a simple but crucial step that requires attention. Burning garlic can make your dish taste bitter. Here’s how to get it just right:
- Keep the heat at medium. Too high, and garlic will brown too fast.
- Have your ingredients ready so you can add them quickly; this limits the cooking time for the garlic.
- As soon as you smell the garlic aroma (about 1 minute), it’s time to add the next ingredients. Don’t walk away!
How Can You Achieve the Perfect Sauce Consistency?
Getting the right sauce consistency can be tricky. Too thick can feel heavy, and too thin won’t coat the pasta. Here’s how to balance it:
- Start with less cream; you can always add more later.
- Use the reserved pasta water. This starchy water helps thicken the sauce while creating a silky texture.
- Simmer the sauce a bit longer for it to naturally thicken, but keep stirring to prevent sticking.
How to Make Sun-dried Tomato Pasta
Ingredients You’ll Need:
Pasta and Sauce Ingredients:
- 12 oz rigatoni pasta
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus more for serving)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This delicious sun-dried tomato pasta will take about 20 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and making the sauce, plus a little more time to combine everything and serve. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the rigatoni pasta and cook according to the package instructions until it’s al dente (cooked but still firm). Drain the pasta, but make sure to save about 1/2 cup of the pasta cooking water for later. Set the drained pasta aside.
2. Sauté the Garlic:
In a large skillet, warm the olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about 1 minute, stirring constantly, until you can smell its delicious aroma. Be careful not to let it burn!
3. Add Sun-Dried Tomatoes:
Now, toss in the chopped sun-dried tomatoes. Cook them for another 2-3 minutes, mixing occasionally to warm them through and blend their flavors with the garlic.
4. Make the Sauce:
Next, pour in the heavy cream and gently bring the mixture to a simmer. Stir in the grated Parmesan cheese until it’s melted and incorporated into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to achieve your preferred consistency.
5. Add Spinach:
Mix in the fresh spinach and cook for about 2-3 minutes, just until the spinach is wilted and vibrant. This will add a lovely color and freshness to your sauce.
6. Combine:
Finally, add the cooked rigatoni to the skillet. Toss everything together until the pasta is well coated with the creamy sun-dried tomato sauce. Season it with salt, pepper, and a sprinkle of red pepper flakes for a little heat, if you like.
7. Serve:
Now it’s time to enjoy your meal! Divide the pasta among plates, add a generous sprinkle of additional grated Parmesan cheese, and garnish with fresh basil if you want. Serve hot and relish every bite!
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can! If you opt for fresh tomatoes, use about 2-3 medium tomatoes diced. Sauté them for a bit longer to allow their moisture to cook down before adding the cream. This will help replicate the flavor and texture of sun-dried tomatoes.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter sauce. If using milk, consider adding a tablespoon of flour to thicken it up and keep it creamy!
How Can I Make This Recipe Vegan?
To make this dish vegan, replace the heavy cream with coconut cream or cashew cream, and use a plant-based Parmesan cheese or nutritional yeast for a cheesy flavor. Be sure to check that your sun-dried tomatoes are oil-free or packed in a vegan-friendly oil.
How to Store Leftover Sun-Dried Tomato Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of water or extra cream to loosen the sauce and warm it gently on the stove to avoid drying out.
