This Easy Sun-Dried Tomato Pasta is a quick and tasty dish! It’s packed with sweet sun-dried tomatoes, garlic, and a sprinkle of cheese. Perfect for busy weeknights!
You can whip this up in no time, and it’s so satisfying. I love adding some fresh basil on top for color! Your taste buds will thank you. 😋
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni for its great texture and ability to hold the sauce. However, you can swap it for penne, fusilli, or any other short pasta you have on hand. Gluten-free pasta works nicely too if you need a gluten-free option.
Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes for their rich flavor. If you only have dried ones, soak them in hot water for about 20 minutes before using. Another option is to use fresh tomatoes, just roast them with some olive oil and seasoning.
Spinach: Fresh spinach is perfect, but you can substitute it with kale or arugula if that’s what you have. Frozen spinach is also a good choice; just thaw and drain it before adding.
Heavy Cream: For a lighter version, consider using half-and-half or milk. You can also use a plant-based cream if you’re avoiding dairy. Just keep an eye on the simmering time to ensure it thickens.
How Do I Make a Creamy Sauce Without Curdling?
To create a smooth, creamy sauce without curdling, follow these steps:
- Use low to medium heat: Cooking too hot can cause the cream to separate. A gentle simmer is key.
- Add cheese gradually: Stir in the Parmesan a little at a time, allowing it to melt and blend in before adding more.
- Avoid boiling: Once you add the cream, make sure it doesn’t boil. Just let it bubble lightly for the sauce to thicken.
- Stir frequently: Mixing well helps to evenly distribute heat and keeps the texture smooth.
These tips will help you achieve a creamy and delicious sauce each time. Happy cooking!
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz rigatoni or any short pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, sliced (oil-packed or rehydrated if dry)
- 1 cup fresh spinach leaves
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon dried Italian herbs (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This easy sun-dried tomato pasta takes about 20 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and another 10 minutes making the creamy sauce and combining everything. It’s a quick and delicious meal you can whip up any night of the week!
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 or your choice of short pasta. Cook it according to the package instructions until it’s al dente (cooked but still firm). After cooking, drain the pasta in a colander and set it aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the minced garlic. Sauté it for about 1 minute until it’s fragrant but not browned—this will ensure your garlic stays sweet and doesn’t become bitter.
3. Add the Sun-Dried Tomatoes:
Next, toss those flavorful sun-dried tomatoes into the skillet. Cook them for an additional 2 minutes, stirring occasionally to combine the garlic and tomatoes well.
4. Create the Creamy Sauce:
Pour in the heavy cream (or half-and-half) and bring the mixture to a gentle simmer. If you’re using dried Italian herbs, add them now. Allow the sauce to simmer and thicken slightly for about 3-4 minutes, stirring occasionally.
5. Incorporate the Spinach:
Stir in the fresh spinach leaves and let them cook for about 2 minutes, or until they’ve wilted down and mixed into the creamy sauce.
6. Add the Cheese:
Now it’s time to make it extra creamy! Stir in the grated Parmesan cheese. Mix it until the cheese is melted and the sauce becomes silky. Season with salt and black pepper to taste, adjusting as you prefer.
7. Combine with Pasta:
Add the drained pasta to the skillet with the creamy sauce and toss gently to coat the pasta evenly. Make sure every piece of pasta is covered in that delicious sauce!
8. Serve and Garnish:
Serve the pasta immediately. For a finishing touch, sprinkle extra Parmesan cheese on top, and add fresh basil or parsley for a burst of color and flavor if you like. Enjoy your creamy, delicious Easy Sun-Dried Tomato Pasta!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rigatoni is great for this recipe, feel free to use any short pasta you have on hand, such as penne or fusilli. Just be sure to adjust the cooking time according to the package instructions.
Can I Make This Recipe Vegetarian?
This recipe is already vegetarian friendly, but if you want to add some protein, consider tossing in cooked chicken or shrimp. You can also add other vegetables like bell peppers or zucchini for extra nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.
Can I Make This Ahead of Time?
If you want to make this ahead, you can prepare the sauce and cook the pasta separately. Combine and reheat when you’re ready to serve, adding fresh spinach right before serving to keep it vibrant!
