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Creamy Sun Dried Tomato Pasta Recipe

Recipe by Pedro M. A. Neves

This Creamy Sun Dried Tomato Pasta combines tender pasta with a luxurious sauce of sun-dried tomatoes, cream, and garlic for a restaurant-quality dish that comes together in under 30 minutes. The umami-rich tomatoes and silky cream create a sophisticated yet approachable Italian-inspired main course that's perfect for weeknight dinners or entertaining.

Ingredients

• 400g dried pasta (penne or fettuccine)
• 100g sun-dried tomatoes packed in oil, drained and chopped
• 300ml heavy cream (or 240ml full-fat Greek yogurt)
• 4 cloves garlic, minced
• 50g freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons reserved sun-dried tomato oil
• 200ml whole milk
• 2 tablespoons fresh basil, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• 1 tablespoon white wine (optional, for acidity)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml of pasta water before draining.

2. While pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent browning.

3. Add the chopped sun-dried tomatoes to the skillet and stir well. Cook for 2 minutes, allowing the tomato flavor to infuse into the oil and aromatic base.

4. Pour in the heavy cream and whole milk, stirring to combine. If using white wine, add it now. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

5. Add grated Parmigiano-Reggiano cheese and stir continuously until fully melted and incorporated, approximately 2-3 minutes. The sauce should thicken slightly and become cohesive.

6. Season with kosher salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed. Add 60ml of reserved pasta water to reach desired consistency—the sauce should coat the back of a spoon.

7. Add the drained pasta directly to the skillet and toss thoroughly for 1-2 minutes until every strand is evenly coated with the creamy sauce. Add additional pasta water in 30ml increments if needed for silkiness.

8. Stir in the fresh basil and turn off the heat. Divide pasta evenly among four serving bowls and garnish with additional Parmigiano-Reggiano and fresh basil.

Substitutions

• Replace heavy cream with cashew cream (blended cashews with vegetable broth) for a plant-based version that maintains richness
• Substitute Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more peppery flavor profile
• Use half-and-half mixed with Greek yogurt instead of heavy cream for lower fat content without sacrificing creaminess
• Replace sun-dried tomatoes with roasted red peppers for a sweeter, milder version

Tips

• Reserve pasta water before draining—its starch is essential for emulsifying the sauce and achieving the proper creamy consistency
• Don't skip the fresh basil at the end; it brightens the rich sauce and adds authentic Italian flavor
• Sun-dried tomatoes packed in oil contain valuable fat for flavor; strain and reserve this oil rather than discarding it for enhanced depth

This creamy preparation represents modern Italian comfort cuisine, blending traditional ingredients like sun-dried tomatoes and Parmigiano-Reggiano with cream-based techniques popular in Northern Italian cooking. While not a centuries-old classic, it honors the Italian principle of building dishes on quality ingredients and simple technique.

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