Julie Clark
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Sun Dried Tomato Pasta
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Sun dried tomato pasta has a creamy parmesan sauce flavored with sun dried tomatoes, pesto and garlic. Ready in less than 30 minutes.
For our 24th wedding anniversary, the kids worked together to create for us a homemade dinner, just like back in the old days. The result? This creamy sun-dried tomato pasta.
This pasta dish with a creamy sauce has quickly become a favorite, even of those who don’t care for traditional spaghetti with tomato sauce.
About this Sun Dried Tomato Pasta recipe:
- Flavor: This pasta recipe is creamy and comforting. You’ll get a kick of flavor from the pesto and a hint of heat from the red pepper flakes.
- Texture: Sun dried tomatoes have a different texture than traditional tomatoes, so you may want to chop them small. Otherwise, this pasta dish has a fairly even texture that pairs well with the creamy sauce.
Ingredients Needed
- Pasta. I like fettuccini with creamy pasta sauces, but penne pasta works well, too.
- Butter. I keep salted butter on hand, but if you only have unsalted, add a pinch of salt.
- Shallots. Or Vidalia onions, but shallots are super easy to chop and sauté.
- Garlic. Confession time: I cheat and buy a jar of minced garlic to keep in the fridge. But if you have cloves, use 4.
- Herbs and spices. For this recipe I used dry herbs. You’ll use thyme, oregano, black pepper and red pepper flakes. Have fresh herbs? Try to use them.
- Pesto. My favorite brand is Classico, but use homemade if you can.
- Half and half. You can use heavy cream if you’d like.
- Parmesan. Buy a block of parmesan and grate it yourself so that it melts and is creamy.
- Sun dried tomatoes. Buy a jar of sun dried tomatoes packed in oil, then use that oil to toss the pasta in after it cooks so it doesn’t dry out.
- Lemon juice. Freshly squeezed is best. You’ll only need one lemon.
How to Make Sun Dried Tomato Pasta
- Cook pasta. Cook pasta on the stove in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water (set aside). Drain water from the pasta and add sun dried tomato oil to keep it from sticking.
- Make the sauce. While the pasta is boiling, prepare the sauce. Heat butter, shallots, and garlic in a large skillet over medium heat. Let simmer until the shallots are translucent. Add thyme, oregano, black pepper and crushed red pepper and stir to combine.
- Add remaining sauce ingredients. Turn the heat down to low. Add half & half and slowly warm up. Add half of the pasta water. Allow the mixture to heat slowly, but don’t allow it to simmer. Add the pesto. Slowly add the Parmesan in small increments, until completely melted together.
- Toss together. Add fettuccine and mix until combined. Toss chopped tomatoes and lemon juice in with the pasta. Serve immediately. Add fresh parsley to the top for serving if you’d like.
Recipe Variations
- Add pine nuts for a little bit of crunch.
- If you’d like to add protein, try chicken breast, shrimp or Italian sausage.
- Want to add veggies? Throw in a handful of spinach or leaves of fresh basil which will add color as well as nutrients.
Storage Instructions
This pasta is best served right after you prepare it. You can warm it up for leftovers and the flavor will still be good, but the pasta will absorb the sauce so it may seem drier.
Store in the fridge in an airtight container for up to 3 days.
Sun Dried Tomato Pasta
Sun dried tomato pasta has a creamy parmesan sauce flavored with sun dried tomatoes, pesto and garlic. Ready in less than 30 minutes.
Servings 6
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
For the pasta:
- 1 pound dry fettuccine pasta
- 5 cups salted water
- 1 tablespoon sundried tomato oil or olive oil
For the sauce:
- 2 tablespoons salted butter
- 2 shallots chopped finely
- 2 teaspoons minced fresh garlic (4 small garlic cloves)
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon crushed red peppers
- ¼ teaspoon salt
- 2 tablespoons basil pesto
- 1 ¾ cups half & half
- 1 ½ cups freshly grated Parmesan cheese
Add ins:
- 1/2 cup sundried tomatoes chopped and pressed dry
- 2 tablespoons fresh lemon juice
Instructions
- Cook pasta on the stove in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water (set aside). Drain water from the pasta and add sun dried tomato oil to keep it from sticking.
- While the pasta is boiling, prepare the sauce. Heat butter, shallots, and garlic in a large skillet over medium heat. Let simmer until the shallots are translucent.
- Add thyme, oregano, black pepper and crushed red pepper and stir to combine.
- Turn the heat down to low. Add half & half and slowly warm up. Add half of the pasta water. Allow the mixture to heat slowly, but don’t allow it to simmer.
- Add the pesto. Slowly add the Parmesan in small increments, until completely melted together.
- Add fettuccine and mix until combined. Toss chopped tomatoes and lemon juice in with the pasta. Serve immediately.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 560kcal | Carbohydrates: 68g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 639mg | Potassium: 674mg | Fiber: 4g | Sugar: 10g | Vitamin A: 779IU | Vitamin C: 9mg | Calcium: 413mg | Iron: 2mg
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