Sun-Dried Tomato Pasta is a delicious and simple dish that brings together the rich, tangy flavor of sun-dried tomatoes with tender pasta. The chewy texture of the tomatoes and the garlicky olive oil sauce make every bite a little burst of sunshine on your plate.
I love making this pasta when I want something quick but still full of flavor. It’s one of those recipes that feels special even though it comes together fast. Adding a sprinkle of fresh basil or a pinch of red pepper flakes is my favorite way to give it a little extra lift.
This pasta is great served warm on its own or with a side of garlic bread. I often pair it with a simple green salad to keep things fresh and light. It’s a great dish to take to potlucks or a weeknight dinner because almost everyone enjoys the bold taste of sun-dried tomatoes and the comforting goodness of pasta.
Key Ingredients & Substitutions
Sun-Dried Tomatoes: I prefer oil-packed for extra flavor and softness, but dried ones can be rehydrated in warm water. They add that signature tangy sweetness that makes this pasta special.
Penne Pasta: This pasta holds sauce well, but you can swap for rigatoni, farfalle, or fusilli depending on what you have on hand.
Zucchini: Adds a fresh, light crunch that balances the rich tomatoes. Feel free to substitute with asparagus or bell peppers.
Parmesan Cheese: Essential for a cheesy finish. If you’re dairy-free, try a vegan Parmesan alternative or nutritional yeast for a similar flavor boost.
Olive Oil: Use good quality extra-virgin olive oil. If using oil-packed sun-dried tomatoes, their oil adds nice flavor—mix it in to keep the pasta vibrant.
How Do You Make a Smooth, Flavorful Sun-Dried Tomato Sauce?
Getting the right sauce is key here. Use these tips to bring out the best flavors:
- Start by gently sautéing garlic in olive oil to release its aroma without burning it.
- Add the zucchini next to soften it but keep a bit of crunch—don’t overcook.
- Cook sun-dried tomatoes briefly to warm and soften them; this lets their bold flavor infuse the oil.
- Combine hot pasta with the veggies and add reserved pasta water bit by bit. This starchy water helps create a silky sauce that clings well.
- Finish with Parmesan stirred in off heat for that creamy touch.
- Season gradually with salt and pepper to avoid overpowering the natural tomato sweetness.
This method ensures a well-balanced, glossy sauce that dresses every penne piece perfectly. Remember, a little patience in each step makes a big flavor difference!
Equipment You’ll Need
- Large pot – for boiling the pasta perfectly al dente without sticking.
- Large skillet or frying pan – you’ll sauté garlic, zucchini, and sun-dried tomatoes here to build flavor.
- Colander – to drain your pasta quickly and easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to keep your ingredient amounts just right for balance.
Flavor Variations & Add-Ins
- Add grilled chicken or Italian sausage for a protein boost that pairs well with the tangy tomatoes.
- Swap zucchini for roasted red peppers or sautéed mushrooms for a different veggie twist.
- Try fresh mozzarella or feta cheese instead of Parmesan for creamier or saltier notes.
- Mix in chopped olives or capers for extra briny flavor that complements the sun-dried tomatoes.
How to Make Sun-Dried Tomato Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) penne pasta
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh basil leaves, chopped, plus a few whole leaves for garnish
- 1/4 cup olive oil (use some oil from sun-dried tomatoes jar if oil-packed)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter (optional, for extra richness)
Time Needed
This recipe takes about 25 minutes in total. You’ll spend around 10 minutes preparing and cooking the pasta and vegetables, plus another 5-10 minutes combining everything and letting the flavors come together. It’s a quick and tasty meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to the package instructions until it’s al dente—meaning it’s fully cooked but still a little firm to the bite. Before you drain, scoop out and save 1/2 cup of the pasta water; it will help make the sauce nice and creamy. Drain the pasta and set it aside.
2. Sauté the Garlic and Vegetables:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute until it smells fragrant but isn’t browned. Add the sliced zucchini and cook for 3 to 4 minutes until it becomes tender but keeps a bit of crunch.
3. Add Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes and cook everything together for 2 more minutes to let the flavors blend and the tomatoes, if oil-packed, release their delicious flavors.
4. Combine Pasta and Sauce:
Add the cooked penne pasta back into the skillet. Toss in the chopped fresh basil, red pepper flakes if you’re using them, and butter if you want a richer taste. Stir to combine all the ingredients.
5. Make a Light Sauce and Finish:
Slowly pour in a little of the reserved pasta water while stirring. This will help the sauce cling to the pasta and give it a smooth texture. Next, mix in the grated Parmesan cheese. Taste and add salt and black pepper as needed. Give it one final toss off the heat to let the cheese melt gently into the pasta.
6. Serve and Garnish:
Transfer the pasta to plates or a serving dish. Sprinkle with extra Parmesan cheese and add a few whole basil leaves on top for a fresh touch. Enjoy your flavorful, comforting sun-dried tomato pasta!
Can I Use Dried Sun-Dried Tomatoes Instead of Oil-Packed?
Yes, you can! Just soak dried sun-dried tomatoes in warm water for about 20 minutes to soften them before chopping and adding to the recipe. This helps release their flavor and ensures they’re tender.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to loosen the sauce and warm it gently on the stove or in the microwave.
Can I Make This Recipe Vegan?
Absolutely! Simply skip the Parmesan and butter, and use a vegan cheese substitute or nutritional yeast to add cheesy flavor without dairy.
What Other Vegetables Can I Add?
You can swap or add vegetables like bell peppers, mushrooms, or asparagus depending on what you have. Just sauté them along with the zucchini or in place of it for a slightly different flavor profile.
