This Sun-Dried Tomato Pasta is bursting with savory flavor from tangy sun-dried tomatoes, garlic, herbs, and a touch of cream (or vegan alternative). It’s a comforting, restaurant-worthy dish that comes together in minutes!
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
🌟 Why You’ll Love It:
- Bold, tangy, umami-packed flavor
- Quick & simple – 20-minute meal
- One pan = fewer dishes
- Easily made vegetarian or vegan
- Perfect for dinner dates, leftovers, or cozy nights in
Ingredients:
- 1 pound of pasta (such as spaghetti, linguine, or fettuccine)
- 1/2 cup unsalted butter, softened
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh herbs, chopped (such as basil, parsley, oregano, and thyme)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Equipment:
- Large pot
- Large skillet or pan
- Cutting board
- Sharp knife
Instructions:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
Step 2: Prepare the Sun-Dried Tomatoes and Garlic
- Drain the sun-dried tomatoes from their oil and roughly chop them. Mince the garlic cloves.
Step 3: Make the Herb Butter
- In a large skillet or pan over medium-low heat, melt the softened butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Step 4: Add Sun-Dried Tomatoes and Herbs
- Add the chopped sun-dried tomatoes and the chopped fresh herbs to the skillet. Cook for another 1-2 minutes, stirring occasionally, until the herbs are fragrant and the sun-dried tomatoes are slightly softened. Add red pepper flakes if using.
Step 5: Combine with Pasta and Parmesan
- Add the drained pasta to the skillet with the butter sauce. Toss to coat. Pour in the reserved pasta water a little at a time, tossing continuously, until the sauce reaches your desired consistency. Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Step 6: Serve
- Serve the Sun-Dried Tomato and Herb Butter Pasta immediately. Garnish with extra-grated Parmesan cheese and fresh herbs, if desired.
💡 Pro Tips
✔ Sun-dried tomato hack: Blend half the tomatoes into the sauce for extra depth.
✔ Protein boost: Add grilled chicken, shrimp, or chickpeas.
✔ Lighter version: Swap cream for Greek yogurt + a splash of milk.
🍽 Serving Ideas
- With bread: Garlic bread or focaccia for dipping.
- Salad pairing: Arugula with lemon vinaigrette.
- Meal prep: Stores well for 3 days (add a splash of water when reheating).
📊 Nutrition (Per Serving)
Calories: ~550 | Protein: 15g | Fat: 28g | Carbs: 60g | Fiber: 3g
🌱 Variations
- Vegan: Use coconut cream + nutritional yeast.
- Pesto twist: Swirl in 2 tbsp basil pesto.
- Mushroom lovers: Add sautéed wild mushrooms.
Enjoy your delicious homemade Sun-Dried Tomato Pasta!
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