Sun Dried Tomato Pasta

5 from 1 vote

This easy and delicious Sun Dried Tomato Pasta is packed with the rich, tangy flavour of sun-dried tomatoes, garlic, and fresh herbs!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Ingredients

225 g of your favourite pasta
½ cup sun-dried tomatoes (packed in oil), drained and chopped
2 cloves garlic minced
2 tbsp olive oil from the sun-dried tomatoes jar, if available
¼ tsp red pepper flakes optional, for a bit of heat
¼ cup grated Parmesan cheese
2 tbsp chopped fresh basil or parsley I used basil
Salt and black pepper to taste

Metric - US Customary

Instructions

Cook the pasta in a pot of salted boiling water according to package directions.
In the meantime, heat olive oil in a non-stick pan. Add garlic and cook until fragrant (or for 30 seconds).
Add the sun-dried tomatoes and cook for 1 minute, stirring.
Drain the cooked pasta, and add to the pan with the tomatoes and garlic. Add parmesan and toss all gently to combine. Serve pasta warm, garnished with chopped basil and optionally red pepper flakes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stove.

To Freeze: Store in an airtight container in the freezer for up to three months. Defrost in the fridge and then reheat in the microwave or on the stove.

Tip 1: If you want more of a creamy sauce, you can use heavy cream, sour cream, cream cheese, and some reserved pasta water. You could also make up a white wine sauce.

Tip 2: For a more tomatoey sauce, add in some tomato paste.

Tip 3: If you aren't vegetarian, you could add in some Italian sausage or chicken breast to this sun dried tomato basil pasta.

Nutrition