20-Minute Tuscan Sun-Dried Tomato Pasta
This 20-Minute Tuscan Sun-Dried Tomato Pasta is creamy, vibrant, and packed with flavor — the perfect quick and comforting weeknight meal!
Servings: 4 servings
Ingredients
- 8 oz pasta of choice penne, fusilli, or spaghetti work great
- 2 tablespoons olive oil for sautéing and flavor
- 3 cloves garlic minced, the aromatic base
- 1 cup sun-dried tomatoes chopped, packed with intense flavor
- 1 cup fresh spinach adds a pop of green and nutrition
- 1 cup cherry tomatoes halved, juicy sweetness
- 0.5 teaspoon red pepper flakes optional, for a gentle heat
- 0.5 cup heavy cream for that rich, creamy sauce
- 0.5 cup grated Parmesan cheese sharp, savory finish
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish, bright herbal note
Instructions
- Bring a large pot of salted water to a boil. Add your 8 oz of pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Toss in the chopped sun-dried tomatoes and cook for 2-3 minutes.
- Add the fresh spinach and halved cherry tomatoes to the skillet. Stir and cook for 2-3 minutes until the spinach wilts and the cherry tomatoes soften slightly. If you like a little heat, sprinkle in the optional 1/2 teaspoon of red pepper flakes now.
- Pour in the 1/2 cup of heavy cream and stir to combine. Let the mixture simmer gently for 2 minutes to thicken. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Add the drained pasta to the skillet, tossing to coat every strand in the creamy, tomato-packed sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.
- Remove from heat and garnish with fresh basil leaves for a burst of color and flavor. Serve immediately.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Silicone spatula
- Grater
- Knife
- Cutting Board
Notes
- Use sun-dried tomatoes packed in oil for more flavor and a softer texture; dry-packed can be rehydrated as a substitute.
- Substitute heavy cream with half-and-half or plant-based cream for a lighter sauce option.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated varieties.
- Add grilled chicken, shrimp, or tofu to turn this into a full meal with protein.
- Freeze leftovers without spinach for up to 2 months; thaw and reheat gently with a splash of cream or milk.