This sun-dried tomato pasta is a tasty dish with a burst of flavors! It combines chewy pasta with sweet, tangy sun-dried tomatoes and a sprinkle of cheese that melts beautifully.
Making this meal is a breeze! I like to toss in some fresh spinach or basil for extra color and flavor. It’s simple, satisfying, and always a hit with friends. 🍝
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni has a great shape that holds sauce well. If you don’t have rigatoni, feel free to use penne, fusilli, or any pasta you love. Just keep an eye on cooking times since different shapes vary.
Sun-Dried Tomatoes: These add a punch of flavor! If you don’t have them in oil, you can rehydrate dried sun-dried tomatoes in hot water or broth. You can also substitute with roasted red peppers for a different taste.
Heavy Cream: This gives the sauce its creamy texture. If you want a lighter dish, use half-and-half or a plant-based cream. Coconut cream is a great dairy-free option that adds a unique flavor.
Parmesan Cheese: Freshly grated Parmesan is the best for this dish! If you’re looking for a substitute, pecorino Romano works well. For a vegan option, nutritional yeast can mimic a cheesy flavor.
Fresh Spinach: Spinach adds color and nutrients. You can replace it with kale or any other leafy greens you enjoy. If using frozen spinach, make sure to thaw and drain excess water.
How Do I Cook Perfectly Al Dente Pasta?
Cooking pasta al dente means it’s tender but still has a bit of bite to it. Here’s how to do it:
- Start with plenty of water—about four quarts for every pound of pasta. This helps it cook evenly.
- Add a generous amount of salt to the boiling water; it should taste like the ocean. This is your chance to season the pasta.
- Follow package instructions, but start checking for doneness 1-2 minutes before the suggested time. A great test? Taste it!
- Remember to reserve that pasta water! It’s handy for adjusting your sauce later.
This method will ensure that your pasta is perfectly cooked and ready to soak up all those delicious flavors in the dish.
How to Make Sun-dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz rigatoni pasta (or pasta of choice)
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon red pepper flakes (optional)
- Fresh basil, for garnish (optional)
How Much Time Will You Need?
This delicious Sun-dried Tomato Pasta takes about 20 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the rigatoni pasta according to the package instructions until it’s al dente (firm to the bite). Once it’s cooked, reserve about 1 cup of the pasta water and then drain the pasta. Set it aside while you prepare the sauce.
2. Sautéing the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic. Sauté the garlic for about 1 minute, or until it’s fragrant but not browned.
3. Adding the Sun-dried Tomatoes:
Next, add the chopped sun-dried tomatoes to the skillet. Cook for another 2-3 minutes, letting them warm up and release their delicious flavors into the oil.
4. Making the Creamy Sauce:
Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer; this is where the sauce starts to come together beautifully.
5. Combining the Pasta and Spinach:
Now it’s time to add in the cooked rigatoni and chopped spinach. Toss everything together so that the pasta is well coated in the creamy sauce. The heat will wilt the spinach just right!
6. Adding Cheese and Adjusting Consistency:
Stir in the grated Parmesan cheese and blend it well into the sauce. If you find the sauce is too thick, slowly add some of the reserved pasta water until you reach your desired creamy consistency.
7. Seasoning the Dish:
Season your pasta with salt, pepper, and red pepper flakes if you like a little heat. Give everything a final stir and remove the skillet from the heat.
8. Serving:
Serve the pasta warm on plates, garnishing with extra Parmesan cheese and fresh basil if desired. Enjoy your delightful Sun-dried Tomato Pasta!
Can I Use Different Types of Pasta?
Absolutely! Feel free to substitute rigatoni with any pasta of your choice, such as penne, fusilli, or even spaghetti. Just be sure to adjust the cooking time according to the pasta you select, keeping an eye on it to achieve that perfect al dente texture.
How Do I Store Leftover Sun-dried Tomato Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce and keep it creamy.
Can I Use Coconut Cream Instead of Heavy Cream?
Yes, coconut cream can be a great dairy-free alternative! Just keep in mind that it will add a subtle coconut flavor to the dish. Make sure to use full-fat coconut cream for a similar richness to heavy cream.
What Can I Add for Extra Protein?
If you’re looking to add some protein, grilled chicken, shrimp, or even chickpeas would work wonderfully! Simply cook your protein of choice separately and mix it in at the end along with the spinach for a nutritious boost.
