This sun-dried tomato pasta is bursting with flavor! With juicy sun-dried tomatoes and a hint of garlic, it’s the perfect dish for a quick and tasty meal.
I love how easy it is to whip up! Just toss everything together, and in no time, you’ll have a delicious plate of pasta that feels fancy without the fuss. 🍝
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni is great for holding onto sauce, but you can use other pasta shapes like penne, fusilli, or spaghetti. Each shape gives a different texture and taste!
Sun-Dried Tomatoes: For a punch of flavor, choose sun-dried tomatoes packed in oil. If you have dried ones, just rehydrate them in warm water or broth first. You could also use roasted red peppers for a sweeter taste.
Fresh Spinach: Spinach wilts down nicely in the sauce. If you can’t find fresh, you could use frozen spinach—just make sure to squeeze out excess moisture after thawing, or substitute with kale for a different texture.
Heavy Cream: For a lighter option, half and half or whole milk can work, but it won’t be as rich. If you’re avoiding dairy, try coconut cream or a plant-based heavy cream substitute.
Parmesan Cheese: Fresh grated Parmesan is best for the flavor. In a pinch, Pecorino Romano can be used. Vegan options are available too—nutritional yeast can add a cheesy essence.
How Do I Make My Garlic Flavor Perfect Without Burning It?
Garlic can quickly go from nice and fragrant to burnt and bitter. To avoid this, always cook it on medium heat. Here’s a simple way to get it right:
- Heat your skillet with olive oil on medium. Wait until it’s hot but not smoking.
- Add minced garlic and stir for about 30 seconds. Look for a light golden color to know it’s ready.
- If it starts to brown too quickly, reduce heat immediately—better safe than sorry!
Using fresh garlic is important too; it has the best flavor. If you want a milder taste, you can use garlic powder or roasted garlic instead.
How to Make Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For The Pasta:
- 12 oz rigatoni pasta
For The Sauce:
- 1 cup sun-dried tomatoes, chopped (in oil for added flavor)
- 3 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This delicious Sun-Dried Tomato Pasta takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and about 20 minutes preparing the sauce and mixing everything together. It’s quick, tasty, and perfect for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rigatoni pasta according to the package instructions until it’s al dente (that means it’s cooked but still a little firm). Once done, drain the pasta but save about 1/2 cup of the pasta water for later. Set the drained pasta aside.
2. Sauté the Garlic:
In a large skillet, pour in the olive oil and heat it over medium heat. When the oil is hot, add the minced garlic. Sauté it for about 30 seconds until you can smell that delicious aroma—be careful not to burn it!
3. Add Sun-Dried Tomatoes:
Next, toss in the chopped sun-dried tomatoes. Let them cook in the skillet for about 2-3 minutes while stirring occasionally. This enhances their flavor and incorporates them with the garlic.
4. Create the Cream Sauce:
Pour in the heavy cream and bring the whole mixture to a gentle simmer. Let this cook for about 3-4 minutes, which will help it thicken slightly. Keep an eye on it so it doesn’t boil over!
5. Mix In The Pasta and Spinach:
Now, it’s time for the cooked pasta! Add it to the skillet along with the fresh spinach. Toss everything together gently until the spinach wilts and the pasta is well-coated in that creamy sauce.
6. Add Cheese for Creaminess:
Slowly sprinkle in the grated Parmesan cheese, stirring as you go until it melts into the sauce and makes it extra creamy. If the sauce feels too thick, just add a little of the reserved pasta water until you get your preferred consistency.
7. Season Your Dish:
Finally, season your pasta with salt, pepper, and red pepper flakes if you like a bit of heat. Give it another good stir to mix everything up!
8. Serve and Enjoy!
Serve your Sun-Dried Tomato Pasta hot, garnished with fresh basil and a sprinkle of extra Parmesan cheese if you want. Dig in and enjoy this quick and delightful meal!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rigatoni is great for holding onto the sauce, you can substitute it with penne, fusilli, or even spaghetti. Just keep in mind the cooking times may vary slightly based on the type of pasta you choose, so refer to the package instructions!
What If I Don’t Have Heavy Cream?
If you’re out of heavy cream, you can substitute with half-and-half or make a mixture of milk and butter (for every cup of cream, melt 2 tablespoons of butter and add it to 7/8 cup of milk). The sauce may be a bit lighter, but it’ll still be delicious!
Can I Make This Dish Vegetarian or Vegan?
Definitely! To make it vegetarian, simply skip the cheese or use a vegetarian-friendly substitute. For a vegan version, replace heavy cream with a plant-based cream or cashew cream and omit the cheese or use a vegan cheese alternative. Just make sure to check that any oil or sun-dried tomatoes used are also vegan-friendly!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove, adding a splash of broth or water to prevent it from drying out.
