15-Minute Creamy Sun-Dried Tomato Pasta
Experience a restaurant-quality meal at home with this rapid, creamy sun-dried tomato pasta. This luxurious dish balances the tangy, concentrated flavor of oil-packed sun-dried tomatoes with rich heavy cream and savory Parmesan cheese. Designed for busy weeknights, the sauce comes together in minutes, creating a velvet-smooth coating that clings perfectly to your favorite pasta. It is a simple, bold, and satisfying Mediterranean-inspired dinner that requires minimal cleanup and delivers maximum flavor.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
12 oz penne or fusilli pasta
1/2 cup sun-dried tomatoes (oil-packed)
1 cup heavy cream
3 cloves garlic, minced
1/2 cup Parmesan cheese, freshly grated
1 tbsp sun-dried tomato oil (from jar)
Instructions
Bring a large pot of heavily salted water to a boil and cook pasta until al dente.
Reserve 1/2 cup of pasta water before draining the noodles.
Heat 1 tablespoon of oil from the sun-dried tomato jar in a large pan over medium heat.
Add minced garlic and sauté until fragrant.
Add chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until the sauce thickens.
Toss the cooked pasta into the pan until thoroughly coated.
Add reserved pasta water as needed to reach the desired sauce consistency.
Notes
Always use freshly grated Parmesan cheese for the best melting texture. If the sauce becomes too thick, the starch in the reserved pasta water is key to emulsifying it back to a silky consistency. This dish is best served immediately.