Creamy Sundried Tomato Pasta
This is a weeknight staple that tastes like it took hours but comes together in 25 minutes.
The secret is using the oil from the sundried tomato jar as your cooking fat—it’s concentrated flavor that builds a deeper taste than plain olive oil ever could.
Heavy cream and cream cheese create a sauce that’s rich without being heavy, and fresh basil at the end keeps everything bright and balanced.
Why You’ll Love It
- Ready in 25 minutes, no advance planning needed.
- Pantry-friendly ingredients that keep for months.
- Works with what you have: add spinach, chicken, or leave it vegetarian.
- The sauce doesn’t break or separate, even if it sits for a few minutes.
- Tastes better than most restaurant versions, costs a fraction of the price.
Ingredients
1 pound penne or rigatoni pasta.
1 cup oil-packed sundried tomatoes (about 1 jar).
4 cloves garlic, minced.
1 cup heavy cream.
4 ounces cream cheese, cut into cubes.
1/2 cup freshly grated Parmesan cheese.
1/4 cup fresh basil, roughly chopped.
Salt and black pepper to taste.
Optional: 2 cups fresh spinach or 8 ounces cooked chicken for heartier servings.
Steps
- Bring a large pot of salted water to a boil and add pasta. Cook according to package directions until al dente, then drain and set aside.
- While pasta cooks, drain the sundried tomatoes, reserving the oil from the jar. Chop the tomatoes into bite-sized pieces.
- Heat the reserved sundried tomato oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.
- Add the chopped sundried tomatoes to the skillet and stir for about 1 minute to warm through.
- Pour in the heavy cream and bring to a gentle simmer. Add the cream cheese cubes and stir until fully melted and combined.
- Stir in the Parmesan cheese until the sauce is smooth and glossy. If using spinach, fold it in now and cook for 1-2 minutes until just wilted.
- Add the cooked pasta to the skillet and toss until fully coated with sauce. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and stir in the fresh basil just before serving.
Helpful Tips and Substitutions
Use high-quality oil-packed sundried tomatoes, not the dry kind—the oil is half the flavor here.
Don’t skip the cream cheese; it stabilizes the sauce and prevents it from breaking if the pasta sits for a few minutes before serving.
Fresh basil is worth it, but dried basil works in a pinch—use 1-2 teaspoons instead of 1/4 cup fresh.
If you want to add chicken, use rotisserie chicken or pre-cooked breasts to keep the time under 25 minutes. Spinach wilts down quickly and adds color and nutrition without changing the flavor.
For a lighter version, swap half the heavy cream for whole milk or pasta water to thin the sauce slightly.
Serving Ideas
Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness.
Crusty bread for soaking up extra sauce is non-negotiable.
A dry white wine like Pinot Grigio or Sauvignon Blanc pairs well without competing with the tomato flavors.
If you’re meal prepping, serve it with roasted vegetables like zucchini or broccoli on the side.
Make-Ahead and Storage
This pasta keeps in the refrigerator for up to 4 days in an airtight container.
Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce—microwaving works too, but stirring occasionally prevents hot spots.
You can prep the sundried tomatoes and mince the garlic up to 8 hours ahead; store them separately in the refrigerator.
This dish doesn’t freeze well because the cream base separates when thawed, so plan to use leftovers within a few days.
This pasta comes together faster than ordering takeout and tastes better too.
Keep oil-packed sundried tomatoes on hand for weeknight dinners, salads, and ground beef sun-dried tomato orzo for variety.
Looking for another spin on sundried tomato pasta? Try this Mediterranean ground beef orzo with feta and sun-dried tomatoes.
For pasta-based camping meals or trail-friendly ideas, check out more weeknight recipes from Hiking in Big Sur that come together in under 30 minutes.
Essential Ingredients to Stock
To make this and similar quick pasta dishes, you’ll want oil-packed sundried tomatoes in your pantry.
Quality heavy cream makes a difference in the richness and texture of the sauce.
A good penne pasta holds the sauce better than thin varieties.
Fresh fresh basil elevates the final dish considerably.
Cream cheese keeps the sauce stable and smooth.
A microplane grater makes quick work of fresh Parmesan.
A heavy skillet distributes heat evenly and prevents the cream from burning.
