Sun-Dried Tomato Pasta

A quick and creamy Sun-Dried Tomato Pasta recipe with garlic and spinach in an easy cream sauce. Serve as a main course vegetarian dish or as a side with beef, chicken, pork, or fish.

Course main meal pasta

Cuisine Italian

Keyword how to cook sundried tomatoes for pasta, pasta with sundried tomatoes, recipe for pasta with sundried tomatoes

Prep Time 5

Cook Time 15

Servings servings

Calories 629kcal

Author Beth Pierce

Ingredients

1 lb rigatoni or penne pasta
2 tablespoons extra virgin olive oil or a little oil from the sundried tomatoes
1 cup sundried tomatoes packed in oil julienne cut, drained
3 cloves garlic minced
1 teaspoon Italian seasoning
1 cup dry white wine or chicken broth or both
1 cup heavy cream
1 ⅓ cup freshly grated parmesan cheese
3 cups fresh baby spinach about 3 ounces
Crushed red pepper flakes to taste
Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Reserve 1 cup of pasta water for thinning the sauce if needed. Drain the pasta well.
Meanwhile, add 1-2 tablespoons of olive oil or the oil packed with the sundried tomatoes to a large skillet over medium heat. Add the sundried tomatoes and sauté for about 2 minutes. Add the garlic and Italian seasoning and cook for 30-60 seconds, stirring constantly.
Pour in the white wine and simmer for several minutes to reduce the wine by half. Whisk in the whipping cream and simmer for about 5 minutes to reduce.
Reduce the heat to low and slowly stir in the parmesan cheese until melted. Add the spinach and cook until wilted. Add the cooked and drained pasta to the skillet and toss to coat. Season with red pepper flakes, kosher salt, and fresh ground black pepper to taste.

Notes

When making pasta with sauce, always reserve 1 cup of the pasta water to thin the sauce. It also helps the sauce stick to the pasta. Store pasta water in the fridge in an airtight container and use within 2-3 days. It is great for thinning the sauce when reheating leftovers.
Use a little bit of the oil packed with the sundried tomatoes. It adds flavor and color to the dish.
I like to use rigatoni or penne for this recipe, but you could also use mostaccioli or ziti.
A good dry white wine like sauvignon blanc or pinto grigio works well with this recipe. Make sure that the quality of the wine is good enough that you would drink it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power using a little bit of the refrigerated pasta water to thin the sauce.
You can freeze this pasta for up to 2 months. But keep in mind that when thawed and reheated, the sauce might not be as visually appealing. Cream sauces can separate when thawed, so reheat over low heat, stirring continuously, and add a splash of fresh cream or milk.

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