Creamy Sun-Dried Tomato Pasta
This Easy Sun-Dried Tomato Pasta with Spinach and Parmesan delivers a restaurant-quality meal in under 30 minutes. The key is layering the intense, sweet-tart flavor of sun-dried tomatoes with fresh garlic and wilted spinach, a combination I perfected after testing dozens of quick pasta sauces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
Scale
- 12 ounces dried pasta (such as penne or fusilli)
- 1/4 cup olive oil (plus more for pasta water)
- 4 cloves garlic, minced
- 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 5 ounces fresh baby spinach
- 1/2 cup reserved pasta water
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Boil the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, which means "to the tooth" and provides the perfect tender-yet-firm bite. (Pro tip: Salting the water aggressively is your only chance to season the pasta itself). Reserve 1/2 cup of the starchy pasta water before draining.
- Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 60 seconds until fragrant but not browned. Unlike high-heat frying, this gentle sautéing unlocks the garlic's flavor without bitterness.
- Build the Sun-Dried Tomato Base: Stir in the sliced sun-dried tomatoes and optional red pepper flakes. Cook for 2-3 minutes, allowing the tomatoes to soften slightly and their concentrated flavor to meld with the oil. This step is crucial for creating a deeply flavorful foundation for your easy sun-dried tomato pasta.
- Wilt the Spinach: Add the fresh spinach to the skillet. Using tongs, gently toss the spinach with the tomato mixture until it wilts, which should take 1-2 minutes. The residual water from the spinach will help create a light sauce. Research shows that wilting spinach quickly preserves more nutrients than prolonged cooking.
- Combine Pasta and Sauce: Add the drained al dente pasta directly to the skillet with the spinach and tomatoes. Pour in about 1/4 cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the flavors. The starchy water acts as a natural thickener, helping the sauce cling to each noodle.
- Finish with Cheese and Season: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese until it melts into a creamy, cohesive sauce. If the mixture seems dry, add the remaining pasta water a tablespoon at a time. Season generously with salt and black pepper to taste. In my tests, adding cheese off the heat prevents clumping and ensures a silky texture.
- Serve Immediately: Divide the finished sun-dried tomato pasta among bowls. Garnish with extra Parmesan and fresh basil if desired. For the best experience, serve immediately while hot, as the cheese will continue to thicken the sauce as it cools.