Some recipes just feel like a warm hug. For me, this classic Sun Dried Tomato Creamy Pasta is one of them. It’s the kind of dish that fills the kitchen with the most wonderful, savory scent, much like this creamy spaghetti with spinach and sun-dried tomatoes. It promises comfort in every single bite.
I remember the first time I had something like it. It was at my aunt’s house on a chilly autumn evening. The table was crowded, laughter filled the air, and a big bowl of pasta was passed around. That feeling of simple, shared joy is what I try to capture every time I make this.
This recipe is my tribute to those moments. It’s not fussy or complicated. It’s just honest, creamy, and deeply satisfying food. I think you’re going to love how it brings everyone to the table.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
The Story Behind This Classic Recipe
This dish is a love letter to my grandma’s kitchen. She never measured a thing, cooking by feel and memory. She had a jar of sun-dried tomatoes in her pantry for special occasions, which she’d use for everything from pasta to her famous sun-dried tomato basil sourdough.
She’d use them to make a simple, rich sauce that felt like a celebration. I’ve taken her spirit and built a reliable recipe around it. Every time I make it, I’m right back at her Formica table, ready for a story and a heaping plate.
What Makes This the *Traditional* Way
The traditional way is all about building layers of flavor. We start by toasting garlic gently in good olive oil. This creates a flavor base that’s absolutely essential.
We also use the oil from the sun-dried tomato jar. That oil is liquid gold, packed with concentrated tomato flavor. Using it is the secret to a sauce that tastes like it simmered for hours. It’s a time-honored trick that makes all the difference.
The Classic Ingredients (No Fancy Stuff!)
Great comfort food starts with simple, honest ingredients. Here’s everything you’ll need. I promise there’s nothing here you can’t find at a regular grocery store.
- 12 oz bow tie pasta (farfalle)
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese, plus more for serving
- 1 (8.5 oz) jar sun-dried tomatoes in oil, drained and chopped (RESERVE the oil!)
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/4 cup basil pesto (store-bought is perfectly fine!)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
How to Make It Just Like Grandma Did
Don’t be intimidated! This comes together in one pan while the pasta cooks. It’s easier than you think to make a restaurant-worthy sauce at home.
Sun Dried Tomato Creamy Pasta Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Sun Dried Tomato Creamy Pasta Recipe!
Nutrition Information
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat 3 tablespoons of the reserved sun-dried tomato oil in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for just 1 more minute until fragrant. Be careful not to burn it.
- Stir in the chopped sun-dried tomatoes and let them warm through for a minute.
- Pour in the broth to deglaze the pan, scraping up any tasty bits from the bottom. Let it simmer for 2-3 minutes.
- Reduce the heat to low. Pour in the heavy cream and stir in the pesto. Let the sauce warm gently—don’t let it boil.
- Gradually stir in the grated Parmesan cheese until it melts smoothly into the sauce. The sauce will thicken beautifully.
- Add the drained pasta to the skillet. Toss everything together until the pasta is perfectly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Season generously with salt and pepper. Taste and adjust as needed.
- Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
My Tips for Perfecting This Classic
A few small touches can take this from good to unforgettable. These are the little things my grandma always did without even thinking.
First, always save your pasta water! The starchy water is magic. It helps the savory sauce cling to every noodle and makes it silky smooth. Just a few tablespoons can fix a sauce that’s too thick.
Second, let your cheese come to room temperature before you grate it. Cold cheese can sometimes clump or seize in a hot sauce. Room-temp cheese melts like a dream for a perfectly creamy texture.
How to Store and Enjoy Later
This pasta is best enjoyed fresh, but leftovers are still wonderful. Let them cool completely, then store them in an airtight container in the fridge for up to 3 days.
The sauce will thicken as it chills. Reheat it gently in a skillet over low heat. Add a splash of broth, cream, or milk to bring back that creamy consistency. I don’t recommend freezing this one, as the cream sauce can separate when thawed.
Nutrition Notes
This is a rich, comforting dish. Here’s a simple breakdown per serving, to help you plan your meal.
- Calories: ~650
- Protein: 22g
- Carbohydrates: 72g
- Fat: 32g
- Fiber: 5g
Your Questions About This Classic Recipe
I get a few questions about this recipe all the time. Here are the answers to help you make it with confidence.
Can I make this dish ahead of time?
You can prep the components ahead! Chop the onions, garlic, and tomatoes. You can even mix the cream and broth. Store them separately in the fridge. When you’re ready, just cook the pasta and build the sauce. It comes together in minutes.
What can I use instead of heavy cream?
For a slightly lighter version, half-and-half will work. The sauce won’t be quite as rich, but it will still be delicious. I don’t recommend using milk, as it’s more likely to curdle when heated.
Is this really a vegetarian recipe?
It absolutely can be! Just make sure to use vegetable broth instead of chicken broth. Also, check that your Parmesan cheese is made with vegetarian rennet if that’s important to you. Then you have a fantastic vegetarian main course.
I truly believe the best meals are the ones that make you feel at home. This pasta, with its creamy tomato sauce and hint of basil, does just that. It’s a bowl of pure comfort you can make any night of the week, perfect for a cozy dinner before trying something more elaborate like an elegant Tuscan sun-dried tomato stuffed chicken.
I hope this recipe finds a place in your own family’s tradition. May it bring as much warmth to your kitchen as it has to mine. Did you give it a try? I’d love to hear about it! Please leave your own story or a rating in the comments below.
