Creamy Sun-Dried Tomato Pasta
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This pasta with sun-dried tomato sauce is quick enough for a weeknight and polished enough for company — the kind of dinner that earns a permanent spot in your back pocket. Starting with a base of sautéed onions, garlic, and thyme, the creamy sauce simmers with a splash of white wine until thickened.
I know that sun-dried tomatoes are seen as retro, but I’m over it! After decades of cooking, they’ve never left my pantry. Sun-dried tomatoes absolutely shine in this pasta dish, adding that savory-sweet note that pairs so well with the creamy sauce.
Why this recipe works
- Covered onions: Cooking the onions with a lid traps steam, so they soften and sweeten in about five minutes — no browning, no babysitting.
- Wine before cream: The wine reduces by half before the cream goes in. That concentration of acidity is what keeps the finished sauce from tasting flat.
- Pasta water finishes it: A splash of starchy pasta cooking water loosens the sauce just enough to coat every piece without making it soupy — and helps it cling rather than pool.
Three ingredients worth talking about
- Sun-dried tomatoes: Oil-packed are my first choice — look for whole halves rather than pre-chopped or julienned, which usually start with lower-quality tomatoes. The olive bar or antipasto section at a good grocery store often has better options than the jarred shelf variety. One important check: If the jar says “packed in oil” but doesn’t specify olive oil, drain and discard it — soybean or sunflower oil doesn’t add any flavor. Vacuum-packed dry tomatoes are a solid alternative — soak stiff ones a few minutes in hot water. Whatever you use, the tomatoes should look vibrantly red and smell sweet — dull, brownish ones will taste stale.
- Kale or spinach: I use whichever I have on hand, but they behave differently. Kale holds its texture after wilting — I like that it stays a little chewy and substantial, which works with the richness of the cream sauce. Baby spinach collapses faster and almost melts into the sauce.
- Heavy cream: The sauce does not use flour, cream cheese or any other thickener. Simmering heavy cream for just a few minutes reduces its texture enough to coat the pasta perfectly. I also add a little of the starchy pasta water to loosen it.
Steps for success
1. Cook sliced onions in a skillet until softened, then stir in white wine, fresh thyme, garlic and red pepper. 2. Add heavy cream and sliced sun-dried tomatoes. Simmer until the sauce thickens. 3. Drop a few big handfuls of chopped spinach or kale into the pan and stir until they wilt.
4. Add al dente cooked pasta and grated Parmesan cheese, along with some of the pasta cooking water. 5. Stir to combine the pasta with the sauce. Serve hot, with more cheese sprinkled over.
Creamy Sun-Dried Tomato Pasta
A fast pan sauce built on softened onions, white wine, and heavy cream — finished with concentrated sun-dried tomatoes and wilted greens. The sauce reduces and clings to the pasta without flour or any other thickener. Dinner is on the table in 30 minutes.
Equipment
Ingredients
- 8 ounces dried pasta
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup thinly sliced onion or shallot
- 2 teaspoons grated or finely chopped garlic
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine, such as pinot grigio or chardonnay
- ⅔ cup sun-dried tomatoes, cut into ½-inch slices. Drain them well if packed in oil.
- 1 cup heavy cream
- 2 cups kale or spinach leaves, chopped into bite-size pieces
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook 10-12 minutes, or according to the package directions, until al dente. It's okay to slightly undercook the pasta by a minute or so because it will finish cooking in the skillet. Before draining, scoop out one cup of the starchy pasta water.
- Meanwhile, put the oil in a 10-12-inch skillet and place over medium heat. Stir in the onions and a big pinch of salt. Cover the pan and cook about 5 minutes, until the onions are softened.
- Add 2 teaspoons grated or finely chopped garlic, 2 teaspoons chopped fresh thyme, and ½ teaspoon crushed red pepper. Cook and stir until the garlic is fragrant, about 30 seconds. Turn up the heat to medium-high and add ¼ cup dry white wine. Boil 1-2 minutes, until the wine is reduced by about half.
- Stir in â…” cup sun-dried tomatoes, 1 cup heavy cream and another pinch of salt. Bring the cream to a simmer, then reduce the heat to medium. Cook for a few minutes, until the sauce looks thickened. Add 2 cups kale or spinach leaves. Cover the pan until the greens are wilted, about 1 minute.
- Add the cooked, drained pasta and ½ cup grated Parmesan cheese to the skillet along with ¼ cup of the pasta water. Stir gently to combine the pasta with the sauce, adding more pasta water if needed. Remove from the heat.
- Serve in bowls, with additional grated cheese over each serving.
Nutrition per serving
Calories: 637kcal Carbohydrates: 67g Protein: 17g Fat: 34g Sodium: 276mg Fiber: 7g Sugar: 15g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Amazing recipe, it was a huge hit. We added zucchini and artichoke too.
One word! Delicious!😋