Flavorful Sun-dried Tomato Pasta

This dreamy sun-dried tomato pasta pops up at my place whenever I need a last-minute meal. You just toss everything in one pan and let the flavors blend with almost no effort, thanks to those delicious sun-dried tomatoes. It's super simple and quick but feels like a splurge every time.

I made it on a night when I was rushed after work. Honestly, everyone at the table just quietly demolished their plates. Now it's what they want every hectic week!

Tasty Ingredients

• Salt: lifts all the flavors so every bite pops
• Red pepper flakes (optional): want a little heat? Sprinkle however much feels right
• Fresh garlic: brings a punchy scent and flavor—crush or mince it so it spreads out nicely
• Butter: keeps things rich and helps the sauce get silky—real butter works best
• Cream cheese (totally up to you): toss in some if you want it super creamy—just make sure it’s soft so it melds well
• Parmesan cheese: gives salt and an unbeatable savory hit—shred it fresh when you can
• Angel hair pasta: cooks lightning fast and soaks up the sauce—you can swap for spaghetti or bucatini
• Sun-dried tomatoes in oil: these bring big punchy sweet and sour flavors—drain ‘em and chop before using
• Chicken stock or bone broth: works as the pasta’s bath—adds body and protein—grab low sodium so it’s not overly salty
• Freshly cracked pepper: a couple of twists wakes up the whole bite—crack it right before you eat
• Half and half or whole milk: gives the sauce its creamy feel—bring to room temp so it doesn’t split
• Italian seasoning: brings that classic herby note—use a fresher jar if you can

Simple Step-by-Step

Finishing Touch:

Once pasta’s perfect, dump in your parmesan and give everything a good mix. Taste it—add salt or pepper if needed. If the sauce looks thick, a splash of stock or milk fixes it. Dish up right away.

Cook the Pasta:

Keep your pan on a soft simmer. Noodles will cook through and soak up all the flavor for about 5 minutes. If you’re craving extra creamy, stir cream cheese in now until it melts completely.

Add Dry Pasta:

Lay out the dry pasta sticks right in the sauce. Let them sit 30 seconds—you’ll see them loosen. Move them a little so they all slide under but don’t snap them.

Cream Time:

Pour milk or half and half in little by little, stirring as you go. Turn up the heat and let it just start to bubble, but don’t let it go wild or boil hard.

Build the Base:

Now toss in your broth along with chopped sun-dried tomatoes and all your seasonings. Mix it all up and crank the heat a tad, getting ready for the milk.

Melt and Sizzle:

Start by melting butter in a big pan over medium-low. Add garlic and let it sizzle for a minute—keep stirring and don’t let it brown, just wait till it smells awesome.

Highlight

I just can't get over those chewy, punchy sun-dried tomatoes. My kid always wants to help toss on the parmesan at the end. Honestly, that tiny tradition makes cooking this one better every single time.

Keep It Fresh

Pop leftovers in a sealed container in the fridge for up to three days. When you’re ready to eat, add a splash of stock or milk before warming on the stove or in the microwave so it goes back to being perfectly creamy. Taste it again after heating and tweak the seasoning if you like.

Swaps You Can Try

If you feel like changing it up, use spaghetti or bucatini for a new texture. Want to keep it meat-free? Use veggie stock instead of chicken. Out of sun-dried tomatoes? Roasted red peppers give a similar sweet-tang kick.

Ways to Serve

Shower with extra parmesan and twist over fresh pepper. A toss of basil or parsley gives a nice fresh vibe. You can’t go wrong pairing this with garlic bread or a light arugula salad.

Quick Pasta Story

Sun-dried tomatoes got popular in Italian dishes because they stay good forever and taste super concentrated. Cooking everything in one pan is a newer trick cooks love for making speedy, flavorful meals, even on busy nights.

Recipe FAQs

→ Is it okay to swap the pasta for another kind?

Totally—spaghetti or bucatini work great too. Just know they'll probably take a little more time to cook up until they're perfect.

→ What should I do if I want the sauce to be even richer?

If you love a thicker, creamier sauce, mix in a couple big spoonfuls of soft cream cheese with the half and half. Let it melt all the way in.

→ Can't do chicken stock—what else can I use?

Vegetable broth is an easy swap if you want something lighter, or try bone broth for a protein punch and a deeper taste.

→ Why does my pasta stick? How do I fix it?

Make sure the pasta's totally covered and move it around now and then as it cooks. Splash in more cream or broth if the sauce thickens too fast.

→ What's the best way to warm up leftovers?

Pour in a bit of broth or half and half before microwaving. It'll bring back that creamy goodness and keep things from drying out.