Sun-Dried Tomato Pasta is a quick, no-fuss dinner that comes together in about 20 minutes with simple ingredients. It’s an easy skillet meal with bold flavor and minimal effort.
Why You’ll Love This Recipe
- Ready in about 30 minutes with minimal prep
- Uses simple, pantry-friendly ingredients
- Big flavor without a heavy cream sauce
- Easy to customize with whatever you have on hand
- Works as a quick weeknight dinner or a low-effort lunch
If you love sun-dried tomatoes, try this delicious Artichoke and Sun-Dried Tomato Pasta Salad too!
Ingredients
- Fettuccine noodles
- Garlic cloves, chopped
- Sun-dried tomatoes
- Red bell pepper, thinly sliced
- Yellow onion, thinly sliced
- Olive oil
- Dried basil
- Dried oregano
- Dried thyme
- Salt
- Black pepper
- Parmesan cheese, to taste
- Red pepper flakes (optional)
About the Sun-Dried Tomatoes
Sun-dried tomatoes are the main flavor in this pasta, so the type you use matters. I prefer oil-packed because they’re already soft, easier to chop, and don’t need rehydration before using in recipes. They also have a more pronounced flavor since they’re packed in herb-seasoned oil.
If you’re using dry-packed, they’ll be firmer and a little chewier. Soak them in warm water for about 10 minutes to soften them before cooking.
How to Make Sun-Dried Tomato Pasta
Step 1: Bring a pot of water to a boil and cook the pasta according to the package directions.
Step 2: While the pasta cooks, heat oil in a skillet over medium heat. Add the garlic, onion, tomatoes, and red pepper, and sauté until softened.
Step 3: Sprinkle the vegetables with herbs, salt, and pepper. Stir to combine.
Step 4: Drain the pasta, then add it to the skillet and toss everything together until well mixed.
Step 5: Serve warm, finishing each portion with a sprinkle of Parmesan cheese.
Substitutions & Variations
- Sun-dried tomatoes: Oil-packed works best here since the tomatoes are tender and hydrated. If using dry-packed, soak them in warm water for about 10 minutes to soften first.
- Pasta: Fettuccine is what I used, but penne, spaghetti, or whatever you have on hand will work just fine.
- Vegetables: You can swap or add in things like spinach, mushrooms, or zucchini depending on what’s in your fridge.
- Protein: This is easy to bulk up with grilled chicken, shrimp, or even white beans.
- Cheese: Parmesan is my go-to, but pecorino or a simple sprinkle of mozzarella works too.
- Heat level: Skip the red pepper flakes if you want it mild, or add more for a bigger kick.
Tips for Best Results
- Salt your pasta water well: It makes a noticeable difference.
- Don’t rush the sauté: Let the onions, peppers, and tomatoes soften fully so they develop more flavor.
- Reserve a little pasta water: A splash helps everything come together and coat the noodles more evenly. I also add a little to each leftover portion (if there are leftovers).
- Use the oil from the tomatoes (if oil-packed): It adds extra flavor and ties the whole dish together.
- Toss while hot: Add the pasta straight from draining into the skillet so it absorbs the flavors better.
Sun-Dried Tomato Pasta
Ingredients
- 8 oz Fettuccine noodles
- 2 garlic cloves chopped
- 8 oz sun-dried tomatoes
- 1 red bell pepper thinly sliced
- ½ yellow onion thinly sliced
- ¼ cup olive oil
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Parmesan cheese to taste
- ½ teaspoon optional: red pepper flakes
Instructions
- Bring a pot of water to a boil and cook the pasta according to the package directions.
- While the pasta cooks, heat oil in a skillet over medium heat. Add the garlic, onion, tomatoes, and red pepper, and sauté until softened.
- Sprinkle the vegetables with herbs, salt, and pepper. Stir to combine.
- Drain the pasta, then add it to the skillet and toss everything together until well mixed.
- Serve warm, finishing each portion with a sprinkle of Parmesan cheese.
Nutrition
FAQ
You can, but it’s best fresh. If you make it ahead, store it in the fridge and reheat gently with a splash of water or olive oil to loosen it back up.
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days
Not as a direct swap. Sun-dried tomatoes have a concentrated flavor that fresh tomatoes won’t match. If you use fresh, expect a lighter, less intense result.
Either works. Oil-packed are softer and easier to use right away. Dry-packed need a quick soak in warm water before cooking.
Yes, this works well with grilled chicken, shrimp, or even white beans if you want to keep it simple.
Only if you add the red pepper flakes. Leave them out if you want a mild version.
Yes, just use your favorite gluten-free pasta.
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