Sun Dried Tomato Pasta

If you love pasta that’s creamy, flavorful, and just a little fancy this one’s for you. I’ve been making this sun-dried tomato pasta when I want something cozy but still feel like I’m eating at a cute Italian restaurant. It’s rich from the heavy cream, tangy from the sun-dried tomato, and totally next-level when you drop a big creamy burrata ball right on top. Bonus  it’s actually super easy to make. Let’s do it!

Method

1. Boil the Pasta

Start by bringing a large pot of salted water to a rolling boil. Salt it generously it should taste like the sea. This is your first layer of flavor. Add half a box of pasta (I like using short shapes like rigatoni or penne) and cook it according to the package directions until al dente. While it cooks, don’t forget the most important part  reserve 1 cup of the starchy, salty pasta water before draining. This water will help create a silky, flavorful sauce later. Once drained, set the pasta and pasta water aside.

2. Sauté the Garlic and Chili Flakes

In a large skillet or pan, heat 2 tablespoons of olive oil over medium-low heat. Once the oil is warm, add in the minced garlic and red pepper flakes. Stir constantly for about 30 seconds to 1 minute. The goal here is to gently release the garlic’s aroma and the chili’s heat without letting anything burn. You’ll know it’s ready when your kitchen starts to smell amazing this is your base flavor.

3. Make the Creamy Tomato Sauce

Next, stir in the sun-dried tomato cream and the heavy cream. Mix it slowly so the two combine smoothly. Allow the sauce to come to a gentle simmer. This is where all those flavors start melding together. Let it bubble softly for about 2 to 3 minutes so the sauce thickens slightly and turns beautifully glossy. Be sure to stir occasionally so nothing sticks or scorches.

4. Add Herbs, Pasta, and Pasta Water

Once the sauce is ready, sprinkle in the fresh herbs oregano, basil, and thyme. These add brightness and balance to the richness of the cream and tomato. Now, add your cooked pasta directly into the pan. Pour in about ½ cup of the reserved pasta water and start tossing everything gently. The starch in the water helps the sauce cling to the pasta like a dream. If it looks too thick, add a little more pasta water, one splash at a time.

5. Season and Serve

Taste the pasta and adjust with salt and pepper as needed. The sauce should be creamy, a little tangy, and lightly spiced. Turn off the heat once the pasta is fully coated and everything is heated through. Plate the pasta into bowls (this recipe makes 2 to 3 generous servings). Top each one with a creamy ball of burrata, letting it sit gently in the middle. Finish with a spoonful of semi-dried cherry tomatoes on top for a burst of color and flavor.

Necessary Tools

• Large pot (for boiling pasta)
• Large pan or skillet
• Wooden spoon or spatula
• Strainer
• Knife and cutting board
• Measuring cups and spoons
• Serving bowls

Serving Suggestions

• Serve with crusty bread to scoop up the extra sauce
• Add a light arugula salad on the side for some fresh crunch
• Sprinkle extra basil on top if you’re feeling fancy
• Pair with iced tea or a crisp white wine

Fun Fact

Did you know sun-dried tomatoes were originally made to preserve tomatoes before refrigeration? Drying them under the sun concentrated their flavor, and now we get to enjoy that sweet-savory punch in dishes like this one.

Conclusion

This sun-dried tomato pasta is one of those meals that feels like a treat but comes together fast enough for a weeknight. It’s creamy, flavorful, and looks gorgeous with that burrata on top. Whether you’re cooking for yourself or someone special, this one always hits the spot. Save this recipe you’ll want to make it again and again.