Name: One-Pan Sundried Tomato Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne or fettuccine work well); 1 tablespoon olive oil; 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped); 3 cloves garlic (minced); 1/2 teaspoon red pepper flakes (optional); 4 cups vegetable broth (or chicken broth); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups baby spinach; Salt and black pepper to taste; Fresh basil (optional, for garnish)

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If you’re hunting for a quick weeknight meal that feels downright gourmet, let me introduce you to One-Pan Sundried Tomato Pasta. This vibrant, flavor-packed pasta brings together sun-dried tomatoes, creamy Parmesan, and tender pasta in just 25 minutes—all in a single pan, with almost no cleanup! The tangy sun-dried tomatoes and rich sauce make every bite dreamy, while fresh spinach and basil add beautiful pops of color and freshness. Whether you’re cooking for the family or impressing guests (with minimal effort), this One-Pan Sundried Tomato Pasta will have everyone asking for seconds.

One-Pan Sundried Tomato Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the greatest joys of this dish is just how effortless the ingredient list is. Each item here plays a starring role: bringing flavor, depth, and a gorgeous presentation to your plate. Here’s what you’ll need and why each is essential.

Pasta (12 oz penne or fettuccine): Both shapes soak up the creamy sauce perfectly, but penne holds the sun-dried tomato bits especially well.
Olive oil (1 tablespoon): Adds a silky base for sautéing the sun-dried tomatoes and garlic, infusing every bite with Mediterranean richness.
Sun-dried tomatoes (1/2 cup, packed in oil, drained & chopped): These deliver a sweet tang and chewy bite that’s the very heart of this recipe.
Garlic (3 cloves, minced): A true flavor-booster, garlic brings warmth and an irresistible aroma to the dish.
Red pepper flakes (1/2 teaspoon, optional): For just a touch of gentle heat that makes all the flavors pop.
Vegetable or chicken broth (4 cups): Use what you have! Cooking pasta in broth infuses every strand with savory depth.
Heavy cream (1/2 cup): Creates a dreamy, cohesive sauce without weighing the dish down.
Parmesan cheese (1/2 cup, grated): Adds a nutty, salty kick and that luscious creamy finish we all crave.
Baby spinach (2 cups): Wilts into the sauce, adding freshness and a boost of color (and nutrition!).
Salt and black pepper (to taste): Essential for perfect seasoning—taste and adjust as you go!
Fresh basil (for garnish, optional): Just a few leaves transport this One-Pan Sundried Tomato Pasta straight to Italy.

How to Make One-Pan Sundried Tomato Pasta

Step 1: Sauté the Flavor Makers

Start by heating your olive oil in a large, deep skillet or sauté pan over medium heat. Add the chopped sun-dried tomatoes and minced garlic, stirring for about 1-2 minutes. You’ll know it’s perfect when the garlic is fragrant and the tomatoes begin to sizzle. If you enjoy a little spice, toss in those red pepper flakes right here — it’ll bloom in the oil, adding gentle warmth throughout the dish.

Step 2: Incorporate Pasta, Broth, and Cream

Once your kitchen smells like an Italian trattoria, stir in your dry pasta directly into the pan with the sun-dried tomato and garlic mixture. Pour in the vegetable or chicken broth, followed by the heavy cream. Give it all a quick stir, bring the mixture up to a boil, then immediately reduce the heat to a steady simmer. No need for constant stirring, but check in occasionally to make sure nothing’s sticking to the bottom of the pan.

Step 3: Simmer and Embrace Creaminess

Let the pasta simmer uncovered for 10 to 12 minutes. Here’s where the magic happens: the pasta cooks right in the flavorful broth and cream, soaking up every bit of the tomato-garlic goodness. Stir now and then, and watch as the liquid reduces into a creamy, silky sauce. By the end, the pasta should be al dente and coated in glossy, bold flavor.

Step 4: Finish with Cheese and Greens

Sprinkle in the grated Parmesan cheese and add the baby spinach straight to the pan. Gently stir everything together, letting the spinach wilt and the cheese melt into the sauce. After 1 to 2 minutes, you’ll see the sauce thicken and the spinach turn a vibrant green—it’s a beautiful sight! Season with salt and pepper to taste, making sure every forkful of your One-Pan Sundried Tomato Pasta is perfectly balanced.

Step 5: Serve and Scatter Fresh Basil

Right before serving, shower the skillet with ribbons of fresh basil, if you’re using it. This not only heightens the flavor but also adds that finishing flourish, making your pasta look as fantastic as it tastes. Dish it up straight from the pan, and enjoy!

How to Serve One-Pan Sundried Tomato Pasta

Garnishes

Garnishing your pasta takes just a moment but elevates the entire experience. A flurry of grated Parmesan, a sprinkle of extra red pepper flakes, and a handful of torn fresh basil leaves will not only enhance the flavors but also bring color and freshness — making your dish look as inviting as it tastes.

Side Dishes

This One-Pan Sundried Tomato Pasta is hearty enough to shine as a standalone main, but if you want to round out the meal, consider serving it with a crisp green salad dressed in a zesty vinaigrette, or some crusty bread to mop up any last bits of sauce. Roasted vegetables, such as asparagus or zucchini, make wonderful companions and keep the meal light but complete.

Creative Ways to Present

If you’re entertaining or just love a special touch, try spiraling the pasta into individual portions using tongs, then topping each with a drizzle of good olive oil, an extra sprinkle of Parmesan, and a few reserved sun-dried tomatoes. For a more rustic feel, serve straight from the skillet at the table—let everyone dig in family-style for maximum cozy vibes.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Sundried Tomato Pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch even more crave-worthy! Make sure the pasta has cooled to room temperature before storing, and try to keep any fresh basil aside until you’re ready to serve again.

Freezing

While this dish is best enjoyed fresh, you can freeze leftover pasta if needed. Portion the cooled pasta into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The sauce may lose a bit of its original creaminess after freezing, but it will still be delicious, especially for a quick weeknight dinner.

Reheating

To reheat, simply transfer the pasta to a skillet with a splash of broth or cream and warm over medium-low heat, stirring gently until best heated through. Alternatively, microwave in short bursts, stirring in between. Top with fresh basil and a dusting of Parmesan to restore that fresh-from-the-pan magic!

FAQs

Can I make One-Pan Sundried Tomato Pasta vegan?

Absolutely! Swap the heavy cream for a plant-based alternative like cashew or coconut cream, and use a dairy-free Parmesan. Make sure your chosen pasta is egg-free as well—easy tweaks, big reward!

What other vegetables can I add?

You can add mushrooms, bell peppers, or cherry tomatoes for extra flavor and color. Simply sauté these with the sun-dried tomatoes at the start, and let the rest of the recipe unfold as usual.

Is it possible to use regular dried sun-dried tomatoes instead of those packed in oil?

Yes, but for best results, rehydrate them in warm water for about 10 minutes before chopping and adding them to the pan. This ensures they’re tender and flavorful.

Can I use gluten-free pasta?

Definitely! Many gluten-free pastas will work for this recipe, though cooking times may vary slightly, so keep an eye on texture as the pasta simmers in the broth and cream.

Is One-Pan Sundried Tomato Pasta good for meal prep?

It’s a fantastic option for meal prep—just portion into containers and store in the fridge. Add a splash of broth or cream while reheating to bring the sauce back to life, and garnish with fresh basil when serving.

Final Thoughts

Few dishes capture comfort and style quite like One-Pan Sundried Tomato Pasta. It’s quick, stunning, and packed with bold, sun-kissed flavors that are guaranteed to make your mealtime special. Whether you’re new to the kitchen or a seasoned cook, give this recipe a try—it might just become your new favorite weeknight ritual!

One-Pan Sundried Tomato Pasta Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pan Sundried Tomato Pasta is a creamy and flavorful dish that comes together quickly for a satisfying meal. Sun-dried tomatoes, garlic, and Parmesan cheese create a rich sauce that coats every bite of tender pasta. Perfect for a busy weeknight dinner or a cozy weekend meal.

Ingredients

Scale

Pasta:

12 oz pasta (penne or fettuccine work well)

Other Ingredients:

1 tablespoon olive oil
1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
3 cloves garlic (minced)
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt and black pepper to taste
Fresh basil (optional, for garnish)

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Instructions

Heat the Skillet: In a large deep skillet or sauté pan, heat the olive oil over medium heat.
Sauté Aromatics: Add the sun-dried tomatoes and garlic, and sauté for 1–2 minutes until fragrant. Add red pepper flakes if using.
Cook Pasta: Stir in the dry pasta and pour in the broth and cream. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Finish the Dish: Stir in the Parmesan cheese and spinach. Cook for another 1–2 minutes until the spinach is wilted and the sauce is creamy. Season with salt and pepper to taste. Garnish with fresh basil if desired and serve warm.