15-Minute Sundried Tomato Pasta

Your New Weeknight Hero: 15-Minute Sundried Tomato Pasta

Hey there, friend! Isla here, from my cozy kitchen to yours. Let’s be real for a second: some nights, the thought of cooking feels like climbing a mountain. You’re tired, maybe a little hangry (no judgment—it’s a real mood!), and the siren song of takeout is getting louder by the minute. But what if I told you there’s a rescue boat on the horizon, and it’s filled with the most incredibly bold, tangy, and creamy pasta you’ve ever tasted? And it’s ready in just 15 minutes? I can literally see you perking up from here!

This isn’t just any quick pasta. This is my 15-Minute Sundried Tomato Pasta, and it’s the recipe I turn to more than any other when life gets beautifully chaotic. It’s a flavor bomb made with simple, pantry-friendly staples that come together to create something that tastes like it simmered for hours. The sundried tomatoes are the star, bringing a deep, almost magical richness, while garlic, cream, and Parmesan cheese swirl together into a sauce so silky and satisfying, you’ll do a little happy dance right there by the stove. This dish is proof that “quick” and “crave-worthy” absolutely belong in the same sentence. So, grab your favorite pasta pot, and let’s make some magic happen!

The Story Behind the Sauce: A Kitchen Revelation

This recipe has a special place in my heart because it was born from a “kitchen sink” moment that turned into a total revelation. It was a rainy Tuesday a few years back. I’d just gotten home from a long day, my fridge was looking a little sad, and my motivation was at an all-time low. But my stomach was very vocal about its needs. I stared into the pantry, and my eyes landed on a jar of sundried tomatoes—you know, the one that sits in the back, waiting for its moment to shine.

I remember my grandma telling me that the best meals often come from what you already have. She’d whip up feasts from their coastal garden, never wasting a thing. Channeling her spirit, I sautéed some garlic, chopped up those tomatoes, and let them sizzle. I had a little cream left in the carton and a nub of Parmesan. I tossed it all together with some fettuccine, and the second that sauce coated the pasta, I knew I’d stumbled onto something special. The entire apartment smelled like a rustic Italian kitchen. That first bite was pure comfort and excitement all at once. It was a reminder that even on our most tired days, we can create something truly delicious that feeds not just our bodies, but our souls, too. Now, it’s my go-to gift to myself on busy days.

15-Minute Sundried Tomato Pasta

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• Author: islamerrick
• Total Time: 15 minutes
• Yield: 2–3 1x

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Description

Ready in just 15 minutes, this sundried tomato pasta is a flavor bomb made with pantry staples and zero stress. The sundried tomatoes bring depth and richness, while garlic, cream, and Parmesan round it out into a silky, satisfying sauce. Perfect for lunch, dinner, or whenever you need comfort fast.

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Ingredients

Scale 1x2x3x

8 oz pasta (penne, fettuccine, or your favorite)

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup sundried tomatoes (in oil), chopped

1/2 cup heavy cream or full-fat milk

1/4 cup grated Parmesan cheese

Salt & pepper, to taste

1/4 teaspoon chili flakes (optional)

Fresh basil or parsley, for garnish

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Instructions

Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water before draining.

In a skillet over medium heat, warm olive oil and sauté garlic for 30 seconds.

Add sundried tomatoes and cook for 1–2 minutes until fragrant.

Pour in cream and bring to a low simmer. Stir in Parmesan and chili flakes (if using).

Add drained pasta and a splash of pasta water. Toss to coat in sauce.

Season with salt and pepper. Finish with fresh herbs and serve hot.

• Prep Time: 5 mins
• Cook Time: 10 minutes
• Category: Dinner

Nutrition

• Calories: 420
• Fat: 20 g
• Carbohydrates: 45 g
• Protein: 14 g

Gather Your Flavor Crew: The Ingredients

Here’s the beautiful part: this dish is built on simple, powerful ingredients. You probably have most of these on hand already! Let’s break them down.

• 8 oz Pasta (Penne, Fettuccine, or your favorite): I’m a penne girl for this one—those little tubes are perfect for catching all the creamy sauce. But use what you love! Chef’s Insight: Always salt your pasta water generously. It should taste like the sea! This is your one chance to season the pasta from the inside out.
• 1 Tablespoon Olive Oil: A good glug to get things started. If your sundried tomatoes are packed in oil, you can use a tablespoon of that instead for an extra flavor punch!
• 3 Cloves Garlic, Minced: The aromatic foundation. Don’t be shy here! Freshly minced is best for that sharp, fragrant kick that mellows beautifully into the sauce.
• 1/2 Cup Sundried Tomatoes (in oil), Chopped: The MVP! These little red gems are packed with concentrated, sweet-tangy flavor. Using the ones stored in oil gives them a plump, soft texture and incredible depth. Substitution Tip: If you only have dry-packed ones, just give them a quick soak in hot water for 10 minutes to soften them up before chopping.
• 1/2 Cup Heavy Cream or Full-Fat Milk: This is what creates that luxurious, silky sauce. Heavy cream will give you a richer, thicker result, while whole milk makes a slightly lighter (but still delicious) version. For a dairy-free twist, canned coconut cream works wonders!
• 1/4 Cup Grated Parmesan Cheese: The salty, umami finish that makes everything better. Chef’s Plea: Please, please grate it yourself if you can! The pre-grated stuff often has anti-caking agents that can make your sauce a little grainy. Freshly grated Parm melts like a dream.
• Salt & Pepper, to taste: The classic finishers. Remember, the Parmesan is salty, so taste before you add too much extra salt at the end.
• 1/4 Teaspoon Chili Flakes (Optional): My little secret for a subtle background warmth. It doesn’t make the dish spicy, just more complex and interesting. Highly recommended!
• Fresh Basil or Parsley, for garnish: A pop of green for freshness and color. It truly elevates the dish from great to “wow!”

Let’s Get Cooking: Your Foolproof Steps

Ready to rock and roll? This comes together so fast, it’s like a well-choreographed kitchen dance. Let’s do this!

1. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions until it’s al dente—that means it still has a slight bite to it. CHEF HACK: Right before you drain it, grab a mug and scoop out about 1/4 cup of that starchy, salty pasta water. This is liquid gold! It will help our sauce cling to the pasta beautifully. Drain the pasta and set it aside.
2. Sizzle the Aromatics: While the pasta is cooking, place a large skillet over medium heat. Add the olive oil. Once the oil is shimmering, add your minced garlic. Now, here’s the key—you only want to cook it for about 30 seconds, just until it’s fragrant. We’re toasting it, not burning it! Burnt garlic turns bitter, and we want all that good, sweet flavor.
3. Wake Up the Tomatoes: Toss in your chopped sundried tomatoes and give everything a good stir. Let them cook for just 1-2 minutes. You’ll notice the aroma changing, becoming deeper and richer. This quick fry really wakes up their flavor and makes them the star of the show.
4. Create the Creamy Dream: Pour in your heavy cream (or milk) and add the optional chili flakes. Bring the mixture to a low simmer—you’ll see little bubbles forming around the edges. Let it bubble gently for a minute to thicken slightly. Then, turn the heat down to low and stir in your freshly grated Parmesan cheese. Keep stirring until the cheese melts into the cream, creating a smooth, luscious sauce.
5. The Grand Finale: Bring It All Together! Add the drained pasta directly into the skillet with your gorgeous sauce. Now, add that reserved pasta water, a splash at a time, while tossing the pasta continuously. Watch as the sauce loosens up and coats every single noodle in a glossy, perfect blanket. The starch in the water is what makes the sauce stick. Magic!
6. Season and Shine: Take the skillet off the heat. Give it a taste—this is your moment! Season with black pepper and a pinch of salt if it needs it. Finally, tear over your fresh basil or parsley. This not only adds a fresh flavor but makes the dish look absolutely stunning.

Plating Up with Pizzazz

You’ve done it! Now, let’s serve this beauty. I love using a pair of tongs to twirl a big portion into a shallow bowl—it makes it look so restaurant-chic. For a final touch, give it another light sprinkle of Parmesan and a fresh crack of black pepper. If you’re feeling extra, a tiny drizzle of the oil from the sundried tomato jar over the top is *chef’s kiss*. This pasta is a complete meal on its own, but it’s also fantastic with a simple side salad of arugula with a lemon vinaigrette or a thick slice of crusty garlic bread to swipe up every last bit of that incredible sauce.

Ride Your Own Flavor Wave: Recipe Variations

One of the best things about this recipe is how adaptable it is! Make it your own with these simple twists:

• Add Protein: Stir in some shredded rotisserie chicken, a handful of cooked shrimp, or chickpeas for a vegetarian protein boost right at the end.
• Go Green: Toss in a couple of handfuls of fresh spinach or arugula with the pasta. The residual heat will wilt it perfectly.
• Herb It Up: Swap the basil for fresh oregano or thyme for a different aromatic profile.
• Creamy Vegan Delight: Use full-fat canned coconut milk instead of cream, nutritional yeast or a vegan Parmesan instead of cheese, and you’ve got a dreamy dairy-free version.
• Burst of Freshness: Stir in a tablespoon of fresh lemon juice or zest right at the end to cut through the richness and brighten everything up.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been my trusty sidekick for years, and it’s evolved in so many fun ways. I’ve made it for best friends during late-night gossip sessions, for my family on hectic holidays, and just for me, on the couch, with a fork and the whole pan—I won’t tell if you don’t! One time, I was so distracted telling a story that I accidentally added a whole cup of cream instead of half. It turned into an even saucier, more decadent version that we now jokingly call “Pasta Alfredo’s Cousin.” Mistakes can be delicious!

The biggest lesson this pasta has taught me is to trust my pantry and my palate. Don’t be afraid to taste as you go and adjust. Want it cheesier? Add more Parm! Want it richer? A tablespoon of butter swirled in at the end is divine. This recipe is a wonderful blueprint, but you are the artist. Make it yours.

Your Questions, Answered!

I’ve gotten so many messages about this pasta over the years, so here are answers to the most common questions!

Q: My sauce turned out a bit too thick. What did I do wrong?
A: No worries, this is an easy fix! Your sauce might have reduced a little too much. Simply thin it out by adding another splash of that reserved pasta water, a tablespoon at a time, until it reaches your perfect, saucy consistency. This is why that pasta water is so important!

Q: Can I make this ahead of time?
A> You can definitely prep the components! Chop the sundried tomatoes and garlic ahead of time and store them in the fridge. The sauce is best served fresh, as it can thicken too much upon standing. But if you have leftovers, they reheat beautifully. Just add a tiny splash of water or milk when warming it up to bring the sauce back to life.

Q: Is there a way to make this healthier/lighter?
A> Absolutely! For a lighter version, you can use whole milk or even half-and-half instead of heavy cream. You can also increase the ratio of sundried tomatoes and garlic to pasta for more flavor with less carb-heavy base. Loading it up with spinach is another great way to add nutrients!

Q: My sauce seems a bit greasy. Why?
A> This can happen if the sundried tomato oil is used and there’s a bit too much. Next time, you can lightly pat the tomatoes with a paper towel before chopping. If it’s happening now, don’t panic—just finish the dish with a good squeeze of fresh lemon juice. The acidity will help balance the richness and cut the grease.

Quick Nutritional Breakdown

(Please note: This is an estimate for informational purposes based on the specific ingredients listed and may vary depending on your brands and portions.)

Per Serving (based on 3 servings):
Calories: 420 | Protein: 14g | Carbohydrates: 45g | Fat: 20g | Saturated Fat: 9g | Sodium: 300mg