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Sun Dried Tomato Penne Pasta Recipe
Ben Carraoli

Sun Dried Tomato Penne Pasta Recipe

I made this Sun Dried Tomato Penne Pasta recently and I just had to share the recipe with you — it turned out so good that I’m already planning to make it again next week. It’s quick, comforting, and feels a bit fancy even though it’s simple to pull off.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Penne Pasta – 8 oz about 225 g penne pasta — short, ridged pasta like penne holds the sauce beautifully.
  • Olive Oil – 2 tablespoons extra-virgin olive oil — adds richness and helps sauté the garlic and tomatoes.
  • Garlic – 3 cloves minced — fresh garlic gives the best aroma and flavor; avoid jarred garlic.
  • Sun-Dried Tomatoes – 1/2 cup finely diced sun-dried tomatoes preferably packed in oil — deep, sweet-tart tomato flavor.
  • Cooking Cream – 1 cup cream — creates a smooth silky, lightly rich sauce.
  • Reserved Pasta Water – 1 cup — the starch helps thicken and bind the sauce perfectly.
  • Parmesan Cheese – 1/2 cup freshly grated Parmesan — fresh cheese melts better and tastes richer.
  • Dried Basil – 1/2 teaspoon — adds a subtle herby note.
  • Salt – 1/2 teaspoon — or adjust to taste.
  • Black Pepper – 1/2 teaspoon freshly ground — adds warmth and balance.
  • Fresh Parsley – about 1/2 teaspoon chopped — for garnish and freshness.

Method
 

  1. Boil a large pot of salted water and cook the penne until al dente. Drain it, but make sure to reserve one cup of the pasta water — this is essential for the sauce.
  2. Heat olive oil in a skillet over medium heat. Add the garlic and diced sun-dried tomatoes, cooking for about two minutes until fragrant and softened.
  3. Pour in the cream and reserved pasta water, letting it simmer gently. Add the cooked pasta, reduce heat, and stir in Parmesan, basil, salt, pepper, and parsley. Mix until the sauce becomes creamy and coats every piece of pasta. Remove from heat and serve warm.

Notes

  • I always grate Parmesan fresh — it melts better and tastes richer.
  • I never skip the pasta water — it makes the sauce smooth and silky.
  • I sauté the garlic only briefly to avoid bitterness.
  • I prefer sun-dried tomatoes packed in oil because they add better flavor and texture.
  • I sometimes toss in a handful of spinach or arugula for freshness and color.