This creamy one pot sun-dried tomato pasta is a perfect easy meal for when you're low on time but craving something really good. Plus, it's just 6 ingredients!
Sun-dried tomatoes do the heavy lifting in this creamy one pot sun-dried tomato pasta. They're an easy way to add a ton of flavor without having to do any extra steps.
You can find a lot of different varieties of sun-dried tomatoes at your local market. Choose a seasoned variety to easily add some extra herbs into the dish.
- Sun-dried or oven roasted tomatoes in oil: I used semi sun-dried tomatoes since they're a bit softer. I used the store brand from my local Albert Heijn supermarket but you can also find a lot of nice Italian brands like Pronto Fresco Soft Oven Roasted Tomatoes or even make your own slow roasted tomatoes.
- Dried pasta: This recipe is made with De Cecco Rigatoni which has a cook time indication of 12 minutes for al dente. Any pasta shape will do as long as you are sure to stir often so it doesn't stick and adjust the cooking time as indicated on the package.
- Heavy cream: Adds a creamy base to the pasta sauce.
- Parmesan cheese: Contributes creaminess and that nice cheesy umami flavor.
- Garlic: Fresh minced or mashed garlic is the primary flavoring and goes perfectly with tomato and a bit of chili.
- Seasoning: Salt, a tiny bit of sugar and chili flakes round out the flavors in this dish.
See recipe card for quantities.
It's really easy to make this creamy one pot sun-dried tomato pasta.
- Start by dicing the tomatoes and mincing or mashing the garlic. It's also possible to buy already julienned sun-dried tomatoes but the pieces are still quite large so I recommend finely dicing them anyway. After that the tomatoes and garlic can be sautéed with some of the oil from the tomatoes until the garlic is very aromatic.
- Put the rigatoni, heavy cream, and seasoning in the pot and cover with the water. Cook over medium heat for 15 minutes, stirring every 5 minutes or so.
- After 15 minutes the pasta should be cooked and swimming in a lovely creamy sauce. If there isn't sauce in the pot, add half a cup of water and cook a minute or two longer until it's creamy. Do a bite test to make sure the pasta is cooked. If not, again add a bit of liquid and cook a bit longer. When the pasta and sauce are perfect, stir in the cheese until creamy and then taste and adjust seasoning as you like.
Additions to make it your own
It's really easy to make this creamy one pot sun-dried tomato pasta your own. You can make a lot of small tweaks to suit the ingredients you have:
- Dried herbs: Try dried oregano, basil or thyme.
- Fresh herbs: Fresh oregano or basil added at the very end would be lovely.
- Chicken: Cube some chicken thigh or breast and sauté it for 5 minutes along with the tomato and garlic. Then continue the recipe as usual.
- Spinach: If you want to add finely diced spinach then do so after sautéing the tomato and garlic. Give it a few minutes in the pan with the tomato and garlic, then continue with the recipe as usual.
Looking for more pasta inspiration? Try these:
One Pot Creamy Sun Dried Tomato Pasta (6 Ingredients)
- 300 grams dried rigatoni about 4 cups
- 600 ml water about 2.25 cups
- 120 grams sun-dried tomatoes in oil about a cup
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 cloves garlic minced or mashed
- 0.5 teaspoon salt or more to your taste (keep in mind the parmesan is salty)
- 0.5 teaspoon chili flakes or to taste
- 0.5 teaspoon sugar
- Drain the sun-dried tomatoes, reserving the oil.
- Finely dice the tomatoes and mince or mash the garlic cloves.
- Sauté the tomatoes in 3 tablespoons or so of their oil along with the garlic until aromatic.
- Add the pasta, cream and seasoning to the pot then cover with the water.
- Set a timer for 15 minutes. Cook covered over medium heat, stirring every 5 minutes.
- After 15 minutes check if the pasta is cooked. If cooked, turn off heat and stir in the parmesan. Taste and adjust salt to your preference.