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Creamy Sun-Dried Tomato Pasta

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This Easy Sun-Dried Tomato Pasta with Spinach and Parmesan is a vibrant, flavor-packed dish that comes together in under 30 minutes. The rich, tangy sun-dried tomatoes create a luxurious sauce that beautifully coats the pasta, while fresh spinach adds a pop of color and nutrients.

Ingredients

Scale
  • 12 ounces dried pasta (such as penne, fusilli, or fettuccine)
  • 1/4 cup olive oil (from the sun-dried tomato jar, if possible)
  • 4 cloves garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 5 ounces fresh baby spinach
  • 1 cup reserved pasta water
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, which means it should be tender but still have a slight bite. Before draining, carefully reserve at least 1 cup of the starchy pasta water—this is key for creating a silky, emulsified sauce later.
  2. Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 60 seconds until fragrant. Sautéing, which means cooking quickly in fat over direct heat, should not brown the garlic; you just want to release its flavor.
  3. Build the Sun-Dried Tomato Base: Add the sliced sun-dried tomatoes to the skillet. Cook, stirring frequently, for 2-3 minutes. This step helps to further soften the tomatoes and infuse the oil with their deep, tangy flavor. In my tests, this brief cooking time intensifies the tomato flavor more than simply adding them raw to the sauce.
  4. Wilt the Spinach: Add the fresh spinach to the skillet in handfuls. Using tongs, gently toss the spinach with the hot oil and tomatoes until it wilts, which should take just 1-2 minutes. The spinach will reduce dramatically in volume. (Pro tip: Adding it in batches prevents the skillet from overflowing and ensures even wilting.)
  5. Combine Pasta and Create the Sauce: Add the drained, cooked pasta directly to the skillet with the spinach and tomatoes. Reduce the heat to low. Pour in about 1/2 cup of the reserved pasta water and sprinkle in the grated Parmesan cheese. Toss everything vigorously. The starchy water and cheese will melt together to form a creamy, clingy sauce that coats every noodle. Add more pasta water a splash at a time if the sauce seems too thick.
  6. Season and Serve: Taste the finished sun-dried tomato pasta and season with salt and freshly ground black pepper as needed. Remember, the Parmesan and the sun-dried tomatoes are already salty. Divide among bowls, garnish with more Parmesan and fresh herbs if desired, and serve immediately while hot.

Find it online: https://www.receipster.com/easy-sun-dried-tomato-pasta-spinach/

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