If you’re craving a meal that feels like a cozy hug in a bowl, One-Pan Sundried Tomato Pasta is about to become your new favorite. This recipe brings together the bold, tangy flavor of sundried tomatoes, creamy sauce, hints of garlic, and ribbons of tender spinach—all in a single pan! With minimal prep and just 25 minutes from stove to table, you get an unbelievably rich, deeply satisfying pasta that tastes like hours of cooking went into it (but shh, we’ll keep that our little secret). The convenience, flavor, and simplicity of this dish make it perfect for busy weeknights or casual weekends, and it’s guaranteed to impress anyone lucky enough to snag a bowl.
Ingredients You’ll Need
Each ingredient in this One-Pan Sundried Tomato Pasta serves a special role: from building a vibrant flavor base, to creating a luscious sauce, to adding fresh green color. While the ingredient list is short, every item is essential, working together for that unforgettable taste and texture.
- Pasta: Use penne or fusilli for their hearty bite and sauce-catching nooks.
- Olive Oil: The sundried tomato jar oil brings bonus flavor, but any good olive oil works beautifully.
- Sundried Tomatoes: These pack a punch of tangy, savory depth that truly sets this dish apart.
- Garlic: A trio of cloves infuses every bite with that irresistible, aromatic backbone.
- Red Pepper Flakes (optional): Just a hint offers a welcome touch of heat—choose your own adventure!
- Vegetable or Chicken Broth: The pasta cooks in flavorful broth, not water, for an ultra-tasty finish.
- Parmesan Cheese: Adds nutty, salty richness that brings creamy balance to the sauce.
- Heavy Cream (or Half and Half): Creates that dreamy, silky sauce everyone loves.
- Fresh Spinach: Wilts down to tender ribbons, bringing a pop of color and nutrients.
- Salt and Black Pepper: Essential for seasoning and enhancing all the flavors.
- Fresh Basil: A shower of chopped basil at the end wakes up the whole dish with herby freshness.
How to Make One-Pan Sundried Tomato Pasta
Step 1: Sauté the Flavor Base
Start by heating your olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic, chopped sundried tomatoes, and a sprinkle of red pepper flakes if you’re in the mood for some low-key heat. Sauté, stirring frequently, for about one to two minutes. The garlic will become fragrant and the tomatoes will start releasing their magical sweetness—this is when you know you’re on the right track!
Step 2: Add Pasta and Broth
Next, toss your dry pasta straight into the pan (no need to pre-cook!) and pour in the vegetable or chicken broth. Give everything a good stir so the pasta is well coated with all those aromatic flavors. Bring it to a gentle boil, then reduce the heat so the mixture simmers. Let your pasta cook uncovered for 10 to 12 minutes, stirring occasionally, until it’s just tender and most of the liquid has been absorbed. This is when your One-Pan Sundried Tomato Pasta starts to take shape.
Step 3: Create the Creamy Sauce
Now it’s time for transformation! Stir in the grated Parmesan cheese, heavy cream (or half and half), and all that beautiful, fresh spinach. Watch as the spinach wilts within a couple of minutes and the sauce goes from brothy to lush and creamy, clinging to every piece of pasta. Season to taste with salt and freshly ground black pepper for the perfect balance of flavors.
Step 4: Garnish and Serve
Take your pan off the heat and top with a handful of chopped fresh basil. The basil’s brightness cuts through the richness and the aroma is pure heaven. Your One-Pan Sundried Tomato Pasta is ready to serve piping hot, looking as stunning as it is delicious.
How to Serve One-Pan Sundried Tomato Pasta
Garnishes
Finish your pasta with a generous sprinkle of freshly grated Parmesan, more chopped basil, and a twist of freshly cracked black pepper. If you’re feeling extra, a drizzle of olive oil (especially from the sundried tomato jar) adds gorgeous shine and flavor.
Side Dishes
This pasta is deliciously complete on its own, but you can turn it into a feast with a crisp green salad tossed in lemon vinaigrette or a loaf of garlicky toasted bread to mop up every last drop of sauce. Roasted veggies, like asparagus or zucchini, also pair beautifully.
Creative Ways to Present
Serve One-Pan Sundried Tomato Pasta family-style right from the pan, or twirl individual nests of pasta onto plates for a polished touch. Top with grilled chicken, shrimp, or white beans for extra protein, or add a handful of toasted pine nuts for crunch and a hint of sophistication. For a party, mound the pasta in a large shallow bowl with extra basil and a few whole sundried tomatoes on top for a dramatic, rustic effect.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Sundried Tomato Pasta stores like a dream. Once cooled, simply transfer it to an airtight container and refrigerate for up to 2 or 3 days. The flavors deepen as it sits, making next-day lunches something to actually look forward to!
Freezing
If you’d like to stash away a portion or two for the future, cool the pasta completely, then store in freezer-safe containers. While the cream sauce might lose just a little of its silkiness after freezing and thawing, the taste remains fantastic for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, place the One-Pan Sundried Tomato Pasta in a skillet with a splash of broth, milk, or cream to loosen the sauce, then warm gently over low heat, stirring often. You can also reheat individual servings in the microwave—just stir halfway through, and add another sprinkle of cheese or basil if desired.
FAQs
Can I use a different type Main Course
Absolutely! While penne and fusilli are classic for this recipe, you can use farfalle, rigatoni, or any pasta shape that holds sauce well. Adjust the cooking time as needed based on the shape and size.
What if I only have dried sundried tomatoes, not the ones packed in oil?
No worries! Simply soak dried sundried tomatoes in hot water until soft, then pat dry and chop. Use regular olive oil for sautéing, and you’ll still get that concentrated tomato flavor.
Can I make One-Pan Sundried Tomato Pasta vegan?
Yes! Swap the Parmesan for a plant-based cheese and use your favorite unsweetened non-dairy cream or even full-fat coconut milk. This pasta is easy to adjust for any dietary needs.
How do I add protein to this dish?
For a protein boost, stir in cooked sliced chicken, sautéed shrimp, or canned white beans during the final few minutes of simmering. You can also top the pasta with toasted pine nuts for added texture and protein.
Is this recipe gluten-free friendly?
Certainly—just swap in your favorite gluten-free pasta! Keep in mind that gluten-free pastas absorb liquid differently, so you may need to add a little extra broth and adjust cooking times to ensure the pasta is tender and the sauce is creamy.
Final Thoughts
If you’re searching for a new weeknight superstar or a dish guaranteed to wow your loved ones, give One-Pan Sundried Tomato Pasta a try. It’s an easy, rewarding, and outrageously delicious recipe you’ll want to make again and again. Happy cooking, and don’t be surprised if this pasta becomes a repeat request at your table!
Print
One-Pan Sundried Tomato Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Sundried Tomato Pasta is a quick and delicious vegetarian dish that comes together in just 25 minutes. Creamy, savory, and packed with flavor, it’s the perfect weeknight dinner option.
Ingredients
Pasta:
- 8 oz pasta (penne or fusilli work well)
Sundried Tomato Sauce:
- 2 tablespoons olive oil (from sundried tomato jar if available)
- 1/3 cup chopped sundried tomatoes (in oil)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 3 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (or half and half)
- 2 cups fresh spinach
- Salt and black pepper to taste
- Chopped fresh basil for garnish
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic, sundried tomatoes, and red pepper flakes. Sauté until fragrant.
- Cook Pasta: Add dry pasta and broth. Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Finish Dish: Stir in Parmesan cheese, cream, and spinach. Cook for another 2–3 minutes until spinach wilts. Season with salt and pepper. Garnish with basil.
Notes
- Add grilled chicken, shrimp, or white beans for extra protein.
- For a dairy-free version, use plant-based cream and cheese.
- Leftovers keep well for 2–3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
