This Sun Dried Tomato Pasta is hugely flavorful and comes together in less than 45 minutes. Using pantry staples, you’ll get restaurant-style flavor with low effort. This tomato pasta recipe will have your family going back for seconds.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
Very few things pack as big a flavor as sun-dried tomatoes. Combine them with plenty of garlic, onion, broth, and yogurt for creaminess. It’s even better than restaurant pastas. If you love quick pasta dishes like our One Pot Pasta, this one is going straight into your regular rotation.
Here’s why you’ll love it:
- Less than 45 minutes: From start to finish, it’s a quick dinner that everyone will love.
- Easily Customizable: Toss in grilled chicken, spin it with fresh herbs, or make it vegetarian with vegetable broth.
- Delicious leftovers: Reheats like a dream for lunch the next day, or use it for meal prep and enjoy it over several meals.
Key Ingredients
- Diced tomatoes – I use canned diced tomatoes that are prepped and ready to add.
- Broth – Adds depth of flavor and thins out the sauce. You can also use a bit of vodka for even more complex flavors.
- Dry penne pasta – You can use other shapes as well. Cook according to the package directions.
- Olive oil – Olive oil keeps pasta from sticking and adds great flavor.
- Onion – Chop it into fine pieces, for aromatic flavors.
- Garlic – I mince my own garlic cloves for the best flavor.
- Sun-dried tomatoes – I use the dry-packaged kind of sun-dried tomatoes. If you use the kind that is packed in oil, drain first.
- Granulated sugar – For a bit of sweetness to offset the tang.
- Whole yogurt – You can even use Greek yogurt for extra protein.
- Freshly shaved parmesan – There is so much more flavor in freshly shaved Parmesan.
Substitutions and Variations
- Pasta: Penne is great, but rigatoni, rotini, or farfalle work with this sauce just as nicely.
- Protein Boost: Stir in sliced cooked Italian sausage or leftover shredded chicken.
- Dairy Free: Use a plain, unsweetened dairy-free yogurt alternative or coconut cream.
- Herbs & Spices: Change up the taste by adding some cayenne pepper for a spicy kick or even some paprika for a smoky flavor.
- Extra Greens: Fold in two big handfuls of fresh baby spinach during the last minute of simmering.
Step-by-Step Recipe Instructions
- Boil the water in a pot. Add diced tomatoes to a blender and blend until smooth.
- Put the mixture into a bowl and then add broth and the rest of the diced tomatoes.
- Drain the pasta and toss with olive oil.
- Cook the onion and garlic in a skillet on the stove.
- Add the sun-dried tomatoes and other sauce ingredients and bring to a simmer.
- Add yogurt and stir. Season, then pour the sauce over the warm pasta.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Prep the Sauce Ahead: Blend tomatoes and chop onions/garlic a day in advance. Store in airtight containers in the fridge.
- Reheating Leftovers: Warm gently on the stovetop or microwave with a splash of extra broth or water to loosen the sauce.
- Storage: Store pasta leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly and stir before serving.
Watch Us Make This Recipe
Sun Dried Tomato Pasta
This simple Sun Dried Tomato Pasta is huge on flavor and low in effort. It's a restaurant-style pasta recipe that's easily made at home. Great for meal prep.
Servings 4 servings
Calories 554kcal
Ingredients
- 28 ounces canned diced tomatoes
- ⅓ cup chicken broth beef, or vegetable broth
- 12 ounces uncooked penne pasta
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 6 cloves garlic minced
- ¼ cup sun-dried tomatoes* chopped
- 1 tablespoon granulated sugar
- kosher salt and freshly ground black pepper to taste
- ½ cup plain whole yogurt
- Freshly shaved parmesan for topping
- Optional: chopped basil or parsley for garnish
Instructions
- In a large heavy pot, bring well-salted water to a boil. While you're waiting, place half of the diced tomatoes in a blender or food processor and blend until smooth.
- Transfer to a bowl and stir in the vodka or broth and remaining diced tomatoes. Set aside and keep warm.
- Cook penne pasta just until al dente, according to package instructions. Drain very well, but don't rinse.
- Return drained pasta to pot and toss with 1 TB olive oil. Cover to keep warm.
- In a large skillet, add 2 TB olive oil over medium heat. When oil is hot, add onion and garlic; stir 1 minute.
- Add sun-dried tomatoes, tomato-vodka sauce, sugar, and 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir and bring to a simmer. Simmer uncovered for 8-10 minutes or until slightly thickened.
- Add yogurt and stir to incorporate, 1 minute. Remove from heat. Add salt and pepper to taste, if needed.
- Pour sauce over the warm pasta in pot, tossing to combine well. Serve with freshly grated parmesan cheese. If desired, garnish with chopped basil or parsley.
Video
Notes
- For more depth of flavor, sub broth for vodka. The alcohol content is cooked off and evaporated, so it’s family-friendly.
- I use the dry-packaged kind of sun-dried tomatoes. If you use the kind that is packed in oil, drain first.
- Storage: Store pasta leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly and add more sauce if needed.
hearing from you!
Join our Free Recipe Club and get our newest, best recipes each week! Nutrition
Calories: 554kcal | Carbohydrates: 84g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 905mg | Fiber: 6g | Sugar: 15g | Vitamin A: 324IU | Vitamin C: 25mg | Calcium: 139mg | Iron: 4mg
What to Serve With Sun Dried Tomato Pasta?
Bread & Salad
- Rosemary Bread: Warm bread is practically mandatory for soaking up extra tomato sauce.
- French Bread Recipe: Pairs so well with this dish.
- Caesar Salad with Homemade Dressing: Add crisp romaine and this tangy dressing for a full meal.
Frequently Asked Questions
Can I make this pasta without vodka?
Absolutely! Just swap the vodka for an equal amount of low-sodium chicken broth or vegetable broth. You’ll still get a rich, delicious sauce.
What if I only have oil-packed sun-dried tomatoes?
Those work great! Just be sure to drain them thoroughly before chopping so your sauce doesn’t end up greasy.
Can I use Greek yogurt instead of plain whole yogurt?
Yes! Whole milk Greek yogurt works wonderfully and adds a nice little protein punch. Just whisk it in off the heat so it stays silky smooth.
How do I reheat leftover sun-dried tomato pasta?
Reheat leftovers in a skillet over low heat or in the microwave. Add a splash of water, milk, or broth while heating to bring the sauce back to its creamy consistency.
Can I add protein to this pasta dish?
Yes. Cooked shredded chicken, sliced Italian sausage, or sautéed shrimp pair perfectly with this sauce. Simply add your choice of protein at the end when tossing the pasta with the sauce.
Can I use gluten-free pasta?
Yes. Just swap the penne pasta for your favorite gluten-free pasta, such as brown rice, chickpea, or gluten-free pasta.
More to Cook and Eat
- One Pot Pizza Pasta: All your favorite pizza toppings baked into an easy, cheesy one-pot pasta meal.
- One-Pan Skillet Lasagna: Get all the rich comfort of classic lasagna in a fraction of the time with zero tedious layering.
- Creamy Bruschetta Pasta: Fresh tomatoes, garlic, and sweet basil tossed with tender pasta for a bright weeknight meal.
- Buffalo Chicken Pasta: Love a little spice? This simple pasta dish has you covered.
Posts
0 Comments