If you’re craving a dish that’s fast, undeniably delicious, and brings vivid Mediterranean flavors to your table with minimal effort, look no further than One-Pan Sundried Tomato Pasta. This recipe is proof that comforting, restaurant-worthy pasta can be created with just one skillet and a handful of vibrant ingredients—rich sun-dried tomatoes, creamy hints from Parmesan and cream, tender spinach, and perfectly cooked spaghetti. Plus, cleanup is a breeze, making this the ultimate weeknight meal you’ll return to time and again!
Ingredients You’ll Need
The beauty of this pasta lies in its simplicity—each ingredient shines and plays a crucial role, elevating the dish through layers of flavor, color, and irresistible texture. Gather these essentials and you’re well on your way to making One-Pan Sundried Tomato Pasta a regular in your dinner rotation!
- Spaghetti (12 oz): The classic strand pasta absorbs all the savory sauce while cooking right in the pan.
- Olive oil (1 tablespoon): Adds depth and helps carry the rich flavors of the sun-dried tomatoes and garlic.
- Sun-dried tomatoes in oil (1/2 cup, drained and chopped): The star of the show—these deliver a tangy, sweet intensity that permeates every bite.
- Garlic cloves (3, minced): Don’t skimp here! Garlic brings essential aroma and that signature Italian zest.
- Red pepper flakes (1/2 teaspoon, optional): For those who love a little gentle kick to offset the creaminess.
- Vegetable broth (4 cups): Infuses moisture and umami, allowing the pasta to soak up flavor as it cooks.
- Parmesan cheese (1/2 cup, grated): The cheese melts into the sauce, lending salty richness and creaminess.
- Heavy cream (1/4 cup): Just enough to create a silky, luscious sauce without overwhelming the sun-dried tomatoes.
- Baby spinach (2 cups): Tossed in at the end for a nutrient-packed pop of color and freshness.
- Salt and black pepper to taste: Seasoning elevates all the other flavors—taste as you go.
- Fresh basil for garnish (optional): Adds a fragrant, fresh finish that looks just as good as it tastes.
How to Make One-Pan Sundried Tomato Pasta
Step 1: Sauté the Sun-Dried Tomatoes
Start by heating olive oil in a large, deep skillet over medium heat. Add the drained and chopped sun-dried tomatoes, giving them a quick 2-minute sauté. This step is crucial: it wakes up the tomatoes, bringing out their natural sweetness and allowing that beautiful red tint to seep into the oil, which will eventually cling to every piece of spaghetti.
Step 2: Add the Aromatics
Next, stir in the minced garlic and red pepper flakes. You’ll notice almost immediately how fragrant your kitchen becomes! Cook this combination for just about a minute, long enough for the garlic to soften and become aromatic. Don’t let it brown; we’re looking to mellow and sweeten the sharpness here, not scorch it.
Step 3: Simmer the Pasta
Now for the magic: nestle the uncooked spaghetti into the skillet, then pour in all the vegetable broth. Bring it up to a lively boil, then dial back the heat to a gentle simmer. As the spaghetti cooks, it will soak up every bit of that savory, tomato-infused broth. Stir every now and then to make sure nothing sticks, and keep an eye on the liquid—it should reduce and thicken, making everything deliciously saucy in about 10–12 minutes.
Step 4: Stir in Cheese and Cream
Once the pasta is perfectly al dente and most of the liquid has evaporated, add the grated Parmesan cheese and heavy cream. This duo transforms the broth into a glossy, luscious sauce that hugs every strand of spaghetti and amplifies the sun-dried tomato flavor. Stir gently so the cheese melts into the sauce, forming a dreamy, creamy coating.
Step 5: Add Spinach and Season
Toss in the fresh baby spinach and let it wilt for 1–2 minutes over gentle heat. The green color signals freshness and lightness, balancing out the creamy, robust flavors. Taste and adjust with salt and black pepper, dialing in the seasoning to your preference. You’re nearly ready to serve your One-Pan Sundried Tomato Pasta!
Step 6: Garnish and Serve
Remove the skillet from the heat and, if you like, sprinkle over a handful of fresh basil leaves. This finishing touch adds an aromatic lift and a splash of vibrant green that makes your pasta look as irresistible as it tastes.
How to Serve One-Pan Sundried Tomato Pasta
Garnishes
This dish is elevated even further with a handful of thoughtful garnishes. A shower of extra grated Parmesan cheese, torn basil leaves, or a light drizzle of good olive oil on top just before serving adds immense savor and elegance. Cracked black pepper and a pinch of red pepper flakes also work wonders for a finishing kick.
Side Dishes
To turn your One-Pan Sundried Tomato Pasta into a full meal, consider pairing it with a simple arugula salad dressed in lemon and olive oil, or a basket of crusty bread for swiping up any leftover sauce. Roasted vegetables or a citrusy white bean salad also make ideal partners—each playing off the pasta’s richness without upstaging it.
Creative Ways to Present
For something showstopping, try twirling the pasta into individual nests and plating them with a few extra sun-dried tomato pieces and basil leaves on top. For family-style, serve straight out of the skillet for that cozy, rustic feel. If you’re entertaining, try portioning the pasta into oven-proof dishes and broiling a little extra cheese on top for a bubbly, golden finish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover One-Pan Sundried Tomato Pasta, let it cool completely before transferring to an airtight container. Store in the fridge for up to 3 days—a perfect solution for quick lunches or low-stress weeknight dinners.
Freezing
While this pasta is best fresh, you can freeze portions for up to 1 month. Just know the creamy sauce may separate a bit when thawed, but a gentle stir during reheating will usually bring it back together. Freeze in individual portions for quick, satisfying meals on the go.
Reheating
To reheat, add a splash of milk, cream, or vegetable broth to loosen the sauce, and warm gently on the stovetop or in the microwave. Stir every so often to ensure the creaminess returns and everything is heated through without drying out.
FAQs
Can I use a different type Main Course
Definitely! While spaghetti is classic for One-Pan Sundried Tomato Pasta, penne, linguine, or even short shapes like fusilli all work well. Just adjust the cooking time as needed and add more broth if using thicker pastas.
What if I don’t have heavy cream?
No problem! You can substitute with half-and-half, whole milk (for a slightly lighter sauce), or a dairy-free cream alternative if desired. Just keep in mind this will slightly change the richness and mouthfeel of the finished pasta.
Is there a vegan version of One-Pan Sundried Tomato Pasta?
Absolutely! Swap the Parmesan for nutritional yeast and use your favorite unsweetened plant-based cream. The results will still be creamy, deeply flavorful, and totally satisfying—nobody will miss the dairy.
Can I add protein to this dish?
Of course. Stir through cooked shredded chicken for a meatier option, or toss in a can of drained white beans for a vegetarian protein boost. Both blend beautifully with the other flavors and make the meal more substantial.
How do I keep the pasta from sticking together while cooking?
Stirring gently a few times during simmering is key for One-Pan Sundried Tomato Pasta. The movement helps separate the noodles and ensures every bite is coated in that phenomenal sauce. Adjust the liquid as necessary if things get too thick before the pasta is fully cooked.
Final Thoughts
This One-Pan Sundried Tomato Pasta is truly the kind of dish that wins hearts—cheesy, creamy, and absolutely loaded with bold flavors but never weighing you down. With just one skillet and a handful of pantry staples, you can create a memorable meal in barely 20 minutes. Give it a try and discover why it’s destined to be your new pasta night favorite!
Print
One-Pan Sundried Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One-Pan Sundried Tomato Pasta is a quick and easy vegetarian dinner option that is creamy and full of flavor. With sun-dried tomatoes, garlic, Parmesan cheese, and spinach, this dish is a delightful combination of savory and indulgent.
Ingredients
Spaghetti:
- 12 oz spaghetti
Other Ingredients:
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil: In a large deep skillet over medium heat, add olive oil.
- Sauté tomatoes: Add sun-dried tomatoes and sauté for 2 minutes.
- Cook aromatics: Stir in garlic and red pepper flakes; cook for another minute.
- Add pasta and broth: Add spaghetti and vegetable broth. Bring to a boil, then simmer until pasta is tender, about 10–12 minutes.
- Finish the dish: Stir in Parmesan cheese and cream until creamy. Add spinach and cook until wilted. Season with salt and pepper. Garnish with basil before serving.
Notes
- For a dairy-free version, substitute Parmesan and cream with nutritional yeast and unsweetened plant-based cream.
- You can add cooked chicken or white beans for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
