There are some dishes that just feel like a warm hug in a bowl, and for me, this Sun Dried Tomato Pasta is precisely that. The sauce is a glorious mix of intense, sweet-tart tomatoes and rich, velvety mascarpone, clinging to every piece of pasta. It’s the kind of meal that manages to feel both luxurious and wonderfully straightforward to pull together on a busy weeknight. I stumbled upon this combination by accident one evening when rooting through the cupboards, and it’s been a hit ever since.

What I believe makes this recipe so special is the depth of flavour we get from the sun-dried tomatoes. They aren’t just a background note; they are the star of the show. Their concentrated, umami-rich character creates a sauce that tastes like it has been simmering for hours, when in reality, it all comes together in about 30 minutes. The garlic provides a gentle, aromatic warmth, while the fresh basil cuts through the richness with a final, bright flourish.

This is a recipe for those evenings when you crave something deeply satisfying without a lot of fuss. It works beautifully for a family dinner – my kids absolutely devour this every time I make it – but it’s also elegant enough to serve when you have friends over for a relaxed meal. If you enjoy this, I think you’ll also adore my Garlic Parmesan Chicken Pasta Recipe, which shares a similar creamy, satisfying profile.

Recipe Overview

This recipe transforms a simple jar of sun-dried tomatoes into a sublimely creamy and flavourful pasta sauce. The process is uncomplicated: we build flavour by sautéing aromatics, then create a rich sauce with mascarpone and vegetable stock, and finally toss it all with perfectly cooked pasta. I’ve tested this with both oil-packed and dry-packed tomatoes, and while both work, the oil-packed version gives the final sauce a slightly richer texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sun Dried Tomato Pasta Recipe

• Genuine Flavour: The taste is wonderfully robust. You get the concentrated tangy sweetness from the sun-dried tomatoes, balanced perfectly by the mellow creaminess of mascarpone cheese and a final fresh lift from basil.
• Ready in Under 30 Minutes: From start to finish, this entire meal is on the table in about half an hour, making it ideal for those hectic weeknights.
• Flexible Recipe: This dish is a brilliant base for customisation. You can easily stir in a few large handfuls of fresh spinach at the end until it wilts, or add some cooked chicken or prawns for extra protein.
• Great for a Relaxed Meal: It’s an excellent choice for a comforting midweek dinner but also feels special enough for a casual Saturday lunch with a glass of wine.
• Family Tested: This recipe always gets compliments from everyone at my dinner table. The rich sauce and familiar pasta shape make it a dependable favourite.

Sun Dried Tomato Pasta Recipe

⏱️ 10 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, high-impact ingredients. The quality of your sun-dried tomatoes will really shine through, so I recommend using a good brand packed in oil. I particularly like the ones from Belazu, as they have a lovely soft texture and flavourful oil that we can use in the cooking.

• 400g Penne or Fusilli pasta
• 1 tbsp olive oil (or oil from the sun-dried tomato jar)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 200g sun-dried tomatoes in oil, drained and roughly chopped
• 1 tsp dried oregano
• Pinch of red chilli flakes (optional)
• 150ml vegetable stock
• 250g mascarpone cheese
• 50g Parmesan cheese, finely grated, plus extra for serving
• A large handful of fresh basil leaves, roughly torn
• Salt and freshly ground black pepper to taste
• 120ml reserved pasta water

Sara’s Tip: Don’t throw away the oil from the sun-dried tomato jar! It’s infused with so much concentrated flavour. Use a tablespoon of it to sauté your onions and garlic for an extra layer of deliciousness right from the start.

How to Make This Sun Dried Tomato Pasta Recipe

The process for this dish is very straightforward. We’ll cook the pasta while simultaneously preparing the sauce in a separate pan, bringing it all together at the end for a perfect finish.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before you drain it, carefully scoop out about 250ml of the starchy pasta water and set it aside. Drain the pasta in a colander.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil (or tomato oil) in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and chilli flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.
3. Add the Tomatoes: Add the chopped sun-dried tomatoes and dried oregano to the pan. Stir everything together and cook for 2-3 minutes to allow the flavours to meld.
4. Create the Sauce Base: Pour the vegetable stock into the pan. Bring it to a gentle simmer and let it bubble for about 2 minutes to reduce slightly. This will concentrate the flavours.
5. Make it Creamy: Turn the heat down to low and add the mascarpone cheese to the pan. Stir gently until the mascarpone has completely melted into the stock, creating a smooth and creamy pinkish sauce. Season with a good pinch of salt and black pepper.
6. Combine Pasta and Sauce: Add the drained pasta directly to the pan with the sauce. Toss everything together until the pasta is well-coated. What works best for me is using tongs to really get the sauce into every nook of the pasta.
7. The Finishing Touches: Add the grated Parmesan cheese, the torn basil leaves, and about 120ml of the reserved pasta water. The starchy pasta water is liquid gold for helping the sauce emulsify and cling perfectly to the pasta. Give it all a final, vigorous stir for about a minute until the sauce is glossy and has thickened slightly.
8. Serve Immediately: Divide the pasta among four bowls. Garnish with a little extra grated Parmesan and a few fresh basil leaves. Serve straight away.

Tips From My Kitchen

• Temperature Control: When you add the garlic, make sure your pan isn’t screaming hot. Garlic can burn very quickly, which will give the entire dish a bitter taste. A gentle sizzle is all you need.
• The Secret Step: Don’t skip reserving the pasta water. It might seem like a simple step, but the starch in the water is a natural emulsifier. It helps the creamy mascarpone and oil-based ingredients bind together into a cohesive, non-greasy sauce. I learned that this is the key to achieving that perfect restaurant-quality texture.
• Make-Ahead: You can prepare the sauce (up to step 5) a day in advance. Store it in an airtight container in the fridge. When you’re ready to eat, simply cook your pasta and gently reheat the sauce, adding the pasta, cheese, basil, and pasta water as directed.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of water or milk to loosen the sauce if it has thickened.

Equipment You’ll Need

• Large pot for boiling the pasta
• Colander
• Large frying pan or skillet
• Tongs or a pasta fork

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Feel free to experiment with different additions to make it your own.

• Spicy Version: If you like a bit of a kick, increase the red chilli flakes to a full teaspoon, or add a finely chopped fresh red chilli along with the garlic.
• Vegetarian/Vegan Option: For a vegan version, use a plant-based cream cheese alternative instead of mascarpone and a vegan Parmesan or a sprinkle of nutritional yeast. Ensure your pasta is egg-free.
• Different Protein: This pasta works wonderfully with added protein. Stir in some leftover shredded chicken, pan-fried prawns, or a can of drained chickpeas for a more substantial meal. It’s a great way to use up ingredients from other dishes, like my simple Juicy Chicken Recipe.

What to Serve With This Sun Dried Tomato Pasta Recipe

This dish is quite complete on its own, but a few simple sides can round out the meal beautifully.

• Simple Green Salad: A crisp salad with a sharp lemon vinaigrette offers a fresh contrast to the rich, creamy pasta sauce.
• Garlic Bread: A few slices of warm, crusty garlic bread are fantastic for mopping up any leftover sauce at the bottom of the bowl.
• Wine Pairing: A dry, crisp Italian white wine like a Pinot Grigio or a Soave complements the tangy tomato and creamy sauce without overpowering it.

Frequently Asked Questions

Sun Dried Tomato Pasta Recipe

A quick and incredibly creamy pasta dish bursting with the intense, savory flavor of sun-dried tomatoes, balanced with rich mascarpone and sharp Parmesan cheese.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 815

Ingredients Method Notes

Ingredients

  

• 400 g Penne or Fusilli pasta
• 1 tbsp olive oil or oil from the sun-dried tomato jar
• 1 large onion finely chopped
• 3 cloves garlic minced
• 200 g sun-dried tomatoes in oil drained and roughly chopped
• 1 tsp dried oregano
• Pinch of red chilli flakes optional
• 150 ml vegetable stock
• 250 g mascarpone cheese
• 50 g Parmesan cheese finely grated, plus extra for serving
• A large handful of fresh basil leaves roughly torn
• Salt and freshly ground black pepper to taste
• 120 ml reserved pasta water

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before you drain it, carefully scoop out about 250ml of the starchy pasta water and set it aside. Drain the pasta in a colander.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil (or tomato oil) in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and chilli flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.
3. Add the Tomatoes: Add the chopped sun-dried tomatoes and dried oregano to the pan. Stir everything together and cook for 2-3 minutes to allow the flavours to meld.
4. Create the Sauce Base: Pour the vegetable stock into the pan. Bring it to a gentle simmer and let it bubble for about 2 minutes to reduce slightly. This will concentrate the flavours.
5. Make it Creamy: Turn the heat down to low and add the mascarpone cheese to the pan. Stir gently until the mascarpone has completely melted into the stock, creating a smooth and creamy pinkish sauce. Season with a good pinch of salt and black pepper.
6. Combine Pasta and Sauce: Add the drained pasta directly to the pan with the sauce. Toss everything together until the pasta is well-coated. What works best for me is using tongs to really get the sauce into every nook of the pasta.
7. The Finishing Touches: Add the grated Parmesan cheese, the torn basil leaves, and about 120ml of the reserved pasta water. The starchy pasta water is liquid gold for helping the sauce emulsify and cling perfectly to the pasta. Give it all a final, vigorous stir for about a minute until the sauce is glossy and has thickened slightly.
8. Serve Immediately: Divide the pasta among four bowls. Garnish with a little extra grated Parmesan and a few fresh basil leaves. Serve straight away.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce.

I really hope you enjoy making this Sun Dried Tomato Pasta Recipe as much as my family and I do. It’s a true testament to how a few well-chosen ingredients can create something truly special. If you try it, I would be thrilled to hear how it turned out for you. Please leave a comment below and let me know your thoughts!

Happy cooking,
Sara