One Pot Sun Dried Tomato Pasta
One Pot Sun Dried Tomato Pasta
If you're looking for a quick and flavorful dinner that you can make in just one pot, then this One Pot Sun Dried Tomato Pasta is a fantastic choice! It comes together in about 30 minutes, requires minimal cleanup, and rewards you with big, bold flavors.
If you're looking for a quick and flavorful dinner that you can make in just one pot, then this One Pot Sun Dried Tomato Pasta is a fantastic choice! It comes together in about 30 minutes, requires minimal cleanup, and rewards you with big, bold flavors. This recipe is a win-win if you ask me!
One pot pasta recipes get a bad reputation because most of the time the pasta either comes out too crunchy or too mushy. Well, you won’t have to worry about that with this recipe. I’ve tested this recipe to find the best liquid-to-pasta ratio so that this one pot tomato pasta recipe strikes the perfect balance between saucy and creamy. Yum!
KEY INGREDIENTS
Shallot
Garlic
Sun-dried tomatoes
Seasonings
Tomato sauce
Dried pasta
Basil
HOW TO MAKE ONE POT SUN DRIED TOMATO PASTA
The full recipe for this one pot pasta recipe is below, but here’s a quick overview on how to make it:
Heat the Oil: Drizzle sun-dried tomato oil (or olive oil) into a medium pot and heat over medium heat.
Sauté Aromatics: Add the minced shallot and garlic. Cook until fragrant and soft.
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and seasonings.
Combine Sauce and Water: Pour in the tomato sauce and water. Stir everything together and bring to a boil.
Cook the Pasta: Add the dried pasta to the sauce. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente. If the sauce becomes too thick, add a splash of water to loosen it up.
Finish with Cream and Basil: Once the pasta is cooked, stir in the butter and heavy cream until well combined. Finally, gently fold in the fresh basil.
Serve: Serve hot, topped with grated Parmesan cheese!
WHICH IS THE BEST PASTA TO USE?
Feel free to use any type of dried pasta you have on hand, but in my opinion a short pasta like penne, fusilli, macaroni, or rigatoni works best for this recipe.
I also love to use a high protein, high fiber pasta to make this recipe even more nutritionally balanced. I used the brand EQUII for this recipe and I really recommend it! The pasta is not mushy and doesn’t have a weird taste (which I’ve noticed with other high protein pasta brands). I’m sure you’ll love it, too.
MORE ONE POT PASTA COOKING TIPS
Keep An Eye On The Pot: This easy, one pot dish requires little work but you do have to keep a close eye on the pot while the pasta is cooking in the sauce to make sure it doesn’t burn. Be sure to add a splash of extra water if the sauce gets too thick while the pasta is cooking.
Vegetable Variations: Consider adding vegetables like spinach, mushrooms, or zucchini for extra nutrition and flavor.
Adjusting Spice: If you prefer a milder flavor, reduce or omit the red pepper flakes. For extra heat, add more to suit your taste!
Vegan Substitutions: Omit the butter and heavy cream, and use a plant-based cream alternative. You can also skip the Parmesan cheese or use nutritional yeast as a topping.
How To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to loosen the sauce if necessary.
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One Pot Sun Dried Tomato Pasta
Ingredients
- 2 tbsp sun-dried tomato oil, or olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/4 c sun-dried tomatoes, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 8 oz tomato sauce
- 8 oz dried pasta*
- 1 tbsp butter
- 2 tbsp heavy cream
- 2 tbsp fresh basil, chopped
- Parmesan, for serving
Instructions
- Drizzle the oil into a medium-sized Dutch oven or pot and heat over medium heat.
- Add the minced shallot and garlic, and cook for about 2-3 minutes, until fragrant.
- Add in the chopped sun dried tomatoes and seasonings. Cook for about 2-3 minutes until the tomatoes are starting to crisp up, but not burn.
- Pour in the tomato sauce and 2 1/4 c of water. Stir the sauce together, and bring to a boil. Taste for seasoning.
- Add the dried pasta to the sauce and cook for about 10 minutes, or until the pasta is al dente. The sauce will thicken as it cooks, which is good! But add a splash of water if the sauce gets too thick to loosen it up.
- Once the pasta is al dente, add in the butter and heavy cream. Stir it together to incorporate it into the sauce. Finally, stir in the fresh basil.
- Serve hot with grated Parmesan cheese on top.
Notes
*Short pasta works best for this recipe. Go ahead and choose a high-protein, high-fiber pasta if you'd like! I've linked my favorite brand in the blog post.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!