Sun-Dried Tomato Pasta – Eat Move Make

By: Liz  /  Published: March 30, 2026  /  Updated: March 30, 2026  /   Leave a comment

Sun-Dried Tomato Pasta is a quick, no-fuss dinner that comes together in about 20 minutes with simple ingredients. It’s an easy skillet meal with bold flavor and minimal effort.

Why You’ll Love This Recipe

• Ready in about 30 minutes with minimal prep
• Uses simple, pantry-friendly ingredients
• Big flavor without a heavy cream sauce
• Easy to customize with whatever you have on hand
• Works as a quick weeknight dinner or a low-effort lunch

If you love sun-dried tomatoes, try this delicious Artichoke and Sun-Dried Tomato Pasta Salad too!

Ingredients

• Fettuccine noodles
• Garlic cloves, chopped
• Sun-dried tomatoes
• Red bell pepper, thinly sliced
• Yellow onion, thinly sliced
• Olive oil
• Dried basil
• Dried oregano
• Dried thyme
• Salt
• Black pepper
• Parmesan cheese, to taste
• Red pepper flakes (optional)

About the Sun-Dried Tomatoes

Sun-dried tomatoes are the main flavor in this pasta, so the type you use matters. I prefer oil-packed because they’re already soft, easier to chop, and don’t need rehydration before using in recipes. They also have a more pronounced flavor since they’re packed in herb-seasoned oil.

If you’re using dry-packed, they’ll be firmer and a little chewier. Soak them in warm water for about 10 minutes to soften them before cooking.

How to Make Sun-Dried Tomato Pasta

Step 1: Bring a pot of water to a boil and cook the pasta according to the package directions.

Step 2: While the pasta cooks, heat oil in a skillet over medium heat. Add the garlic, onion, tomatoes, and red pepper, and sauté until softened.

Step 3: Sprinkle the vegetables with herbs, salt, and pepper. Stir to combine.

Step 4: Drain the pasta, then add it to the skillet and toss everything together until well mixed.

Step 5: Serve warm, finishing each portion with a sprinkle of Parmesan cheese.

Substitutions & Variations

• Sun-dried tomatoes: Oil-packed works best here since the tomatoes are tender and hydrated. If using dry-packed, soak them in warm water for about 10 minutes to soften first.
• Pasta: Fettuccine is what I used, but penne, spaghetti, or whatever you have on hand will work just fine.
• Vegetables: You can swap or add in things like spinach, mushrooms, or zucchini depending on what’s in your fridge.
• Protein: This is easy to bulk up with grilled chicken, shrimp, or even white beans.
• Cheese: Parmesan is my go-to, but pecorino or a simple sprinkle of mozzarella works too.
• Heat level: Skip the red pepper flakes if you want it mild, or add more for a bigger kick.

Tips for Best Results

• Salt your pasta water well: It makes a noticeable difference.
• Don’t rush the sauté: Let the onions, peppers, and tomatoes soften fully so they develop more flavor.
• Reserve a little pasta water: A splash helps everything come together and coat the noodles more evenly. I also add a little to each leftover portion (if there are leftovers).
• Use the oil from the tomatoes (if oil-packed): It adds extra flavor and ties the whole dish together.
• Toss while hot: Add the pasta straight from draining into the skillet so it absorbs the flavors better.

FAQ