Creamy sun-dried tomato pasta with spinach and garlic turns a short ingredient list into a satisfying weeknight dinner. Oil-packed tomatoes bring concentrated sweetness and a little tang to a silky cream sauce, while spinach adds color without needing a separate pan. Penne catches the sauce inside its tubes and along its ridges.
RECIPE CARD
Creamy Sun-Dried Tomato Pasta with Spinach and Garlic
Ingredients
- 300 g (about 10 1/2 ounces) dry penne pasta
- 1 tablespoon fine salt, for the pasta water
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 1/2 cups heavy cream
- 2 cups loosely packed fresh baby spinach
- 1/2 cup finely grated Parmesan, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4–1/2 cup reserved pasta cooking water, as needed
- 2 tablespoons torn fresh basil leaves, for serving (optional)
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Cook the pasta: Bring a large pot of water to a rolling boil and add the tablespoon of salt. Stir in the penne and cook according to…
- Soften the garlic and tomatoes: While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat. Add the minced garlic and stir for about 45–60…
- Simmer the cream sauce: Pour the heavy cream into the skillet and stir, scraping up any tomato and garlic from the pan. Bring it to a gentle simmer,…
- Wilt the spinach: Add the spinach to the simmering sauce in two handfuls, stirring after each addition. It may look like too much at first, but the…
- Toss pasta with the sauce: Add the drained penne to the skillet along with 1/4 cup of the reserved pasta water. Toss over low heat for 1–2 minutes until…
- Garnish and serve: Divide the pasta among four warm bowls. Sprinkle with the remaining 1/4 cup Parmesan and the torn basil, if using. Serve immediately while the…
The key is to save some starchy pasta water before draining. A splash helps the cream cling to the pasta instead of pooling beneath it. Work over moderate heat, taste before adding salt, and serve the pasta as soon as the sauce looks glossy. This recipe makes four main-course portions.
Why You’ll Love It
- One sauce pan: Garlic, tomatoes, cream, and spinach come together in a single skillet while the pasta boils.
- Big flavor from pantry staples: Sun-dried tomatoes season the sauce without a long simmer.
- Flexible finish: Pasta water lets you adjust the sauce to a light coating or a richer spoonable consistency.
Ingredients
- 300 g (about 10 1/2 ounces) dry penne pasta
- 1 tablespoon fine salt, for the pasta water
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 1/2 cups heavy cream
- 2 cups loosely packed fresh baby spinach
- 1/2 cup finely grated Parmesan, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4–1/2 cup reserved pasta cooking water, as needed
- 2 tablespoons torn fresh basil leaves, for serving (optional)
Drain excess tomato oil so the sauce stays creamy. Finely grate the Parmesan for easy melting. If using another pasta shape, follow its package cooking time.
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of water to a rolling boil and add the tablespoon of salt. Stir in the penne and cook according to the package until al dente: tender but still firm in the center. Before draining, scoop out at least 1/2 cup of the cloudy cooking water. Drain the pasta without rinsing it. The starch left on the penne helps the sauce coat it. If the sauce is not ready yet, toss the drained pasta gently once so it does not clump, and finish the skillet promptly.
Step 2: Soften the garlic and tomatoes
While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat. Add the minced garlic and stir for about 45–60 seconds, just until fragrant; do not let it brown. Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring so their flavor disperses into the oil. Reduce the heat if the pan begins to smoke or the garlic darkens. A wide skillet gives you enough room to toss all the pasta later without spilling sauce over the rim.
Step 3: Simmer the cream sauce
Pour the heavy cream into the skillet and stir, scraping up any tomato and garlic from the pan. Bring it to a gentle simmer, then cook for 4–5 minutes, stirring occasionally, until it lightly coats a spoon. Add the black pepper and optional red pepper flakes. Avoid a hard boil, which can reduce the sauce too quickly. Hold off on extra salt until after the Parmesan is added, since both the cheese and the sun-dried tomatoes contribute saltiness.
Step 4: Wilt the spinach
Add the spinach to the simmering sauce in two handfuls, stirring after each addition. It may look like too much at first, but the leaves collapse quickly. Cook for about 2 minutes, until the spinach is wilted and evenly distributed. Keep the heat low so the sauce stays smooth. If using larger spinach leaves, remove tough stems and roughly chop them first. The sauce should still look loose enough to coat pasta; it will thicken a little more as the cheese melts.
Step 5: Toss pasta with the sauce
Add the drained penne to the skillet along with 1/4 cup of the reserved pasta water. Toss over low heat for 1–2 minutes until the sauce turns glossy and reaches the center of the pasta. Stir in 1/4 cup of the grated Parmesan. If the sauce becomes too thick, add pasta water a tablespoon at a time, tossing after each addition. If it looks thin, keep tossing briefly over low heat. Taste and add a pinch of salt only if needed.
Step 6: Garnish and serve
Divide the pasta among four warm bowls. Sprinkle with the remaining 1/4 cup Parmesan and the torn basil, if using. Serve immediately while the sauce is silky and the pasta is hot. If the skillet sits for a few minutes before serving, stir in a small splash of warm water to restore the coating. Place extra black pepper at the table rather than adding too much to the whole batch. The finished bowl should show distinct red tomato pieces and green spinach throughout.
Substitutions & Variations
Rigatoni, fusilli, or another short pasta can replace penne; keep the dry weight at 300 g. For a dairy-free version, use an unsweetened cooking cream designed for savory sauces and omit the Parmesan or use a suitable plant-based alternative. The result will taste different, so season after combining. Baby kale can stand in for spinach, but give it a few extra minutes to soften. For more heat, increase the red pepper flakes gradually. A squeeze of lemon at the table brightens a particularly rich batch.
Leftovers keep in a covered container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water or milk, stirring until hot throughout. The sauce may thicken in storage, so add liquid slowly rather than pouring in a large amount. Freezing cream sauce can change its texture; fresh or refrigerated servings give the smoothest result.
What to Serve With
This rich pasta pairs well with a crisp salad or a simply roasted vegetable. For an easy green side, try the grilled halloumi salad with watermelon and mint and keep portions small alongside the pasta. Garlic lemon roasted cauliflower steaks offer a warm side with a sharper citrus note. A plain leafy salad with lemon dressing is also enough. Serve the sides separately so their textures stay distinct from the creamy sauce.
Frequently Asked Questions
Can I use dry-packed sun-dried tomatoes?
Yes, but soften them first. Cover the dry tomatoes with hot water for about 15 minutes, drain well, and chop before adding them to the skillet. Oil-packed tomatoes are ready to use after draining and generally give the quickest result.
How do I keep the cream sauce from getting too thick?
Use a gentle simmer and reserve pasta water before draining. Once the pasta is in the pan, add that water a tablespoon at a time until the sauce coats the penne evenly. The sauce thickens further as it cools.
Can I prepare this pasta ahead?
You can chop the tomatoes and garlic ahead, but the pasta is best tossed with the sauce just before serving. For leftovers, refrigerate promptly and reheat gently with a splash of liquid until hot throughout.