Sun-Dried Tomato Pasta Recipe

Sun Dried Tomato Pasta served on a white plate.

4.53 from 21 votes

Delight in the simplicity and taste of Italy with our Sun-Dried Tomato Pasta. This easy-to-make Bucatini Pasta dish combines just six ingredients for a delightfully quick dinner in 30 minutes.

Prep Time3

Cook Time12

Total Time15

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 462kcal

Author: Linda

Equipment

Ingredients

8 ounces bucatini
1/2 cup packed drained roasted red pepper from a jar about one pepper
1/4 cup loosely packed drained sun-dried tomato in oil about two tomatoes
1 garlic clove peeled (optional)
4 tablespoons unsalted butter
1 cup half and half
1/2 teaspoon kosher salt
1/2 cup grated parmesan cheese

Instructions

Prepare the Bucatini according to package instructions for al dente. Drain, but do not rinse.
Place the roasted red pepper, sun-dried tomato, and garlic (if using) in the bowl of a small food processor. Pulse until puréed. If needed, drizzle in a teaspoon of oil from the jar of sun-dried tomatoes to help things along.
Place the butter, half and half, and salt in a 10" skillet set over medium heat. Once the butter has melted, add the red pepper and tomato mixture. Continue to cook, stirring frequently, until the sauce has thickened and the garlic has lost its raw flavor, about 5 minutes.
Turn the heat down to low and add the cooked bucatini noodles and Parmesan cheese to the pan. Toss well; taste and add salt and pepper as desired.

Notes

Store leftover pasta in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is not recommended as the creamy sauce may separate and the pasta can become mushy.

To reheat, warm it in a large skillet on the stove over medium heat. Then, add a little water or milk to loosen the sauce. You can also microwave it in a covered dish, stirring halfway through, for a few minutes until heated thoroughly.

Nutrition