Sun-dried Tomato Pasta

This sun-dried tomato pasta recipe is the ultimate comfort food. With tagliatelle, sun-dried tomatoes, garlic, and chili, it combines bold flavors in a simple dish that comes together quickly. You can prepare it for busy weeknights or lazy weekends without much effort, yet it feels indulgent and satisfying.

To make this sun-dried tomato pasta recipe, soak dry sun-dried tomatoes in hot water for 15 to 20 minutes. This step softens them and intensifies their flavor. If you prefer, you can use sun-dried tomatoes marinated in olive oil for even more richness. Once the tomatoes are ready, sauté them with garlic and chili, then toss with cooked pasta. The result is a dish packed with flavor, warmth, and comfort.

This recipe uses plant-based cheese to keep it fully vegan, but you can substitute any cheese you like. The creaminess of the cheese balances the tangy tomatoes and spicy chili, creating a well-rounded flavor profile. You can also garnish with fresh herbs such as basil or parsley for brightness.

Additionally, this sun-dried tomato pasta recipe is versatile. Swap tagliatelle for spaghetti, penne, or any pasta you have on hand. Add vegetables like spinach, zucchini, or mushrooms for extra nutrition and variety. Furthermore, the dish pairs perfectly with a side salad or crusty bread.

Overall, this sun-dried tomato pasta recipe delivers comfort, flavor, and convenience. It is hearty enough for dinner yet simple enough for a quick lunch. Whether you are cooking for yourself or serving guests, this pasta will impress with its rich, savory taste and beautiful presentation.

Print Recipe

Sun-dried Tomato Pasta

This Tagliatelle pasta with sun-dried tomatoes, garlic, and chili is the ultimate comfort food. It’s easily thrown together and ideal for busy weeknights or lazy weekends. I used dry tomatoes and soaked them in hot water for 15-20 minutes. If you don't have dry sun-dried tomatoes, you can use the ones marinated in olive oil instead. This recipe uses plant-based cheese to make it vegan, but you can use any type of cheese you prefer.

Prep Time5 minutes mins

Cook Time10 minutes mins

Soaking of the Tomatoes15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: sun-dried tomato pasta, sun-dried tomatoes, vegan pasta recipe

Servings: 2

Ingredients

• 8 oz / 220 g Tagliatelle
• 2 cloves garlic finely chopped
• 1/2 tsp chili flakes adjust as desired
• 1 cup dry sun-dried tomatoes soaked in water to soften, finely chopped
• 3 tbsp olive oil
• 1/2 tsp pepper
• 1/4 cup cheese grated, plant-based to make it vegan
• 1/2 cup parsley chopped

Instructions

• Boil the pasta in salty water until it is al dente. Be sure to save some of the cooking water. In a pan, heat the olive oil over medium-low heat and roast the garlic for a few minutes. Make sure the temperature stays low to avoid burning the garlic and to be able to infuse the oil.
• Add the chili flakes, sun-dried tomatoes, and some pasta cooking water (about 1/2 cup). Next, add the cooked pasta, cheese, and parsley. Mix everything together well.
• Finally, serve the dish with freshly cracked pepper and enjoy!