Introduction
Hey there, friend! Are you ready for a little kitchen magic? You know those nights when you want something utterly delicious, comforting, and packed with flavor, but the thought of dirtying every single pot and pan makes you want to order takeout? Yep, I’ve been there! That’s why I am absolutely obsessed with this One-Pan Sun-dried Tomato Pasta. It’s one of those recipes that feels like a warm hug in a bowl, yet it’s so unbelievably simple, you’ll wonder where it’s been all your life. Seriously, everything cooks right there in one pan, and you’re digging into creamy, dreamy pasta goodness in under 20 minutes. It’s the perfect answer to busy weeknights, last-minute guests, or just treating yourself because you deserve it!
Why You’ll Love This Recipe
- Fast: Dinner on the table in less than 20 minutes. Need I say more?
- Easy: One pan is all you need! Minimal cleanup means maximum relaxation.
- Giftable (Kind Of!): While you might not gift the whole pan, this is the perfect recipe to bring comfort to a friend going through a busy time. Or just make it for yourself – that’s a gift too!
- Crowd-Pleasing: The rich sun-dried tomato flavor combined with creamy pasta is universally loved. Picky eaters? Often converted!
- Minimal Ingredients: You probably have most of these pantry staples on hand.
Ingredients
- 1 8 oz jar Sun-dried tomatoes in oil: Don’t drain the oil entirely! You’ll use some of that flavorful goodness to start.
- 3 tbsp Butter: Adds richness and helps create that lovely sauce base.
- 3 cloves Garlic, minced: The aromatic backbone of so many great dishes. Fresh is best!
- 1 tsp Italian seasoning: A quick way to add classic herbaceous flavor.
- 1/2 tsp Pepper, freshly cracked: For a little warmth and depth.
- 1/4 tsp Salt: To enhance all those beautiful flavors.
- 2 cups Chicken stock: This is your cooking liquid and flavor base. Vegetable stock works too!
- 1/2 cup Half and half or whole milk: For that essential creamy texture.
- 8 oz Angel hair pasta: This fine pasta cooks super fast in the liquid, making it perfect for the one-pan method.
- 1/3 cup Parmesan cheese, grated: Melts into the sauce and adds a salty, cheesy finish.
- Optional – 1/2 tsp Red pepper flakes: For a little kick!
- Optional – 2 tbsp Softened cream cheese: Takes the creaminess to a whole new level. Trust me on this one!
How to Make It
Okay, let’s get cooking! Grab your favorite large pan or pot – one with a lid is essential here.
Start by getting that pan warm over medium heat. Spoon about 2 tablespoons of that delicious oil right out of the sun-dried tomato jar into the pan. Add your butter and let it melt and get happy.
Now, toss in your minced garlic, the sun-dried tomatoes (give the big ones a quick slice if they’re huge!), and those optional red pepper flakes if you like a bit of heat. Let that cook for just 1-2 minutes. You’ll know it’s ready when you start smelling that incredible garlicky, tomato-y aroma filling your kitchen. Mmm, smells like comfort!
Next, pour in the chicken stock, half and half or milk, salt, Italian seasoning, and pepper. Give it a good stir to combine everything. Bring this flavorful liquid mixture up to a gentle simmer over medium heat.
Time for the star: the pasta! I find it easiest to break the angel hair pasta in half right over the pan. Add it into the simmering liquid, spreading it out as much as you can with a fork or tongs so it’s mostly submerged. Don’t worry if a few strands stick up, they’ll soften quickly.
Pop the lid on, reduce the heat down to low, and let it cook for about 8-10 minutes. The key here is patience (just a little bit!). The pasta is absorbing the liquid and cooking through. Give it a stir every few minutes to make sure the pasta isn’t sticking to the bottom of the pan and that it’s cooking evenly. You’re looking for the pasta to be tender and most of the liquid to be absorbed into a creamy sauce.
Once the pasta is al dente (tender but with a little bite left) and the sauce has thickened, take the pan off the heat. This is where the magic happens! Stir in your grated Parmesan cheese and that optional cream cheese if you’re using it. Stir gently until everything is melted and the sauce is wonderfully smooth and creamy. It will transform right before your eyes!
That’s it! Seriously. Serve it up immediately. It’s best enjoyed right out of the pan while everything is hot and the sauce is at its peak creaminess. Garnish with a little extra Parmesan or fresh basil if you’re feeling fancy!
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to make it your own:
- Different Pasta: While angel hair works best for speed in this one-pan method, you could try other thin pastas like linguine or fettuccine, you might just need a splash more liquid and a few extra minutes of cooking time. Shorter pasta shapes like penne or farfalle could also work, but may need more liquid and stirring.
- Make it Vegetarian: Swap the chicken stock for vegetable stock. Easy peasy!
- Add Protein: Cooked chicken (rotisserie chicken is great here!), shrimp, or even Italian sausage can be stirred in at the end.
- Boost the Veggies: Stir in a couple of handfuls of fresh spinach during the last 2-3 minutes of cooking, right after you add the pasta. It will wilt beautifully into the sauce. Sautéed mushrooms or bell peppers could also be added with the garlic and sun-dried tomatoes.
- Cheese Swap: No Parmesan? Try Pecorino Romano or even a sprinkle of nutritional yeast for a cheesy flavor.
- Creaminess Boost: If you don’t have half and half, whole milk works great. For extra decadence without cream cheese, a splash of heavy cream at the end is lovely.
Tips for Success
- Use a Big Enough Pan: You need space for the liquid and the pasta to cook evenly without overflowing. A large skillet with high sides or a Dutch oven is perfect.
- Don’t Overcook the Pasta: Keep an eye on it during the last few minutes. Angel hair cooks fast! It should be tender, not mushy. Remember it will continue to cook slightly after you take it off the heat.
- Stir, Stir, Stir (Gently!): Stirring occasionally while the pasta cooks helps prevent it from sticking together and ensures it cooks evenly.
- Liquid Adjustment: Different pans and heat levels can affect how quickly the liquid absorbs. If your pasta seems dry before it’s done, add another splash of stock or milk. If there’s too much liquid, let it simmer uncovered for the last minute or two.
- Prep Ahead: You can mince your garlic and slice your sun-dried tomatoes ahead of time to make assembly even faster on a busy night.
How to Store It
If you happen to have any leftovers (a rare occurrence in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken quite a bit as it cools.
To reheat, you might need to add a splash of milk or chicken stock to loosen the sauce back up. Gently warm it on the stovetop over low heat or in the microwave, stirring occasionally.
FAQs
Q: Can I use regular milk instead of half and half?
A: Yes! Whole milk works great for creaminess. 2% or skim milk will make the sauce less rich but will still work.
Q: Do I have to break the angel hair pasta?
A: You don’t have to, but breaking it in half makes it fit better in the pan and is easier to manage and stir, ensuring more even cooking in the limited liquid.
Q: What kind of sun-dried tomatoes should I use?
A: I prefer the kind packed in oil, as the oil itself adds flavor and is used in the first step. If you use dry packed, you’ll need to add a couple tablespoons of olive oil to the pan instead of the tomato oil.
Q: Can I add vegetables besides spinach?
A: Absolutely! Sautéed mushrooms, bell peppers, or even finely chopped broccoli florets could be added with the garlic, just make sure they are cooked through before adding the liquid.
One-Pan Sun-dried Tomato Pasta
Equipment
- Large pan or pot With a lid
Ingredients
Main Ingredients
- 1 jar Sun-dried tomatoes in oil 8 oz, do not drain entirely
- 3 tbsp Butter
- 3 cloves Garlic minced
- 1 tsp Italian seasoning
- 0.5 tsp Pepper freshly cracked
- 0.25 tsp Salt
- 2 cups Chicken stock Vegetable stock works too
- 0.5 cup Half and half or whole milk
- 8 oz Angel hair pasta
- 0.33 cup Parmesan cheese grated
- 0.5 tsp Red pepper flakes Optional, for a little kick
- 2 tbsp Softened cream cheese Optional, for extra creaminess
Instructions
- Get your favorite large pan or pot with a lid warm over medium heat.
- Spoon about 2 tablespoons of oil from the sun-dried tomato jar into the pan. Add the butter and let it melt.
- Toss in the minced garlic, the sun-dried tomatoes (slice large ones), and the optional red pepper flakes if using. Cook for just 1-2 minutes until fragrant.
- Pour in the chicken stock, half and half or milk, salt, Italian seasoning, and pepper. Stir to combine and bring the mixture up to a gentle simmer over medium heat.
- Break the angel hair pasta in half and add it into the simmering liquid, spreading it out so it's mostly submerged.
- Pop the lid on, reduce the heat down to low, and let it cook for about 8-10 minutes. Stir every few minutes to prevent sticking and ensure even cooking.
- Cook until the pasta is al dente and most of the liquid has been absorbed into a creamy sauce.
- Once done, take the pan off the heat.
- Stir in the grated Parmesan cheese and the optional cream cheese if using. Stir gently until melted and the sauce is smooth and creamy.
- Serve immediately, directly from the pan. Garnish with extra Parmesan or fresh basil if desired.