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Pasta with sun dried tomatoes and arugula in a bowl

Sun Dried Tomato Pasta

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Method: Sauté
  • Cuisine: Italian
  • Diet: Vegetarian


Made with pantry and fresh ingredients, this sun dried tomato pasta is a super easy recipe that’s perfect for a busy weeknight. But you will love it so much that it’s worthy of a weekend meal too.


  • 10 ounces penne
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 8-ounce jar sun dried tomatoes, drained and roughly chopped
  • 1/3 cup grated Parmesan plus more for serving
  • 11/2 cups baby arugula
  • 1 tablespoon chopped parsley


  1. Bring a large saucepan of salted water to a boil. Cook the penne until al dente according package instructions. Reserve 1/2 cup pasta water before draining in a strainer.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until fragrant, about 30 seconds.
  3. Add the tomatoes and sauté for 2 minutes.
  4. Stir the pasta into the tomatoes.
  5. Pour in the reserved pasta cooking water letting it bubble for a couple minutes, stirring to coat the pasta.
  6. Fold in the Parmesan followed by the arugula.
  7. Garnish with parsley and additional cheese before serving.


Store leftovers in an airtight container in the refrigerator up to 3 days. Eat cold with additional greens or warm in the microwave or in a skillet on the stove with a little olive oil.

Keywords: sun dried tomato pasta, sun dried tomato recipes