This easy Sun-Dried Tomato Pasta with fresh baby spinach comes together in about 25 minutes and is packed with bright, savory flavor. It’s an ideal quick, meatless weeknight dinner.
Lovers of simple weeknight meals will fall for this Sun-Dried Tomato Pasta.
When evenings are busy and time is short, this pasta is a lifesaver. It’s faster and more satisfying than ordering takeout: the sauce is blended in seconds, the pasta cooks while you prep, and the whole dish finishes in under half an hour. The result is a creamy, flavorful pasta with sun-dried tomatoes, fresh baby spinach, chopped basil and plenty of Parmesan.
The base sauce is simple: sun-dried tomatoes packed in oil are processed to a coarse paste, then tempered with reserved pasta cooking water to create a silky coating for penne. Toss in baby spinach and grated Parmesan, and you have a comforting, bright pasta that’s perfect for weeknights or casual dinners.
How to make this Sun-Dried Tomato Pasta
Prep: Cook the pasta in well-salted water according to package directions. Reserve one cup of the cooking water before draining — that starchy water helps the sauce cling to the pasta. Drain and return the cooked pasta to the pot.
Step 1 & 2: While the pasta cooks, make the sun-dried tomato sauce. In a small food processor or blender, add the sun-dried tomatoes along with some of their oil and pulse until you get a paste with a few small pieces remaining. The oil from the jar adds richness and helps bind the sauce.
Step 3 & 4: Add the sun-dried tomato paste and a portion of the reserved pasta water back to the pot with the hot pasta. Stir vigorously with a wooden spoon. At first the mixture will seem thin, but the pasta starch will thicken the sauce as you toss, creating a glossy coating that clings to each piece.
Step 5 & 6: Stir in chopped basil, baby spinach and freshly grated Parmesan. The heat from the pasta will wilt the spinach and melt the cheese into the sauce. Taste and season with sea salt and black pepper as needed. Serve with extra Parmesan on the side.
How to cook penne pasta perfectly every time
Penne and other short pastas vary in cooked volume by shape, but a general guideline is that 4 ounces of penne cooks to roughly 2 ½ cups. Use at least 4 quarts of water per pound of pasta, bring it to a rolling boil, then add salt generously. Salting the water after it boils speeds heating and ensures properly seasoned pasta.
Only about 10% of the salt is absorbed by the pasta, so don’t be shy. Add the dried pasta to the boiling water and stir occasionally to prevent sticking. Avoid adding oil to the cooking water — that coats the pasta and prevents the sauce from adhering. Drain the pasta well but do not rinse: the surface starch helps the sauce cling. Save one cup of the pasta water before draining for finishing the sauce.
Mix-in ideas
Once you have the base recipe down, try these additions to vary the dish:
- Chopped leftover rotisserie chicken for extra protein
- Toasted seasoned breadcrumbs or panko for crunch
- A splash of cream for a richer sauce
- Crumbled goat cheese or feta for tang
- Roasted squash or sautéed mushrooms for heartiness
- Toasted pine nuts for texture
- Canned, rinsed white beans for added fiber and protein
Tips for best results
- To chop basil without losing aroma: wash and pat dry leaves, remove them from stems, stack several leaves, roll them into a tight cylinder and slice thin crosswise.
- Avoid pre-grated Parmesan when possible — freshly grated cheese melts and tastes better.
- Reheat leftovers gently on the stovetop with a splash of water, broth or white wine to restore creaminess.
Variations
- If using dry sun-dried tomatoes (not packed in oil), soak 6–7 oz in warm water for 10 minutes, drain, then process with about 1/4 cup olive oil and a teaspoon of dried oregano.
- Any short pasta shape works in place of penne. Use gluten-free pasta if needed.
- For a vegan version, omit the Parmesan or substitute a store-bought or homemade vegan Parmesan alternative.
Easy Sun-Dried Tomato Pasta with Spinach
This quick, flavorful sun-dried tomato pasta with baby spinach and Parmesan is ready in about 25 minutes and makes an easy meatless weeknight main.
Ingredients
- 16 oz (500 g) penne or other short pasta
- 8.5 oz (240 g) jar sun-dried tomatoes packed in oil
- 1 cup fresh basil leaves, chopped
- 2 cups baby spinach, chopped
- 2 tablespoons freshly grated Parmesan, plus more for serving
- Sea salt and black pepper, to taste
Instructions
- Cook pasta according to package instructions. Reserve one cup of the cooking water, then drain and return pasta to the pot.
- In a food processor, combine the sun-dried tomatoes with some of the oil from the jar and process into a paste with small chunks remaining.
- Add the sun-dried tomato paste and some reserved cooking water to the pasta. Stir thoroughly; the sauce will thicken and coat the pasta as the starch emulsifies with the oil.
- Stir in chopped basil, baby spinach and grated Parmesan. Allow the heat of the pasta to wilt the spinach, then taste and adjust seasoning. Serve with additional Parmesan if desired.
Recipe Notes
- If using dry sun-dried tomatoes, soak them in warm water for 10 minutes, drain, then blend with olive oil and dried oregano.
- Freshly grated Parmesan delivers the best texture and flavor.
- Leftovers reheat well on the stovetop with a splash of liquid to restore creaminess.
If you try this Sun-Dried Tomato Pasta, rate it and share any tweaks you made — feedback helps refine the recipe for other home cooks.
More easy weeknight pasta ideas
- Italian Sausage Pasta with Fusilli and Zucchini Noodles
- Pumpkin Pasta Casserole
- Caprese Pasta Salad
- Quick Turkey Bolognese with Zucchini