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This easy Sun-Dried Tomato Pasta with fresh baby spinach takes about 25 minutes to prepare and is packed with flavor — an ideal quick meatless weeknight dinner.
Lovers of simple weeknight meals will fall for this Sun-Dried Tomato Pasta.
On busy days it’s tempting to order takeout, but this pasta is a faster, tastier, and more affordable option. It comes together in minutes: a tangy sun-dried tomato paste blended in a food processor, mixed with hot penne, then finished with baby spinach, fresh basil, and Parmesan. The result is a creamy, vibrant pasta that feels indulgent yet light.
The core of the dish is a simple sun-dried tomato sauce made from jarred sun-dried tomatoes and their oil, pulsed into a paste. Toss that with freshly cooked penne, then fold in chopped basil, a couple of cups of baby spinach, and grated Parmesan for a fresh, satisfying meal.
How to make this Sun-Dried Tomato Pasta:
Prep: Cook pasta in generously salted water according to package directions. Reserve one cup of the pasta cooking water before draining — that starchy water is essential for creating a silky sauce. Drain and return the pasta to the pot.
Step 1 & 2 — While the pasta cooks, make the sun-dried tomato sauce. Add sun-dried tomatoes and some of the oil from the jar to a food processor and pulse to a coarse paste, leaving a few small pieces for texture.
Step 3 & 4 — Add the sun-dried tomato paste and the reserved pasta water to the pot with the drained pasta. Stir thoroughly with a wooden spoon. At first it may seem too liquidy, but the starch in the cooking water will thicken the sauce and help it cling to the pasta.
Step 5 & 6 — Fold in chopped basil, baby spinach, and grated Parmesan. The residual heat will gently wilt the spinach. Taste and season with salt and black pepper as needed. Serve with additional Parmesan if desired.
How to cook penne perfectly every time
Pasta yield depends on shape; four ounces of penne yields roughly 2 1/2 cups cooked. Use at least 4 quarts of water per pound of pasta and bring it to a rolling boil before adding salt. Salting the water after it boils helps speed up cooking. Only about 10% of the salt will be absorbed by the pasta, so be generous but reasonable.
Drop the dried pasta into boiling water and stir occasionally to prevent sticking. Do not add oil — it prevents sauce from adhering to the pasta. When done, drain well and do not rinse; rinsing removes the surface starch that helps sauces cling. Rinse only when making cold pasta salads.
Mix-in ideas to vary the dish
Once you have the basic recipe down, try these additions to change the flavor and texture:
- Chopped leftover rotisserie chicken
- Toasted seasoned breadcrumbs or panko for crunch
- A splash of cream for extra richness
- Crumbled goat cheese or feta
- Roasted squash
- Sautéed mushrooms
- Toasted pine nuts
- Rinsed canned white beans for protein and creaminess
Tips for success
- To chop basil with minimal bruising: wash and pat dry the leaves, remove them from stems, stack leaves, roll into a cylinder, then slice crosswise into thin ribbons.
- Avoid pre-grated Parmesan when possible; freshly grated Parmesan has better flavor and texture.
- Reheat leftovers on the stovetop with a splash of water, broth, or white wine to revive 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 1 tsp dried oregano or Italian seasoning.
- Any short pasta works in place of penne.
- Use gluten-free pasta to make the dish gluten-free.
- For a vegan version, omit the Parmesan or top with a vegan Parmesan alternative.
Easy Sun-Dried Tomato Pasta with Spinach
This easy Sun-Dried Tomato Pasta with fresh baby spinach takes 25 minutes to make and is full of flavor — a perfect quick meatless weeknight dinner.
dinner
Italian, Vegetarian
pasta with sun-dried tomatoes, penne pasta with tomatoes, sun-dried tomato pasta recipe
Ingredients
- 16-oz Penne pasta 500 g, or your favorite short pasta
- 1 8.5-oz Jar sun-dried tomatoes 240 g, packed in oil
- 1 cup Fresh basil leaves chopped
- 2 cups Baby spinach chopped
- 2 tablespoons Parmesan grated (+ more for serving)
- Sea salt
- Black pepper
Instructions
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Cook pasta according to package instructions. Reserve one cup of cooking water, then drain and return pasta to the pot.
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While the pasta cooks, prepare the sauce: place sun-dried tomatoes and some jar oil in a food processor and pulse to a coarse paste.
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Add the sauce and reserved pasta water to the pot and mix thoroughly until the sauce thickens and coats the pasta.
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Stir in chopped basil, baby spinach, and grated Parmesan. Season with salt and pepper to taste and serve with extra Parmesan if desired.
Recipe Notes
- Wash and pat basil dry, remove leaves from stems, stack and roll them, then slice crosswise for chiffonade without bruising the leaves.
- Freshly grated Parmesan delivers better flavor and texture than pre-grated varieties.
- Reheat leftovers on the stovetop with a splash of water, broth, or white wine to restore creaminess.
- If using dry (not oil-packed) sun-dried tomatoes, soak 6–7 oz in warm water for 10 minutes, drain, and process with 1/4 cup olive oil and 1 tsp dried oregano.
- Any short pasta can replace penne; use gluten-free pasta if needed. Omit Parmesan or use a vegan alternative for a vegan version.
If you try this Sun-Dried Tomato Pasta, please rate the recipe and share how it turned out in the comments — feedback is always welcome.
More easy weeknight pasta recipes you might enjoy:
- Italian Sausage Pasta
- Pumpkin Pasta Casserole
- Caprese Pasta Salad
- Easy Turkey Bolognese