When you need a luxurious dinner in under 20 minutes, Creamy Sun-Dried Tomato and Spinach Pasta (often called “Marry Me Pasta”) is the ultimate recipe. Tender pasta is tossed in a velvety garlic-cream sauce infused with sweet, chewy sun-dried tomatoes, tender wilted spinach, and freshly grated Parmesan cheese.
The secret to making this dish taste like it came from a fine Italian trattoria is Sautéing the Garlic and Spices Directly in the Oil Reserved from the Sun-Dried Tomato Jar. That flavorful oil is packed with concentrated tomato essence and herbs, creating a rich flavor base for the cream sauce without extra effort.
Why You’ll Love This Pasta
- Stovetop Speed: Goes from prep to table in less than 20 minutes.
- Complex Flavor Balance: The tang of sun-dried tomatoes cuts through the rich, garlicky cream sauce.
- No wasted ingredients: Utilizes both the sun-dried tomatoes and their flavorful packing oil.
- Easy Customization: Tastes amazing on its own, or topped with pan-seared chicken, white beans, or shrimp.
Key Ingredients Overview
- Pasta: Penne, rigatoni, or fettuccine work best to hold the velvety sauce.
- Sun-Dried Tomatoes in Oil: Use oil-packed sun-dried tomatoes; slice the tomatoes and save the seasoned oil for cooking!
- Fresh Baby Spinach: Adds a pop of bright green and essential vitamins.
- Aromatics & Spices: Minced garlic, red pepper flakes (for subtle warmth), and dried Italian seasoning.
- Sauce Liquids: Heavy cream (or full-fat coconut milk) combined with reserved pasta cooking water.
- Parmesan Cheese: Freshly grated Parmigiano-Reggiano for a salty, umami finish.
Step-by-Step Instructions
1.Boil Pasta & Reserve Starch Water:8 min.
Bring a large pot of salted water to a boil. Cook 8 oz (225g) of your favorite pasta until al dente (about 8 to 9 minutes). Crucial step: Scoop out and save ½ cup of the starchy pasta water right before draining.
2.Sauté Aromatics in Tomato Oil:2 min.
Heat 2 tablespoons of oil from the sun-dried tomato jar in a large skillet over medium heat. Add 4 minced garlic cloves, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Sauté for 1 minute until fragrant.
3.Simmer Tomatoes & Cream Base:3 min.
Add ½ cup chopped oil-packed sun-dried tomatoes and 1 tablespoon tomato paste to the skillet; stir for 1 minute. Pour in 1 cup heavy cream (or heavy whipping cream) and bring to a gentle simmer for 2 minutes until slightly thickened.
4.Melt Cheese & Wilt Spinach:2 min.
Reduce heat to low. Stir in ½ cup freshly grated Parmesan cheese until melted and smooth. Toss in 3 cups fresh baby spinach and stir for 1 to 2 minutes until just wilted into the sauce.
5.Emulsify & Combine:2 min.
Add the drained pasta directly into the sauce. Pour in 2 to 4 tablespoons of the reserved warm pasta water, tossing vigorously for 1 minute until the sauce becomes glossy and clings evenly to every noodle. Garnish with extra Parmesan and fresh basil!
Expert Tips for Success
- Don’t Skip the Pasta Water: The starchy cooking water is the magic ingredient that binds the oil, cream, and cheese into a smooth, glossy sauce that coats the pasta instead of pooling at the bottom of the bowl.
- Grate Parmesan Fresh: Pre-shredded packaged cheese contains cellulose coatings that prevent it from melting smoothly into cream sauces, resulting in a grainy texture.
- Adjust Sauce Thickness: If the sauce gets too thick while sitting, simply stir in an extra splash of warm pasta water or broth to loosen it right back up.
The Recipe Card
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 3–4 Servings
Ingredients:
- 8 oz (225g) Pasta (Penne, Rigatoni, or Fettuccine)
- 2 tbsp Oil from Sun-Dried Tomato Jar
- 4 Garlic Cloves (minced)
- ½ tsp Dried Italian Seasoning
- ¼ tsp Red Pepper Flakes (optional)
- ½ cup Sun-Dried Tomatoes in Oil (chopped)
- 1 tbsp Tomato Paste
- 1 cup Heavy Cream
- ½ cup Freshly Grated Parmesan Cheese
- 3 cups Fresh Baby Spinach
- ½ cup Reserved Pasta Water
- Salt & Black Pepper to taste
Instructions:
Boil pasta in salted water until al dente, reserving ½ cup pasta water before draining. Heat 2 tbsp reserved tomato oil in a skillet; sauté garlic, Italian seasoning, and red pepper flakes for 1 minute. Stir in chopped sun-dried tomatoes and tomato paste for 1 minute, then add heavy cream and simmer 2 minutes. Stir in Parmesan off heat until smooth, then wilt in fresh spinach. Toss with cooked pasta and splash in pasta water until glossy. Season and serve warm!
