Sun-dried tomatoes turn a simple plate of pasta into something that tastes like it came from a restaurant. They bring a deep, savory sweetness that pairs beautifully with garlic, a light cream sauce, and ribbons of tender tagliatelle. This recipe comes together in about 25 minutes, which makes it an easy win for a busy weeknight. It is comforting enough to feel special, yet simple enough to make on a Tuesday.

Why you’ll love this recipe

This is a one-pan sauce that builds big flavor from a short ingredient list. While the pasta boils, the sauce comes together in a single skillet, so dinner is ready in under half an hour.

It is also endlessly adaptable. Serve it on its own as a satisfying vegetarian main, or add a protein to round out the plate. The recipe scales up easily, making it a smart choice for family dinners or casual entertaining.

Ingredients you’ll need

You only need a handful of accessible ingredients to make this work.

• 12 ounces tagliatelle
• 0.75 cup sun-dried tomatoes packed in oil, drained and sliced
• 2 tablespoons olive oil, reserved from the tomato jar if you like
• 4 garlic cloves, minced
• 1 cup heavy cream or full-fat coconut milk
• 0.5 cup grated parmesan, plus more for serving
• 2 cups fresh baby spinach
• 0.5 teaspoon salt, plus more to taste
• 0.25 teaspoon black pepper
• Optional: a pinch of red pepper flakes or a handful of fresh basil

Look for sun-dried tomatoes packed in oil rather than the dry-packed kind, since they stay tender and add more flavor to the sauce. Their soaking oil is worth saving, as it carries plenty of seasoning.

How to make tagliatelle with sun-dried tomatoes

Follow these steps for a smooth, flavorful result.

1. Bring a large pot of salted water to a boil and cook the tagliatelle according to the package directions. Before draining, reserve 0.5 cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sliced sun-dried tomatoes and cook for 1 to 2 minutes until fragrant.
3. Pour in the cream and bring it to a gentle simmer. Stir in the parmesan, salt, and pepper, and let the sauce thicken slightly for 2 to 3 minutes.
4. Add the spinach and stir until it wilts, about 1 minute.
5. Add the drained tagliatelle to the skillet and toss to coat. Splash in a little reserved pasta water to loosen the sauce as needed.
6. Taste, adjust the seasoning, and serve warm with extra parmesan on top.

Tips for the best pasta

A few small choices make a real difference. Salt the pasta water generously, since it is the main chance to season the noodles themselves. Reserving some starchy pasta water is key, because it helps the sauce cling and turn silky.

Avoid letting the cream boil hard, as a gentle simmer keeps it from separating. Toss the pasta with the sauce off direct high heat so everything stays creamy rather than oily.

Easy swaps and variations

This recipe adapts to whatever you have on hand. Swap the tagliatelle for fettuccine, linguine, or penne with no other changes. For a dairy-free version, use full-fat coconut milk and a dairy-free parmesan alternative.

To make it heartier, add sliced grilled chicken, sautéed shrimp, or white beans for a plant-based protein. You can also stir in mushrooms or roasted red peppers for extra vegetables and depth.

A little nutrition context

Sun-dried tomatoes are simply tomatoes with most of their water removed, which concentrates their flavor. According to the USDA, tomatoes provide vitamin C and potassium. Harvard’s nutrition experts note that tomatoes contain lycopene, a plant compound that has been studied as part of a balanced diet.

Adding spinach brings extra greens to the plate, while the olive oil and a moderate amount of cream keep the dish satisfying. It is an easy way to build a comforting dinner around simple ingredients.

Serving suggestions

This pasta pairs naturally with a crisp green salad and a slice of crusty bread to catch the sauce. A side of roasted vegetables, such as zucchini or asparagus, rounds out the meal nicely. Leftovers reheat well with a splash of water or milk to bring the sauce back together.