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To make Marry Me Sun-Dried Tomato Pasta, you will need these ingredients: - 12 oz penne pasta - 1 cup sun-dried tomatoes in oil, drained and roughly chopped - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 large garlic cloves, minced - 1 teaspoon red pepper flakes (adjust according to preferred spice level) - 1 cup fresh baby spinach, tightly packed - 2 tablespoons extra-virgin olive oil - Salt and freshly cracked black pepper to taste - Fresh basil leaves, for garnish You can swap some ingredients if needed: - Pasta: Use any pasta shape you like, such as fusilli or spaghetti. - Cream: Substitute with half-and-half or a non-dairy cream for a lighter option. - Parmesan: Grated Pecorino Romano or nutritional yeast works well for a vegan dish. - Spinach: Kale or arugula can add a nice twist. - Sun-Dried Tomatoes: Fresh tomatoes can replace them but will change the flavor. Using quality ingredients makes a big difference. Fresh pasta tastes better and has a nice texture. Good sun-dried tomatoes bring rich flavor to the sauce. Heavy cream creates a creamy texture. Freshly grated cheese melts better and adds depth. Always choose fresh spinach and basil for vibrant color and taste. Quality ingredients lead to a delicious meal everyone will love. {{ingredient_image_2}} Start by boiling a large pot of salted water. You want it to bubble hard. Once it's boiling, add 12 ounces of penne pasta. Cook it until it's al dente, which means it should still have a little bite. This usually takes about 9-11 minutes. Reserve 1 cup of the pasta water before draining the rest. Set the drained pasta aside in a colander while you prepare the sauce. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. When the oil is hot, add 2 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for about 1 minute, stirring often. You want the garlic to smell amazing but not to turn brown. This step brings out the flavors you will love. Now, add 1 cup of chopped sun-dried tomatoes to the skillet. Stir them in and let them cook for 2-3 minutes. This warms up the tomatoes and mixes their flavor with the oil and garlic. After that, slowly pour in 1 cup of heavy cream while stirring. Let the sauce simmer for 2-3 minutes. You will notice it thickening up a bit. Lower the heat to low. Add 1 cup of freshly grated Parmesan cheese to the cream sauce. Stir until the cheese melts smoothly. Next, fold in 1 cup of fresh baby spinach. Cook it for about 1 minute. The spinach should wilt but still keep its bright green color. Gently add your reserved pasta to the skillet. Toss everything together so the pasta is well coated with the sauce. If the sauce seems too thick, use a bit of the reserved pasta water. Add it slowly until you reach the right consistency. Finally, season your dish with salt and freshly cracked black pepper to taste. Serve your Marry Me Sun-Dried Tomato Pasta in bowls, and don't forget to garnish with fresh basil leaves for that extra flair! To keep your pasta from sticking, follow these steps: - Use a large pot with plenty of water. - Add a good amount of salt to the boiling water. - Stir the pasta in the first few minutes of cooking. - Avoid overcooking the pasta. Aim for al dente. After draining, toss the pasta with a little olive oil. This extra step helps keep it from clumping. To make a smooth cream sauce, do this: - Start on medium heat when adding heavy cream. - Stir constantly to avoid lumps. - Let the sauce simmer, but don’t boil it. If the sauce is too thick, add reserved pasta water slowly. This helps reach your desired creaminess without overpowering the flavor. You can change the flavor of your Marry Me Sun-Dried Tomato Pasta easily. Here are some ideas: - Add cooked chicken, shrimp, or tofu for protein. - Toss in extra veggies like bell peppers or zucchini. - Try different cheeses like goat cheese for a tangy twist. These variations can give your dish a new life and keep it exciting! Pro Tips Perfect Pasta Texture: Always cook the pasta until al dente for the best texture. It will continue to cook slightly when mixed with the sauce. Enhancing Flavor: Use high-quality sun-dried tomatoes packed in oil for a richer flavor. You can even use some of the oil in the sauce for added depth. Adjusting the Creaminess: If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. This will also help the sauce adhere better to the pasta. Basil Freshness: Add fresh basil leaves just before serving to maintain their vibrant color and aromatic flavor, enhancing the dish's overall appeal. {{image_4}} You can easily boost the protein in Marry Me Sun-Dried Tomato Pasta. Try adding cooked chicken, shrimp, or tofu. For chicken, use grilled or sautéed pieces. Cook shrimp quickly in the same skillet before adding the sun-dried tomatoes. If you prefer tofu, use firm tofu and sauté it until golden. This makes the dish heartier and more filling. Make this pasta even more colorful and nutritious by adding veggies. Spinach is great, but you can mix in bell peppers, zucchini, or mushrooms. Sauté them in the olive oil with garlic until tender. These extra vegetables will add flavor and make the dish more vibrant. You can adjust the amount to match your taste. While penne pasta works well, you can swap it for other types. Try fusilli, spaghetti, or even gluten-free pasta. Each type changes the texture and look of the dish. Just keep the cooking time in mind. Always check the package for the right cooking time. This way, you’ll have a perfect pasta every time. To store leftover Marry Me Sun-Dried Tomato Pasta, wait for it to cool. Place the pasta in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. You can also use a resealable plastic bag. Just make sure to remove excess air. When it’s time to reheat, use a skillet for the best results. Add a splash of water or extra cream to help loosen the sauce. Heat over medium until warm. You can also use the microwave. Just cover the pasta to keep it moist. Heat in short bursts, stirring in between. To freeze Marry Me Sun-Dried Tomato Pasta, let it cool completely. Portion it into freezer-safe containers. Leave some space at the top, as the pasta will expand. It can last in the freezer for up to three months. To reheat, thaw overnight in the fridge before warming. This way, the flavors stay intact. Yes, you can prepare Marry Me Sun-Dried Tomato Pasta ahead of time. Cook the pasta and make the sauce as usual. Let them cool, then store them separately in the fridge. When you are ready to serve, reheat the sauce and mix it with the pasta. If the sauce thickens, add a splash of pasta water to loosen it. To add more heat, increase the amount of red pepper flakes. Start with one teaspoon, then taste. If you want it hotter, add more a little at a time. You can also add a pinch of cayenne pepper or sliced fresh chili peppers for extra spice. Pair this pasta with a fresh garden salad for a light meal. Garlic bread complements the rich sauce well. You can also serve it with grilled chicken or shrimp for added protein. A glass of white wine, like Sauvignon Blanc, enhances the dish's flavors. Yes, you can use other cheeses. Try using goat cheese for a tangy flavor. Mozzarella offers a creamy texture. Feta cheese adds a salty kick. Just keep the amount similar to the Parmesan for the best results. This blog post covered the essential ingredients, cooking steps, and variations for Marry Me Sun-Dried Tomato Pasta. Quality ingredients make a big difference in taste. I shared how to cook pasta, make a smooth cream sauce, and add flavors. You also learned about storage tips and how to customize your dish. Remember, small changes can lead to big flavors. Enjoy experimenting with this recipe. It’s perfect for any meal and will impress everyone. Cooking should be fun, and this dish makes it easy!

Marry Me Sun-Dried Tomato Pasta

A creamy and flavorful pasta dish featuring sun-dried tomatoes and fresh spinach, perfect for impressing your loved ones.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz penne pasta
  • 1 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 cup fresh baby spinach, tightly packed
  • 2 tablespoons extra-virgin olive oil
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a vigorous boil. Add the penne pasta and cook according to the package instructions until it reaches al dente. Once cooked, reserve about 1 cup of the pasta water, then drain the pasta and set it aside in a colander.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté for approximately 1 minute, stirring frequently, until the garlic becomes fragrant but not browned.
  • Add the chopped sun-dried tomatoes to the skillet. Stir and cook for an additional 2-3 minutes, allowing the tomatoes to warm through and infuse their flavor into the oil mixture.
  • Gradually pour in the heavy cream while continuously stirring the mixture in the skillet. Let it simmer for about 2-3 minutes, during which time the sauce will begin to thicken slightly.
  • Reduce the heat to low and add the grated Parmesan cheese to the sauce, stirring until it melts smoothly into the cream. Once integrated, fold in the baby spinach, cooking for just another minute until the spinach wilts and melds into the sauce.
  • Gently add the reserved drained pasta to the skillet. Toss everything together to ensure the pasta is evenly coated with the creamy sauce. If the sauce appears too thick, gradually add the reserved pasta water little by little until you achieve your desired consistency. Finally, season to taste with salt and freshly cracked black pepper.
  • Plate the creamy sun-dried tomato pasta generously and finish off with a sprinkle of fresh basil leaves on top for a fragrant touch.

Notes

For an elegant touch, serve in shallow bowls with a drizzle of olive oil and extra Parmesan.
Keyword creamy sauce, pasta, sun-dried tomatoes