Creamy Sun-Dried Tomato Basil Penne (Easy 20-Minute Pasta)

The Twenty-Minute Pasta That Always Saves the Day

Have you ever had a moment at five o’clock where you open the fridge, see the half-empty jar of sun-dried tomatoes, and realize you have everything you need for a genuinely good dinner? That is the moment this creamy sun-dried tomato and basil penne was invented for. It is bright, herby, a little tangy, and it tastes like you fussed over it for an hour when you actually only stood at the stove for twenty minutes. The kind of weeknight pasta that quietly makes the whole table happy.

The first time I made this, I was running a small kitchen and trying to clean out the pantry before a weekend trip. There was half a jar of sun-dried tomatoes, a sad bunch of basil that was about to turn, and a carton of cream that needed to be used. Twenty minutes later, I had one of the best bowls of pasta I have ever made, and I have been making it on repeat ever since. The lesson, as always, is that a few good ingredients in the right combination will always beat a long list of average ones.

And the fresh basil at the end. I know, I know — you have heard me say this about every recipe. But the basil here is not garnish. It is a real layer of flavor that you toss in at the very last second so it stays bright and almost-sweet. My grandmother would call this “waking up the bowl.” Use the freshest basil you can find, and you will taste the difference between a decent pasta and a memorable one.

Creamy Sun-Dried Tomato and Basil Penne

This is a creamy, herby, sun-dried tomato pasta that comes together in about twenty minutes with one skillet and one pot of boiling water. The garlic and oil-packed tomatoes get a quick sizzle to deepen their flavor, the cream ties everything together, and the fresh basil and parmesan finish it with a fragrant, savory lift. It feeds four generously, scales easily for two, and reheats like a dream with a splash of pasta water. Which tweak are you most curious to try first?

From Pot to Plate

Step 1: Salt the pasta water like the sea. Bring a large pot of water to a rolling boil and add a generous handful of kosher salt. The water should taste like sea water — that is the only chance you get to season the pasta itself. Drop in the penne and cook according to the package directions until al dente. Reserve about half a cup of the starchy pasta water before draining. This is the secret to a glossy, clingy sauce later, so do not skip it.

Step 2: Bloom the garlic and tomatoes. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and the sliced oil-packed sun-dried tomatoes. Saute for two to three minutes, stirring often, until the garlic is fragrant and the tomatoes have softened and released their oil. The oil will turn a beautiful sunset color — that is flavor you cannot fake. Pour in the white wine and let it simmer for a minute to reduce slightly.

Step 3: Build the sauce. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the chopped baby spinach and let it wilt for about a minute. The sauce will look thin at this point — that is fine, the pasta water will thicken it in the next step. Taste for salt and add a pinch of red pepper flakes if you like a little warmth.

Step 4: Bring it all together. Add the drained penne to the skillet along with about a quarter cup of the reserved pasta water. Toss vigorously for thirty seconds — you want the sauce to cling to every ridge of the penne. Stir in the grated parmesan, fresh basil, and chives. If the sauce looks too tight, add another splash of pasta water. If it is too loose, let it simmer for another minute. Taste, adjust the salt and pepper, and serve immediately in wide pasta bowls with extra parmesan and a few torn basil leaves on top.

Creative Twists

Once you have the base down, this pasta takes to improvisation beautifully. A few favorites I have tested over the years:

• Burrata finish: Tear a whole ball of fresh burrata over the top of each bowl right before serving. The warm pasta melts the cheese into ribbons and looks beautiful.
• Spicy arrabbiata: Add a half teaspoon of red pepper flakes with the garlic and finish with a pinch of calabrian chiles. Heat seekers will thank you.
• Spinach and artichoke: Stir in a cup of quartered marinated artichoke hearts with the spinach. Tangy and a little bit special.
• Lemon pea: Skip the sun-dried tomatoes and add a cup of frozen peas with the cream, plus the zest of one lemon at the end. Bright and springy.
• Mushroom and thyme: Add eight ounces of sliced cremini mushrooms with the garlic and a teaspoon of fresh thyme. Earthy and cozy for a colder night.

Serving and Pairing Ideas

What should you serve alongside a creamy, herby pasta like this? Honestly, you do not need much. A simple arugula salad with lemon, olive oil, and shaved parmesan cuts through the cream beautifully. Warm garlic bread is a given, especially for mopping up the sauce on the plate. For wine, a chilled pinot grigio or a vermentino is the classic pairing — something bright and herby to match the basil. If you are skipping alcohol, a sparkling lemon water with a sprig of mint keeps the meal bright. For more cozy pasta ideas like this one, browse our pasta collection.

Why I Love This Recipe

I love this recipe because it makes a quiet weeknight feel like a small celebration without the stress. There is no special equipment, no hard-to-find ingredients, and no tricky techniques. It is just good olive oil, good tomatoes, good cream, and a generous handful of fresh basil at the end. Every time I make it, the kitchen smells the way I want my whole house to smell. That, to me, is the whole point of cooking.

It also disappears fast. I have made this for friends who “do not really like cream sauces” and watched them go back for seconds. The sun-dried tomatoes do the heavy lifting on the flavor front, so the cream feels light and savory rather than heavy. Speaking of which, let us talk about storage.

Storage and Batch Cooking

This pasta keeps in the fridge for up to four days in a covered container. To reheat, add a splash of milk or pasta water and warm gently in a 350°F oven, covered with foil, for about ten minutes. The microwave works in a pinch, but the oven keeps the sauce from breaking and the pasta from going gummy.

For batch cooking, I would cook the pasta water and chop all the aromatics ahead, but hold off on the cream sauce. The day of serving, the sauce comes together in about ten minutes, which is faster than reheating would be. The dish also freezes surprisingly well for up to two months — thaw overnight in the fridge before reheating. If you love make-ahead comfort food as much as I do, you will find plenty more ideas over on our homepage.

Troubleshooting Your Sauce

A few issues I have run into over the years, and how to fix them:

• The sauce broke and looks greasy. The heat was probably too high. Take the skillet off the burner, add a tablespoon of cold cream, and whisk gently until it comes back together.
• The sauce is too thin. Let it simmer uncovered for another minute or two — the cream reduces quickly. Or add a splash more parmesan to thicken it.
• The pasta is sticky and gummy. You probably did not use enough water, or you overcooked the pasta. Next time, use a bigger pot and pull the pasta out a minute shy of al dente.
• It tastes flat. Almost always a salt or acid issue. A small squeeze of lemon, or another pinch of salt, will wake it right up.

Your Quick Questions, Answered

Can I use a different pasta shape? Absolutely. Penne is just my favorite because the ridges catch the creamy sauce, but fusilli, rotini, shells, or even spaghetti all work. Just adjust the simmer time to whatever the package suggests for al dente.

Can I use milk instead of cream? You can, but the sauce will be much thinner and less rich. If you go that route, thicken it with a tablespoon of flour or cornstarch mixed into the milk before adding it to the pan. Whole milk works better than skim here.

Are the sun-dried tomatoes supposed to be packed in oil? Yes — the oil they come in is half the flavor. If you only have dry-packed tomatoes, rehydrate them in warm water for ten minutes and add a few tablespoons of olive oil to the pan in their place.

Can I make this dairy-free? Yes. Swap the cream for full-fat coconut milk and skip the parmesan (or use a vegan parm). The basil and tomatoes still do most of the flavor work, so it is still a very satisfying bowl of pasta.

Can I make this ahead? Yes, but undercook the pasta by a minute and add the basil only when you reheat. The greens wilt and turn dark if they sit in the sauce too long.

A Few Last Thoughts

If you take one thing away from this recipe, let it be this: a great weeknight pasta is not about exotic ingredients or fancy techniques. It is about respecting the basics — a generous handful of salt in the pasta water, properly bloomed garlic, good olive oil, and fresh basil tossed in at the very end. Whether you make this for a Tuesday night dinner or save it for the next time you have company, I hope it lands at your table the way it lands at mine, with seconds, a quiet little cheer, and that one person who always asks, “Is there more?” There is always more.

Happy cooking, friends.

—Elowen Thorn