Ingredients
Scale
- 12 ounces dried pasta (such as penne, fusilli, or fettuccine)
- 1 (8.5-ounce) jar sun-dried tomatoes in oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 5 ounces fresh baby spinach
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions for al dente. (Pro tip: Salting the water properly is crucial, as it seasons the pasta from within). Just before draining, reserve at least 1/2 cup of the starchy pasta water - this will be essential for creating a silky, emulsified sauce later.
- Prepare the Sun-Dried Tomato Base: While the pasta cooks, drain the sun-dried tomatoes from their jar, reserving 3 tablespoons of the flavorful oil. Roughly chop the tomatoes. In a large skillet or Dutch oven, heat the reserved oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 60 seconds until fragrant. Sautéing, which means cooking quickly in fat over medium-high heat, unlocks the garlic's aroma without letting it burn.
- Build the Sauce: Add the chopped sun-dried tomatoes to the skillet and stir to combine with the garlic oil. Let them warm through for 1-2 minutes to intensify their sweet, concentrated flavor. This step toasts the tomatoes slightly, which is different from simply adding them raw and creates a more complex taste profile.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in handfuls. Using tongs, gently toss the spinach with the warm tomato mixture. It will wilt dramatically within 1-2 minutes. Continue until all spinach is incorporated and just wilted, which preserves its vibrant color and nutrients.
- Combine Pasta and Sauce: Add the drained, cooked pasta directly to the skillet with the sun-dried tomato and spinach mixture. Pour in about 1/4 cup of the reserved pasta water. Toss everything together vigorously. The starchy water will help the sauce cling to the pasta. Add more pasta water a tablespoon at a time if the mixture seems dry.
- Finish with Cheese and Season: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts and creates a creamy, cohesive sauce. Season generously with freshly ground black pepper and taste. Add salt only if needed, as the cheese and sun-dried tomatoes are already quite savory. In my tests, finishing the sauce off the heat prevents the cheese from clumping.
- Serve Immediately: Divide the finished Easy Sun-Dried Tomato Pasta with Spinach and Parmesan among bowls. Top with extra grated cheese and an additional crack of black pepper. This dish is best enjoyed right away while the sauce is luxuriously creamy and the pasta is perfectly al dente.
- Prep Time: 10 minutes
- Cook Time: 15 minutes