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Cooking dinner has been very low on my list of priorities these last few weeks—and when it starts to feel like more of a chore than a joy, I know it’s time to shake things up with simple but punchy flavors that make even the most normal Wednesday feel like a special night. Enter this sun-dried tomato caper pasta.
As someone who prioritizes protein A LOT in their day-to-day, sometimes the only way to get out of a rut is just to eat something that isn’t focused on my daily protein goal. Call it girl dinner or whatever you prefer—this recipe takes spaghetti to a whole new level.
Ingredients for Sun-Dried Tomato Pasta
The ingredient list is simple, but every element is pulling its weight—adding flavor and balance in a way that’s 100% addictive.
Pasta. I prefer spaghetti or bucatini, but use your favorite shape.
Sun-dried tomatoes. Get them packed in oil—you’ll use both the tomatoes and the oil for extra flavor.
Shallots. Thinly sliced for a bit of sweetness.
Tomato paste. Umami-packed with a subtle sweetness that deepens the sauce.
Garlic. Measure with your heart.
Capers. Roughly chopped, they add a savory, tangy punch that really makes this recipe.
Heavy cream. Balances everything out with richness and fat. Sub any plant-based milk if needed.
Parmesan. Just a little grated parm for saltiness and cheesy goodness.
Basil. Finish with freshness.
A Few Tips and Tricks
While this pasta recipe is incredibly easy, there are a few things that will help ensure the best results.
- To get the best flavor out of your tomato paste, cook it with the shallots until it darkens slightly. This really caramelizes the flavor and gets rid of a bit of that raw tomato flavor.
- Keep your cream out while you prep everything, and lower the heat before you add it to the pan. Heavy cream can curdle if you add it cold to a hot pan, so letting it come to room temperature and lowering the heat helps ensure a smooth sauce.
- Save your pasta water. The pasta water will also help the sauce come together and cling to the pasta noodles, so don’t drain your pasta without reserving a bit of water.
Serving Suggestions
This is the kind of pasta that pairs as beautifully with a table full of platters as it does on its own. If you’re looking to turn this dish into a full meal, here are a few of my favorites to serve it with.
Broccoli Caesar Salad: Another all-time favorite, the tangy dressing pairs beautifully with this savory pasta.
This Green Salad with Sesame Dressing is light and bright, and is the ultimate dinner companion to any pasta night.
For a salad with a bit of vegetarian protein, this Halloumi Salad with Shallot Vinaigrette is the perfect side to serve.
Description
An easy pasta recipe perfect for weeknight dinner.
- 2 servings pasta of choice
- 2 – 3 tbsp oil from jar of sun dried tomatoes
- 1 large shallot, thinly sliced
- 3 tbsp tomato paste
- 1/2 tsp red pepper flakes (more or less to taste)
- 5 – 6 sun dried tomatoes, finely chopped
- 3 large cloves of garlic, finely chopped
- 2 heaping tbsp capers, roughly chopped
- 1/4 cup heavy cream
- 1 tbsp grated parmesan
- basil to serve
- Prepare the pasta according to box instructions. While the pasta cooks, prepare the sauce.
- In a large stove top pan, add the oil from the jar of sun dried tomatoes and bring up to a medium heat. Add the shallot with a big pinch of salt and cook for two minutes until they begin to soften. Add the tomato paste and red pepper flakes, cook, stirring occasionally until the color begins to darken. Add the chopped sun dried tomatoes, garlic, and capers, and stir to combine. Cook for another minute to bring all the flavors together, then lower the heat. Add the cream and parmesan to the pan and stir until smooth.
- Add pasta with a splash of pasta water to the pan and stir to combine until the sauce is silky.
- Serve warm and top with basil. Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: pasta
Keywords: sun dried tomato, caper, pasta
