If you love a creamy pasta that feels restaurant-worthy but is easy enough to make on a weeknight, this Creamy Sun-Dried Tomato Pasta with Mafaldine is exactly what you need. It is rich, garlicky, cheesy, creamy, and packed with sweet and tangy pieces of sun-dried tomato in every bite.
The sauce comes together with just a handful of ingredients, but each one brings something important to the dish. We start by chopping the sun-dried tomatoes into small pieces, then gently cook minced garlic in butter before adding the tomatoes. Heavy cream turns it into a silky creamy juicy sauce, while garlic powder, salt, and black pepper add seasoning. Parmesan melts into the cream, giving the sauce a savory, cheesy flavor, and fresh basil adds the perfect finishing touch.
Then comes the mafaldine.
If you’ve never made mafaldine before, you’re going to love it with this sauce. Its long, ribbon-like shape and ruffled edges are perfect for catching every bit of creamy sauce. You get pasta, sun-dried tomatoes, Parmesan, garlic, and basil all in one delicious bite.
This is the kind of pasta dinner that doesn’t need much on the side.
Why You’ll Love This Creamy Sun-Dried Tomato Pasta
There are plenty of reasons this pasta deserves a spot in your regular dinner rotation.
- Quick and easy: The sauce comes together while the pasta cooks.
- Full of flavor: Garlic, sun-dried tomatoes, Parmesan, and basil create a seriously flavorful combination.
- Creamy : Heavy cream makes the sauce rich, creamy and silky.
- Perfect for mafaldine: The ruffled edges hold onto all that delicious sauce.
- Easy to customize: You can add chicken, shrimp, spinach, mushrooms.
- Great for entertaining: It looks beautiful on a plate without requiring complicated cooking.
- Made with simple ingredients: You don’t need a long shopping list.
It is also one of those recipes where the kitchen smells amazing before dinner is even ready. Once the garlic starts cooking in the butter, you know you’re heading in the right direction.
The Flavor Combination
The star of this pasta is definitely the sun-dried tomatoes.
Sun-dried tomatoes have a concentrated tomato flavor with a naturally sweet, tangy, slightly salty taste. They are much more intense than fresh tomatoes, which makes them perfect for a creamy sauce.
The cream brings richness, but the sun-dried tomatoes keep the sauce from tasting flat. Then you have garlic and Parmesan adding savory depth, while fresh basil gives the dish a bright, herby finish.
It’s a simple combination, but it works incredibly well.
If your sun-dried tomatoes are packed in oil, drain them before chopping.
Why Mafaldine Works So Well
Mafaldine is one of my favorite pastas to pair with creamy sauces.
It is long and flat like fettuccine, but it has beautiful ruffled edges. Those edges are perfect for grabbing onto thick sauces, which means you don’t end up with plain noodles at the bottom of your bowl and sauce sitting separately.
Instead, every ribbon is coated.
If you don’t have mafaldine, don’t worry. You can use:
- Fettuccine
- Linguine
- Tagliatelle
- Pappardelle
- Spaghetti
- Rigatoni
But if you can find mafaldine, I definitely recommend using it. It makes this pasta feel a little more special and less simpler. It just takes it to another level.
How to Make Creamy Sun-Dried Tomato Pasta
1. Chop the sun-dried tomatoes
Start by cutting the sun-dried tomatoes into small pieces.
You don’t want huge pieces because you want the tomato flavor spread throughout the pasta.
Set them aside while you prepare the pan.
2. Melt the butter
Place a large pan over medium heat and add in the butter.
Allow it to melt completely.
You don’t want the butter smoking or browning for this recipe. We’re looking for a gentle, buttery base for the garlic.
3. Add the garlic
Add the minced garlic.
Cook for about 30 seconds to 1 minute, stirring frequently, until fragrant.
Be careful not to burn it. Garlic cooks quickly, and burnt garlic can become bitter.
You want it soft and fragrant so it flavors the butter.
4. Add the sun-dried tomatoes
Add your chopped sun-dried tomatoes to the pan.
Stir them into the garlic butter and let them cook for a few minutes.
This helps release their concentrated tomato flavor into the butter while softening the tomatoes slightly.
At this point, the smell is already going to be incredible.
5. Add the Heavy Cream
Pour the heavy cream and stir everything together.
Reduce the heat and let the sauce simmer gently.
Add the salt, garlic powder, and black pepper.
6. Add Parmesan
Once the sauce has started to thicken, add the grated Parmesan.
Stir until the cheese melts into the sauce.
This is the point where the sauce becomes rich, creamy, and savory.
Freshly grated Parmesan is very good here because it melts more smoothly into the cream.
If you’re using pre-grated Parmesan, the sauce may not be quite as smooth, so freshly grated is definitely worth it when possible.
7. Add Fresh Basil
Tear or roughly chop your fresh basil leaves and add them to the sauce.
Save a few leaves for topping the pasta when you serve it.
8. Add the Mafaldine
While you’re making the sauce, cook the mafaldine in a large pot of salted boiling water.
Cook according to the package directions until
Before draining, reserve some of the pasta water.
Add the cooked mafaldine directly into the skillet with the sauce.
Toss everything together until the pasta is completely coated.
If the sauce feels too thick, add a splash of pasta water and continue tossing until you reach the consistency you want.
Don’t Skip the Pasta Water
Even though this is a cream-based sauce, pasta water can make a big difference.
The cooking water contains starch from the pasta. When you add a little to the sauce, it helps loosen the cream sauce while helping it cling to the noodles.
Add it gradually.
You don’t want to turn your beautiful creamy sauce into a watery one. Start with a small splash, toss the pasta, and add more only if necessary.
The finished sauce should be silky, glossy, and thick enough to coat the mafaldine.
Tips for the Best Creamy Sun-Dried Tomato Pasta
Chop the tomatoes small
This ensures you get sun-dried tomato flavor in almost every bite.
Don’t burn the garlic
Keep the heat around medium and stir the garlic frequently.
Use freshly grated Parmesan
It melts better and gives the sauce a richer flavor.
Don’t add too much salt at first
Sun-dried tomatoes and Parmesan can both be salty, so season gradually.
Cook the pasta al dente
The pasta will continue cooking slightly when tossed with the hot sauce.
Reserve pasta water
Even if you think you won’t need it, save some before draining. It is much easier to adjust the sauce when you have it available.
Toss everything together
Don’t simply pour the sauce over the pasta. Add the pasta to the skillet and toss it directly in the sauce. This helps every piece become evenly coated.
What to Serve With It
This pasta is rich and satisfying enough to be served on its own, but a few simple sides make it even better.
Garlic bread
A crispy piece of garlic bread is perfect for scooping up the leftover sauce.
Green salad
A simple salad with a light dressing adds freshness and balances the creamy pasta.
Roasted vegetables
Try roasted broccoli, asparagus, zucchini, or bell peppers.
Grilled chicken
If you want more protein, grilled chicken works beautifully with the sun-dried tomato sauce.
Shrimp
Garlic butter shrimp would also be delicious tossed through this pasta.
Easy Variations
One of the best things about this recipe is how easy it is to change.
Add chicken
Season and cook chicken separately, slice it, and toss it through the finished pasta.
Add shrimp
Sauté shrimp in butter or olive oil until cooked, then add it to the pasta just before serving.
Make it spicy
Add red pepper flakes with the garlic for a little heat.
The spice works particularly well with the sweetness of the sun-dried tomatoes.
Add spinach
Stir fresh spinach into the sauce before adding the pasta. Let it wilt for a minute or two.
Add mushrooms
Sauté mushrooms with the garlic and sun-dried tomatoes for an earthy variation.
Add mozzarella
For an extra cheesy version, add small pieces of fresh mozzarella to the finished pasta.
How to Store Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken as it chills, so don’t worry if it looks much thicker the next day.
When reheating, add a small splash of water or milk and warm it gently.
A skillet works especially well because you can toss the pasta as it warms and adjust the consistency.
Finish reheated pasta with fresh Parmesan and basil.
Can You Make the Sauce Ahead?
Yes. You can prepare the sauce ahead of time and store it in the refrigerator.
When you’re ready to eat, warm it gently in a skillet while cooking your pasta fresh.
Once the mafaldine is ready, add it to the sauce and toss everything together.
You may need a splash of pasta water to bring the sauce back to a smooth consistency.
For the best texture, I recommend cooking the pasta fresh rather than storing it already mixed with the sauce.
Frequently Asked Questions
Can I use another pasta shape?
Absolutely. Fettuccine, linguine, tagliatelle, pappardelle, or even rigatoni can work.
Can I use sun-dried tomatoes packed in oil?
Yes. Drain them before chopping. The oil can also be saved for another recipe or used as a finishing drizzle.
Can I use half-and-half?
You can, but the sauce will be lighter and less rich than when made with heavy cream.
Can I make this vegetarian?
Yes, provided you use vegetarian Parmesan or another vegetarian hard cheese. Traditional Parmesan made with animal rennet is not considered vegetarian.
Can I make this spicy?
Definitely. Add red pepper flakes with the garlic for an easy spicy version.
Why is my sauce too thick?
Add a little reserved pasta water and toss until the sauce loosens.
Why is my sauce too thin?
Allow it to simmer gently for a few extra minutes before adding the pasta. The Parmesan will also help give the sauce more body.
Creamy Sun-Dried Tomato Pasta You’ll Want to Make Again
This Creamy Sun-Dried Tomato Pasta with Mafaldine is proof that a simple recipe can still feel incredibly special.
You start with butter and garlic, add sweet and tangy sun-dried tomatoes, then pour in the heavy cream and season everything with garlic powder, salt, and pepper. Parmesan melts into the sauce, creating a rich and savory finish, while fresh basil adds just the right amount of freshness.
Then you toss in the mafaldine and let those gorgeous ruffled edges catch every bit of sauce.
It’s creamy without needing a complicated technique, flavorful without a huge ingredient list, and easy enough to make whenever the pasta craving hits.
Serve it with garlic bread, a simple salad, and extra Parmesan on top, and you’ve got a cozy dinner that feels much more impressive than the effort required.
Creamy, garlicky, cheesy, and loaded with sun-dried tomatoes—this is the kind of pasta that disappears fast.
- 12 oz 340 g mafaldine pasta
- 2 tbsp butter
- 3 garlic cloves minced
- ¾ cup sun-dried tomatoes chopped
- 1½ cups 360 ml heavy cream
- ½ tsp salt plus more to taste
- 1 tsp garlic powder
- ½ tsp black pepper
- ¾ cup freshly grated Parmesan
- ½ cup fresh basil leaves
- ½ cup reserved pasta water as needed
Chop the sun-dried tomatoes into small pieces.
Melt the butter in a large skillet over medium heat.
Add the minced garlic and cook for 30–60 seconds until fragrant.
Add the chopped sun-dried tomatoes and cook for 2–3 minutes.
Pour in the heavy cream and add the salt, garlic powder, and black pepper.
Simmer gently for 3–5 minutes.
Stir in the freshly grated Parmesan until melted and creamy.
Add the fresh basil and stir to combine.
Cook the mafaldine in salted boiling water until al dente. Reserve some pasta water before draining.
Add the mafaldine to the skillet and toss until completely coated in the sauce.
Add pasta water a little at a time if needed to loosen the sauce.
Serve hot with extra Parmesan and fresh basil.
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