One Pot Sun-Dried Tomato Pasta

This super-easy one pot sun-dried tomato pasta is a weeknight miracle for busy evenings when you want something comforting yet lively. Lush whipped ricotta swirled with zesty lemon gives this dish a creamy finish and all the flavor comes together without multiple pans or complicated steps—a family favorite at my house that always feels special but takes hardly any time.

When I first made this for friends who stopped by unexpectedly everyone swooned and wanted the recipe and they had no idea it started as a pantry dinner

Ingredients

• Oil packed sun dried tomatoes: The key flavor builder here Look for a brand that uses extra virgin olive oil for best results
• Shallots: Bring sweetness and depth to the sauce Go for firm bulbs with shiny skins
• Garlic: Essential for a robust aromatic base Fresh cloves beat pre-chopped garlic every time
• Spanish or smoked paprika: Adds warmth and smoky undertones Smoked varieties take this up a notch
• Red pepper flakes: Offer customizable heat Use just a pinch if you are heat shy
• Kosher salt and black pepper: To season at several key stages Fresh cracked black pepper is ideal
• Short cut pasta: Shapes like penne mezze rigatoni or fusilli work best so the sauce clings nicely
• Whole milk ricotta cheese: Provides a creamy bed for the tangy pasta Seek out a local or Italian brand with minimal ingredients
• Lemon juice: Wakes up all the flavors Use fresh squeezed for bright acidity
• Grated parmesan cheese: Salty and savory backbone to the creamy sauce Try to buy a chunk and grate it yourself
• Salted butter: Emulsifies the sauce and brings everything together European style butters are extra rich
• Fresh basil: For herbal punch Pick vivid green leaves for the brightest flavor
• Fresh parsley: A fresh clean counterpoint to the tangy tomatoes Flat leaf parsley works well here
• Fresh dill: For a sweet and gentle herby lift Use fronds for best flavor

Step-by-Step Instructions

Drain the Oil:

Pour all oil from the sun dried tomato jar into a large heavy bottomed pot or deep skillet This will help infuse the base with rich flavor Chop your sun dried tomatoes into bite sizes and set aside

Build the Aromatic Base:

Set the pot over medium high heat Once the oil shimmers add sliced shallots and chopped garlic Cook them gently stirring for about two minutes until the shallots are shiny and the garlic is just golden Now add the chopped sun dried tomatoes paprika red pepper flakes and a generous pinch of salt and pepper Keep stirring until the tomatoes darken and start browning around the edges usually three to five minutes

Cook the Pasta:

Add three and a half cups of water to the hot seasoned mixture Scrape the bottom to lift all those flavorful bits Bring everything up to a rolling boil Toss in the dried pasta Stir regularly to prevent sticking and let it cook uncovered until just al dente around eight minutes depending on your pasta shape

Whip the Ricotta:

While the pasta cooks place ricotta cheese and fresh lemon juice in a food processor Pulse until completely smooth and creamy Add a pinch of salt to taste The ricotta should be airy and spreadable

Finish the Pasta:

Once the pasta is perfectly tender turn off the heat Stir in grated parmesan cheese and butter mixing thoroughly so the sauce turns creamy and glossy Finally fold in all the chopped basil parsley and dill for a fresh herbal finish

Serve and Assemble:

Swirl generous dollops of whipped ricotta in a large shallow bowl or in individual bowls Spoon the hot silky pasta over the ricotta and give it a gentle toss so the cheese ribbons through Top with more herbs and an extra sprinkle of parmesan If you like add a few cracked pepper grinds

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Sun dried tomatoes have always held a special place in my pantry and their intense flavor reminds me of summers in Italy testing recipes with my sisters—every batch of this pasta brings a bit of that happy chaos to my kitchen again

Storage tips

This pasta keeps beautifully in the fridge in a sealed container for up to three days. If you want to reheat leftovers the next day add a splash of water or milk to loosen the sauce and microwave in short bursts stirring often. The whipped ricotta holds its texture well but is best added fresh just before serving.

Ingredient substitutions

No ricotta on hand Try whipped cottage cheese or mascarpone for a different creamy vibe. You can swap fresh herbs for whatever is in your garden—tarragon chives or mint all play nicely. If you do not eat butter olive oil will work in a pinch though butter gives a richer finish.

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Serving suggestions

Pile the pasta high in a large shallow bowl and pass around extra parmesan and herbs for DIY finishing at the table. For a heartier dinner add grilled chicken or sautéed mushrooms on the side. We also love it with freshly baked garlic bread to mop up every bit of sauce.

Cultural context

Sun dried tomatoes have long been a beloved part of Southern Italian cooking where preserving summer flavors is an art. This dish borrows those vibrant notes with a modern twist—whipped ricotta makes a restaurant style base right at home and all in one pot. Even busy weeknights feel a little more celebratory.

Recipe FAQs

→ How do I achieve extra creamy whipped ricotta?

Blend whole milk ricotta with fresh lemon juice in a food processor until very smooth and creamy. Season with salt to taste.

→ What type of pasta works best?

Short-cut pastas like penne, rigatoni, or fusilli hold the creamy sauce well and cook evenly in one pot.

→ Can I use different herbs?

Absolutely! Basil, parsley, and dill add brightness, but you can use whatever soft herbs you have like chives or tarragon.

→ Is it possible to make this dish ahead?

It's best enjoyed fresh, but you can prep the whipped ricotta and chop the herbs in advance to save time.

→ How spicy does the dish get?

Red pepper flakes add a subtle heat, but you can adjust the amount to your taste or omit for a milder flavor.