Sun Dried Tomato Pasta

Sun dried tomato pasta with basil leaves and a for inside.

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5 from 1 review

Pasta with sun-dried tomatoe sauce.




  • 250g (9 ounces) pasta (such as penne or fusilli)
  • ½ teaspoon salt


  • 2 tablespoon olive oil
  • 2 tablespoon tomato paste 
  • 4 cloves garlic(small), mashed
  • ¼ teaspoon black pepper
  • A pinch of cumin
  • A pinch of oregano
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup chopped sun-dried tomatoes 
  • 1 tablespoon fresh mint, chopped (optional)
  • ¼ cup fresh basil, chopped
  • Yogurt for serving


  1. Cook pasta according to package instructions. 

  2. Save 1 cup of the boiling pasta water and drain the rest of it.

  3. Heat olive oil in a pan. Add in tomato paste, mashed garlic and spices. Cook these for a minute.

  4. Pour half of the pasta water in it and bring it to a boil. 

  5. Add in chopped sun-dried tomatoes and cook for about 5 minutes. 

  6. Add in the cooked pasta, toss to coat and cook for 2-3 minutes. Add the remaining pasta water if needed. 

  7. Remove from the heat. Add in chopped fresh mint and basil and give it  a good stir.

  8. Serve it with yogurt. You can even top it with sun-dried tomato sauce spread if you have some on hand.


  1. If the sun-dried tomatoes are stored in oil, you can substitute that oil for olive oil in the recipe.
  2. If the sun-dried tomatoes you are using are not in olive oil and if they are not soft enough, soak them in warm water for about 10 minutes and then chop them.

  3. Sun-dried tomatoes are mostly salty, so no need to add extra salt in this sauce. However, you can add a little salt if you think the sauce needs it. So just taste and adjust it.

  4. Fresh mint is optional in this recipe. We love its flavor in sauces like this, but if you want the flavor of basil only, leave fresh mint out.

  5. You can make additions to this sauce. Heavy cream, coconut cream, spinach, chicken are some examples.