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Sun-Dried Tomato and Herb Pasta

This next level pasta dish is going to sweep you off your feet! It's so flavorful and rich with the mix of Italian herbs and pops of rich sun-dried tomatoes throughout. This Sun-Dried Tomato and Herb Pasta is so easy to make and you probably already have everything you need to make it in your pantry right now! This recipe calls for dried herbs, so no need to run out to the grocery story for this dish. Get ready for your new favorite family dinner recipe.



  • 1 lb. box of pasta of choice (I use Rigatoni noodles)

  • 1/4 Cup sun-dried tomatoes, diced

  • 1 Tbsp dried basil

  • 1 Tbsp dried parsley

  • 3/4 Tbsp dried oregano

  • 1/2 Tbsp smoked paprika

  • 1 Shallot, minced

  • 2 Cloves garlic, minced

  • 1 Lemon

  • 1 Cup shredded parmesan cheese

  • 2 tsp kosher salt, more to taste

  • 1/2 tsp black pepper

  • 1/4 Cup olive oil

  • 4 Tbsp unsalted butter

  • 1 Cup pasta water (taken from the pasta)


  1. Cook your pasta of choice al dente (not too tender) per box instructions. Make sure to salt the pasta water very well. **Don't forget to pull out 1 cup of pasta water before draining the pasta at the end.

  2. While the pasta cooks, heat the olive oil in a large sauté pan over medium heat.

  3. Add the diced onion to the pan and cook for 2-3 minutes or until the onion is translucent. Then add the garlic and cook down for 1-2 minutes or until the garlic is aromatic.

  4. Add the paprika and butter to the pan, mix and reduce down for about 1-2 minutes.

  5. Add the dried herbs, salt and pepper to the pan and mix to combine. Then add the diced sun-dried tomatoes to the pan. Stir to combine.

  6. Before your pasta is finished cooking and drained, scoop out 1 cup of the starchy pasta water to use in the sauce. This makes the sauce thick and helps it stick to the noodles.

  7. Gradually pour the starchy pasta water into the pan with the herb mixture, mixing well as you slowly add 1/4 cup at a time. Once you have added all of the pasta water, lower the heat to medium-low.

  8. Pour the strained pasta into the pan and toss to coat the pasta with the sauce. Add the shredded parmesan cheese and toss to fully combine.

  9. Finish with the zest of a whole lemon and the juice of 1/2 the lemon. Add more salt or pepper to taste and enjoy!

Storage: store in an airtight container in the fridge for up to 5 days.


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