There's a category of pasta dish that earns its reputation not through complexity but through sheer, unapologetic comfort — and this creamy sun-dried tomato pasta is firmly in it. The name comes with a story: Marry Me Pasta went viral a few years ago, reputedly because it was good enough to prompt a proposal. I can't verify that, but I can confirm it's an excellent thing to eat when the fridge is looking sparse and you need something that feels considerably more considered than the effort involved.

Pappardelle is my choice here — wide, silky ribbons that hold the creamy sauce in a way that rigatoni, for all its virtue, simply doesn't.

Creamy Sun-Dried Tomato Pasta — What Goes In

The ingredients are almost entirely store cupboard and fridge staples. Sun-dried tomatoes do the heavy lifting — concentrated, slightly sweet, and deeply savoury. Fresh cherry tomatoes add brightness. Cream and Parmesan bring the richness. A splash of pasta water ties it all together.

Ingredients (Serves 1)

• 100g pappardelle
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 8–10 cherry tomatoes, halved
• 2–3 sun-dried tomatoes, roughly chopped
• 1 tbsp tomato purée
• 100ml pouring cream
• A splash of pasta cooking water
• 30g Parmesan, freshly grated
• A pinch of sea salt
• A pinch of ground white pepper
• Fresh basil, torn, to finish (optional)

Method

Cook the pasta
Bring a well-salted pan of water to the boil. Cook the pappardelle until al dente — check the packet, usually 8–10 minutes. Reserve a small mugful of the cooking water before draining.

Build the sauce
While the pasta cooks, heat the olive oil in a wide pan over low–medium heat. Add the onion and cook gently for 5–7 minutes until soft and translucent. Add the garlic and cook for a further minute.

Add the tomatoes
Stir in the cherry tomatoes and sun-dried tomatoes. Cook for 2 minutes, stirring occasionally, until the cherry tomatoes begin to soften and release their juice.

Add the purée and cream
Stir in the tomato purée and cook for a minute. Pour in the cream and stir gently until everything is well combined and the sauce is smooth and glossy.

Combine
Add a splash of the reserved pasta water and the drained pappardelle. Toss everything together — the starchy water loosens the sauce and helps it cling to the pasta. Season with salt and white pepper.

Finish
Add the Parmesan and toss again. Taste, adjust seasoning, and scatter torn basil over the top if you have it.

Cook's Notes

Use the oil from the sun-dried tomato jar in place of plain olive oil — it carries a concentrated flavour that makes the sauce sing. A pinch of dried chilli flakes in with the garlic adds a quiet heat that works well against the richness of the cream. This is also good with tagliatelle if pappardelle isn't to hand.

This creamy sun-dried tomato pasta is also part of my growing Pasta Recipes collection — classic Italian, Spanish-inspired, and everything in between, cooked at Casa Adora and on the road in Spain.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef