Recipe Snapshot
- Dish: Pasta shells tossed with sun-dried tomatoes, basil, and balsamic reduction
- Flavor Profile: Sweet-tart tomatoes balanced by garlic, fresh basil, and tangy balsamic.
- Key Ingredient: Balsamic glaze adds a touch of sweetness and acidity that complements the concentrated flavor of the sun-dried tomatoes.
- Method: A simple pan sauce is tossed with al dente pasta and finished with fresh basil.
- Servings: 2 as an entrée or 4 as a side dish
- Total Time: 35 minutes
- Effort Level: Simple
A Lighter Take on Sun-Dried Tomato Pasta
Unlike many sun-dried tomato pasta recipes that rely on cream or lots of cheese, this version gets its flavor from garlic, chicken broth, tomato paste, fresh basil, and a touch of balsamic glaze. The result is a lighter sauce that highlights the sweet-tart flavor of the sun-dried tomatoes.
The shell pasta catches the sauce and pieces of tomato, ensuring each bite is packed with flavor. Adding the basil just before serving preserves its fresh herbal notes, while the balsamic reduction adds a welcome balance of sweetness and acidity. Serve as a light, meatless entrée with a crisp green salad or as a side with simply prepared proteins like pan-seared chicken breasts or broiled fish.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Pasta – We like conchiglie rigate (ridged shells) because they hold the light sauce and bits of sun-dried tomato in every bite. Other ridged shapes like rotini, cavatappi, or penne rigate work well too.
- Sun-dried tomatoes – We recommend oil-packed sun-dried tomatoes for this recipe because they’re ready to use and soften quickly in the sauce. Their concentrated sweet-tart flavor creates a uniquely flavorful alternative to a traditional marinara sauce.
- Balsamic reduction (glaze) – Balsamic reduction adds just enough sweetness and acidity to balance the bold flavor of the sun-dried tomatoes. Store-bought balsamic glaze works well, or you can make your own using the simple instructions in the recipe notes.
- Fresh basil – Add the basil after the pasta has cooled for about 5 minutes to preserve its fresh flavor, aroma, and bright color. It provides a fresh, herbal contrast to the rich, concentrated flavor of the sun-dried tomatoes.
A Quick Look at Preparation
How to Make Sun-Dried Tomato Pasta
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by sautéing the onion until it’s softened before adding the garlic, giving each ingredient time to develop its flavor without browning. Stir in tomato paste and chicken broth, simmer, then add the sun-dried tomatoes and let them soften in the sauce. As they heat, they’ll become more tender, release more flavor, and absorb some of the broth.
Stir in the balsamic reduction and while the sauce simmers, cook the pasta just until al dente. Once the pasta is drained, toss it with the sauce until evenly coated. If the mixture seems a little thick, add a splash of reserved pasta cooking water to loosen it.
Before serving, let the pasta cool for a few minutes, then fold in the fresh basil. Adding it off the heat helps preserve its bright color and fresh flavor.
Tested Tips
- Reserve a little pasta water: A splash of the starchy cooking water helps loosen the sauce if it thickens after the pasta is added.
- Choose a ridged pasta shape: Conchiglie, rotini, cavatappi, and penne rigate all hold the light sauce and bits of sun-dried tomato better than smooth pasta.
- Taste before adding extra salt: Sun-dried tomatoes and balsamic glaze vary by brand, so the sauce may need very little additional seasoning.
- Add the basil last: Folding it in after the pasta cools slightly preserves its fresh flavor, aroma, and bright green color.
More Meatless Pasta Main Dishes
Here are a few more meatless pasta dishes that deliver plenty of flavor with simple, thoughtfully chosen ingredients. Creamy Spinach Pasta with Mascarpone combines sautéed fresh spinach with linguine in a light, creamy mascarpone sauce; Truffle Mushroom Fettuccine features savory mushrooms, shallot, garlic, and a hint of truffle oil for richness without heaviness; and Goat Cheese Pasta with Fresh Tomatoes pairs tangy goat cheese with sweet tomatoes and toasted pine nuts in a balanced, 35-minute pasta dinner.
Sun-Dried Tomato Pasta with Balsamic and Basil
Ingredients
- 6 ounces pasta shells, or rotini, cavatappi, penne rigate
- 2 tablespoons olive oil
- 1/3 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1-1/2 tablespoons tomato paste
- 3 ounces oil-packed sun-dried tomatoes, cut into strips
- 2 tablespoons balsamic reduction, store-bought or see below
- Salt and freshly ground black pepper
- 1/3 cup chiffonade of fresh basil
Instructions
- Bring a large pot of generously salted water to a boil.
- While the water heats, warm the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 2 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes longer.
- Add the chicken broth and bring to a gentle simmer. Whisk in the tomato paste until smooth.
- Stir in the sun-dried tomatoes and continue simmering, stirring occasionally, until they soften and plump slightly, 3 to 4 minutes.
- Stir in the balsamic reduction, season to taste with salt and several grinds of black pepper, then remove the skillet from the heat.
- Cook the pasta according to the package directions until al dente. Drain well, reserving a few tablespoons of the pasta cooking water.
- Add the pasta to the skillet and toss until evenly coated. If the sauce seems too thick, stir in a splash of the reserved pasta water.
- Let the pasta cool for about 5 minutes, then gently fold in the basil and serve family-style.
Notes
Makes about 1/2 cup
- Pour 1 cup balsamic vinegar into a small nonreactive saucepan and bring to a gentle simmer over medium heat.
- Cook, stirring occasionally, until reduced to a syrupy consistency that coats the back of a spoon, 12 to 20 minutes.
- Remove from the heat and let cool completely. The reduction will continue to thicken as it cools.
- Transfer to a jar, cover, and refrigerate for up to 1 month. (Makes about 1/2 cup)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just love all your recipes…I have tried many and all delicious!
Thanks Carolyn ~ so glad you enjoy them!