Sun-Dried Tomato Pasta Recipe - Food Fanatic

Sun-Dried Tomato Pasta Recipe

    4 Servings


  • 1 pound Whole Wheat Linguine
  • 1 cup Pasta Water, reserved
  • 3 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 cup Sundried Tomatoes, chopped
  • 29 ounces Diced Tomatoes, (2 14.5 oz cans)
  • 3 tablespoons Tomato Paste
  • 1 teaspoon Sugar
  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Light Sour Cream
  • 1 cup Baby Spinach
  • 1/2 teaspoon Crushed Red Pepper
  • Salt, to taste
  • Black Pepper, to taste


  1. Cook the pasta according to the package directions.  Reserve 1 cup of water before draining.
  2. Heat olive oil in a large skillet over medium-high heat.  Add garlic and sundried tomatoes.  Sauté a couple minutes, until fragrant.  Reduce heat to medium, and add diced tomatoes and tomato paste.  Stir until well combined.  Mix in sugar. 
  3. In a small bowl combine Greek yogurt and sour cream.  Whisk into tomato mixture.   Increase heat to medium-high and let simmer for 5-7 minutes, it will start to thicken slightly. 
  4. Season with salt and pepper to taste, and add the crushed red pepper flakes.  Mix in the baby spinach, it will take about a minute for the spinach to wilt.  Once the spinach is wilted toss with the cooked pasta.  Add water ¼ cup at a time, if necessary to get to your desired consistency.   
  5. Serve with Parmesan cheese if desired.  
Sun dried tomato pasta photo
Source: Slightly adapted from Table For Two