There’s a special kind of alchemy that happens when humble ingredients are treated with a bit of intention. It’s the difference between a simple plate of pasta and a dish that feels like a warm, flavorful embrace. This Creamy Roasted Garlic & Sun-Dried Tomato Pasta is precisely that kind of culinary magic. It transforms a handful of pantry staples—garlic, tomatoes, cream, pasta—into a luxuriously smooth, deeply savory, and vibrantly tangy sauce that clings to every noodle in the most perfect way. Forget heavy, flour-thickened sauces; this one gets its body from the natural creaminess of blended roasted garlic and the rich, concentrated punch of sun-dried tomatoes. It’s a quick pasta dinner that convincingly masquerades as restaurant-quality fare, all while being deceptively simple to make.

The beauty of this recipe lies in its layers of flavor, built efficiently in the time it takes to boil your pasta water. We start by quickly roasting garlic to mellow its bite and unlock a sweet, nutty, almost buttery depth. That roasted garlic then becomes the foundation of a sauce that’s brightened with sweet cherry tomatoes, intensified with chewy sun-dried tomatoes, and rounded out with just enough cream to create silky cohesion without overwhelming richness. It’s a symphony in a skillet, ready in about 30 minutes, and it answers the perennial weeknight question: “What’s for dinner?” with a resounding, delicious solution.

This dish is a celebration of texture and taste. The sauce is velvety and clings to the pasta ridges, the sun-dried tomatoes offer little bursts of intense flavor, and a final shower of fresh basil and Parmesan cheese adds a necessary fresh and salty finish. It’s vegetarian comfort food at its finest, endlessly adaptable, and guaranteed to have everyone at the table asking for seconds. Let’s dive into how to make this effortless star of your dinner rotation.

The Secret is in the Roast: Why This Sauce Works

You might wonder why we go through the extra step of roasting the garlic instead of just sautéing it. The answer is transformative. Raw or sautéed garlic offers a sharp, pungent heat. When roasted, the cloves undergo a Maillard reaction and caramelization. Their natural sugars concentrate, the harsh sulfur compounds break down, and the result is a soft, spreadable paste with a complex, sweet, and mellow flavor with no harsh aftertaste. This roasted garlic paste doesn’t just flavor the sauce; it thickens it naturally, creating a lush, creamy body without needing a traditional roux. It’s a healthier, more flavor-forward technique that elevates the entire dish.

Paired with the roasted garlic are two forms of tomato: fresh and sun-dried. The fresh cherry tomatoes provide juicy acidity and a bit of lightness, cooking down quickly into the sauce. The sun-dried tomatoes (preferably those packed in oil) are the flavor bombs. They bring a concentrated umami, a touch of sweetness, and a delightful chewy texture. Their oil, infused with herbs and tomato essence, is also a fantastic cooking medium, adding another layer of flavor right from the start. This combination ensures the sauce has brightness, depth, and a robust tomato character that a single tomato product couldn’t achieve alone.

Ingredients

This recipe is designed for maximum flavor with minimal, accessible ingredients. Here’s what you’ll need:

For the Pasta & Sauce:

12 ounces (340g) of short pasta (such as rigatoni, penne, or fusilli)
1 whole head of garlic
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon oil from the sun-dried tomato jar (or more olive oil)
1 pint (about 2 cups) cherry or grape tomatoes, halved
1 cup (about 5 oz / 140g) sun-dried tomatoes packed in oil, roughly chopped (reserve 1 tbsp of the oil)
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or vegetable broth
3/4 cup heavy cream (or half-and-half for a lighter sauce)
1/2 cup reserved pasta water
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste

For Finishing & Serving:

1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup fresh basil leaves, thinly sliced (chiffonade)
Optional: Fresh parsley or oregano for garnish

Instructions

Follow these simple steps for a flawless, restaurant-worthy pasta dinner.

Prep and Roast the Garlic: Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place it on a piece of foil, drizzle with a teaspoon of olive oil, and wrap it tightly. Roast in the oven for 30-35 minutes, or until the cloves are deeply golden, soft, and fragrant. Once cool enough to handle, squeeze the roasted garlic cloves out of their papery skins into a small bowl. Mash with a fork into a smooth paste. Set aside.
Cook the Pasta: While the garlic roasts, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions for al dente. Just before draining, scoop out about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
Build the Sauce Base: In a large skillet or Dutch oven, heat 1 tablespoon of sun-dried tomato oil (or olive oil) over medium heat. Add the halved cherry tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes have softened and started to release their juices and collapse slightly.
Develop the Flavors: Add the chopped sun-dried tomatoes and red pepper flakes to the skillet. Stir and cook for 1-2 minutes to warm them through and release their oils. Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by about half.
Create the Creamy Sauce: Reduce the heat to medium-low. Stir in the mashed roasted garlic paste until fully incorporated. Pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly. Season with salt and a generous amount of black pepper.
Bring It All Together: Add the drained pasta directly to the skillet with the sauce. Sprinkle in 1/2 cup of grated Parmesan cheese. Toss everything vigorously to coat the pasta. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce reaches a silky, clinging consistency. The starch in the pasta water is key for helping the sauce emulsify and stick to the noodles.
Finish and Serve: Remove the skillet from the heat. Stir in most of the sliced fresh basil, reserving some for garnish. Give it one final toss. Serve immediately in warm bowls, topped with extra Parmesan, the remaining basil, and an extra crack of black pepper.

Pro-Tips for the Perfect Creamy Pasta

Pasta Water is Liquid Gold: Never, ever skip reserving the pasta water. It’s the secret weapon for achieving a silky, restaurant-style sauce that coats every noodle perfectly. The starch in the water acts as an emulsifier and thickener.
Don’t Rinse the Pasta: Rinsing cooked pasta washes away the surface starch that helps the sauce adhere. Simply drain it and add it straight to the sauce.
Roast Garlic in Bulk: If you love this technique, roast multiple heads of garlic at once. The leftover roasted garlic can be stored in a sealed container in the fridge for up to a week and spread on bread, stirred into mashed potatoes, or used in salad dressings.
Control the Heat: When adding the cream, keep the heat at a gentle simmer. Boiling cream can cause it to separate or become grainy.
Fresh Herbs at the End: Always add delicate herbs like basil after removing the pan from the heat. This preserves their bright color and fresh flavor.

Creative Variations to Try

This recipe is a wonderful canvas for customization.

Add Protein: Sauté diced chicken breast, shrimp, or Italian sausage in the skillet before building the sauce. Remove, then proceed and add the cooked protein back in with the pasta.
Go Vegan: Use full-fat coconut milk or a plain, unsweetened vegan cream alternative. Replace the Parmesan with a vegan hard cheese or a sprinkle of nutritional yeast.
Load Up the Veggies: Add a handful of baby spinach or arugula in the last minute of tossing, letting it wilt in the residual heat. Sliced mushrooms or zucchini sautéed with the cherry tomatoes would also be fantastic.
Switch Up the Herbs: While basil is classic, try fresh oregano, thyme, or even a bit of tarragon for a different flavor profile.
Spice It Up: Increase the red pepper flakes or add a few twists of freshly cracked black pepper for a more pronounced kick.

Serving Suggestions & Pairings

This Creamy Roasted Garlic & Sun-Dried Tomato Pasta is a complete meal in a bowl, but a few simple sides can elevate your dinner spread.

Salad: A simple arugula salad with a sharp lemon vinaigrette provides a crisp, acidic counterpoint to the rich pasta.
Bread: A warm, crusty loaf of ciabatta or focaccia is non-negotiable for sopping up every last drop of the luxurious sauce.
Wine Pairing: A glass of the same dry white wine used in the sauce (like a crisp Pinot Grigio) is a perfect match. A light-bodied red, such as a Chianti or Pinot Noir, also works beautifully with the tomato and garlic flavors.

This dish is more than just a quick pasta dinner; it’s a testament to how simple techniques can yield extraordinary results. It’s the recipe you’ll turn to when you need something reliably delicious, impressively flavorful, and surprisingly easy. It’s cozy enough for a solo night in and elegant enough for a casual dinner party. So, grab your skillet, roast that garlic, and get ready to fall in love with a new pasta favorite.