Creamy Sun-Dried Tomato Pasta With Capers And Dill

Why You’ll Love This Recipe

This pasta is a restaurant-quality meal that comes together in under 30 minutes. The creamy sauce clings beautifully to your favorite pasta, while the sun-dried tomatoes add depth and sweetness, the capers bring a salty pop, and the dill adds a touch of freshness that lightens the entire dish. It’s elegant, satisfying, and surprisingly easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as penne, fettuccine, or rigatoni)
• Olive oil
• Garlic, minced
• Sun-dried tomatoes (packed in oil), chopped
• Heavy cream or half-and-half
• Grated Parmesan cheese
• Capers, drained
• Fresh dill, chopped
• Crushed red pepper flakes (optional)
• Salt and black pepper
• Lemon juice (optional, for brightness)

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the chopped sun-dried tomatoes and cook for 2–3 minutes to release their flavor.
4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
5. Add the cooked pasta to the sauce, tossing to coat. If the sauce seems too thick, stir in a bit of the reserved pasta water until creamy.
6. Mix in the capers and fresh dill. Season with salt, pepper, and crushed red pepper flakes to taste.
7. Finish with a squeeze of lemon juice, if desired, and serve warm.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use Greek yogurt or coconut cream instead of heavy cream for a lighter or dairy-free version.
• Add cooked chicken, shrimp, or chickpeas for extra protein.
• Substitute basil or parsley for dill for a different herbal twist.
• Toss in a handful of spinach or arugula for added greens.
• Sprinkle toasted breadcrumbs on top for texture and crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid high heat to prevent the cream from separating. This dish is not ideal for freezing, as creamy sauces can change texture after thawing.

FAQs

Can I use jarred sun-dried tomatoes not packed in oil?

Yes, just soak them in warm water for about 10 minutes to soften before using.

What type of pasta works best for this recipe?

Short pasta like penne, rigatoni, or fusilli holds the sauce well, but long noodles like fettuccine also work beautifully.

Can I make this recipe vegan?

Yes, use coconut cream and vegan Parmesan or nutritional yeast instead of dairy.

How do I keep the sauce from curdling?

Keep the heat low when adding cream and avoid boiling the sauce once the dairy is in.

What can I substitute for dill?

Fresh parsley, basil, or tarragon make good substitutes depending on your flavor preference.

Is this dish spicy?

Only slightly, if you use crushed red pepper flakes. You can omit them for a milder version.

Can I add vegetables?

Yes, sautéed spinach, cherry tomatoes, mushrooms, or zucchini complement the sauce perfectly.

How do I make it more lemony?

Add a bit of lemon zest along with the juice for an extra burst of citrus flavor.

Can I make it ahead of time?

You can prepare the sauce ahead and store it separately; combine with freshly cooked pasta before serving.

What wine pairs well with this pasta?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy and tangy flavors.

Conclusion

Creamy Sun-Dried Tomato Pasta with Capers and Dill is a flavorful and elegant pasta dish that’s quick enough for a weeknight yet sophisticated enough for entertaining. With its rich sauce, briny accents, and fresh herbs, it brings balance and brightness to every bite—making it a timeless favorite for any pasta lover.

Creamy Sun-Dried Tomato Pasta With Capers And Dill

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A rich and tangy pasta dish featuring creamy sun-dried tomato sauce, briny capers, and fresh dill. Perfect for a quick yet elegant weeknight meal that’s both comforting and refreshing.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz pasta (penne, fettuccine, or rigatoni)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 2 tbsp capers, drained
• 2 tbsp fresh dill, chopped
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp lemon juice (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
3. Stir in chopped sun-dried tomatoes and cook for 2–3 minutes to release flavor.
4. Pour in heavy cream and bring to a gentle simmer. Lower the heat and stir in Parmesan cheese until melted and smooth.
5. Add the cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to achieve desired creaminess.
6. Mix in capers and chopped dill. Season with salt, pepper, and crushed red pepper flakes to taste.
7. Finish with a squeeze of lemon juice for brightness. Serve warm and garnish with extra dill or Parmesan, if desired.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat with a splash of milk or cream.
• Use Greek yogurt or coconut cream for a lighter or dairy-free version.
• Add chicken, shrimp, or chickpeas for extra protein.
• Substitute dill with parsley, basil, or tarragon for a different flavor twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Sugar: 5g
• Sodium: 420mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 55mg