Creamy Sun-Dried Tomato Pasta With Capers And Dill

Why You’ll Love This Recipe

This pasta brings together the richness of cream with the brightness of Mediterranean flavors. The sun-dried tomatoes add sweetness and depth, while capers provide a salty punch and dill brings a fresh, herbal note that cuts through the creaminess. It’s a beautifully balanced, vegetarian-friendly meal that comes together in under 30 minutes.

Ingredients

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

• Pasta (such as fettuccine, linguine, or penne)
• Sun-dried tomatoes (oil-packed, drained and chopped)
• Olive oil or oil from the sun-dried tomatoes
• Garlic
• Shallot (optional)
• Heavy cream or plant-based cream
• Capers (rinsed and drained)
• Fresh dill
• Parmesan cheese (optional)
• Salt and black pepper
• Crushed red pepper flakes (optional)
• Lemon zest or juice (optional for brightness)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped garlic and shallot (if using), and sauté until soft and fragrant.
3. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 2–3 minutes to deepen their flavor.
4. Make the Sauce: Pour in the cream and stir well. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
5. Stir in Capers and Dill: Add capers and freshly chopped dill. Stir in a pinch of red pepper flakes if using. Season with salt and pepper to taste.
6. Combine with Pasta: Add the cooked pasta to the sauce and toss gently. Add reserved pasta water a little at a time to loosen the sauce if needed.
7. Finish and Serve: Stir in Parmesan cheese if using and a bit of lemon zest or juice for brightness. Garnish with extra dill and serve immediately.

Servings and timing

This recipe serves 2–3.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Vegan Option: Use a plant-based cream and vegan Parmesan or nutritional yeast.
• Add Protein: Top with grilled chicken, shrimp, or chickpeas for added substance.
• Swap Herbs: Use parsley or basil if you don’t have dill on hand.
• Make It Spicier: Add more red pepper flakes or a dash of hot sauce.
• Gluten-Free: Use your favorite gluten-free pasta variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat with a splash of water or cream to loosen the sauce. Avoid overheating to prevent the sauce from breaking.

FAQs

Can I use dried sun-dried tomatoes?

Yes, but rehydrate them in hot water for 10–15 minutes before chopping and adding to the dish.

Is dill necessary?

Dill adds a fresh, aromatic touch, but you can substitute with parsley, tarragon, or basil if needed.

Can I make this dish dairy-free?

Yes, use dairy-free cream and omit or replace Parmesan with a vegan alternative.

What type of pasta works best?

Fettuccine, linguine, or penne work well as they hold the creamy sauce nicely.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made ahead and stored in the fridge. Reheat gently and add pasta just before serving.

How do I prevent the cream from curdling?

Use heavy cream and avoid high heat. Stir constantly and simmer gently.

Can I use Greek yogurt or sour cream instead of heavy cream?

It’s not recommended as they can curdle when heated. If using, add off the heat with care.

What can I serve with this pasta?

A simple green salad, garlic bread, or roasted vegetables make great pairings.

Is this dish good for meal prep?

Yes, but store the sauce and pasta separately for the best texture when reheating.

How can I make the sauce thicker?

Let it simmer longer to reduce or stir in extra grated Parmesan for added body.

Conclusion

Creamy Sun-Dried Tomato Pasta with Capers and Dill is a deliciously unique twist on classic creamy pasta. With bold Mediterranean flavors and a comforting, velvety sauce, it’s a quick, satisfying meal that feels far more decadent than it is. Whether you’re cooking for yourself or impressing guests, this dish brings big flavor with minimal effort.

Creamy Sun-Dried Tomato Pasta With Capers And Dill

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Creamy Sun-Dried Tomato Pasta with Capers and Dill is a rich, tangy, and herbaceous pasta dish made with a velvety cream sauce, sweet sun-dried tomatoes, briny capers, and fresh dill. It’s a quick, indulgent meal perfect for weeknights or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 8 oz pasta (fettuccine, linguine, or penne)
• 2 tbsp olive oil or oil from sun-dried tomatoes
• 2 cloves garlic, minced
• 1 shallot, finely chopped (optional)
• 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
• 3/4 cup heavy cream or plant-based cream
• 2 tbsp capers, rinsed and drained
• 2 tbsp fresh dill, chopped (plus more for garnish)
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp lemon zest or 1 tbsp lemon juice (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta 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 shallot (if using) and sauté until fragrant, 2–3 minutes.
3. Add chopped sun-dried tomatoes and cook for another 2–3 minutes to intensify flavor.
4. Pour in cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
5. Stir in capers, fresh dill, red pepper flakes (if using), salt, and pepper. Simmer briefly.
6. Add cooked pasta and toss to coat. Use reserved pasta water as needed to loosen sauce.
7. Stir in Parmesan (if using) and lemon zest or juice for added brightness.
8. Garnish with extra dill and serve immediately.

Notes

• Use full-fat cream for the smoothest texture—avoid boiling to prevent curdling.
• For vegan version, use dairy-free cream and vegan Parmesan or nutritional yeast.
• Rehydrate dried sun-dried tomatoes in hot water for 10–15 minutes if not using oil-packed.
• Adjust capers and dill to taste depending on your preference for brininess and herbs.
• Great served with a green salad or garlic bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 5g
• Sodium: 580mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 55mg