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Creamy Sun-Dried Tomato Pasta with Capers and Dill

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Creamy Sun-Dried Tomato Pasta with Capers and Dill is a flavorful, indulgent pasta dish that combines creamy sauce with the tangy, salty notes of sun-dried tomatoes, capers, and fresh dill. This pasta offers a beautiful balance of textures and flavors—creamy, savory, and refreshing—making it the perfect dish for any occasion. Whether you’re looking for a comforting weeknight dinner or an impressive meal for guests, this recipe is simple to make and packed with vibrant flavors.

Ingredients

  • 12 oz (340 g) pasta (penne, fusilli, spaghetti, or your preferred type)

  • 1 tablespoon olive oil

  • 1/2 cup sun-dried tomatoes (oil-packed or rehydrated if dried)

  • 2 garlic cloves, minced

  • 1/2 cup heavy cream

  • 1/4 cup pasta water (reserved)

  • 2 tablespoons capers, drained

  • 2 tablespoons fresh dill, chopped (plus extra for garnish)

  • 1/4 cup grated Parmesan cheese (optional)

  • Salt and pepper, to taste

  • Lemon wedges (for serving)

Instructions

  • Cook the pasta:

    • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, reserve 1/4 cup of pasta water and then drain the pasta. Set aside.

  • Prepare the sun-dried tomato sauce:

    • While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally to release their flavors.

    • Add the minced garlic to the skillet and sauté for another 1 minute, being careful not to burn the garlic.

  • Make the creamy sauce:

    • Pour in the heavy cream, stirring to combine. Let the cream simmer for 2-3 minutes until it thickens slightly.

    • Add the reserved pasta water and stir until the sauce reaches your desired consistency. You can add more pasta water if needed.

  • Combine pasta and sauce:

    • Add the cooked pasta to the skillet and toss it in the creamy sauce until well-coated. Stir in the capers, fresh dill, and grated Parmesan cheese (if using). Season with salt and pepper to taste.

  • Serve:

    • Divide the pasta among serving plates. Garnish with extra chopped dill, a drizzle of olive oil, and lemon wedges on the side for a refreshing burst of citrus.

Notes

  • Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a skillet over low heat, adding a splash of cream or water to restore the creamy texture.

  • Variations:

    • Add protein: Grilled chicken, shrimp,  can be added for extra protein.

    • Dairy-free: Use coconut cream or a dairy-free alternative and skip the Parmesan for a dairy-free version.

    • Extra veggies: Sauté spinach, zucchini, or bell peppers and toss them in the sauce for more color and nutrients.

    • Spicy twist: Add red pepper flakes or chopped chili for heat.

Find it online: https://avarecipe.com/creamy-sun-dried-tomato-pasta-with-capers-and-dill/