45 minutes or less/ a dozen ingredients or less/ All Recipes/ entrée/ sides

Smoky Sun-Dried Tomato Pasta

sun dried tomato pastaConsider this recipe your new go-to for dinner parties + game nights.

This is the dish I can always count on bring a crowd-pleaser for any group.

smoky tomato sauceItalian or not (I sure am not) everyone loves pasta with a good tomato sauce.…and this sauce is not just any tomato sauce.

Boil some water, mince your garlic, today we’re making smoky sun-dried tomato pasta!

sun dried tomato pasta sauceSun-dried tomatoes are a delicious addition to pasta sauce + this discovery has forever changed how I make my red-sauces. These tomatoes in oil naturally sweet, and add a rustic element to this dish. Mixed with dried herbs and fire-roasted tomatoes, the base of this sauce is smokey + full of flavor.

gluten free tomato sauceStir in some greens, sprinkle with parm, and you’ve got yourself a flavorful + hearty pasta dish. With only 12 simple ingredients, this recipe is easy-to-make and ready for any crowd!

sun dried tomato sauceI hope this recipe becomes a go-to for you! My smoky sun-dried tomato pasta is:

Super Flavorful

Vibrant + Rich

Smokey + Savory

Perfectly Creamy 

& definitely a Crowd-Pleaser!

creamy sun dried tomato sauceIf you enjoy this smoky tomato dish, you might also like my smoky moroccan eggplant stew, southwest 3-bean chili, butter bean stew with cauliflower steaks, or my spicy tomato bisque & fried chickpeas.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

Gluten free pasta

Smoky Sun-Dried Tomato Pasta
Prep time
Cook time
Total time
Consider this recipe your new go-to for dinner parties + game nights. This smoky sun-dried tomato pasta is easy to make, incredibly flavorful, and ready for any crowd.
Recipe type: Entrée, Side
Cuisine: Gluten Free, Vegetarian, Vegan, Nut-Free
Serves: 4 bowls
  • 2 Tbsp. avocado oil (or sub coconut oil)
  • ½ large yellow onion, roughly chopped
  • 6 cloves garlic, minced
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt
  • pinch black pepper
  • 1 (15 ounce) can fire roasted tomatoes
  • ½ cup sun-dried tomatoes in oil
  • 1 Tbsp. lemon juice
  • 1 (8 ounce) pasta (certified gf for gluten free eaters—I used chickpea pasta)
  • 2 cups, loosely packed kale or spinach (optional)
Toppings (optional):
  • grated parmesan*, red pepper flakes, sesame seeds
  1. Heat oil iIn a large pot or high-rimmed skillet over medium heat. Once hot, add the onion. Sauté for 5 minutes or until translucent.
  2. Stir in the garlic, basil, oregano, smoked paprika, salt, and pepper. Cook for another minute.
  3. Add the tomatoes with their juices, sun-dried tomatoes, and lemon juice. Cook for another 10 minutes to let flavors merge.
  4. Pour mixture into blender. Puree until smooth and creamy. Pour back into pot or skillet. Bring back to a simmer.
  5. Meanwhile, cook pasta according to package directions. Drain and set aside.
  6. Stir in optional kale or spinach into the sauce. Add the pasta and stir to coat.
  7. Serve warm with optional toppings.
  8. Leftovers will keep refrigerated in airtight container for up to 5 days.
*Omit parmesan from toppings for vegan
Nutrition information if a rough estimate of ¼ of the recipe without toppings.
Nutrition Information
Serving size: 1 bowl of 4 Calories: 264 Fat: 4.5g Saturated fat: .7g Carbohydrates: 47.3g Sugar: 5.8g Sodium: 705mg Fiber: 4.2g Protein: 8.4g Cholesterol: 41mg

The Local Sprout


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