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+ servings

Smoky Sun-Dried Tomato Pasta

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.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Entrée, Side
Cuisine: Gluten Free, Nut Free, Vegan, Vegetarian
Yield: 4 bowls
Author: The Local Sprout


  • 2 Tbsp. avocado oil or sub coconut oil
  • 1/2 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
  • 1/2 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


  • 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.
  • Stir in the garlic, basil, oregano, smoked paprika, salt, and pepper. Cook for another minute.
  • Add the tomatoes with their juices, sun-dried tomatoes, and lemon juice. Cook for another 10 minutes to let flavors merge.
  • Pour mixture into blender. Puree until smooth and creamy. Pour back into pot or skillet. Bring back to a simmer.
  • Meanwhile, cook pasta according to package directions. Drain and set aside.
  • Stir in optional kale or spinach into the sauce. Add the pasta and stir to coat.
  • Serve warm with optional toppings.
  • 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 1/4 of the recipe without toppings.


Serving: 1g | Sodium: 705mg | Sugar: 5.8g | Fiber: 4.2g | Cholesterol: 41mg | Calories: 264kcal | Saturated Fat: 0.7g | Fat: 4.5g | Protein: 8.4g | Carbohydrates: 47.3g