One Pot Sun Dried Tomato Ditalini is the definition of summer comfort food! Pasta, garlic, onions, sun-dried tomatoes, herbs, and more come together in a creamy broth that covers every bite!
One Pot Sun Dried Tomato Ditalini
One pot recipes are my bread and butter. If I can throw everything into a single dish and call it dinner, then thatโs what Iโm going to do! This recipe really knocks it out of the park when it comes to one pot meals. Garlic, onions, and crushed red pepper flakes are gently sautรฉed before pasta, sun-dried tomatoes, herbs, and seasonings are cooked right in the creamy sauce. Then, itโs finished with a stir of fresh spinach to add a gorgeous pop of green color and even more fresh flavor. A single pot, budget-friendly ingredients, and easy to follow steps that all create big, bold flavor. It doesnโt get much better than this!
Enjoy more of my favorite meatless pasta recipes like white bean orzo, spicy roasted cauliflower pasta, and creamy mushroom pasta.
How to Make One Pot Sun Dried Tomato Ditalini
- Sautรฉ. Melt butter in a deep pan (or large pot) over medium heat. Add the onions, garlic, and red pepper flakes. Cook until soft and fragrant.
- Cook the pasta. Stir in the pasta, chicken broth, heavy cream, sun-dried tomatoes, oregano, basil, salt, and pepper. Bring to a gentle simmer and cook, stirring often, until the pasta is tender and the sauce has thickened.
- Add spinach. Stir in the baby spinach and cook until wilted.
- Add the cheese. Turn the heat off and stir in the cheese.
- Enjoy! Serve with fresh basil, more chili flakes, and grated parmesan on top.
Storing and Reheating
Once itโs cooled to room temperature, you can store leftover pasta in an airtight container in the fridge for up to 3 days. Keep in mind that the longer it sits, the more liquid will be absorbed by the pasta. This is why pasta sauces tend to be noticeably less creamy when reheated. Also, take care when reheating in the microwave! 30 seconds at a time, stirring each time it stops, is a pretty good way to keep it from drying out completely. I don’t recommend freezing this pasta.
Ingredient Notes
- Salted Butter – This adds just a little extra flavor when youโre sautรฉeing.
- Onion – A yellow or white onion is preferred.
- Garlic – Freshly smashed and minced for the best flavor!
- Red Pepper Flakes – Add more or less depending on how spicy you want things.
- Ditalini Pasta – You can swap this with another short pasta if youโd like, such as orzo or elbow macaroni.
- Chicken Broth – Make this a vegetarian-friendly dinner by swapping this with vegetable broth!
- Heavy Cream – You can use half and half instead, just note that your sauce wonโt be quite as thick and creamy.
- Sun-Dried Tomatoes – Make sure the oil is well drained so it doesnโt make the pasta oily.
- Dried Herbs – Oregano and basil are what you need. If you use fresh herbs instead, reduce the amounts called for by half since dried herbs are more potent than fresh.
- Salt and Pepper – Adjust these to taste, of course! I always like to cook with flaky sea salt and fresh cracked black pepper when I can.
- Baby Spinach – Use fresh, not frozen spinach.
- Parmesan Cheese – Freshy grated is so important! Pre-shredded cheese will seize up and not mix in with the sauce.
Enjoy!
~Nichole
One Pot Sun Dried Tomato Ditalini
Ingredients
- 3 Tablespoons Salted Butter
- 1 Small Onion finely minced
- 4 Cloves Garlic finely minced
- 1/4 teaspoon Red Pepper flakes
- 1 Pound Ditalini Pasta
- 4 Cups Chicken Broth
- 1 1/2 Cups Heavy Cream
- 1 8-oz Jar Chopped Sun Dried Tomatoes, with the oil drained
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt plus more to taste
- 1/2 teaspoon Black Pepper
- 3 Cups Baby Spinach
- 1 Cup Freshly Grated Parmesan Cheese
Instructions
- Melt the butter in a deep pan over medium heat.
- Add the onion, garlic, and red pepper flakes and cook for 5-7 minutes until soft and fragrant.
- Stir in the pasta, chicken broth, heavy cream, sun-dried tomatoes, oregano, basil, salt, and pepper.
- Bring to a gentle simmer and cook, stirring often, until the pasta is tender and the sauce has thickened, about 12-15 minutes.
- Stir in the baby spinach and cook until wilted.
- Turn the heat off and stir in the cheese until melted and creamy.
- Serve with fresh basil, more chili flakes, and grated parmesan for garnish if desired.
