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Creamy sun-dried tomato pasta with penne, basil and coconut milk sauce

Creamy Sun-Dried Tomato Coconut Pasta

This creamy sun-dried tomato pasta is made with coconut milk, garlic, oregano, basil, and plenty of sun-dried tomatoes. The sauce reduces until rich and creamy for an easy weeknight dinner with ridiculous flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course, pasta
Cuisine: italian-inspired
Ingredients Method Notes

Ingredients
  

  • 8 ounces penne pasta
  • 1/2 medium onion diced
  • 5 cloves garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried oregano
  • Crushed red pepper flakes to taste
  • 1 cup tomato sauce
  • 1 13.5-ounce can full-fat coconut milk
  • 1/3 cup sun-dried tomatoes chopped, plus a little oil from the jar
  • Fresh basil chopped, to taste
  • Freshly ground black pepper to taste
  • Salt as needed

Method
 

  1. Cook the penne according to the package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until softened and fragrant.
  3. Add the oregano and a sprinkle of crushed red pepper flakes. Cook for another minute.
  4. Stir in the tomato sauce, coconut milk, sun-dried tomatoes, and a little of the oil from the sun-dried tomato jar.
  5. Bring the sauce to a gentle boil, then reduce the heat and simmer until the sauce has reduced by about half and is noticeably thicker.
  6. Add the cooked penne, chopped fresh basil, and freshly ground black pepper. Stir until the pasta is completely coated.
  7. Remove from the heat and let the pasta sit for 5–10 minutes before serving. This is where the magic happens — the sauce thickens and gets incredibly creamy.
  8. Taste and add salt, additional pepper, or crushed red pepper as needed.

Notes

Use full-fat coconut milk. This is what gives the sauce its rich, creamy texture.
Don't skip the sun-dried tomato oil. A little bit adds a ton of flavor to the sauce.
Let it sit. The pasta may look a little saucier than expected when it first comes off the stove. Give it 5–10 minutes and it'll thicken right up.
Use up that spinach. If you have fresh spinach that's about two days away from becoming compost, toss it in instead of the basil. Add it with the pasta and stir until wilted.