Linda’s Sun-Dried Tomato Pasta Fresca Recipe

Welcome to my kitchen! My name is Linda and I’m excited to share with you one of my all-time favorite pasta recipes – Sun-Dried Tomato Pasta Fresca. This recipe is a perfect blend of fresh ingredients and savory flavors that will leave your taste buds craving for more.

As a chef, I believe that cooking should be a fun and creative process. That’s why I love experimenting with different ingredients and techniques to create new and exciting dishes. This recipe is no exception. It’s a unique twist on traditional pasta dishes that will elevate your cooking game to the next level.

In this recipe, we’ll be using sun-dried tomatoes to give the dish a rich and smoky flavor. We’ll also be making our own pasta dough from scratch, which may sound daunting, but I promise it’s easier than you think.

So, grab your apron and let’s get cooking! I guarantee that once you try this recipe, it will become a staple in your kitchen. Let’s dive into the delicious world of Sun-Dried Tomato Pasta Fresca.

Why You’ll Love This Recipe

Linda's Sun-Dried Tomato Pasta Fresca
Linda’s Sun-Dried Tomato Pasta Fresca

Get ready to fall in love with Linda’s Sun-Dried Tomato Pasta Fresca recipe! If you’re a fan of sun-dried tomatoes and pasta, this recipe is a match made in heaven. Here are a few reasons why you’ll love this recipe:

First of all, the combination of sun-dried tomatoes and pasta creates a savory and slightly sweet flavor that is simply irresistible. The sun-dried tomatoes add a depth of flavor to the dish that is hard to beat.

Secondly, this recipe is incredibly versatile. You can use it as the base for a chicken pasta dish, penne pasta salad, or even a vegan pasta sauce. The possibilities are endless!

Thirdly, the pasta fresca is made from scratch, which means you get to enjoy the taste and texture of fresh pasta. It’s a little extra effort, but trust me, it’s well worth it.

Finally, this recipe is easy to make and doesn’t require any fancy equipment. All you need is a rolling pin and a knife to make the pasta fresca. And the sauce comes together quickly in a pan.

So, whether you’re looking for a quick weeknight meal or a show-stopping dinner party dish, Linda’s Sun-Dried Tomato Pasta Fresca recipe is sure to impress.

Ingredient List

 This pasta dish is like a ray of sunshine on your plate!
This pasta dish is like a ray of sunshine on your plate!


  • 3 cups unbleached all-purpose flour
  • 1 ½ cups warm water
  • 1/2 cup sun-dried tomatoes packed in oil
  • 1/4 cup extra virgin olive oil
  • 4 large eggs
  • 1/4 cup sun-dried tomatoes, chopped fine
  • ½ cup tomato oil packed chopped fine

This recipe calls for unbleached all-purpose flour, which gives a firm texture and a rich flavor to the pasta. You can also use semolina flour for a more traditional pasta taste. The sun-dried tomatoes give this dish a unique flavor and texture, so be sure to use high-quality tomatoes packed in oil. Avoid using tomatoes that are too dry or too soft. The eggs help to bind the pasta dough together and give it a rich flavor. The extra virgin olive oil adds a subtle and fruity flavor to the pasta. Finally, the chopped sun-dried tomatoes and tomato oil add a burst of flavor to the pasta dough.

The Recipe How-To

 Sun-dried tomatoes add a burst of color and flavor to this dish.
Sun-dried tomatoes add a burst of color and flavor to this dish.

Now, let’s get cooking! Here are the step-by-step instructions for making my Linda’s Sun-Dried Tomato Pasta Fresca recipe:

Step 1: Make the Pasta Dough

  • In a mixing bowl, combine 3 cups of unbleached all-purpose flour and 1/4 cup of sun-dried tomato oil. Mix well.
  • Add 4 large eggs and mix until a dough forms.
  • Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
  • Cover the dough and let it rest for 30 minutes.

Step 2: Prepare the Sun-Dried Tomato Sauce

  • In a pan, heat 1 1/2 cups of extra virgin olive oil over medium heat.
  • Add 4 cloves of garlic, minced and 1/2 cup of sun-dried tomatoes, chopped fine. Cook for 2-3 minutes until the garlic is fragrant.
  • Add 1/4 cup of sun-dried tomato paste and stir to combine.
  • Add 1 cup of warm water and stir until the sauce is smooth.
  • Season with salt and black pepper to taste.

Step 3: Roll and Cut the Pasta

  • Cut the pasta dough in half and roll out each half into a thin sheet.
  • Cut the pasta sheets into thin strips (about 1/4 inch wide) to make the pasta fresca.
  • Dust the pasta with flour to prevent sticking.

Step 4: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook for 2-3 minutes until al dente.
  • Drain the pasta and reserve 1/2 cup of the cooking water.

Step 5: Combine and Serve

  • In a large pan, heat the sun-dried tomato sauce over medium heat.
  • Add the cooked pasta to the pan and toss to coat the pasta with the sauce.
  • If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
  • Serve hot with grated parmesan cheese and fresh basil leaves.

That’s it! You have now made my delicious Linda’s Sun-Dried Tomato Pasta Fresca recipe. Enjoy!

Substitutions and Variations

 Perfect for a summer evening dinner, this pasta fresca is light and refreshing.
Perfect for a summer evening dinner, this pasta fresca is light and refreshing.

This Sun-Dried Tomato Pasta Fresca Recipe is already a crowd-pleaser, but if you want to switch things up a bit, here are some substitutions and variations to consider:

– Pasta: While the recipe calls for pasta fresca, you can also use dried pasta. Penne, bowtie, or even spaghetti would work well. If you’re looking for a gluten-free option, try using chickpea or lentil pasta.

– Protein: This recipe is vegetarian as is, but you can easily add some protein to it. Grilled chicken, shrimp, or sausage would all be delicious additions.

– Vegan: To make this recipe vegan, simply omit the eggs and use a vegan pasta sauce instead of the tomato cream sauce.

– More veggies: This recipe is already packed with sun-dried tomatoes, but you can add more veggies to up the nutrition factor. Try adding some sautéed mushrooms or roasted bell peppers.

– Spice it up: If you like a bit of heat, add some red pepper flakes to the pasta dough or sprinkle them over the finished dish.

– Creamy tomato sauce: If you don’t have or don’t like sun-dried tomatoes, you can use regular tomato sauce or tomato paste for a different flavor profile. You can also make a creamy tomato sauce by adding some heavy cream or coconut milk to the tomato sauce.

– Leeks and basil: For a twist on the classic sun-dried tomato flavor, try adding some sautéed leeks and fresh basil leaves to the pasta.

– Pasta bake: Want to make this recipe ahead of time? Cook the pasta and mix it with the tomato cream sauce, then transfer it to a baking dish and top it with some grated parmesan cheese. Bake it in the oven at 375°F for 20-25 minutes, or until heated through and bubbly.

Whatever substitutions or variations you choose, this Sun-Dried Tomato Pasta Fresca Recipe is sure to be a hit.

Serving and Pairing

 The combination of garlic and basil make this dish incredibly aromatic.
The combination of garlic and basil make this dish incredibly aromatic.

Linda’s Sun-Dried Tomato Pasta Fresca is a versatile dish that can be served in many ways. It’s perfect for a cozy dinner at home, a potluck party or even a romantic dinner for two.

One of my favorite ways to serve this pasta fresca is with a simple side salad. The acidity and crunch of the greens beautifully complement the richness of the sun-dried tomato sauce. A drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese will take this dish to the next level.

For a heartier meal, you can pair this pasta with a protein of your choice, such as grilled chicken or sausage. The savory flavors of the meat will balance out the sweetness of the sun-dried tomatoes and add depth to the dish.

Vegetarians and vegans can also enjoy this pasta fresca by substituting the eggs with a vegan egg replacer and omitting the cheese. A vegan pasta sauce or a tomato cream made with plant-based ingredients will add creaminess and flavor to the dish.

If you’re looking to switch things up, try using different pasta shapes, like bowtie or penne, or adding some vegetables, like broccoli or leeks, to the mix. The possibilities are endless!

No matter how you choose to serve this pasta fresca, it’s guaranteed to be a crowd-pleaser. So grab a fork, dig in and enjoy the delicious flavors of Linda’s Sun-Dried Tomato Pasta Fresca!

Make-Ahead, Storing and Reheating

 Ready in just 20 minutes, this dish is perfect for a quick and easy weeknight meal.
Ready in just 20 minutes, this dish is perfect for a quick and easy weeknight meal.

This Sun-Dried Tomato Pasta Fresca recipe can be made ahead of time and stored in the refrigerator or freezer for later use. To make ahead of time, you can prepare the pasta dough and the sun-dried tomato sauce up to 24 hours in advance. Store the pasta dough wrapped in plastic wrap and the sun-dried tomato sauce in an airtight container in the refrigerator.

When ready to cook, bring the pasta dough to room temperature and roll it out according to the recipe instructions. Cook the pasta as directed and toss it with the sun-dried tomato sauce. If you want to store the cooked pasta, place it in an airtight container and refrigerate for up to 3 days.

For reheating, you can either microwave the pasta in a microwave-safe dish or reheat it on the stovetop. To reheat on the stovetop, add a tablespoon of olive oil to a skillet over medium heat. Add the pasta and sauce to the skillet and cook for a few minutes until heated through. If the pasta seems dry, you can add a splash of warm water or extra tomato sauce to loosen it up.

Overall, this recipe is perfect for meal prep and can be made ahead of time to save you time and effort on busy weeknights. The pasta and sauce store well in the fridge or freezer, making it a convenient and delicious meal option whenever you need it.

Tips for Perfect Results

 The nuttiness of the parmesan cheese complements the sweetness of the sun-dried tomatoes perfectly.
The nuttiness of the parmesan cheese complements the sweetness of the sun-dried tomatoes perfectly.

Cooking is an art that requires patience, practice, and precision. Here are some tips to help you achieve the perfect results when making Linda’s Sun-Dried Tomato Pasta Fresca Recipe:

1. Use high-quality ingredients: The fresher the ingredients, the better the taste. Use fresh, organic vegetables and high-quality pasta.

2. Measure carefully: Accurate measuring is essential for baking and pasta-making. Use measuring cups and spoons to ensure precise measurements.

3. Don’t overwork the pasta dough: When making the pasta dough, mix it until it just comes together. Overworking the dough can make it tough and chewy.

4. Rest the dough: Let the pasta dough rest for at least 30 minutes before rolling it out. This allows the gluten to relax and makes the dough easier to work with.

5. Roll the dough evenly: When rolling the pasta dough, make sure it is even so that it cooks evenly.

6. Cook the pasta in salted water: Add salt to the water when cooking the pasta. This adds flavor to the pasta and helps it cook evenly.

7. Don’t overcook the pasta: Cook the pasta according to the package instructions, but check it a minute or two before the suggested time. Overcooked pasta can become mushy and lose its texture.

8. Save some pasta water: Before draining the pasta, save some of the cooking water. This starchy water can be used to thicken the sauce and add flavor.

9. Use the right sauce: Linda’s Sun-Dried Tomato Pasta Fresca Recipe works well with tomato-based sauces, cream sauces, or even just olive oil and garlic.

10. Experiment with variations: Don’t be afraid to experiment with different ingredients and variations. Try adding chicken, sausage, or even broccoli to the pasta for a different flavor.

By following these tips, you can achieve perfect results when making Linda’s Sun-Dried Tomato Pasta Fresca Recipe. Enjoy the process, and don’t forget to have fun experimenting with different variations!


Now that you know how to make Linda’s Sun-Dried Tomato Pasta Fresca Recipe, you may have some questions about the ingredients, the recipe, or the serving suggestions. Don’t worry, I’ve got you covered! Here are some frequently asked questions that will help you troubleshoot any issues and make the most of this delicious pasta dish.

Should I soak sun-dried tomatoes before use?

When using sun-dried tomatoes that are not packed in oil, it’s important to rehydrate them before using them in a recipe. To do this, you can cover the tomatoes with warm water and let them soak at room temperature for about two hours.

How do you use a jar of sundried tomatoes?

One way to use dry-packed tomatoes is to soak them in warm water for about 30 minutes until they become soft and flexible. After that, you can drain the water and reserve it for adding flavor to stocks and sauces. Make sure to pat the tomatoes dry before using them in your recipe. If you want to add more flavor, you can also reconstitute them with wine, broth, or other cooking liquids. This simple process will ensure that your dry-packed tomatoes are ready to use and will enhance the taste of your dish.

How do you make sun-dried tomatoes taste better?

Let’s get started on making a delicious and flavorful bread dough! We’ll need to gather some ingredients first, including ¾ teaspoon of kosher salt, 1 ½ cups of warm tap water, ½ cup of dry-packed sun-dried tomatoes, 1 cup of extra-virgin olive oil (if desired), and a generous pinch of red chile flakes (if you like a bit of heat).

What is the difference between sun-dried and semi dried tomatoes?

Semi-dried tomatoes and sun-dried tomatoes have a slight difference in their drying process. Sun-dried tomatoes are completely dried to remove all the water content, while semi-dried tomatoes are taken out from the heat before they completely dry out. This allows them to retain some of their moisture, resulting in a plump and juicy texture.

Bottom Line

In conclusion, Linda’s Sun-Dried Tomato Pasta Fresca Recipe is a must-try for pasta lovers who are looking for a unique and flavorful dish. The combination of sun-dried tomatoes, garlic, and olive oil creates a delicious sauce that perfectly complements the homemade pasta. With the option to add variations and substitutions, this recipe can be adapted to fit any dietary needs or preferences.

Not only is this recipe delicious, but it is also simple to make with a few basic ingredients. By following the step-by-step instructions, tips, and recommendations provided in this article, you can easily recreate this dish in your own kitchen. Whether you are looking for a quick weeknight meal or an impressive dinner party dish, Linda’s Sun-Dried Tomato Pasta Fresca Recipe is sure to impress.

So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to indulge in a bowl of homemade pasta that will leave you wanting more. And don’t forget to pair it with a delicious side dish, like Doreen’s Dinner Rolls Recipe or a simple salad. Trust us, your taste buds will thank you.

Linda’s Sun-Dried Tomato Pasta Fresca Recipe

This is a variation on my Pasta Fresca recipe I came up with when I had dried a ton of Roma tomatoes in my food dehydrator. It is very pretty to look at and goes well with light sauces so it is economical as well. It is a little more difficult to roll out than the Pasta Fresca egg noodles but worth the extra effort. Serve simply with olive oil, butter, minced garlic, kosher salt and cracked black pepper and lots of fresh basil and flat leaf parsley. Pass the parmesan!

  • 3 cups unbleached all-purpose flour
  • 1/4 cup sun-dried tomato (not oil packed, chopped fine)
  • 4 large eggs (you may need one additional yolk to get the pasta to the right consistency)
  1. Put flour and sun dried tomatoes into your food processor and whiz for about 30 seconds. Check the size of the tomatoes since they should be pulverized. Whiz another 30 seconds if you need to.
  2. Add the eggs and pulse a few times, scrape down the bowl, and whiz until the pasta starts coming together.
  3. If the pasta dough is too crumbly to hold together when you squeeze it in your hand you should add another egg yolk and whiz some more.
  4. Just as in the pasta fresca recipe you should dump everything into a zip lock bag and press together to form a log.
  5. Store in the fridge for 30 minutes to relax the gluten.
  6. Cut the log into 8 discs.
  7. With your pasta machine or mixer attachment knead the discs 4 or 5 times until they are smooth and satiny. Flour is your friend so make sure you use lots of it when rolling and cutting pasta!
  8. When all are kneaded, roll them to the desired thickness one setting at a time. On my Kitchen Aid I roll to #6 and on my Atlas I roll to #7.
  9. Attach your fettuccine cutter and cut strips flouring like mad so they don’t stick. Spaghetti and other cuts do not work as well as fettuccine cutters.
  10. Let dry while you boil a large pot of salted water with a tablespoon of olive oil in it and make the simple sauce described above.
  11. Remember, fresh pasta cooks lots faster than dried pasta from a box. Check fettuccine after 2 minutes and keep checking until the desired tenderness is reached.
  12. To freeze pasta fresca, separate into four portions and loop them into little nests. Freeze in small containers so they are not crushed and don’t stick together.
  13. In my pasta fresca recipe I neglected to say that I stir my frozen pasta with either a chopstick or the handle of a wooden spoon. This works better than spoons and the many pasta ladles on the market.
  14. I hope you enjoy this recipe.
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