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Sun-dried tomato and Spinach Pasta

A mixture of saltiness and sweetness makes this sun-dried tomato and spinach pasta dish a must try! If you want something light and easy but packed with tons of flavour, this has to be your go to recipe! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, lunch
Cuisine: European, Italian, Mediterranean
Keyword: Pasta, Spinach, Sun-dried tomatoes
Servings: 2 people


  • 160g rigatoni pasta or any other short pasta *
  • 40 g sun-dried tomatoes in oil 1 cup + 2 tbsp of its oil
  • 15 ml olive oil 1 tbsp
  • 1/2 white onion chopped finely
  • 2 garlic cloves minced
  • a large handful of spinach
  • 1 tsp chili flakes
  • 1 tsp oregano
  • 2 tbsp breadcrumbs toasted
  • 20 g grana padano extra for serving


  • In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
  • While the pasta is cooking, in a food processor, pulse the sun-dried tomatoes with 2 tablespoons of its oil (you might need more depending on which type you get) until finely chopped.
  • Heat a large pan and add a tablespoon of olive oil. Add the white onion, garlic cloves, oregano and chili flakes. Let cook for a few minutes.
  • Once the pasta is cooked, drain it but set aside about half a cup of the pasta water.
  • Add the pasta to the pan with the sun-dried tomato mixture, add the spinach and the pasta water. Mix well together and let cook until the spinach has wilted.
  • Before serving the pasta add the grana padano cheese and mix well. Taste it and if needed add some salt.
  • Serve immediately, with some toasted breadcrumbs on top and freshly grated grana padano.


*Based on the recommended serving on the packet, or if you want to serve this pasta as a starter or as a main dish. 
  • You can also create a sun-dried tomato paste before starting the cooking  by blending together the sun-dried tomatoes and their oil with the onion, garlic, oregano and chili flakes.
  • In this recipe, I'm not instructing to put any salt as the sun-dried tomatoes are already quite salty so you have to be careful not to overkill this dish in salt. It's important to always taste the dish before salting.