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    Home » Pasta Recipes » Short Pasta Recipes

    Sun-Dried Tomato Pasta with Breadcrumbs

    Published: May 31, 2024 · Modified: Jun 9, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Sun-Dried Tomato Pasta is a quick, delicious, and flavorful pasta recipe. With just a few strong ingredients, you can make a dish that will impress everyone in just 20 minutes!

    Adding toasted breadcrumbs gives the dish a nice crunch and an extra tasty touch. A few anchovies in oil add even more flavor. This pasta with sun-dried tomatoes is perfect for when you have guests and want to make something easy yet unique and delicious!

    I chose fusilli, but you can use any pasta you like, even spaghetti works well. It's best to use durum wheat pasta, which holds up nicely when cooked al dente. This recipe is both cheap and quick to make. I've shared a simple version, but you can easily adapt it as you like.

    sun dried tomato pasta recipe

    You can make the sauce while the pasta is cooking. Just chop the sun-dried tomatoes and anchovies, and sauté them in hot oil with garlic and chili pepper. Toast the breadcrumbs in a separate pan. When the pasta is al dente, mix it with the sauce and add the crispy breadcrumbs. That's it!

    Try this Sun Dried Tomato Pasta recipe for a robust and flavorful dish that will delight you!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Tips and Variations
    • Recipe Card

    Ingredients

    sun dried tomato pasta recipe ingredients

    Prep Time: 10 Min | Cook Time: 10 Min | Servings: 4

    • 350 g (¾ pound) of pasta - I chose fusilli, but you can use any pasta you like, short or long.
    • 1 clove of garlic
    • 1-2 fresh or dried hot red chilies
    • 4 tablespoons of extra virgin olive oil
    • 100 g (3.5 oz) of sun-dried tomatoes in EVO oil
    • 5 fillets of anchovies in oil
    • 50 g (½ cup) of breadcrumbs

    Instructions

    sun dried tomato pasta recipe step 1

    Step 1) - On a cutting board, chop the sun-dried tomatoes, drained of oil. Do the same with the anchovy fillets. Set aside.

    NOTE: If you prefer sun-dried tomatoes with a milder flavor, you can blanch them in boiling water for 5 minutes before using. Drain and continue the recipe as directed.

    Prepare a pot of salted water to cook the pasta and two nonstick pans. While the pasta water comes to a boil, sauté the garlic and chili in the extra virgin olive oil in a pan over medium heat for a few minutes. This will allow the garlic and chili to release their flavors into the oil.

    sun dried tomato pasta recipe step 2

    Step 2) - In the other non-stick pan, add a tablespoon of oil and the breadcrumbs. Toast it, stirring all the time to keep it from burning. This will only take 2-3 minutes. The bread is done when it has absorbed the oil and is golden and crisp. Set it aside.

    sun dried tomato pasta recipe step 3

    Step 3) - Now add the dried tomatoes and chopped anchovies to the pan with the garlic and chili. Stir well and cook over medium heat for a few minutes. Meanwhile, drop the pasta into the boiling water.

    sun dried tomato pasta recipe step 4

    Step 4) - Add a little of the cooking water to the sauce. When the anchovies have dissolved and the tomatoes have rehydrated and are well blended, turn off the heat and remove the garlic and chili. Drain the pasta al dente directly into the saucepan.

    sun dried tomato fusilli recipe step 5

    Step 5) - Stir and mix well. Add the toasted breadcrumbs, stir again and serve.

    sun dried tomato pasta recipe

    YOU MUST ALSO TRY:

    • Spaghetti with Anchovies and Breadcrumbs
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    • Artichoke Pasta Recipe

    Storage

    I suggest making pasta with sun-dried tomatoes right before you plan to eat it. If you wait too long, the bread will get soft, and the sauce will dry out and become less creamy.

    If you have any leftovers, you can keep them in the fridge for up to a day. When you're ready to eat them, reheat the pasta in a frying pan with a bit of oil on high heat. The texture might not be as good as when it's freshly made, but it will still taste delicious.

    sun dried tomato pasta recipe

    Tips and Variations

    Sundried tomatoes are a classic food from southern Italy. During the summer, you can see many tomatoes cut in half and drying out in the sun.

    This recipe uses Mediterranean ingredients like anchovies, garlic, chili pepper, and extra virgin olive oil. We also add breadcrumbs to give it a crunchy texture.

    This pasta recipe with sundried tomatoes is simple and can be personalized with your favorite ingredients.

    • Adding More Flavor: To make the dish richer, you can add olives or capers. Be careful not to use too many strong-flavored ingredients, and always taste the sauce as you cook. Tuna in oil is another popular addition.
    • Sicilian Style Variation: In Sicily, they add flaked almonds and grated ricotta salata or pecorino cheese to this pasta.
    • Creamy Variations: For a creamier version, add a little burrata or fresh stracciatella to each serving.
    • Extra Flavor Options: You can also flavor the pasta with dried oregano or chopped parsley. For a fresh touch, try adding some grated lemon zest. These flavors all go well together in Mediterranean cuisine.
    • Vegetarian Option: If you don't like anchovies or want a vegetarian dish, you can leave them out. The pasta will still be very tasty and flavorful.
    sun dried tomato pasta recipe

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    sun dried tomato pasta recipe

    Sun-Dried Tomato Pasta with Breadcrumbs

    Silvana Nava
    Sun Dried Tomato Pasta is a quick, delicious, and flavorful pasta recipe. With just a few strong ingredients, you can make a dish that will impress everyone in just 20 minutes!
    Adding toasted breadcrumbs gives the dish a nice crunch and an extra tasty touch. A few anchovies in oil add even more flavor. This pasta with sun-dried tomatoes is perfect for when you have guests and want to make something easy yet unique and delicious!
    I chose fusilli, but you can use any pasta you like, even spaghetti works well. It's best to use durum wheat pasta, which holds up nicely when cooked al dente. This recipe is both cheap and quick to make. I've shared a simple version, but you can easily adapt it as you like.
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course pasta
    Cuisine Italian
    Servings 4
    Calories 505 kcal

    Ingredients
      

    • 350 g fusilli pasta or the pasta you like, short or long - ¾ pound
    • 1 clove garlic
    • 1-2 fresh or dried hot red chilies
    • 4 tablespoons extra virgin olive oil
    • 100 g sun-dried tomatoes in oil - 3.5 oz
    • 5 fillets of anchovies in oil
    • 50 g breadcrumbs - ½ cup

    Instructions
     

    • On a cutting board, chop the sun-dried tomatoes, drained of oil. Do the same with the anchovy fillets. Set aside.
    • NOTE: If you prefer sun-dried tomatoes with a milder flavor, you can blanch them in boiling water for 5 minutes before using. Drain and continue the recipe as directed.
    • Prepare a pot of salted water to cook the pasta and two nonstick pans. While the pasta water comes to a boil, sauté the garlic and chili in the EVO oil in a pan over medium heat for a few minutes. This will allow the garlic and chili to release their flavors into the oil.
    • In the other non-stick pan, add a tablespoon of oil and the breadcrumbs. Toast it, stirring all the time to keep it from burning. This will only take 2-3 minutes. The bread is done when it has absorbed the oil and is golden and crisp. Set it aside.
    • Add the dried tomatoes and chopped anchovies to the pan with the garlic and chili.
    • Stir well and cook over medium heat for a few minutes. Meanwhile, drop the pasta into the boiling water.
    • Add a little of the cooking water to the sauce. When the anchovies have dissolved and the tomatoes have rehydrated and are well blended, turn off the heat and remove the garlic and chili.
    • Drain the pasta al dente directly into the saucepan.
    • Stir and mix well. Add the toasted breadcrumbs, stir again and serve.

    Nutrition

    Serving: 100gCalories: 505kcalCarbohydrates: 75gProtein: 14gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 86mgPotassium: 332mgFiber: 4gSugar: 4gVitamin A: 318IUVitamin C: 20mgCalcium: 50mgIron: 2mg
    Keyword sun dried tomato pasta with breadcrumbs, sun-dried tomato pasta
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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