Name: Caramelized Onion and Sun-Dried Tomato Pasta Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil (or water); 2 yellow onions, thinly sliced; 4 cloves garlic, minced; 6 sun-dried tomatoes, chopped; 1/2 tsp salt; 1 tbsp fresh thyme; 1/2 cup dry white wine; 1 cup pasta water (reserved from cooking pasta); 1/2 cup cashew cream (or vegan cream); 12 oz farfalle pasta; 1 handful spinach; Salt and pepper to taste

If you’re craving a dish that feels both cozy and sophisticated, you’re going to adore this Caramelized Onion and Sun-Dried Tomato Pasta Recipe. It’s packed with layers of flavor—from sweet caramelized onions to tangy sun-dried tomatoes, all wrapped up in a creamy, dreamy sauce. When I first tried this, I was blown away at how simple ingredients could come together to create something so comforting yet special. Trust me, once you make this, it’ll quickly become a kitchen favorite you’ll want to revisit again and again.

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Why You’ll Love This Recipe

Deep, Rich Flavors: The slow caramelization of onions brings a natural sweetness that balances perfectly with sun-dried tomatoes’ tang.
Simple Yet Elegant: With just a handful of ingredients, this pasta feels gourmet without any complicated steps.
Versatile & Adaptable: You can tweak the creaminess or add greens to make it your own.
Family-Approved Comfort: My family goes crazy for this one—they always ask for seconds!

A white bowl filled with creamy pasta made with bow-tie shapes, covered in a thick orange sauce with flecks of black pepper and red chili flakes on top. The pasta shows small bits of green spinach and pieces of red sun-dried tomatoes mixed throughout. The texture of the sauce looks smooth and rich, coating each pasta piece evenly. The bowl is placed on a white marbled surface with soft natural light shining on it, highlighting the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The key to this pasta’s success lies in fresh, flavorful ingredients that build on one another beautifully. I find that using quality sun-dried tomatoes—whether packed in oil or dry packed—and fresh herbs really elevates the dish.

Olive oil (or water): I love using the oil from my sun-dried tomato jar for extra flavor, but water works fine if you want less fat.
Yellow onions: Thinly sliced for maximum caramelization and sweetness.
Garlic: Fresh and minced, to add that unmistakable aroma.
Sun-dried tomatoes: Chopped into bite-size pieces to distribute their tangy punch evenly.
Salt: Essential for drawing out moisture and enhancing sweetness in onions.
Fresh thyme: Just fragrant enough to complement without overpowering.
Dry white wine: Adds a subtle acidity and depth when deglazing the pan.
Pasta water: The starchy water helps our sauce cling perfectly to every pasta piece.
Farfallle pasta: Its cute bow-tie shape holds onto sauce beautifully, but feel free to swap for your favorite shape.
Cashew cream (or vegan cream): To create a luscious, dairy-free creamy sauce without heaviness.
Spinach: A handful stirred in at the end adds freshness and color.
Salt and pepper: To taste, for finishing and balancing flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep the base of this recipe pretty classic, but don’t be afraid to get creative! It’s such a versatile pasta that you can easily tailor it to your taste or what’s in your fridge.

Mushrooms: I often toss in sautéed cremini mushrooms for an earthy depth—my family loves the extra umami.
Protein Boost: Grilled chicken or chickpeas work beautifully if you want to make it more filling.
Cheese Lover’s Spin: Sprinkle some freshly grated Parmesan or nutritional yeast for a cheesy kick.
Herb Switch-up: Try fresh basil or oregano for a different herbal aroma.
Gluten-Free: Swap farfalle with a quality gluten-free pasta and it still turns out amazing.

How to Make Caramelized Onion and Sun-Dried Tomato Pasta Recipe

Step 1: Slow-Caramelize the Onions

Start by gently heating olive oil (or water) in a non-stick pan over medium-low heat. Add the sliced onions, minced garlic, and salt. Patience here is key—I like to stir occasionally and let the onions slowly turn golden and sweet over about 25 minutes. It’s tempting to crank up the heat for speed, but take your time; the flavor payoff is huge. If you feel the onions sticking, add splash of water to loosen them up.

Step 2: Cook Pasta & Prepare the Sauce Base

While your onions are working their magic, boil salted water and cook your farfalle pasta according to package directions. Reserve at least 1 1/2 cups of that starchy pasta water before draining—it’s liquid gold for your sauce! Once the onions are caramelized, stir in fresh thyme and chopped sun-dried tomatoes, then pour in the white wine to deglaze. Scrape up any flavorful browned bits from the pan floor; that’s where the magic is.

Step 3: Finish the Sauce and Combine

Add the reserved pasta water and cashew cream to the pan, stirring to create a silky sauce. Then, toss in the cooked pasta and a handful of fresh spinach. The residual heat will wilt the spinach just right, adding freshness and color. Don’t forget to finish with a good pinch of salt and some black pepper to balance those rich, savory flavors. Serve immediately—this is one dish best enjoyed fresh from the stove!

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Pro Tips for Making Caramelized Onion and Sun-Dried Tomato Pasta Recipe

Low and Slow Is Best: Trust me, caramelizing onions takes time, but the sweet, rich flavor is worth every minute.
Save that Pasta Water: The starch helps emulsify your sauce, making it silky and cling beautifully to pasta.
Use Quality Sun-Dried Tomatoes: They make a huge difference—oil-packed versions are extra luscious and help flavor the oil.
Don’t Overcook Pasta: Al dente pasta keeps its texture and stands up wonderfully to the sauce.

How to Serve Caramelized Onion and Sun-Dried Tomato Pasta Recipe

A white bowl filled with creamy pasta that has multiple layers of bow-tie and short tube shapes mixed together. The pasta is covered in a thick yellow-orange sauce speckled with finely ground black pepper and small red flakes. Bits of fresh green herbs are sprinkled on top, adding a touch of color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped basil or parsley right before serving—that brightens up the whole dish. A light drizzle of extra virgin olive oil or a few crunchy toasted pine nuts adds a lovely finishing touch, too. If you’re feeling indulgent, thin shavings of Parmesan or vegan cheese melt beautifully on top.

Side Dishes

This pasta pairs perfectly with a crisp green salad—something simple like arugula with lemon vinaigrette cuts through the creaminess nicely. Roasted veggies or garlic bread also round out the meal effortlessly, especially if you’re feeding a crowd.

Creative Ways to Present

For a dinner party, serve individual portions in shallow bowls garnished with microgreens and a wedge of lemon to squeeze over. I even like serving it alongside a charcuterie board—gives the meal a fun, laid-back vibe. And if you want to impress, drizzle some balsamic reduction artistically around the plate edges.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, though the spinach can get a little wilted. Just stir it gently before reheating.

Freezing

Freezing is possible, but I personally find the creaminess changes texture a bit after thawing. If you want to freeze, try leaving out the spinach and add fresh greens when you reheat.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or extra cream to loosen the sauce. Microwaving works too but watch the spinach—sometimes it needs a quick stir halfway through to prevent overcooking.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While farfalle works great because it holds sauce well, you can use penne, fusilli, or even spaghetti. Just make sure to adjust cooking times accordingly.
Is there a non-alcoholic substitute for the white wine?

Yes, you can substitute white grape juice mixed with a splash of apple cider vinegar or lemon juice to mimic acidity. Vegetable broth also works in a pinch, but the flavor will be less bright.
Can I make this recipe vegan?

Definitely! Using cashew cream or any plant-based cream alternative keeps it vegan-friendly without sacrificing creaminess. Just double-check your pasta is egg-free if strict vegan.
How do I prevent onions from burning while caramelizing?

Keep the heat medium to low and stir every few minutes. If you notice sticking, add a bit of water or more oil. Patience is key here—it might take 20-30 minutes, but the deep flavor is worth it!

Final Thoughts

This Caramelized Onion and Sun-Dried Tomato Pasta Recipe is truly one of my all-time favorites because it strikes the perfect balance between indulgence and wholesome home cooking. It’s the kind of dish you can make on a weeknight and still feel like you’re treating yourself. When I share this with friends or family, they always ask for the recipe, which is the best compliment a home cook can get. I’m excited for you to try it out and make it your own—once you do, I’m pretty sure it’ll find a permanent spot in your meal rotation, just like it did in mine!