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Sun-dried tomato and basil farfalle topped with grated cheese in a cast-iron skillet with a wooden spoon.

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Sun-Dried Tomato and Basil Farfalle Pasta

Recipe by Lisa Marie

Farfalle tossed with oil-packed sun-dried tomatoes, garlic, fresh basil, and Romano in a silky butter and olive oil sauce. A simple pantry pasta ready in about 30 minutes.

  • Total Time30 minutes
  • Yield4 to 6 servings 1x

Ingredients

Units Scale

For the Pasta

  • 340 g farfalle pasta

For the Sauce

  • 28 g extra virgin olive oil
  • 56 g unsalted butter
  • 18-21 g garlic, thinly sliced or minced
  • 225 g oil-packed sun-dried tomatoes, drained and sliced
  • 8-10 g fresh basil, thinly sliced
  • 75 g freshly grated Romano cheese
  • 120 g reserved pasta water
  • Fine sea salt, to taste
  • Freshly cracked black pepper, to taste

Optional for Serving

  • Extra freshly grated Romano
  • Fresh basil leaves
  • Extra virgin olive oil
  • Freshly cracked black pepper

Instructions

  1. 1. Bring a large pot of generously salted water to a boil.
  2. 2. Cook the farfalle until al dente according to the package directions.
  3. 3. Reserve at least ½ cup of pasta water, then drain the pasta without rinsing.
  4. 4. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat.
  5. 5. Add the garlic and cook gently for 2–3 minutes, stirring often, until fragrant and lightly golden. Do not allow it to brown.
  6. 6. Stir in the sun-dried tomatoes and cook for another 2–3 minutes to warm them through and flavor the butter and oil.
  7. 7. Add the cooked farfalle to the skillet.
  8. 8. Pour in ½ cup reserved pasta water and toss until the pasta is evenly coated.
  9. Lower the heat and add the freshly grated Romano gradually, tossing until it incorporates into a silky sauce.
  10. 10. Add more pasta water, a small splash at a time, if the sauce needs loosening.
  11. 11. Fold in the fresh basil.
  12. 12. Taste and season with sea salt and freshly cracked black pepper.
  13. 13. Divide among serving bowls and finish with additional Romano, basil, black pepper, and olive oil if desired.

Notes

Choose oil-packed sun-dried tomatoes for the softest texture and richest flavor.

Reserve more pasta water than you think you need. A small splash can quickly loosen the sauce.

Keep the skillet over medium-low heat so the garlic becomes sweet and fragrant without browning.

Grate Romano from a wedge. Pre-shredded cheese may not melt as smoothly.

Add the Romano slowly. Finely grated cheese, low heat, and steady tossing are the little things that make the sauce silky instead of clumpy.

Slice the basil at the last moment and add it after the sauce comes together for the freshest aroma.

Taste before adding salt because Romano and sun-dried tomatoes already contribute saltiness.

Serve immediately for the silkiest sauce.

Storage, Freezing & Make Ahead

Refrigerate leftovers in an airtight container for up to three days. Reheat gently in a skillet over medium-low heat with a splash of water, stirring until heated through. Add fresh basil after warming.

The pasta absorbs sauce as it sits, so reheated portions won’t have quite the same texture. I don’t recommend freezing it. For a head start, slice the tomatoes and grate the Romano ahead, then cook the pasta close to serving.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://myweatheredtable.com/sun-dried-tomato-basil-farfalle/