Greek-Style Creamy Sun-Dried Tomato Pasta with Capers and Dill
This Greek-inspired creamy pasta features rich sun-dried tomatoes, tangy capers, fragrant dill, and a touch of lemon in a silky yogurt-based sauce. It’s light yet indulgent — perfectly Mediterranean and bursting with freshness. Ideal for a cozy dinner or a satisfying vegetarian main dish.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Pasta
200 g (about 7 oz) pasta (penne, fusilli, or rigatoni work best)
Salt, for boiling water
For the Creamy Sauce
1 tbsp olive oil (plus extra for drizzling)
2 garlic cloves, minced
¼ cup sun-dried tomatoes in olive oil, chopped
1 tbsp capers, drained
½ cup Greek yogurt (or light cream for richer texture)
¼ cup milk (to thin the sauce if needed)
2 tbsp grated Parmesan or crumbled feta cheese
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, chopped (plus more for garnish)
Salt & pepper to taste
Optional Add-ins
1 cup baby spinach or arugula (for a fresh touch)
¼ tsp chili flakes (if you want mild heat)
Grilled chicken or shrimp for protein
Instructions
1. Cook the Pasta
1. Boil pasta in salted water according to package directions until al dente.
2. Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the Sauce Base
1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and sauté 30 seconds until fragrant.
3. Add sun-dried tomatoes and capers; cook for 2–3 minutes to release flavor.
3. Make it Creamy
1. Lower the heat and stir in Greek yogurt (or cream) and a splash of milk.
2. Add lemon juice, zest, and Parmesan or feta. Stir until creamy and smooth (don’t let it boil if using yogurt).
3. Season with salt, pepper, and fresh dill.
4. Add cooked pasta and toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce.
4. Finish and Serve
1. Stir in baby spinach (if using) until just wilted.
2. Taste and adjust with extra lemon juice or dill if desired.
3. Serve warm, topped with extra dill, a drizzle of olive oil, and more cheese if you like.
Notes & Tips
For a lighter Mediterranean touch, always use Greek yogurt instead of heavy cream — creamy but tangy and high in protein.
Don’t overheat yogurt sauce — gentle heat keeps it silky and prevents curdling.
Add olives or roasted red peppers for more Greek flair.
This pasta also works beautifully cold as a Mediterranean pasta salad!
❓ frequently asked questions FAQs
Q: Can I make it vegan?
Yes — use plant-based yogurt (like coconut or cashew) and skip cheese or use vegan feta.
Q: What pasta works best?
Short shapes like penne or rigatoni hold the creamy sauce well, but spaghetti also works beautifully.
Q: Can I store leftovers?
Yes — refrigerate up to 3 days. Add a splash of milk or olive oil when reheating to restore creaminess.
Nutritional Information
Calories: 460 kcal
Protein: 18 g
Carbohydrates: 52 g
Fat: 18 g
Fiber: 4 g