Sun-Dried Tomato Pasta with Bacon

photo of a bowl of pasta

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30-minute sun-dried tomato spaghetti with bacon is a quick and easy pasta dinner for busy nights. You only need a handful of ingredients and, once prepped, the dish is ready in the time it takes to boil the pasta. 


  • 8 ounces thick spagetti
  • 4 slices of bacon, sliced into small pieces
  • 4 cloves garlic, minced
  • 4-ounces oil-packed julienned sun-dried tomatoes packed in herb oil (see note)
  • 1/2 cup chopped parsley
  • Juice of 1 lemon
  • 2 tablespoons grated Parmesan cheese


  1. Boil the pasta according to package directions (about 11 to 12 minutes for thick spaghetti). Reserve 1/4 cup of the starchy pasta water before draining the spaghetti.
  2. In a large skillet, cook the bacon until its fat is rendered and is crispy (about 8 to 10 minutes). Add the garlic and tomatoes and stir. Cook for a few minutes until the tomatoes are warmed through.
  3. Add the parsely, reserved pasta water, cooked pasta and lemon juice. Toss the pasta to combine. Top with the cheese and serve.


I like to use California Sun-Dry julienned tomatoes packed in herb oil. I basically use half of a 7-ounce jar for the recipe (both the tomatoes and oil).