Aperol-Orange Tomato Pasta with Fresh Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant pasta dish where Aperol's bittersweet notes balance the sweetness of sun-dried tomatoes and fresh basil. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs Spaghetti, Aperol, Sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot, add 8 oz spaghetti, and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 1 tbsp Aperol and 2 tbsp drained sun-dried tomatoes, cooking for 2 minutes to meld flavors, then add 1/4 cup chopped fresh basil and the zest of 1 lemon.
  4. Step 4: Toss the drained spaghetti with the sauce, adding 1/2 cup reserved pasta water to create a glossy coating, and season with salt to taste.

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