Capellini with Sun-Dried Tomato and Basil
A vibrant summer pasta featuring delicate capellini coated in a bright tomato-basil sauce with a hint of garlic and olive oil. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs capellini, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.
Ingredients
- 12 oz capellini
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, drained and chopped sun-dried tomatoes
- 1/2 cup, thinly sliced basil
- 1/4 tsp red pepper flakes
- 1/2 cup, grated Parmesan cheese
- 1/4 cup pasta water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz capellini and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant — do not brown the garlic.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and 1/2 cup sliced basil, cooking for 2 minutes until tomatoes soften.
- Step 4: Add drained capellini to skillet with 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts and sauce coats pasta.
- Step 5: Season with salt to taste and serve immediately.
Frequently asked questions
How long does Capellini with Sun-Dried Tomato and Basil take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Capellini with Sun-Dried Tomato and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep capellini from drying out.
Can I substitute ingredients in Capellini with Sun-Dried Tomato and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Capellini with Sun-Dried Tomato and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Capellini with Sun-Dried Tomato and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this! The capellini cooked perfectly and the tomato-basil combo was restaurant-quality.
- ★★★★★
Loved the simplicity and authentic taste. The pasta was cooked just right and the sauce clung perfectly.
- ★★★★★
The sun-dried tomatoes gave such a rich flavor, and the basil was fresh and aromatic. Perfect for a quick weeknight dinner!
