Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes
A quick, flavorful pasta dish featuring Denver-grown tomatoes and sun-dried tomatoes for a rich, garden-fresh taste. This italian-inspired pasta ready in about 30 minutes pairs spaghetti pasta, oil-packed, chopped sun-dried tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 spaghetti pasta
- 2 cups, diced (1/2-inch cubes) heirloom tomatoes
- 1/4 cup, oil-packed, chopped sun-dried tomatoes
- 2 cloves, minced garlic
- 3 tbsp extra-virgin olive oil
- 1/4 cup, thinly sliced fresh basil
- 1/4 tsp red pepper flakes
- 1/2 cup reserved pasta water
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned. Add 2 cups diced heirloom tomatoes and 1/4 cup chopped sun-dried tomatoes, cooking for 4 minutes until tomatoes soften and release juices.
- Step 3: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/4 cup grated Parmesan cheese. Toss vigorously for 2 minutes until the sauce coats the pasta and thickens. Stir in 1/4 cup thinly sliced fresh basil just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (15 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 Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes?
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 spaghetti pasta from drying out.
Can I substitute ingredients in Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes?
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 Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes 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.
What goes well with Denver-Style Tomato & Basil Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
