Mediterranean-Style Olive Oil-Cured Tomato Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, authentic Italian pasta dish where sun-dried tomatoes are reconstituted in olive oil, creating a rich, deeply savory sauce that clings perfectly to al dente pasta. This mediterranean-inspired pasta (vegan) ready in about 25 minutes pairs spaghetti, oil-packed sun-dried tomatoes, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.7 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium-low heat. Add 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing gently for 3 minutes until fragrant but not browned.
  3. Step 3: Add 1/2 cup oil-packed sun-dried tomatoes (drained and chopped) to the skillet, stirring until they soften and release their oil, about 4 minutes.
  4. Step 4: Toss drained spaghetti into the skillet with 1/4 cup reserved pasta water, adding 1/4 cup chopped fresh basil and 1/4 cup pitted kalamata olives. Toss vigorously for 1-2 minutes until sauce coats the strands and thickens slightly.
  5. Step 5: Adjust consistency with more pasta water if needed, then serve immediately with extra basil for garnish.

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Frequently asked questions

How long does Mediterranean-Style Olive Oil-Cured Tomato Pasta 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 Mediterranean-Style Olive Oil-Cured Tomato Pasta?

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 from drying out.

Can I substitute ingredients in Mediterranean-Style Olive Oil-Cured Tomato Pasta?

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 Mediterranean-Style Olive Oil-Cured Tomato Pasta 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 Mediterranean-Style Olive Oil-Cured Tomato Pasta vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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