Northern Sun-Dried Tomato and Basil Pasta
Al dente pasta tossed with sun-dried tomatoes, fresh basil, and garlic in an olive oil dressing inspired by northern Italian flavors. This Italian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs penne pasta, salt, 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.
Ingredients
- 12 oz penne pasta
- 2 tsp (for pasta water) salt
- 4 tbsp extra virgin olive oil
- 1/2 cup, chopped sun-dried tomatoes
- 3, thinly sliced garlic cloves
- 1/2 cup, torn fresh basil leaves
- 1/4 tsp red pepper flakes
- 1/3 cup, freshly grated parmesan cheese
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 2 tsp salt. Cook 12 oz penne pasta for 10-12 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat.
- Step 3: Add 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until fragrant but not browned.
- Step 4: Stir in 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes to soften.
- Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water, tossing to combine and loosen the sauce.
- Step 6: Remove from heat and mix in 1/2 cup torn fresh basil leaves, 1/3 cup freshly grated parmesan cheese, and 1/2 tsp black pepper.
- Step 7: Toss gently until the cheese melts and the basil wilts, then serve immediately.
Frequently asked questions
How long does Northern Sun-Dried Tomato and Basil Pasta take to make?
Total time is about 20 minutes (5 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 Northern Sun-Dried Tomato and Basil 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 penne pasta from drying out.
Can I substitute ingredients in Northern Sun-Dried Tomato and Basil 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 Northern Sun-Dried Tomato and Basil 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 Northern Sun-Dried Tomato and Basil Pasta 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.
