One-Pot Sun-Dried Tomato Basil Pasta
A vibrant pasta dish simmered in a single pot with sun-dried tomatoes and fresh basil, requiring minimal cleanup and maximum flavor. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, onion 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 spaghetti
- 2 tbsp olive oil
- 1 small, finely diced onion
- 3 cloves, minced garlic
- 1/2 cup, in oil, drained and chopped sun-dried tomatoes
- 1/2 cup vegetable broth
- 1/4 cup, fresh, chopped basil
- 1/2 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 1/4 cup, grated Parmesan cheese
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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 spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small onion, finely diced, and 3 garlic cloves, minced, and cook for 3-4 minutes until translucent and fragrant, stirring frequently.
- Step 3: Add 1/2 cup sun-dried tomatoes in oil, drained and chopped, 1/2 cup vegetable broth, 1/2 tsp red pepper flakes, and a pinch of salt. Simmer for 2 minutes until tomatoes are heated through.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 1/4 cup fresh basil, chopped. Toss for 2 minutes until sauce coats the pasta and liquid reduces slightly.
- Step 5: Season with salt and freshly ground black pepper to taste. Stir in 1/4 cup grated Parmesan cheese until melted and incorporated.
Frequently asked questions
How long does One-Pot Sun-Dried Tomato Basil Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 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 One-Pot Sun-Dried Tomato 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 spaghetti from drying out.
Can I substitute ingredients in One-Pot Sun-Dried Tomato 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 One-Pot Sun-Dried Tomato 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 One-Pot Sun-Dried Tomato 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
