One-Pot Tomato-Basil Pasta with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant pasta dish simmered to perfection with sun-dried tomatoes and fresh basil, all in a single pot for minimal cleanup. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 4 cloves, minced garlic
• 1/4 cup, oil-packed, drained and chopped sun-dried tomatoes
• 28 oz can crushed tomatoes
• 1/4 cup, chopped fresh basil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, grated Parmesan cheese

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Instructions

1. 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.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 cup chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant and tomatoes soften.
3. Step 3: Stir in 28 oz crushed tomatoes, 1/4 cup fresh basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until flavors meld.
4. Step 4: 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 1 minute until sauce coats pasta and cheese melts.