Pasta with Garlic-Chili Oil and Sun-Dried Tomatoes
Al dente spaghetti tossed in a fragrant garlic and chili-infused olive oil, accented by chewy sun-dried tomatoes and fresh parsley. This italian-inspired pasta ready in about 22 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves 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 spaghetti
- 1/4 cup extra virgin olive oil
- 5 thinly sliced garlic cloves
- 1/2 tsp red chili flakes
- 1/3 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh parsley
- 1 tbsp for pasta water salt
- 1/2 cup grated, optional Parmesan cheese
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 1 tbsp salt and 12 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sautéing for 2-3 minutes until garlic is golden and fragrant but not burnt.
- Step 3: Stir in 1/3 cup chopped sun-dried tomatoes and cook for 1 minute to warm through.
- Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss well to coat the pasta in the garlic-chili oil.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh parsley, and season with salt to taste. Serve sprinkled with 1/2 cup grated Parmesan cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Garlic-Chili Oil and Sun-Dried Tomatoes take to make?
Total time is about 22 minutes (10 min prep + 12 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 Pasta with Garlic-Chili Oil and 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 from drying out.
Can I substitute ingredients in Pasta with Garlic-Chili Oil and 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 Pasta with Garlic-Chili Oil and 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 Pasta with Garlic-Chili Oil and 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.
