Pasta with Sun-Dried Tomato and Basil Sauce
A vibrant pasta dish featuring sun-dried tomatoes and fresh basil in a simple, aromatic tomato sauce. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends spaghetti, olive oil, sun-dried tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 oz spaghetti
- 3 tbsp olive oil
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup chopped sun-dried tomatoes, 2 minced garlic cloves, and 1/2 tsp red pepper flakes. Sauté for 3-4 minutes until fragrant and tomatoes soften.
- Step 3: Add drained spaghetti to skillet with 2 tbsp reserved pasta water, 1/4 cup chopped basil, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Toss vigorously for 1 minute until sauce coats pasta and thickens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and Basil Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pasta with Sun-Dried Tomato and Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pasta with Sun-Dried Tomato and Basil Sauce?
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 Sun-Dried Tomato and Basil Sauce 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 Pasta with Sun-Dried Tomato and Basil Sauce 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
