Pasta with Sun-Dried Tomato and Fresh Basil
Al dente spaghetti coated in a vibrant sauce of sun-dried tomatoes and basil, finished with a touch of pasta water for silky texture. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 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
- 8 oz spaghetti
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, oil-packed, chopped sun-dried tomatoes
- 1/4 cup, fresh, chopped basil
- 1/4 cup, grated Parmesan cheese
- 1/2 cup, reserved pasta water
- to taste salt
- to taste 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: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes until softened.
- Step 4: Add drained spaghetti, 1/4 cup chopped basil, 1/4 cup reserved pasta water, and 1/4 cup grated Parmesan cheese. Toss for 2 minutes until cheese melts and sauce coats pasta.
- Step 5: Season with salt and pepper to taste. Serve immediately with extra basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and Fresh Basil 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 Pasta with Sun-Dried Tomato and Fresh Basil?
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 Sun-Dried Tomato and Fresh Basil?
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 Fresh Basil 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 Fresh Basil 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
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
