Pasta with Sun-Dried Tomatoes and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick-cooked spaghetti coated in a vibrant tomato-basil sauce made from sun-dried tomatoes and fresh herbs, ready in 20 minutes. This italian-inspired pasta (vegetarian, gluten-free) ready in about 25 minutes pairs ounces Spaghetti, tablespoons Olive oil, Garlic 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.

★ 4.3 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 ounces spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
  3. Step 3: Stir in 1/4 cup drained and chopped sun-dried tomatoes and 1/4 teaspoon red pepper flakes, cooking for 2 minutes to blend flavors.
  4. Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water and 1/2 cup chopped fresh basil. Toss for 1-2 minutes until sauce coats pasta, adding more pasta water if needed to reach a glossy consistency.
  5. Step 5: Season with 1 teaspoon salt, toss once more, and serve immediately.

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Frequently asked questions

How long does Pasta with Sun-Dried Tomatoes and Basil take to make?

Total time is about 25 minutes (10 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 Tomatoes and 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 ounces spaghetti from drying out.

Can I substitute ingredients in Pasta with Sun-Dried Tomatoes and 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 Tomatoes and 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 Tomatoes and Basil vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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