Pasta with Sun-Dried Tomatoes and Basil

By AislePrompt Editorial · ·

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Quick-cooked spaghetti coated in a vibrant tomato-basil sauce made from sun-dried tomatoes and fresh herbs, ready in 25 minutes. This Italian pasta recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs Spaghetti, Olive oil, and Garlic for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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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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