Pasta with Sun-Dried Tomatoes and Red Pepper Flakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Al dente spaghetti tossed in a bright, tangy sauce with sun-dried tomatoes and a subtle kick from red pepper flakes. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, 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.

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 12 oz spaghetti and cook for 8-10 minutes until al dente, then reserve 1/2 cup pasta water and drain.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sauté for 1-2 minutes until garlic is fragrant and golden (do not brown).
  3. Step 3: Add 1/4 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil to the skillet, stir for 1 minute until fragrant.
  4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water, toss vigorously for 1 minute until sauce thickens and coats every strand.

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