Penne with Sun-Dried Tomato and Basil
Al dente penne tossed in a vibrant tomato-basil sauce with a hint of garlic, perfect for weeknight dinners. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, sun-dried tomatoes in oil, drained 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.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 1/2 cup sun-dried tomatoes in oil, drained
- 1/4 cup, chopped fresh basil leaves
- 2, minced garlic cloves
- 1 tsp salt
- 1/4 cup vegetable broth
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
- Step 3: Add 1/2 cup drained sun-dried tomatoes (chopped) and 1/4 cup chopped fresh basil to skillet, cooking for 2 minutes to meld flavors.
- Step 4: Add drained penne to skillet with 1/4 cup reserved pasta water and 1 tsp salt, tossing vigorously for 1 minute until sauce coats pasta and thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Penne with Sun-Dried Tomato and Basil take to make?
Total time is about 30 minutes (10 min prep + 20 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 Penne with Sun-Dried Tomato 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 penne pasta from drying out.
Can I substitute ingredients in Penne with Sun-Dried Tomato 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 Penne with Sun-Dried Tomato 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 Penne with Sun-Dried Tomato and 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
