Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes
A minimalist pasta dish celebrating 'real' ingredients: no cream, no cheese, just pure garlic, olive oil, and sun-dried tomatoes for honest, unadulterated flavor. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, garlic, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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
- 4 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup sun-dried tomatoes
- 2 tbsp fresh parsley
- 1/4 tsp red pepper flakes
- 1/2 cup reserved pasta water
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, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, mince 4 garlic cloves and heat 1/4 cup extra-virgin olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, and cook for 2-3 minutes until garlic is golden but not browned, stirring constantly.
- Step 3: Add 1/4 cup oil-packed sun-dried tomatoes (drained and chopped) to the skillet, stirring until fragrant and oil is vibrant red, about 1 minute.
- Step 4: Add drained spaghetti to the skillet, tossing to coat, then add 1/4 cup reserved pasta water. Toss vigorously for 1-2 minutes until sauce clings to pasta and thickens.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately with extra olive oil drizzled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes 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 Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes?
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 Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes?
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 Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Real Garlic & Olive Oil Pasta with Sun-Dried Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Italian come through in every bite.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
