Sautéed Tomato Basil Pasta with Sun-Dried Tomatoes
A vibrant pasta dish with ripe tomatoes, fresh basil, and sun-dried tomatoes for deep umami flavor, ready in 25 minutes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 28 oz can crushed tomatoes
- 3 tbsp, oil-packed, drained and chopped sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- 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 drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, not browned.
- Step 3: Stir in 28 oz crushed tomatoes and 3 tbsp chopped sun-dried tomatoes, simmering for 5 minutes until slightly thickened.
- Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water, tossing until coated and sauce clings to noodles.
- Step 5: Remove from heat, stir in 1/4 cup fresh basil, salt, and pepper to taste. Add 1/2 cup grated Parmesan and toss until melted and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Tomato Basil 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 Sautéed Tomato Basil 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 Sautéed Tomato Basil 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 Sautéed Tomato Basil Pasta with Sun-Dried Tomatoes 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 Sautéed Tomato Basil Pasta with Sun-Dried Tomatoes 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
- ★★★★★
Easily my new favorite weeknight pasta. The fresh basil really shines!
- ★★★★★
Made this for date night and it was elegant yet simple. The sun-dried tomatoes were a beautiful touch.
- ★★★★★
My kids asked for seconds! The sun-dried tomatoes added such a lovely depth to the basil sauce.
