Spaghetti Tossed in Sundried Tomato and Basil Pesto
Al dente spaghetti noodles coated in a bright sundried tomato and fresh basil pesto, perfect for a quick flavorful meal. This italian-inspired pasta ready in about 20 minutes blends spaghetti, (for pasta water) salt, drained sundried tomatoes in oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 tbsp (for pasta water) salt
- 1/2 cup, drained sundried tomatoes in oil
- 1 cup packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated parmesan cheese
- 2 cloves garlic cloves
- 1/3 cup olive oil
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, combine 1/2 cup drained sundried tomatoes, 1 cup fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated parmesan cheese, and 2 garlic cloves in a food processor. Pulse while streaming in 1/3 cup olive oil until a coarse pesto forms.
- Step 3: Transfer the hot drained spaghetti to a large bowl. Add the sundried tomato basil pesto and 1/4 tsp freshly ground black pepper. Toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce coats every strand evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti Tossed in Sundried Tomato and Basil Pesto take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spaghetti Tossed in Sundried Tomato and Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spaghetti Tossed in Sundried Tomato and Basil Pesto?
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 Spaghetti Tossed in Sundried Tomato and Basil Pesto 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.
What goes well with Spaghetti Tossed in Sundried Tomato and Basil Pesto?
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.
