Spaghetti with Sun-Dried Tomato and Basil
A classic Italian pasta dish inspired by Franchesco’s Ristorante, featuring al dente spaghetti tossed with sun-dried tomatoes, garlic, and fresh basil in a light olive oil sauce. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs spaghetti, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 4 tbsp extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil leaves, torn
- 1 tbsp for pasta water salt
- 1/2 cup freshly grated Parmesan cheese
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water and drain the pasta.
- Step 2: Meanwhile, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and cook for 1 minute to warm through.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1-2 minutes until the cheese melts and the sauce coats every strand.
- Step 5: Remove from heat and fold in 1/2 cup torn fresh basil leaves. Season with freshly ground black pepper to taste and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti with Sun-Dried Tomato and Basil take to make?
Total time is about 22 minutes (10 min prep + 12 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 Spaghetti 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 spaghetti from drying out.
Can I substitute ingredients in Spaghetti 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 Spaghetti 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 Spaghetti 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.
