Spaghetti with Sun-Dried Tomato and Basil Pesto
A vibrant pasta dish combining sun-dried tomatoes, fresh basil, and garlic in a creamy pesto sauce, served with al dente spaghetti. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, sun-dried tomatoes, fresh basil leaves 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 spaghetti
- 1/2 cup (drained) sun-dried tomatoes
- 1/3 cup (packed) fresh basil leaves
- 3 (minced) garlic cloves
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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: In a food processor, combine 1/2 cup sun-dried tomatoes, 1/3 cup basil leaves, 3 minced garlic cloves, 1/4 cup olive oil, 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse paste forms, adding 2-3 tbsp reserved pasta water to reach a smooth consistency.
- Step 3: Toss the hot pasta in the pesto sauce until evenly coated. Serve immediately, garnished with additional Parmesan and basil leaves.
Frequently asked questions
How long does Spaghetti with Sun-Dried Tomato and Basil Pesto take to make?
Total time is about 25 minutes (15 min prep + 10 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 Pesto?
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 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 with Sun-Dried 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.
Is Spaghetti with Sun-Dried Tomato and Basil Pesto 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
