Spaghetti with Sun-Dried Tomato and Garlic Olive Oil Sauce
Al dente spaghetti tossed in a fragrant garlic and sun-dried tomato olive oil sauce, garnished with fresh parsley and Parmesan for a simple Italian-inspired pasta. This italian-inspired pasta ready in about 22 minutes blends spaghetti, extra virgin olive oil, thinly sliced garlic cloves 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
- 1/3 cup extra virgin olive oil
- 5 cloves, thinly sliced garlic cloves
- 1/2 cup, sliced sun-dried tomatoes (oil-packed)
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated parmesan cheese
- 1 tbsp for pasta water, plus to taste salt
- to taste 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 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 1/3 cup extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/2 cup sliced sun-dried tomatoes, sautéing gently for 2-3 minutes until garlic is fragrant and just turning golden.
- Step 3: Stir in 1/4 tsp red pepper flakes, then add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water a few tablespoons at a time until the sauce lightly coats the pasta.
- Step 4: Remove from heat and mix in 1/4 cup chopped fresh parsley and 1/2 cup freshly grated Parmesan cheese. Season with salt and black pepper to taste. 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 Garlic Olive Oil Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spaghetti with Sun-Dried Tomato and Garlic Olive Oil Sauce?
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 with Sun-Dried Tomato and Garlic Olive Oil Sauce?
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 Garlic Olive Oil Sauce 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 with Sun-Dried Tomato and Garlic Olive Oil Sauce?
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.
