Spaghetti with Sun-Dried Tomato and Pesto Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tangy sun-dried tomatoes and basil pesto tossed with al dente spaghetti for a vibrant, restaurant-quality meal. This italian-inspired pasta (gluten-free) ready in about 35 minutes blends spaghetti, olive oil, chopped sun-dried tomatoes 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 450 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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 1/4 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup chopped sun-dried tomatoes and 3 cloves minced garlic, sautéing for 2 minutes until fragrant.
  3. Step 3: Stir in 1/4 cup chopped basil and 1/4 cup pine nuts, cooking for 1 minute until nuts are lightly toasted.
  4. Step 4: Add the drained spaghetti to the skillet, along with 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until the cheese melts and sauce coats every strand.
  5. Step 5: Serve immediately with extra Parmesan for garnish.

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Frequently asked questions

How long does Spaghetti with Sun-Dried Tomato and Pesto Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pesto 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 Pesto 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 Pesto 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.

Is Spaghetti with Sun-Dried Tomato and Pesto Sauce gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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