Spaghetti with Sun-Dried Tomatoes and Basil
A vibrant pasta dish featuring plump sun-dried tomatoes and fresh basil, tossed in a simple olive oil sauce for bright, rustic flavor. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 tbsp olive oil
- 4 cloves garlic
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil
- to taste salt
- 1/4 cup Parmesan cheese
- 1/2 cup pasta water
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: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
- Step 3: Stir in 1/2 cup drained and chopped sun-dried tomatoes and cook for 2 minutes until softened.
- Step 4: Add 1/4 cup chopped fresh basil to the skillet and stir to combine.
- Step 5: Add drained spaghetti to the skillet along with 2 tbsp reserved pasta water, tossing vigorously for 1 minute until sauce coats strands evenly.
- Step 6: Serve immediately, topped with 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti with Sun-Dried Tomatoes and Basil take to make?
Total time is about 30 minutes (15 min prep + 15 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 Tomatoes 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 Tomatoes 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 Tomatoes 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.
What goes well with Spaghetti with Sun-Dried Tomatoes and Basil?
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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
