Sun-Drenched Tomato & Herb Pasta
A vibrant one-pot pasta with sun-ripened tomatoes, briny olives, and fresh herbs, ready in 25 minutes. This mediterranean-inspired one pot (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, finely diced shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 3 tbsp olive oil
- 1/4 cup, finely diced shallots
- 3 cloves, minced garlic
- 28 oz canned crushed tomatoes
- 1/2 cup, pitted and halved kalamata olives
- 1/4 cup, chopped fresh basil
- 2 tbsp, chopped fresh parsley
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
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: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup finely diced shallots and cook for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 28 oz canned crushed tomatoes, 1/2 cup pitted halved kalamata olives, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 5 minutes until slightly thickened.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats every strand and reaches a creamy consistency.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil and 2 tbsp chopped fresh parsley until fragrant. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Drenched Tomato & Herb Pasta take to make?
Total time is about 25 minutes (10 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 Sun-Drenched Tomato & Herb Pasta?
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 Sun-Drenched Tomato & Herb Pasta?
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 Sun-Drenched Tomato & Herb Pasta 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 Sun-Drenched Tomato & Herb Pasta 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
