Sun-Dried Tomato and Basil Pasta with Olive Oil Emulsion

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

A bright and fresh pasta dish featuring sun-dried tomatoes and fragrant basil, tossed in a light olive oil emulsion that celebrates natural light-inspired freshness. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs spaghetti pasta, sun-dried tomatoes (oil-packed), 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 10 oz spaghetti pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1/3 cup sliced sun-dried tomatoes to the skillet and warm through for 2 minutes, allowing the flavors to infuse the oil.
  4. Step 4: Toss the drained pasta into the skillet with garlic and tomatoes, adding 2 tbsp fresh lemon juice, 1/2 cup roughly chopped fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir gently while gradually adding reserved pasta water until the sauce lightly coats the pasta.
  5. Step 5: Remove from heat and sprinkle 1/3 cup grated Parmesan cheese on top, tossing once more until melted and evenly distributed. Serve immediately to enjoy the bright, sun-inspired flavors.

Frequently asked questions

How long does Sun-Dried Tomato and Basil Pasta with Olive Oil Emulsion take to make?

Total time is about 20 minutes (10 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 Sun-Dried Tomato and Basil Pasta with Olive Oil Emulsion?

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 pasta from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Basil Pasta with Olive Oil Emulsion?

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-Dried Tomato and Basil Pasta with Olive Oil Emulsion 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-Dried Tomato and Basil Pasta with Olive Oil Emulsion 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

Related recipes