Sun-Dried Tomato and Basil Penne
A vibrant pasta dish featuring sun-dried tomatoes and fresh basil in a simple olive oil and garlic sauce, perfect for a quick weeknight dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, olive oil, minced 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 penne pasta
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/2 cup, oil-packed and chopped sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne 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 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant—do not let garlic brown.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil, cooking for 2 minutes until tomatoes are warmed through.
- Step 4: Add drained penne to skillet with 2 tbsp reserved pasta water, tossing to coat. Season with salt and pepper to taste.
- Step 5: Divide among plates, top with 1/4 cup grated Parmesan cheese, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and Basil Penne 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-Dried Tomato and Basil Penne?
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 penne pasta from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Basil Penne?
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 Penne 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 Penne 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
- ★★★★★
This was a hit with my family! My kids even ate their vegetables (the basil and tomatoes). Quick and delicious.
- ★★★★☆
Tasted great, but the pasta took longer to cook than the recipe said. Otherwise, perfect.
- ★★★★☆
The sun-dried tomatoes were a bit too salty for my taste, but the basil was fresh. I'd add more olive oil next time.
