Sun-Dried Tomato and Roasted Red Pepper Pasta with Fresh Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pasta dish featuring sun-dried tomatoes and roasted red peppers in a garlicky tomato sauce, finished with fresh basil for a burst of herbal freshness. This Italian-inspired pasta recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs spaghetti, sun-dried tomatoes, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 550 cal/serving
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Ingredients

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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 1/2 cup pasta water.
  2. 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.
  3. Step 3: Stir in 1/2 cup sun-dried tomatoes and 1/2 cup roasted red peppers, cooking for 2 minutes to warm through.
  4. Step 4: Add drained spaghetti to skillet with 1/4 cup reserved pasta water, tossing vigorously for 2 minutes until sauce coats pasta.
  5. Step 5: Stir in 1/2 cup fresh basil and 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Add more pasta water if sauce is too thick.
  6. Step 6: Serve immediately, garnished with extra basil.

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