Sun-Dried Tomato Rosemary Pasta

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A simple pasta dish with vibrant sun-dried tomatoes and fresh rosemary, tossed in a silky olive oil sauce that coats every strand. This Italian-inspired pasta recipe (vegetarian), ready in about 25 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 500 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

• 8 oz spaghetti
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1/2 cup, drained and chopped sun-dried tomatoes
• 1/4 cup, finely chopped fresh rosemary
• 1/2 cup, grated Parmesan cheese
• 1/4 cup pasta water
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/4 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh rosemary, sautéing for 2 minutes until tomatoes soften.
4. Step 4: Add the drained spaghetti to the skillet, tossing to coat. Pour in 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese, tossing vigorously for 1 minute until cheese melts and sauce coats pasta strands.
5. Step 5: Season with salt and freshly ground black pepper to taste, adjusting as needed.