Sun-Dried Tomato Rosemary Spaghetti
A simple, aromatic pasta dish where sun-dried tomatoes and fresh rosemary infuse every strand with Mediterranean warmth, perfect for a quick weeknight meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs spaghetti, olive oil, minced 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
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 2 tbsp, finely chopped fresh rosemary
- 1/2 cup pasta water
- 1/4 cup, grated Parmesan cheese
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 4 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and 2 tbsp chopped fresh rosemary, cooking for 2 minutes until tomatoes soften and aromatics blend.
- Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats strands evenly.
- Step 5: Remove from heat, stir in 1/4 cup grated Parmesan, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato Rosemary Spaghetti take to make?
Total time is about 40 minutes (15 min prep + 25 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 Rosemary Spaghetti?
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-Dried Tomato Rosemary Spaghetti?
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 Rosemary Spaghetti 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 Rosemary Spaghetti 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
- ★★★★★
I've tried many pasta recipes and this is hands down the best.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
