Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes
A simple yet vibrant pasta dish featuring a fresh tomato sauce infused with sun-dried tomatoes and fresh basil, served with al dente spaghetti. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, cherry tomatoes, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 8 oz cherry tomatoes
- 2 oz sun-dried tomatoes
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic
- 1/2 cup fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 oz chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant.
- Step 3: Add 8 oz halved cherry tomatoes and 1/2 teaspoon salt to the skillet, cooking for 5-6 minutes until tomatoes soften and release juices, stirring occasionally.
- Step 4: Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats the pasta. Stir in 1/2 cup fresh basil and 1/2 teaspoon black pepper. Serve immediately with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 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 Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes?
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 Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes?
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 Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes 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.
What goes well with Tomato-Basil Pasta with Sun-Dried Tomatoes and Cherry Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
I've tried many pasta recipes and this is hands down the best.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
