Description

Sun-Dried Tomato Pasta is a simple yet incredibly flavorful dish perfect for busy weeknights or casual gatherings. The intense, tangy sweetness of sun-dried tomatoes combined with garlic, olive oil, and fresh herbs creates a sauce that clings beautifully to tender pasta. This dish is both comforting and vibrant, easy to prepare, and uses pantry staples that you probably already have on hand. It’s ideal for anyone craving a quick meal that feels gourmet without the fuss.

Whether you want a light lunch or a satisfying dinner, this pasta brings Mediterranean-inspired flavors right to your table.

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Ingredients (serves 4)

• 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
• ½ cup sun-dried tomatoes (packed in oil), chopped
• 3 tablespoons olive oil (use some from the sun-dried tomato jar for extra flavor)
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper, to taste
• ¼ cup toasted pine nuts or walnuts (optional, for crunch)

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Instructions

1. Cook pasta according to package instructions until al dente. Drain and reserve ½ cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add chopped sun-dried tomatoes and red pepper flakes (if using). Cook for 2-3 minutes to release flavors.
4. Add cooked pasta to the skillet and toss to coat. If the sauce seems dry, add reserved pasta water a little at a time to loosen it up.
5. Stir in fresh basil and Parmesan cheese until well combined. Season with salt and pepper to taste.
6. Serve topped with toasted pine nuts or walnuts if desired for added texture and flavor.

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Nutrition (approximate per serving)

• Calories: 370 kcal
• Protein: 11 g
• Fat: 15 g
• Carbohydrates: 45 g
• Fiber: 3 g

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Tips & Tricks

• Use sun-dried tomatoes packed in oil for richer flavor; if using dry ones, rehydrate them in hot water for 10 minutes first.
• Add a splash of white wine or lemon juice for brightness.
• For a creamier sauce, stir in ¼ cup of cream or crème fraîche at the end.
• Swap pine nuts for toasted almonds or skip nuts altogether for a nut-free version.
• Garnish with fresh parsley or extra basil for a fresh herbal note.

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