Sun-Dried Tomato and Basil Pasta – A Bright, Flavor-Packed Weeknight Favorite

Sun-dried tomato and basil pasta is one of those dishes that tastes like a special occasion but comes together in minutes. It’s bold, fragrant, and full of Mediterranean charm without being fussy. You get the intense sweetness of sun-dried tomatoes, the fresh lift of basil, and a silky sauce that clings to every bite.

Whether you’re feeding family or cooking for yourself, this is comfort food that feels fresh and light. Add a salad and a glass of something chilled, and you’re set.

Sun-Dried Tomato and Basil Pasta - A Bright, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Pasta: 12 ounces of short pasta like penne, fusilli, or farfalle; spaghetti works too.
• Sun-Dried Tomatoes: 1 cup, packed in oil (reserve the oil) or dry-packed rehydrated in warm water.
• Olive Oil: 2–3 tablespoons (or use the oil from the sun-dried tomato jar for extra flavor).
• Garlic: 3–4 cloves, thinly sliced or minced.
• Crushed Red Pepper Flakes: 1/4–1/2 teaspoon, to taste.
• Vegetable or Chicken Broth: 1/2 cup, optional but adds body.
• Pasta Water: 3/4–1 cup, reserved from boiling the pasta.
• Parmesan Cheese: 1/2–3/4 cup, finely grated.
• Fresh Basil: 1 packed cup, torn or sliced into ribbons.
• Lemon: Zest and 1–2 teaspoons juice for brightness.
• Capers: 1–2 tablespoons, optional for briny pop.
• Pine Nuts or Toasted Almonds: 2 tablespoons, optional for crunch.
• Salt and Black Pepper: To taste.
• Butter: 1 tablespoon, optional for extra silkiness.

Instructions

 

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 cup of the starchy cooking water before draining.
• Prep the tomatoes: If using oil-packed sun-dried tomatoes, lift them from the jar and roughly chop. Reserve 2 tablespoons of the tomato oil. If dry-packed, soak them in warm water for 10 minutes, drain, and chop.
• Sauté aromatics: In a large skillet, warm the reserved tomato oil (or olive oil) over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
• Build the sauce base: Add the chopped sun-dried tomatoes and cook for 2 minutes. Stir in the broth (if using) and 1/2 cup pasta water. Simmer for 2–3 minutes to meld flavors.
• Add the pasta: Transfer the drained pasta to the skillet. Toss vigorously so the sauce coats every piece. Add more pasta water as needed to keep it glossy.
• Finish with richness: Off the heat, stir in Parmesan until it melts into the sauce. Add the butter if using. Season with salt and plenty of black pepper.
• Brighten it up: Fold in lemon zest, a squeeze of lemon juice, and most of the basil. Toss again. Adjust seasoning and heat level.
• Top and serve: Sprinkle with capers and nuts if using. Garnish with the remaining basil and a little extra Parmesan. Serve immediately.

What Makes This Special

This pasta leans on pantry staples but delivers restaurant-level flavor. Sun-dried tomatoes pack concentrated sweetness and umami, giving you depth without hours of simmering.

Fresh basil wakes everything up with a peppery, herbal note that keeps the dish bright. The sauce is simple but layered. A quick sauté of garlic, a splash of the oil from the sun-dried tomatoes, and a bit of pasta water make a glossy emulsion.

Finish with Parmesan and a touch of lemon, and it turns silky and balanced. It’s quick, affordable, and endlessly adaptable.

Shopping List

• Pasta: 12 ounces of short pasta like penne, fusilli, or farfalle; spaghetti works too.
• Sun-Dried Tomatoes: 1 cup, packed in oil (reserve the oil) or dry-packed rehydrated in warm water.
• Olive Oil: 2–3 tablespoons (or use the oil from the sun-dried tomato jar for extra flavor).
• Garlic: 3–4 cloves, thinly sliced or minced.
• Crushed Red Pepper Flakes: 1/4–1/2 teaspoon, to taste.
• Vegetable or Chicken Broth: 1/2 cup, optional but adds body.
• Pasta Water: 3/4–1 cup, reserved from boiling the pasta.
• Parmesan Cheese: 1/2–3/4 cup, finely grated.
• Fresh Basil: 1 packed cup, torn or sliced into ribbons.
• Lemon: Zest and 1–2 teaspoons juice for brightness.
• Capers: 1–2 tablespoons, optional for briny pop.
• Pine Nuts or Toasted Almonds: 2 tablespoons, optional for crunch.
• Salt and Black Pepper: To taste.
• Butter: 1 tablespoon, optional for extra silkiness.

Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente.

   Reserve 1 cup of the starchy cooking water before draining.

2. Prep the tomatoes: If using oil-packed sun-dried tomatoes, lift them from the jar and roughly chop. Reserve 2 tablespoons of the tomato oil. If dry-packed, soak them in warm water for 10 minutes, drain, and chop.
3. Sauté aromatics: In a large skillet, warm the reserved tomato oil (or olive oil) over medium heat.

   Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

4. Build the sauce base: Add the chopped sun-dried tomatoes and cook for 2 minutes. Stir in the broth (if using) and 1/2 cup pasta water.

   Simmer for 2–3 minutes to meld flavors.

5. Add the pasta: Transfer the drained pasta to the skillet. Toss vigorously so the sauce coats every piece. Add more pasta water as needed to keep it glossy.
6. Finish with richness: Off the heat, stir in Parmesan until it melts into the sauce.

   Add the butter if using. Season with salt and plenty of black pepper.

7. Brighten it up: Fold in lemon zest, a squeeze of lemon juice, and most of the basil. Toss again.

   Adjust seasoning and heat level.

8. Top and serve: Sprinkle with capers and nuts if using. Garnish with the remaining basil and a little extra Parmesan. Serve immediately.

How to Store

Leftovers keep well in an airtight container in the fridge for up to 3 days.

The sauce will thicken as it cools, so add a splash of water or broth when reheating. Warm gently on the stovetop over low heat, stirring to revive the silkiness. If you plan ahead, store the basil separately and add fresh when reheating for the best color and flavor.

Freezing isn’t ideal because the texture of the pasta and basil can suffer, but the sauce alone freezes well for up to 2 months.

Health Benefits

Sun-dried tomatoes are rich in lycopene, an antioxidant linked to heart health. They also offer vitamins C and K, plus minerals like potassium. Basil brings antioxidants and natural anti-inflammatory compounds, along with a clean herbal lift that can reduce the need for heavy sauces.

Using olive oil and a modest amount of cheese keeps this dish lighter than cream-based pastas. You can choose whole-grain or legume pasta for more fiber and protein. Add vegetables like spinach or zucchini to boost nutrients without complicating the recipe.

What Not to Do

• Don’t skip salting the pasta water: It’s your primary chance to season the pasta itself.
• Don’t burn the garlic: Bitter garlic can overpower the whole dish.

  Keep the heat moderate and watch closely.

• Don’t drain all the pasta water: The starch helps emulsify the sauce so it clings beautifully.
• Don’t add Parmesan over high heat: It can clump. Turn off the heat before stirring it in.
• Don’t overload with lemon: A little brightens; too much will overshadow the tomatoes and basil.

Recipe Variations

• Creamy Version: Stir in a splash of heavy cream or a dollop of mascarpone with the Parmesan for a richer sauce.
• Veggie Boost: Add sautéed mushrooms, cherry tomatoes, spinach, or roasted zucchini. Fold them in with the pasta.
• Protein Add-Ins: Toss in grilled chicken, seared shrimp, or white beans for extra protein without losing the dish’s character.
• Goat Cheese Twist: Crumble in goat cheese at the end for tangy, creamy pockets of flavor.
• Olive and Caper Combo: Add sliced Kalamata olives with the capers for a briny Mediterranean edge.
• Nuts and Herbs: Swap pine nuts for toasted almonds or walnuts; finish with parsley or a little mint alongside the basil.
• Gluten-Free Friendly: Use your favorite gluten-free pasta and monitor cooking time closely.

FAQ

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes.

Soak them in warm water for about 10 minutes to soften, then drain and chop. Add an extra tablespoon of olive oil to replace the flavorful oil you’d get from the jarred version.

What pasta shape works best?

Short shapes like penne, fusilli, and farfalle grab the sauce well. Spaghetti and linguine also work if that’s what you have.

Choose a shape with ridges or curves for maximum cling.

How do I make it dairy-free?

Skip the Parmesan and butter. Add a tablespoon of nutritional yeast for savory depth and finish with extra olive oil. Adjust salt to taste.

Is it spicy?

Only if you want it to be.

Red pepper flakes add a gentle warmth; reduce or omit them if you prefer a mild flavor.

Can I make this ahead?

You can make the sauce components ahead and refrigerate for up to 3 days. Cook the pasta fresh, then combine with the warmed sauce, pasta water, and cheese right before serving.

What can I use instead of basil?

Fresh parsley works nicely, and a little mint can be refreshing. Dried basil isn’t a great substitute here; it won’t provide the same fragrance or color.

Why is my sauce watery or thin?

You likely need more emulsification.

Toss the pasta vigorously with the sauce and slowly add pasta water until it looks glossy and thickened, then finish with cheese off the heat.

Can I add tomatoes from a can?

A few spoonfuls of crushed tomatoes or tomato passata can stretch the sauce and mellow the intensity. Keep it light to avoid turning this into a full red sauce.

In Conclusion

Sun-dried tomato and basil pasta is a weeknight hero with weekend flavor. It’s quick, bright, and deeply satisfying, with a short ingredient list that delivers big results.

Keep a jar of sun-dried tomatoes in the pantry and a bunch of basil on your counter, and you’re always close to a great meal. Simple technique, fresh herbs, and a handful of pantry staples—that’s all it takes.