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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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.

Method
 

  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.