Sun-Dried Tomato Pasta with Garlic and Basil: A 20-Minute Mediterranean Weeknight Winner.

I used to think sun-dried tomatoes were just another trendy ingredient that would fade away, until I tasted a simple pasta dish at a small trattoria in Rome. The chef had taken those wrinkled, intensely flavored tomatoes and turned them into the star of a sauce that was somehow both light and deeply satisfying. The secret wasn’t complicated—just good olive oil, plenty of garlic, fresh basil, and the magic that happens when you use the starchy pasta water to bind everything together.

This sun-dried tomato pasta has become my go-to recipe when I want something that feels special but comes together in the time it takes to boil water and cook noodles. The concentrated sweetness of the tomatoes creates an almost meaty richness that makes this vegetarian dish feel substantial enough for the hungriest appetites. What I love most is how the flavors develop—the garlic becomes sweet and mellow, the basil stays bright and fresh, and those sun-dried tomatoes release their concentrated essence into every strand of pasta.

The beauty of this recipe lies in its simplicity and the quality of ingredients. You don’t need a dozen items or complicated techniques—just a few Mediterranean staples treated with respect. The sun-dried tomatoes do most of the heavy lifting flavor-wise, while the pasta water creates a silky sauce that clings to every piece without feeling heavy or greasy.

This dish works equally well for a quick Tuesday night dinner or when you’re entertaining friends who appreciate good food without fuss. It’s the kind of recipe that makes people ask for the secret, not realizing that sometimes the best cooking comes from doing simple things really well.

Ingredients

For the Pasta:

12 ounces linguine, penne, or your preferred pasta shape
1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil)
3 tablespoons olive oil (plus the reserved sun-dried tomato oil)
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or additional pasta water
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, torn into pieces
2 tablespoons pine nuts, toasted (optional)
Salt and freshly ground black pepper to taste

Optional Additions:

4 ounces fresh mozzarella, torn into chunks
2 tablespoons capers, drained
1/4 cup kalamata olives, pitted and halved
2 cups fresh baby spinach

Instructions

Bring a large pot of well-salted water to a boil—the water should taste pleasantly salty, like mild seawater. This is your opportunity to season the pasta from the inside out, so don’t be shy with the salt. Add the pasta and cook according to package directions until just shy of al dente, usually about a minute less than the package suggests. Before draining, reserve 1 cup of the starchy pasta cooking water—this liquid will help create your silky sauce.

While the pasta cooks, prepare your sun-dried tomatoes if you haven’t already. If they’re packed in oil, drain them and reserve 2 tablespoons of that flavorful oil—it’s liquid gold for this recipe. Chop the tomatoes into bite-sized pieces, removing any particularly tough bits. If you’re using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes to soften, then drain and chop.

Heat the olive oil and reserved sun-dried tomato oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using), stirring constantly for about 1 minute until the garlic becomes fragrant and just barely golden. Be careful not to let it brown too much—burnt garlic will make the entire dish bitter.

Add the chopped sun-dried tomatoes to the skillet, stirring them into the garlic oil for about 30 seconds to warm through and release their concentrated flavors into the oil. The tomatoes should sizzle gently and become even more aromatic.

Pour in the white wine (if using) and let it simmer for about a minute to cook off the harsh alcohol. The wine will deglaze the pan and add a bright acidity that balances the intensity of the sun-dried tomatoes. If you prefer not to use wine, you can substitute with a splash of the reserved pasta water at this point.

Add the drained pasta directly to the skillet along with about 1/2 cup of the reserved pasta water. Using tongs or a large spoon, toss everything together vigorously. The starchy pasta water will help create a creamy sauce that coats each strand of pasta without any dairy. If the mixture seems dry, add more pasta water a splash at a time until you achieve a silky consistency.

Remove the skillet from heat and immediately add the Parmesan cheese, tossing constantly to prevent it from clumping. The residual heat will melt the cheese perfectly, creating an even creamier sauce. Add most of the torn basil leaves, reserving some for garnish, and toss gently to combine.

Taste and season with salt and freshly ground black pepper. The sun-dried tomatoes and cheese are both salty, so you may need less salt than you think. If you’re adding optional ingredients like fresh mozzarella or spinach, fold them in now—the spinach will wilt from the pasta’s heat, and the mozzarella will soften slightly.

Flavor & Texture Notes

This sun-dried tomato pasta strikes a beautiful balance between richness and brightness. The sun-dried tomatoes provide an intense, almost candy-like sweetness with deep umami notes that give the dish surprising depth for something so simple. Each bite delivers bursts of concentrated tomato flavor that have been intensified by the drying process.

The garlic becomes sweet and mellow from gentle cooking, creating a aromatic foundation that permeates the entire dish without being overpowering. The olive oil carries these flavors throughout, while the pasta water creates a silky sauce that clings to every strand without feeling heavy.

Fresh basil adds bright, peppery notes that cut through the richness and make each bite feel fresh and vibrant. The herb’s natural oils are released when torn, creating small pockets of intense flavor that contrast beautifully with the concentrated sweetness of the tomatoes.

The pasta itself has a satisfying al dente texture that holds up well to the robust sauce. Each strand is coated in the glossy, flavorful oil and studded with pieces of sun-dried tomato that provide chewy textural contrast. The Parmesan adds a nutty saltiness and helps bind everything together into a cohesive, restaurant-quality dish.

Tips & Variations

Sun-Dried Tomato Selection: Oil-packed sun-dried tomatoes are more convenient and often more flavorful than dry-packed ones. If you can only find dry-packed, rehydrate them in hot water for 10 minutes before using. Look for tomatoes that are pliable rather than completely hard—they should have some moisture left in them.

Pasta Shapes: While linguine is classic, this sauce works well with many shapes. Penne and rigatoni hold the sauce beautifully in their tubes, while spaghetti or angel hair create a more elegant presentation. Short shapes like fusilli or farfalle are great for casual meals and lunch boxes.

Wine Alternatives: If you prefer not to use wine, substitute with a splash of white wine vinegar mixed with pasta water, or simply use extra pasta water and a squeeze of lemon juice at the end for brightness.

Protein Additions: Grilled chicken, shrimp, or Italian sausage transform this into a heartier main course. Add cooked proteins during the last few minutes of cooking to warm them through. For vegetarians, cannellini beans or chickpeas add protein and fiber.

Cheese Options: While Parmesan is traditional, pecorino Romano offers a sharper, more assertive flavor. For a creamy twist, add chunks of fresh mozzarella or goat cheese during the last minute of cooking. Ricotta can be dolloped on top of individual servings for extra richness.

Herb Variations: Try fresh oregano or thyme instead of basil for a different Mediterranean flavor profile. Fresh parsley adds color and freshness, while a small amount of fresh rosemary (finely chopped) creates a more rustic taste.

Storage & Make-Ahead

This pasta is best enjoyed immediately while the sauce is at its silkiest and the basil is bright and fresh. However, leftovers can be stored in the refrigerator for up to 3 days. When reheating, add a splash of olive oil or pasta water to help restore the sauce’s consistency, as it will thicken when cold.

The components can be partially prepared ahead of time. The sun-dried tomatoes can be chopped and the garlic can be sliced hours in advance. The sauce base (everything except the pasta, cheese, and basil) can be made earlier in the day and gently rewarmed when ready to serve.

For meal prep, consider preparing the sauce separately and tossing with freshly cooked pasta throughout the week. This prevents the pasta from absorbing all the sauce and becoming dry. Store portions in containers with a little extra olive oil to prevent sticking.

Avoid freezing this dish, as the texture of the pasta and the fresh elements don’t hold up well to freezing and thawing.

Serving Suggestions

This sun-dried tomato pasta works beautifully as a main course for lunch or a light dinner, especially when paired with a crisp green salad dressed with lemon vinaigrette. The bright, acidic dressing provides a nice contrast to the rich, concentrated flavors of the pasta.

For a more substantial meal, serve alongside garlic bread or focaccia to soak up any extra sauce. A simple antipasto plate with olives, fresh mozzarella, and cured meats makes this feel like a complete Italian feast.

The dish looks elegant when served in warmed shallow bowls with an extra sprinkle of Parmesan, a few torn basil leaves, and a drizzle of your best olive oil. Provide freshly ground black pepper at the table so diners can add as much as they like.

Wine pairings include crisp whites like Pinot Grigio or Sauvignon Blanc, which complement the tomatoes without competing with them. If you prefer red wine, choose something light like Chianti or Sangiovese that won’t overpower the delicate flavors.

FAQ

Can I use fresh tomatoes instead of sun-dried? Fresh tomatoes will create a completely different dish with much milder flavor. If you want to substitute, try using cherry tomatoes that have been roasted until they’re slightly caramelized, or make a simple fresh tomato sauce. The concentrated, intense flavor of sun-dried tomatoes is really what makes this recipe special.

My pasta seems dry. How can I fix it? This usually happens when there’s not enough pasta water to create the sauce, or when the pasta sits too long before serving. Always reserve more pasta water than you think you’ll need, and add it gradually while tossing the pasta. The starchy water is what creates that silky, clingy sauce that coats every strand.

Can I make this dish dairy-free? Yes! Simply omit the Parmesan cheese and use nutritional yeast for a nutty, cheese-like flavor, or skip it entirely and rely on the sun-dried tomatoes and good olive oil for richness. The dish will still be delicious, though you’ll miss some of the creamy binding that the cheese provides.

How do I prevent the garlic from burning? Keep the heat at medium or medium-low, and stir the garlic constantly once it hits the oil. Slice it thinly so it cooks evenly, and watch it carefully—it should become fragrant and just barely golden. If it starts to brown too quickly, remove the pan from heat temporarily and add the wine or pasta water to stop the cooking.

Can I use different types of sun-dried tomatoes? Yes, but oil-packed varieties work best for this recipe because they’re more tender and the oil adds flavor. If using dry-packed tomatoes, rehydrate them first. Some sun-dried tomatoes are seasoned with herbs or spices—these can add interesting flavor dimensions, but taste as you go to avoid over-seasoning.

Sometimes the most memorable meals come from the simplest combinations of quality ingredients. This sun-dried tomato pasta proves that you don’t need complicated techniques or exotic ingredients to create something that tastes like it came from a great Italian kitchen. The magic happens when those concentrated tomatoes meet good olive oil, fresh herbs, and perfectly cooked pasta—a combination that never gets old, no matter how many times you make it. Give it a try on your next busy weeknight, and prepare to have a new favorite in your dinner rotation.