Name: Simple Sun Dried Tomato Spaghetti - theamazingfood
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 garlic clove, thinly sliced; Chopped chili pepper, as desired; 1/2 cup sun-dried tomatoes (drained and chopped); 3.5 oz spaghetti; 2 tbsp finely chopped parsley; Salt, to taste

When I need dinner on the table fast, pasta is always my go-to. But I got tired of the same old marinara sauce routine. That’s when I discovered sun dried tomato spaghetti, and it changed everything. The rich, concentrated flavor of those tomatoes makes this dish taste like it took hours when it really takes about twenty minutes.

I keep sun dried tomatoes in my pantry now because they’re perfect for those nights when I haven’t planned ahead. You know the ones – when you’re staring into the fridge at 5 PM wondering what to make. This recipe uses simple ingredients you probably already have, but the result tastes fancy enough for company.

The best part? My kids actually eat this without complaining. They love the chewy texture of the tomatoes, and I love that I’m getting something nutritious on their plates without a fight. It’s become our weeknight winner.

Why You’ll Love This Sun Dried Tomato Spaghetti

Quick weeknight dinner – Ready in just 25-35 minutes, this pasta is perfect when you need something satisfying but don’t have hours to spend in the kitchen.
Simple ingredients – With just a handful of pantry staples like olive oil, garlic, and sun dried tomatoes, you can create a restaurant-quality meal at home.
Bold Mediterranean flavors – The sun dried tomatoes bring an intense, concentrated taste that pairs beautifully with garlic and a hint of chili heat.
Easy preparation – No complicated techniques here – just slice, sauté, and toss with pasta for a delicious meal that anyone can master.
Customizable heat level – Add as much or as little chili pepper as you like, making it perfect for both spice lovers and those who prefer milder flavors.

What Kind of Sun Dried Tomatoes Should I Use?

You’ll want to use sun dried tomatoes that are packed in oil for this recipe, as they’re already soft and ready to go. The oil-packed variety has a tender texture that works perfectly in pasta dishes, plus you can even use a bit of that flavorful oil in your cooking. If you only have the dry-packed sun dried tomatoes on hand, just soak them in warm water for about 10 minutes to soften them up before chopping. Look for sun dried tomatoes that are deep red in color and avoid any that look too dark or brittle, as these can be overly chewy.

Options for Substitutions

This simple pasta dish is pretty forgiving when it comes to swaps:

Sun dried tomatoes: These are really the star of the dish, so I’d recommend sticking with them if possible. But if you’re in a pinch, you can use cherry tomatoes that you’ve roasted in the oven until they’re concentrated and slightly dried out.
Spaghetti: Any long pasta works great here – try linguine, angel hair, or even fettuccine. The cooking time might vary slightly, so just follow the package directions.
Chili pepper: Use whatever heat level you prefer. Red pepper flakes work perfectly if you don’t have fresh chili, or skip it entirely if you want to keep things mild.
Fresh parsley: Dried parsley can work in a pinch (use about 1 teaspoon), or try fresh basil for a different flavor profile. Even a handful of arugula added at the end gives a nice peppery kick.
Extra virgin olive oil: Regular olive oil works fine, though you’ll lose some of that fruity flavor that makes this dish special.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sun dried tomato spaghetti is burning the garlic, which happens fast since thinly sliced garlic cooks much quicker than minced – keep the heat at medium-low and watch it carefully until it turns golden.

Another common error is adding the sun dried tomatoes too early, which can make them tough and chewy instead of tender, so add them after the garlic is fragrant and let them warm through for just a minute or two.

Don’t forget to reserve some pasta water before draining your spaghetti, as this starchy liquid helps bind the simple sauce to the noodles and creates a silky finish.

Finally, timing is everything with this dish – have your parsley chopped and ready to go before you start cooking, since the whole process moves quickly once you begin heating the oil.

What to Serve With Sun Dried Tomato Spaghetti?

This simple pasta pairs beautifully with a crisp Caesar salad or mixed greens tossed with a light vinaigrette to balance out the rich, concentrated flavors of the sun dried tomatoes. A side of garlic bread or crusty Italian bread is perfect for soaking up any leftover sauce on your plate. If you want to make it more filling, try adding some grilled chicken or shrimp on top, or serve it alongside roasted vegetables like zucchini or bell peppers. A glass of Pinot Grigio or Chianti also complements the Mediterranean flavors really nicely.

Storage Instructions

Refrigerate: This sun dried tomato spaghetti keeps well in the fridge for up to 3 days in an airtight container. The flavors actually get even better overnight as everything melds together. I like to add a drizzle of olive oil before storing to keep the pasta from drying out.

Freeze: You can freeze portions of this pasta in freezer-safe containers for up to 2 months. Just make sure it’s completely cooled first, and leave a little room at the top of the container for expansion. It’s great for those busy weeknight dinners when you need something quick.

Warm Up: To enjoy your leftover pasta, you can reheat it in the microwave with a splash of water or olive oil to loosen it up. I prefer warming it in a skillet over medium heat with a bit of extra olive oil – it brings back that fresh-cooked texture and lets you add a sprinkle of fresh parsley on top.