Simple Sun Dried Tomato Spaghetti

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.

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.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 60-70 g

Ingredients

• 2 tbsp extra-virgin olive oil (I use Carapelli for this dish)
• 2 tbsp fresh parsley (finely chopped, for brightness)
• salt, to taste (sea salt recommended)
• 3.5 oz spaghetti
• 1/2 cup sun-dried tomatoes (oil-packed preferred for better flavor)
• 1 garlic clove (minced)
• chopped chili pepper, as desired (or red pepper flakes for easier prep)

Step 1: Start the Pasta and Prepare Mise en Place

• 3.5 oz spaghetti
• salt, to taste
• 1 garlic clove
• chopped chili pepper, as desired
• 1/2 cup sun-dried tomatoes
• 2 tbsp fresh parsley

Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook according to package directions until just shy of al dente—it will finish cooking in the pan with the sauce.

While the pasta cooks, mince the garlic clove, chop the chili pepper (or measure out red pepper flakes), finely chop the fresh parsley, and chop the sun-dried tomatoes into bite-sized pieces.

This prep work ensures you’re ready to move quickly once the pasta is done.

Step 2: Build the Flavor Base with Oil and Aromatics

• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• chopped chili pepper, as desired

Heat the extra-virgin olive oil in a large skillet over medium heat.

Once shimmering, add the minced garlic and chili pepper, cooking for 1-2 minutes until fragrant but not browned—this gentle infusion builds the foundation of the dish’s flavor.

I like to keep the heat moderate here because garlic can quickly turn bitter, which would overpower the delicate sun-dried tomato flavor we’re after.

Step 3: Toast the Sun-Dried Tomatoes

• 1/2 cup sun-dried tomatoes

Add the chopped sun-dried tomatoes to the oil and aromatics, stirring frequently for 3-4 minutes.

This step brings out their concentrated sweetness and allows them to release their oils into the base, creating a rich, flavor-packed sauce.

You’ll notice the pan becoming more aromatic and the tomatoes beginning to soften—this is exactly what you want.

Step 4: Finish the Pasta in the Sauce

• cooked spaghetti from Step 1
• pasta water

Drain the cooked spaghetti, reserving 1/3 cup of the starchy pasta water.

Add the drained pasta to the skillet with the tomato mixture along with 1/4 to 1/3 cup of the reserved pasta water.

Toss everything together over medium heat for 1-2 minutes, allowing the pasta to finish cooking and the starch-laden water to create a light, silky sauce that coats each strand.

The pasta water is key here—it emulsifies with the oil to bind everything together beautifully.

Step 5: Finish with Parsley and Season

• 2 tbsp fresh parsley
• salt, to taste

Remove the pan from heat and stir in the fresh parsley, which adds a burst of brightness that cuts through the richness of the oil and sun-dried tomatoes.

Taste the dish and add salt as needed—I find that a pinch of flaky sea salt at the end elevates the flavors far more than salt added during cooking.

Divide into bowls and serve immediately while the pasta is still warm.