Spaghetti with Sun-Dried Tomato Sauce

• 8 oz spaghetti
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 2 tbsp tomato paste
• 1/4 cup grated Parmesan cheese (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup reserved pasta water
• 2 tbsp pine nuts (optional)
• 1/4 cup chopped fresh parsley

Steps

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente; reserve 1/4 cup pasta water before draining.
2. 2 While the pasta cooks, rehydrate sun-dried tomatoes by soaking them in hot water for 10 minutes, then chop.
3. 3 In a large skillet, heat olive oil over medium heat. Add garlic and pine nuts (if using), sauté until fragrant and nuts are golden, about 2 minutes.
4. 4 Stir in the chopped sun-dried tomatoes and tomato paste. Cook for 3-4 minutes until the mixture is fragrant and slightly thickened.
5. 5 Add cooked spaghetti to the skillet along with fresh basil, Parmesan (if using), and reserved pasta water. Toss to combine and coat the pasta.
6. 6 Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Nutrition

Tips

• For a richer flavor, soak sun-dried tomatoes in warm olive oil instead of water.
• Add sautéed spinach or grilled chicken for extra protein and texture.
• Toasting the pine nuts brings out their nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil to restore moisture.

Serving Suggestions

• Pair with a fresh green salad and crusty bread for a satisfying meal.
• A glass of crisp white wine complements the flavors beautifully.

FAQ