Pasta with sun-dried tomatoes

Ingredients

• 350 gpasta of your choice, such as linguine or spaghetti
• 200 gsun-dried tomatoes in oil
• 1garlic clove
• 5 tablespoons, plus a drizzle to finishextra-virgin olive oil
• a few leavesfresh basil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Boil the pasta

   Bring plenty of water to the boil in a large pan and season it with salt. Add the pasta and cook it.

2. 2

   Prepare tomatoes

   Meanwhile, drain the sun-dried tomatoes and chop them finely with a knife.

3. 3

   Reserve pasta water

   Drain the pasta a couple of minutes before the packet’s recommended cooking time. Set aside a little of the cooking water.

4. 4

   Heat the oil

   Pour 5 tablespoons of oil into a large frying pan.

5. 5

   Infuse the oil

   Over a medium heat, gently colour the garlic clove and a small piece of chilli in the oil for 1 minute, then remove the garlic.

6. 6

   Add the tomatoes

   Stir in the chopped sun-dried tomatoes with a wooden spoon.

7. 7

   Simmer the sauce

   Add a few tablespoons of hot water and cook for 5 minutes. Add the pasta.

8. 8

   Season and toss

   Season with salt and pepper, then toss the pasta in the pan until coated and well flavoured. If needed, add a couple of tablespoons of the reserved cooking water.

9. 9

   Finish with oil

   When the pasta is cooked, transfer it to plates and drizzle with raw extra-virgin olive oil.

10. 10

    Garnish and serve

    Serve the pasta hot, garnished with basil.

What is pasta with sun-dried tomatoes?

This is a simple Italian pasta dish, associated with Sicilian cooking and also enjoyed elsewhere. Sun-dried tomatoes bring a concentrated, savoury sweetness, while garlic, chilli and basil add fragrance and contrast.

This version works by briefly simmering the tomatoes with hot water, then tossing them with pasta before it has quite finished cooking. The starchy cooking water helps the oil and tomato juices cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 15g protein, 75g carbs, 29g fat.

Most of the carbohydrates come from the pasta, while the olive oil and oil-packed tomatoes contribute much of the fat. The pasta supplies some protein, with the tomatoes adding a smaller amount. Serve with a green salad or vegetables to round out the plate.

Choosing the ingredients

Pasta shape: Linguine or spaghetti suit the recipe, but another long pasta can work too. Cook it in plenty of well-salted water so it seasons evenly.

Sun-dried tomatoes: The recipe calls for tomatoes packed in oil; drain them before chopping. Their concentrated flavour gives the sauce much of its savoury character.

Seasonings: Garlic infuses the oil and is removed before the tomatoes go in. Add chilli and black pepper to taste, then finish with fresh basil.

Build flavour in the pan

Gentle heat: Warm the garlic and a small piece of chilli in the oil over a medium heat for 1 minute, just until the garlic begins to turn golden. Removing the garlic at this point keeps it from continuing to cook in the pan.

Tomato simmer: Stir in the chopped tomatoes, then add a few tablespoons of hot water and cook them for 5 minutes. This loosens their texture and creates a light coating for the pasta.

Finish the pasta in the sauce

Early draining: Take the pasta out of the water a couple of minutes before the packet timing. It will continue cooking as you toss it with the tomatoes.

Starchy water: Keep a little cooking water before draining. Add a couple of tablespoons if the mixture needs loosening, so the sauce can coat the pasta rather than sit separately in the pan.

Check the texture and timing

The full method takes about 20 minutes, so prepare the tomatoes while the pasta cooks. The recipe does not give a separate pasta cooking time; use the packet as your guide and drain a couple of minutes early.

The pasta is ready when it is tender but still has some bite and is evenly coated. Taste before serving and adjust the salt, pepper and chilli as needed.

What to serve alongside

Serve the pasta hot as a first course or as a simple main. A green salad or lightly cooked vegetables can add freshness alongside the rich, concentrated tomatoes.

Bring the pan to the table soon after tossing so the pasta stays hot and glossy. Add the fresh basil and final drizzle of olive oil just before serving.

Recipe notes & tips

• Drain the tomatoes well before chopping so the sauce does not become overly oily.
• Keep a little pasta water before draining; it is easier to loosen the sauce with it than with plain water.
• Use a small piece of chilli first, then add more next time if you want extra heat.
• Remove the garlic after its 1-minute infusion so it does not continue browning.
• Toss the pasta in the pan straight after adding it to the tomatoes.
• Add the basil at the end to preserve its fresh aroma.

Variations

• More heat: Add extra chilli to the oil, adjusting it to your taste.
• Extra herbs: Tear a few more basil leaves over the pasta just before serving.
• Different pasta: Use another pasta shape you enjoy, following its packet cooking time.
• Softer sauce: Add the reserved cooking water a tablespoon at a time as you toss.
• Peppery finish: Grind black pepper over the plated pasta to taste.

Common mistakes to avoid

• Burning the garlic: Keep the heat medium and remove it after 1 minute, once lightly golden.
• Skipping the pasta water: Reserve some before draining so you can loosen the sauce if needed.
• Overcooking the pasta: Drain it a couple of minutes before the packet timing, then finish it in the pan.
• Adding too much chilli: Start with a small piece and adjust the seasoning after tasting.
• Serving it too late: Plate the pasta as soon as it is coated so it stays hot.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan, adding a splash of water to loosen the pasta; add fresh basil after reheating if available.

Frequently asked questions