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A white bowl filled with penne covered in a red sauce and topped with fresh green basil

Sun Dried Tomato Pasta

Planted in the Kitchen
This flavorful vegan dish is made with sun dried tomatoes, fresh herbs, and is tossed is a hearty pasta.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 182 kcal


  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup sun dried tomatoes roughly chopped
  • ½ teaspoon salt
  • ¼ tsp pepper
  • ¼ teaspoon crushed red pepper
  • 2 tbsp reserve pasta water
  • ½ cup fresh basil roughly chopped


  • Start by boiling a pot of water and cooking the pasta of your choice according to package instructions.
  • Prep all ingredients according to the ingredient list. Heat olive oil in a large pan over low heat and add the minced garlic and crushed red pepper. Heat garlic for about one minute or until fragrant, be careful not to allow the garlic to brown.
  • Add the sun dried tomatoes, salt, pepper, and the reserve pasta water. Cook on medium-low heat for about 10 minutes, stirring frequently. If the sauce gets too thick, add 1 tablespoon of reserve pasta water at a time until you reach the desired consistency.
  • Drain the pasta and add it to the sauce. Toss the pasta in the sauce until it's well coated/mixed and add the fresh basil.
  • Allow to cool slightly before serving.


Serve with ½ pound of pasta of your choice. 
You can store this pasta in the fridge for up to five days in an airtight container. 
Nutritional information is approximate and does not include the pasta. 


Calories: 182kcalCarbohydrates: 14.3gProtein: 3.4gFat: 14.9gSaturated Fat: 2gSodium: 729mgPotassium: 912mgFiber: 3.5gSugar: 0.1gCalcium: 54mgIron: 2mg
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