This sun-dried tomato and basil pasta is made with a few simple ingredients that come together in the time it takes you to boil pasta. Simple it may be, but it’s pretty darn delicious and if you’ve made a pasta that both adults and a picky 2-year-old will eat and ask for more, you know you’re on to a winner.


I used the sun-dried tomatoes you find in the fresh produce fridges, they’re more affordable than the jarred or packaged in oil and a little soak in hot water makes them easy to blend.


Word of advice don’t forget to reserve pasta water – the starch helps the sauce stick to the pasta better.


Sundried Tomato and Basil Pasta

Just 3 ingredients and a few pantry staples is all you need to make this delicious sun-dried tomato and basil pasta.
Course: Mains
Dietary: No Added Sugar, Nut Free, Vegan
Servings: 6 servings


  • 4 C pasta (uncooked)
  • 100g sun-dried tomatoes
  • 20g fresh basil (Usually the size of 1 packet)
  • 3 Tbsp olive oil
  • 1 garlic clove
  • 1 tsp Salt
  • 1/2 tsp black pepper
  • 1/4 C reserved pasta water


  • Boil pasta according to the packet directions
  • While the pasta is cooking, add sundried tomatoes to a bowl and cover with boiling water. Soak for 5 minutes until softened. Drain the water and add the sundried tomatoes to a blender.
  • Add basil, garlic, olive oil, salt and pepper to the blender and blend until smooth.
  • When the pasta is cooked, reserve ¼ cup of the pasta water before draining the pasta. Add the reserved pasta water to the blender and blend until smooth.
  • Mix the sundried tomato sauce into the pasta and serve.


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