SUNDRIED TOMATO & BASIL PASTA
Sundried tomato & basil pasta is a simple yet flavourful dish that highlights the rich, tangy taste of sundried tomatoes paired with the fresh, aromatic notes of basil. This meal is perfect for those who appreciate a light yet satisfying dish that can be prepared quickly. Whole wheat fusilli provides a nutritious base, while a drizzle of olive oil enhances the dish with a smooth, subtle richness. The sundried tomatoes add a chewy texture and intense umami flavour, perfectly complemented by the fresh basil leaves. This dish is versatile enough to be enjoyed as a light lunch, dinner or even a side dish. Whether you’re looking for a quick weeknight meal or a dish that showcases Mediterranean flavours, this pasta is an excellent choice. Plus, it’s easy to customise with proteins or additional vegetables for extra nutrition and taste.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
5 ingredients or less, Boil, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Family Dinner, Quick Meal, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegetarian, Quick & Easy
DISH TYPE
Pasta
INGREDIENTS
The list of ingredients for sundried tomato & basil pasta is given below:
- 50g whole wheat fusilli, cooked
- 10g sundried tomatoes, chopped
- ½ tsp olive oil
- 5 fresh basil leaves, torn
- Salt and black pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 210
- Protein: 7g
- Carbohydrates: 36g
- Fat: 5g
- Fibre: 5g
- Sugar: 4g
- Sodium: 120mg
PREPARATION
- Cook The Pasta: Bring a pot of salted water to a boil. Add the whole wheat fusilli and cook according to package instructions until al dente. Drain and set aside.
- Prepare The Sundried Tomatoes: If your sundried tomatoes are packed in oil, drain them slightly before chopping. If using dry-packed sundried tomatoes, soak them in warm water for a few minutes to soften before chopping.
- Combine Ingredients: In a mixing bowl, toss the cooked fusilli with the chopped sundried tomatoes, olive oil and torn basil leaves.
- Season And Serve: Sprinkle with salt and black pepper to taste. Serve warm or at room temperature for a refreshing, light pasta dish.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR SUNDRIED TOMATO & BASIL PASTA
- Choose High-Quality Sundried Tomatoes: Oil-packed sundried tomatoes provide a richer flavour, but if using dry-packed, rehydrate them for better texture.
- Don’t Overcook The Pasta: Cooking pasta al dente ensures it retains a pleasant bite and doesn’t become mushy.
- Enhance The Dish: A sprinkle of parmesan cheese or crumbled feta adds a savoury depth to the pasta.
- Boost The Flavour: Add a dash of balsamic glaze for a subtle sweetness that balances the tangy sundried tomatoes.
- Add Texture: Toasted pine nuts or slivered almonds bring a delightful crunch to complement the soft pasta.
VARIATIONS
- Protein Boost: Add grilled chicken, shrimp or tofu for extra protein.
- Cheesy Addition: Stir in fresh mozzarella balls, goat cheese or ricotta for a creamy contrast.
- Spicy Kick: Add red pepper flakes or a drizzle of chilli oil for an extra heat boost.
- More Vegetables: Toss in baby spinach, roasted zucchini, or bell peppers for added colour and nutrition.
- Gluten-Free Option: Swap the whole wheat fusilli with a gluten-free pasta alternative like chickpea or lentil pasta.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of olive oil.
- Freezing: Not recommended, as fresh basil and sundried tomatoes may lose texture and flavour upon thawing.
- Meal Prep: Cook the pasta and chop the sundried tomatoes in advance, storing them separately. Assemble just before serving for the freshest taste.