Pasta with Sun-Dried Tomatoes and Garlic


Sun-dried tomatoes, garlic, basil…… how can you go wrong with that?

This is definitely my go to recipe when it comes to pasta.  With just a few ingredients, this pasta is uber flavorful.  I’ve made this for a crowd or just lunch by myself and it just never disappoints.  It’s so light and just simply delicious.



  • 1/2 lb thin spaghetti
  • 1 cup of pasta water (from cooking)
  • 1/4 cup of good olive oil
  • 1/3 cup sun-dried tomatoes, thinly sliced
  • 7-8 cloves of garlic, thinly sliced
  • 1/2 cup of roasted chicken, sliced or cubed
  • 6-7 fresh basil leaves
  • Pinch of red pepper flakes (completely optional.  I’ve cooked it with/without and it’s just as delicious)
  • Salt and pepper to taste


  • Cook pasta according to package instructions, ALMOST until al-dente.  Strain the pasta a couple minutes before it’s al-dente, saving 1 cup of pasta water. **See notes.
  • Heat a pan on medium low heat.
  • Add the olive oil and garlic while the pan is still warming up.**See notes.
  • Fry the garlic until fragrant, about 30 seconds, making sure it doesn’t turn brown.  Then add the sun-dried tomatoes followed by the chicken.  Fry until well incorporated, about 30 seconds and season with salt and pepper.
  • Add the pasta along with pasta water.  Cook until the water is almost all evaporated, to your preferred consistency (I like it a little saucy).
  • Add the basil leaves and turn off the heat.
  • Serve hot.


  • Make sure to pull out the pasta a little before it’s done cooking.  Keep in mind that the pasta will cook a bit more in the pan with the other ingredients.
  • It is very important that you add the garlic while the oil is still cold and not to let it turn color.


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