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Sun-Dried Tomato and Basil Penne Toss That Tastes Like a Mediterranean Vacation

Savor the flavors of the Mediterranean with this Sun-Dried Tomato and Basil Penne Toss. Bursting with vibrant sun-dried tomatoes, fragrant basil, and a creamy Parmesan finish, it’s a quick meal that feels like a vacation on your plate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 1/2 cup sun-dried tomatoes
  • 1 cup fresh basil leaves
  • 3 cloves garlic minced
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste

Method
 

  1. Cook the penne according to package instructions until al dente, usually about 8-10 minutes.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  3. Add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to let it brown.
  4. Stir in the sun-dried tomatoes and red pepper flakes, cooking for another 2-3 minutes.
  5. Drain the cooked penne and add it directly into the skillet, tossing to combine.
  6. Add in the fresh basil and Parmesan, season with salt and pepper, and toss until everything is evenly coated and combined.
  7. Serve immediately, garnishing with extra basil and cheese if desired.

Notes

For best results, use high-quality olive oil and fresh ingredients to really capture the Mediterranean spirit. This dish is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to two days.