I’m always looking for light ways to do my pasta. This dish uses sundried tomato  to give you that powerful flavor without having to cook town tomatoes forever. Garnish with red pepper flakes, parsley and parmesan cheese for a divine finish!



  1. 1 colander
  2. 1 large pot
  3. 1 large saucepan
  4. 1 cutting board
  5. 1 large knife
  6. 1 cheese grater
  7. 1 – 2 bowls for your vegetables
  8. 1 wooden spoon or spatula


  1. Fill your pot with water and bring to a boil
  2. While waiting for it to boil – grind your black pepper and set aside
  3. Add your salt to your black pepper and set aside
    Black Pepper
  4. Grate your parmesan cheese and set aside
  5. Mince your parsley and set aside
  6. Slice your garlic into thin strips
  7. Heat your sauce pan and add the butter and olive oil ( high heat)
  8. Slice your basil into thin strips
    Fresh Basil
  9. Slice your sundried tomatoes into thin strips
    Sundried Tomato
  10. Once your butter starts to sizzle, add your garlic and drop to medium heat.
  11. Stir frequently until your garlic starts to look slighty transparent
  12. Drop to low heat
  13. If your water is boiling, add the pasta with a teaspoon of olive oil and a teaspoon of salt. Make sure you stir your pasta so it doesn’t stick
  14. Add your sun dried tomatoes to your saucepan and cook until they soften
  15. Add your salt and black pepper mix
  16. Once your pasta is cooked ( as per box  instructions), drain the pasta throughly and return it to the saucepan
  17. Sprinkle the sliced basil onto the pasta and begin to mix the pasta gently with your wooden spoon. You will want to mix from the bottom up to mix it properly. This entire process shouldn’t take more than 2 minutes.
    Basil on pasta mix
  18. Remove from heat
  19. To serve , top with sprinkled parsley, sprinkled parmesan cheese, and red pepper flakes (optional)
    Sundried tomato garlic pasta