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Spaghetti with Sun-Dried Tomatoes

Spaghetti with Sun-Dried Tomatoes

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Serves 4 to 6.
By Dennis W. Viau; an original recipe.

During warm weather when you don’t want to heat up the oven, or when you need to get a quick meal on the table after arriving home from work, a few simple recipes can help a lot. This recipe is quick and easy. The “sauce” can be made in less time than it takes to cook the spaghetti.


1 pound (454g) spaghetti, linguine, or other pasta
3½ ounces (100g) sun-dried tomatoes; thinly sliced
2 to 3 cloves garlic; minced
¼ cup (60ml) extra virgin olive oil
¼ teaspoon oregano flakes
Salt and pepper to taste
Optional: 4 to 5 fresh basil leaves
Optional: 3 to 5 sprigs fresh Italian (flat leaf) parsley
Freshly grated Parmesan or Romano cheese for garnish.


Heat water and start cooking the spaghetti according to package directions.

Slice the sun-dried tomatoes really thin and add to a heated skillet with the garlic, olive oil and oregano. Sauté 1 minute. Add fresh chopped basil or parsley, if available, stir, and remove from the heat. Adjust for salt and pepper.

When the spaghetti is cooked, drain and add to tomato mixture. You can add more oil if you prefer. (I add some of the oil from the jar of tomatoes, if packed in olive oil.) Stir to coat.

Plate, garnish with cheese, and serve. It’s that simple.

Note: This dish benefits from experimentation with variations. Try adding some chopped artichoke hearts, 1 or 2 anchovy fillets, cubed cooked chicken breast, or Italian sausages.