There’s something about the rich, tangy burst of sun-dried tomatoes paired with the briny snap of olives that turns a simple pasta dish into a flavor fiesta. I discovered this Sun-Dried Tomato and Olive Whole Wheat Pasta on a weeknight when I craved something hearty but didn’t want to spend hours in the kitchen. The whole wheat pasta adds a nutty depth and wholesome texture that makes every bite satisfying, while the vibrant Mediterranean flavors keep it lively and fresh. Whether you’re tired of the usual fast food options or looking to impress friends with a dish that feels both rustic and refined, this pasta hits all the right notes—quick to prepare, packed with taste, and utterly comforting. Let me show you how a few simple ingredients can transform dinner into something you look forward to every time.
Why choose Sun-Dried Tomato and Olive Whole Wheat Pasta?
Vibrant Flavor Combo: The tangy sun-dried tomatoes and salty olives create a mouthwatering Mediterranean burst.
Nutty, Wholesome Pasta: Whole wheat noodles add heartiness and satisfying texture without heaviness.
Quick & Easy Prep: Perfect for busy weeknights when you crave a homemade meal fast.
Healthy and Gourmet: A smart alternative to fast food that feels both rustic and refined.
Crowd-Pleasing Versatility: Great solo or paired with your favorite protein for a complete dinner.
Simple Ingredients, Big Impact: Minimal pantry staples deliver maximum taste with minimal fuss.
Sun-Dried Tomato and Olive Whole Wheat Pasta Ingredients
For the Pasta
- Whole wheat pasta – brings a nutty flavor and extra fiber, making this Sun-Dried Tomato and Olive Whole Wheat Pasta both hearty and wholesome.
- Salt – enhances the pasta’s natural taste and helps it cook evenly in boiling water.
For the Sauce
- Sun-dried tomatoes – packed with rich, tangy flavor that’s the star of this dish; try the oil-packed variety for extra depth.
- Kalamata olives – offer a salty, briny snap that balances the sweetness of the tomatoes perfectly.
- Garlic – minced for a fragrant, savory kick that awakens the sauce.
- Extra virgin olive oil – used to sauté garlic and coat the pasta, bringing Mediterranean warmth and silkiness.
- Red pepper flakes – add a gentle heat tweak; adjust based on your spice preference.
For Finishing Touches
- Fresh basil – torn and sprinkled on top for a burst of fresh, herbal aroma.
- Parmesan cheese – grated over the dish to add a nutty, salty finish that complements the whole wheat pasta beautifully.
How to Make Sun-Dried Tomato and Olive Whole Wheat Pasta
- Boil pasta: Bring salted water to a rolling boil, add whole wheat pasta, cook 8–10 minutes until al dente. Drain pasta, reserving ½ cup cooking water.
- Drain & set aside: Shake off excess water from cooked pasta and let it rest in the colander. This keeps noodles slightly firm and prevents clumping while you make the sauce.
For the Sauce:
- Heat oil: Warm extra virgin olive oil in a large skillet over medium heat until it shimmers and lightly ripples, about 1 minute, ensuring the pan is hot but not smoking.
- Sauté garlic & flakes: Add minced garlic and red pepper flakes to the hot oil in the skillet, stirring constantly for 30 seconds until fragrant and lightly bubbling, careful not to let garlic brown.
- Add tomatoes & olives: Stir in bright sun-dried tomato strips and halved Kalamata olives, cooking for 2 minutes until they release tangy juices and soak up the fragrant oil.
- Combine pasta & sauce: Toss the drained whole wheat pasta into the skillet sauce, adding reserved cooking water a tablespoon at a time. Stir until noodles are silky, glossy, and evenly coated, about 1–2 minutes.
- Garnish & serve: Remove skillet from heat, add torn fresh basil leaves and grated Parmesan cheese. Toss lightly to meld flavors and let the basil wilt slightly, creating vibrant color and aroma.
Optional: Add a squeeze of fresh lemon juice for brightness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sun-Dried Tomato and Olive Whole Wheat Pasta ingredients are perfect for meal prep enthusiasts! You can cook the whole wheat pasta and refrigerate it for up to 3 days. To maintain their texture, drizzle the noodles with a little olive oil before storing (this prevents sticking). You can also prepare the sauce (olive oil, garlic, sun-dried tomatoes, and olives) 24 hours in advance; just refrigerate and reheat gently before combining with the pasta. When it’s time to serve, simply toss the pasta with the reheated sauce and finish with fresh basil and Parmesan cheese for a delightful, restaurant-quality meal in no time!
Expert Tips for Sun-Dried Tomato and Olive Whole Wheat Pasta
- Perfect Pasta Texture: Cook whole wheat pasta until just al dente to avoid mushiness and retain its nutty, wholesome bite in your Sun-Dried Tomato and Olive Whole Wheat Pasta.
- Garlic Timing: Sauté garlic gently on medium heat and watch closely to prevent burning, which turns the flavor bitter instead of fragrant and warm.
- Oil-Packed Tomatoes: Choose oil-packed sun-dried tomatoes for richer sauce depth and naturally moist texture; dry-packed varieties need rehydration to avoid dryness.
- Reserve Pasta Water: Always save some pasta cooking water to loosen the sauce—its starch helps the sauce cling beautifully to the noodles.
- Balanced Spice: Adjust red pepper flakes slowly to your taste; a little heat complements the tangy tomatoes without overpowering the delicate olives.
How to Store and Freeze Sun-Dried Tomato and Olive Whole Wheat Pasta
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of olive oil to restore its luster.
Freezer: If freezing, allow the pasta to cool completely before transferring to a freezer-safe container. It can be kept frozen for up to 2 months.
Reheating: Thaw the pasta overnight in the fridge before reheating. You can add a bit of reserved pasta water to help with moisture during reheating.
Avoid Overcrowding: When storing in the fridge or freezer, make sure the pasta isn’t overcrowded in the container to maintain its texture and prevent clumping.
What to Serve with Sun-Dried Tomato and Olive Whole Wheat Pasta?
Elevate your dinner experience with delightful pairings that perfectly complement this vibrant pasta dish.
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Garlic Bread: The warm, buttery crunch offers a comforting contrast to the pasta’s smooth texture. Perfect for mopping up every last bit of sauce!
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Mediterranean Salad: Packed with fresh cucumbers, tomatoes, and feta, this refreshing salad adds a burst of color and crunch. It balances the hearty pasta beautifully.
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Roasted Vegetables: Seasoned and caramelized, these add depth and earthy flavors. Try a mix of zucchini, bell peppers, and asparagus for a delightful medley.
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Herb-Infused Olive Oil: A drizzle adds elegance to the dish. The vibrant herbs resonate with the Mediterranean essence, enhancing its flavor profile.
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Lemon Sorbet: This light, refreshing dessert cleanses your palate after the rich pasta, uniting the meal with a bright finish that invigorates the senses.
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White Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc enhances the taste, bringing out the pasta’s herb and olive notes while adding a delightful sophistication to dinner.
Sun-Dried Tomato and Olive Variations
Feel free to personalize this delicious dish and make it your own with these fun twists and creative substitutions!
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Protein-Packed: Add grilled chicken, shrimp, or chickpeas for an extra protein boost and a heartier meal. Each of these options brings a unique flavor that complements the whole dish beautifully.
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Vegetarian Delight: Toss in sautéed spinach, zucchini, or roasted red peppers for added color and texture, making it a vibrant veggie feast. The warm veggies will elevate the freshness of the whole wheat pasta.
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Vegan Option: Swap Parmesan cheese for nutritional yeast or vegan Parmesan to recreate that cheesy flavor while keeping it plant-based. It’s like a little secret ingredient, adding that umami richness without the dairy.
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Gluten-Free: Use gluten-free pasta alternatives like brown rice or chickpea pasta to keep it deliciously gluten-free while enjoying the same vibrant flavors. It’s a fantastic way to cater to dietary needs without sacrificing taste.
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Spice Levels: For an extra kick, add diced jalapeños or a sprinkle of cayenne pepper along with red pepper flakes to adjust the heat to your liking. This can turn your dish into a fiery delight that wakes up your taste buds!
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Mediterranean Twist: Incorporate artichoke hearts or sun-dried tomato pesto in the sauce for a more robust Mediterranean flavor. These additions bring out that sunny, coastal essence—perfect for daydreaming of warm, sandy beaches.
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Nutty Flavor: Toss in some toasted pine nuts or walnuts for a lovely crunch and nutty richness that contrast beautifully with the rest of the dish. They make every bite feel like a luxurious treat.
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Fresh Herbs: Experiment with fresh herbs like oregano, thyme, or parsley along with basil for a bouquet of fragrant flavors. Each herb brings its own unique character, making every mouthful dance on your palate!
Sun-Dried Tomato and Olive Whole Wheat Pasta Recipe FAQs
How do I choose the best sun-dried tomatoes for this pasta?
I recommend oil-packed sun-dried tomatoes for their rich, moist texture and deeper flavor. If you only have dry-packed, soak them in warm water or broth for 20 minutes before cooking to soften and rehydrate.
Can I store leftover Sun-Dried Tomato and Olive Whole Wheat Pasta in the fridge?
Absolutely! Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm it in a skillet with a splash of olive oil to revive the silky sauce and prevent dryness.
Is it possible to freeze this pasta? How should I do it?
Very! Let the pasta cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, move it to the fridge overnight, then reheat on the stove with a splash of reserved pasta water or olive oil to keep it moist and flavorful.
Why does my pasta sometimes turn mushy or dry when making this dish?
This happens if the whole wheat pasta is overcooked or the sauce lacks moisture. Aim to cook pasta just until al dente (firm to the bite). Use reserved pasta water little by little when combining to create a silky, glossy sauce that clings perfectly without drying out.
Are there any dietary considerations for this recipe?
This dish is naturally vegetarian and can easily be made vegan by omitting Parmesan or using a plant-based substitute. However, due to garlic and olives, it’s not ideal for pets. Also, watch for salt intake if you’re sensitive, since olives and Parmesan add salinity.
Easy Sun-Dried Tomato and Olive Whole Wheat Pasta You'll Love
Ingredients
Equipment
Method
- Bring salted water to a rolling boil, add whole wheat pasta, cook 8–10 minutes until al dente. Drain pasta, reserving ½ cup cooking water.
- Shake off excess water from cooked pasta and let it rest in the colander.
- Warm extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add minced garlic and red pepper flakes to the hot oil, stirring constantly for 30 seconds until fragrant.
- Stir in sun-dried tomato strips and halved Kalamata olives, cooking for 2 minutes.
- Toss the drained whole wheat pasta into the skillet sauce, adding reserved cooking water a tablespoon at a time.
- Remove skillet from heat, add torn fresh basil and grated Parmesan cheese. Toss lightly.
