Italian Sun-dried Tomato Wheel Pasta Recipe

  • Makes: 5 Servings
  • Ready In: 24 mins
  • Prep Time: 10 mins
  • Cook Time: 14-16 mins

Everyone loves this classic Italian-inspired dish—it’s packed full of flavor! You can use linguine or even orzo for younger toddlers still learning how to chew.

    Nutritional Information (per serving)

  • Calories: 160
  • Fat: 12g
  • Protein: 3g
  • Sodium: 745mg
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 4g


  1. 1⁄2 box pinwheel pasta, or any pasta you like
    1⁄4 cup olive oil, plus more for pasta
    1 cup sun-dried tomatoes, diced
    1⁄2 cup cherry tomatoes, diced
    1⁄2 small jar capers with the juice (approximately 1⁄3 cup)
    3 garlic cloves, minced
    1 tablespoon fresh oregano, chopped
    1⁄2 cup fresh basil, chopped
    2 pinches of ground red pepper
    2 pinches of sea salt
    Freshly ground black pepper
    1⁄2 cup freshly grated Parmesan cheese


    1. Bring a big pot of water to a boil. Add a little salt and a splash of olive oil.
    2. When the water is at a rolling boil, add the pasta. Cook for 7 or 8 minutes. Drain and set aside.
    3. Heat the 1⁄4 cup oil in a medium skillet over high heat. When the oil is hot, reduce the heat to medium. Add the tomatoes, capers, garlic, oregano, basil, red pepper, salt, and black pepper to taste.
    4. Mix together and cook for 7 or 8 minutes, or until the flavors blend well.
    5. Add the tomato mixture to the pasta. Stir in the cheese.
    6. Serve warm topped with a little more grated cheese.

Anni Daulter, MSW

Anni is an eco-mama, cook, advocate of sustainable living and author of several books including The Organic Family Cookbook.

Leave a comment

Your email address will not be published. Required fields are marked *