Save The first time I made sun-dried tomato pesto was during a power outage in the middle of winter. My tiny apartment was cold, but the stove still worked, and I had a jar of sun-dried tomatoes that had been sitting in my pantry for months. As I worked by candlelight, the intensely sweet-savory scent of those tomatoes filled the dark kitchen, and suddenly the blackout felt more like an adventure than an inconvenience.
Last fall, my neighbor dropped by unexpectedly just as I was twirling the last of this pasta onto my plate. She looked so tired after her hospital shift that I immediately served her a portion, and we sat in comfortable silence as she took the first bite. Her eyes widened, then closed in that universal expression of food bliss that makes all cooking worthwhile, and suddenly we were chatting like old friends despite having only exchanged polite nods before.
Ingredients
- Sun-dried tomatoes in oil: Look for the kind packed in good quality oil which youll actually use in the pesto itself, creating this beautiful circular economy in your cooking where nothing goes to waste.
- Fresh basil leaves: I once tried making this with dried basil in a pinch and regretted it immediately, as the fresh leaves provide this bright, aromatic lift that balances the intense tomato flavor.
- Pine nuts: Toast these just until they become fragrant and golden, watching them like a hawk because the line between perfectly toasted and sadly burnt is thinner than youd expect.
- Pasta: Shapes with ridges or spirals like fusilli or penne catch more of that glorious sauce, though I once made this with spaghetti during a pantry cleanout and it was still magnificent.
- Lemon juice: This tiny addition brightens everything and cuts through the richness in a way that might seem minor but makes all the difference in the finished dish.
Instructions
- Boil with purpose:
- Bring a large pot of water to a rolling boil and add enough salt that it tastes like the sea. This might seem excessive, but this is your only chance to season the pasta itself.
- Pasta perfection:
- Cook your pasta just until al dente, with that slight resistance when you bite into it. Remember to reserve some of that starchy cooking water before draining it will be the secret to a silky sauce later.
- Pesto assembly:
- While the pasta bubbles away, combine your sun-dried tomatoes, Parmesan, toasted pine nuts, garlic, and basil in a food processor. The kitchen will fill with an aroma that makes waiting almost impossible.
- Blend to glory:
- Add the oils, lemon juice, salt and pepper, then pulse until you have a velvety mixture. The color should be a deep rusty red thats absolutely gorgeous against the pasta.
- The magic marriage:
- Toss your drained pasta with the pesto, adding splashes of that reserved pasta water until the sauce clings to every piece. You might catch yourself sneaking bites straight from the bowl, and I wouldnt blame you one bit.
Save One summer evening, I brought this pasta to a potluck where I barely knew anyone. As conversation initially stuttered among strangers, I noticed people returning for seconds of my dish, then asking for the recipe. By the end of the night, wed formed a spontaneous cooking club that met monthly for years afterward, all sparked by these humble sun-dried tomatoes and their ability to turn a simple pasta into something worth gathering around.
Making It Your Own
Every time I make this pesto, it evolves slightly based on what I have available. Sometimes I throw in a handful of arugula for peppery bite, or roasted red peppers for additional sweetness. Once when my basil plant had been decimated by an overzealous harvest the week before, I used half basil and half flat-leaf parsley, discovering a brighter variation that now makes regular appearances in my kitchen.
Serving Suggestions
While this pasta stands beautifully on its own, Ive found it pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the pasta, creating a balanced meal that doesnt leave you feeling weighed down. For dinner parties, I often serve it alongside a platter of roasted vegetables or grilled chicken for guests who might want to add protein.
Storage and Leftovers
If youre lucky enough to have leftovers, this pasta transforms into something even more magnificent the next day. The flavors deepen and marry overnight, making for a lunch that will have coworkers peering enviously at your container.
- Store any leftover pasta in an airtight container in the refrigerator for up to three days, though it rarely lasts that long in my house.
- A splash of pasta water or regular water when reheating helps bring back the silky texture that might thicken in the fridge.
- The unused pesto itself will keep for about a week, with a thin layer of olive oil poured on top to prevent oxidation.
Save This sun-dried tomato pesto pasta has become my signature dish, the one friends request when they visit and the first recipe I share with anyone looking to expand their cooking repertoire. Theres something profoundly satisfying about transforming a handful of pantry ingredients into a meal that consistently brings people together around the table.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes provide concentrated flavor and the right texture for this pesto. Fresh tomatoes contain too much moisture and won't create the same rich, intense sauce that makes this dish special.
- → What pasta shape works best with this pesto?
Penne, fusilli, and spaghetti all work beautifully. Shapes with ridges or twists like penne and fusilli capture the pesto in their grooves, while spaghetti offers a classic, elegant presentation.
- → How do I store leftover pesto?
Store pesto in an airtight container in the refrigerator for up to 5 days. Pour a thin layer of olive oil on top to prevent oxidation. You can also freeze it in ice cube trays for up to 3 months.
- → Can I make this dish vegan?
Yes, simply replace the Parmesan cheese with nutritional yeast to maintain the savory, umami flavor. Use about 3-4 tablespoons of nutritional yeast and adjust to taste.
- → Why add pasta water to the pesto?
Pasta water contains starch that helps emulsify the sauce, creating a silky coating that clings to the pasta. It also adjusts the consistency without diluting the flavor like plain water would.
- → Can I prepare the pesto in advance?
Absolutely. The pesto can be made up to 3 days ahead and refrigerated. This actually allows the flavors to meld beautifully. Just bring it to room temperature before tossing with hot pasta.