Sun-Dried Tomato Pesto Pasta (Print Version)

Pasta with vibrant sun-dried tomato pesto, Parmesan, basil, and pine nuts. Mediterranean-inspired comfort in 30 minutes.

# What to Use:

→ Pasta

01 - 14 oz dried pasta (penne, fusilli, or spaghetti)

→ Sun-Dried Tomato Pesto

02 - 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1/4 cup toasted pine nuts (or walnuts)
05 - 2 garlic cloves
06 - 1 cup fresh basil leaves
07 - 2 tbsp reserved sun-dried tomato oil
08 - 2 tbsp extra-virgin olive oil
09 - Juice of 1/2 lemon
10 - Salt and black pepper, to taste

→ To Serve

11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan cheese

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped.
03 - Add the reserved sun-dried tomato oil, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
04 - Toss the drained pasta with the sun-dried tomato pesto in a large bowl, adding more pasta water if needed to create a silky sauce. Serve immediately, garnished with fresh basil leaves and extra Parmesan.

# Expert Advice:

01 -
  • The sun-dried tomatoes create this incredible depth that store-bought pesto can never match, almost like theyve concentrated all the sunshine of an Italian summer into each bite.
  • Its surprisingly quick to throw together but tastes like something that took hours, perfect for those evenings when you want to impress without the stress.
02 -
  • Always reserve that pasta water before draining I once forgot and ended up with a pesto that was far too thick, frantically trying to thin it with tap water which just doesnt have the same magic.
  • The pesto actually tastes even better after the flavors have melded for a few hours, so making it slightly ahead of time isnt just convenient, its an improvement.
03 -
  • If you find yourself with oil-packed sun-dried tomatoes that are a bit too dry, let them soak in hot water for 5 minutes before draining and using a technique I learned from an Italian grandmother who assured me it was not cheating but being resourceful.
  • The food processor works faster and more efficiently if you chop the garlic before adding it, preventing those alarming moments when someone gets a full clove in their bite.
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