Save to Pinterest The first time I made sun-dried tomato pesto was a complete kitchen accident. I'd run out of regular basil pesto halfway through cooking dinner, and spotted a forgotten jar of sun-dried tomatoes hiding behind the olive oil. The resulting improvised sauce was so intensely flavorful that my standard pesto never made it back into the regular rotation. There's something magical about how the concentrated sweetness of those tomatoes transforms into something so savory and complex.
Last summer, I brought this pasta to a potluck in the park where everything else was predictably mayo-laden. As the sun was setting, I watched people keep coming back to this vibrant dish, asking what was in it. A friend's six-year-old daughter, normally suspicious of anything green in her food, kept sneaking spoonfuls when she thought no one was looking. That might have been my proudest culinary moment that season.
Ingredients
- Sun-dried tomatoes in oil: Look for the kind packed in oil rather than dry ones, as they blend more smoothly and lend their infused oil to the sauce.
- Fresh basil leaves: I once tried making this with dried basil in a pinch and learned the hard way that only fresh will do for that aromatic lift.
- Pine nuts: Toast these just until fragrant, about 3 minutes in a dry pan, as they go from perfectly golden to burnt in seconds.
- Parmesan cheese: Freshly grated transforms the texture, creating a creaminess that pre-packaged simply cannot match.
- Pasta: Shapes with ridges or twists like fusilli or penne work best as they trap the chunky bits of pesto in their crevices.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, add a generous pinch of salt that makes the water taste like the sea, then add your pasta. The pasta water becomes liquid gold later for loosening the pesto.
- Blend the pesto:
- While the pasta bubbles away, pulse the sun-dried tomatoes, Parmesan, toasted pine nuts, garlic, and basil in your food processor until finely chopped but not completely smooth. You want little bits of texture that will cling to each pasta piece.
- Add the liquid ingredients:
- Stream in the oils, lemon juice, salt and pepper while pulsing until your pesto reaches a spreadable consistency. Watch how it transforms from a choppy mixture to a silky, unified sauce.
- Marry the pasta and pesto:
- Once the pasta is al dente with just a slight resistance when bitten, reserve some starchy cooking water before draining. Toss the hot pasta with your ruby pesto, adding splashes of that reserved pasta water to create a sauce that wraps around each strand.
- Garnish and serve:
- Finish with torn basil leaves and a snowfall of extra Parmesan. The heat from the pasta will release the basil's fragrance, hitting your nose right as you sit down to eat.
Save to Pinterest I remember bringing a container of this pasta to a friend recovering from surgery, thinking it was just a simple gesture. Weeks later, she confessed it was the first food that actually tasted like anything to her after days of medication-dulled senses. The bright acidity of the tomatoes and lemon had cut through the fog, she said. Sometimes the most nurturing thing we can offer is something with enough character to remind someone their taste buds still work.
Make-Ahead Options
The pesto keeps beautifully in the refrigerator for up to five days, developing deeper flavors as it sits. I often make a double batch on Sunday, storing it in a jar with a thin layer of olive oil on top to prevent oxidation. Having this ready-made flavor bomb in the fridge has rescued countless weeknight dinners when my creative energy was completely depleted.
Serving Suggestions
While this pasta stands proudly on its own, I love serving it alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens provide a fresh counterpoint to the rich pesto. For dinner parties, I add a platter of roasted vegetables or grilled chicken on the side, letting guests build their perfect plate.
Variations to Try
This recipe welcomes adaptation based on what you have on hand. One particularly memorable version happened when basil was scarce in winter, and I substituted half the amount with baby spinach, resulting in a milder, earthier profile that paired wonderfully with roasted mushrooms.
- For a protein boost, toss in cannellini beans or chickpeas that have been lightly sautéed with garlic.
- Replace half the pasta with zucchini noodles for a lighter version that still satisfies the twirl-around-your-fork craving.
- In summer, add halved cherry tomatoes that burst slightly when tossed with the hot pasta, creating pockets of fresh acidity.
Save to Pinterest This sun-dried tomato pesto pasta has traveled with me through different kitchens and life phases, adapting slightly each time but always bringing comfort. Its vivid color and bold flavor remind me that sometimes the best recipes come from necessity and a willingness to experiment.
Frequently Asked Questions
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Toss it with freshly cooked pasta just before serving. You may need to add a splash of pasta water to loosen the pesto if it's been refrigerated.
- → What pasta shapes work best with this pesto?
Penne, fusilli, and spaghetti are ideal choices as their shapes capture the thick, textured pesto. Shorter shapes like rigatoni or farfalle also work well. Avoid very thin pastas that may become overwhelmed by the rich sauce.
- → How do I prevent the pesto from being too thick?
The reserved pasta water is key to achieving the right consistency. Add it gradually while blending the pesto, or after tossing with the pasta. The starch in the pasta water emulsifies the pesto and creates a silky coating on the noodles.
- → Are there substitutions for pine nuts?
Absolutely. Walnuts provide a similar nutty depth and are more budget-friendly. You can also use toasted almonds, cashews, or sunflower seeds for a different flavor profile and texture.
- → How can I make this dish vegan?
Replace Parmesan cheese with nutritional yeast, which adds a savory, umami-rich flavor. Use the same quantity and blend it into the pesto. The result is equally creamy and satisfying while remaining completely plant-based.
- → Can I add protein to this dish?
Yes. Grilled chicken, roasted vegetables like eggplant or zucchini, or crispy tofu complement the pesto beautifully. Add them after tossing the pasta to maintain their texture and flavor integrity.