Sun-Dried Tomato Pesto Pasta (Printable)

Vibrant pasta with sun-dried tomato pesto. A quick Mediterranean vegetarian main dish featuring savory, herbaceous flavors.

# What You Need:

→ 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

# Directions:

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.
05 - Serve immediately, garnished with fresh basil leaves and extra Parmesan.

# Expert Advice:

01 -
  • The sauce comes together in less time than it takes to boil your pasta water, perfect for those evenings when cooking feels like too much effort.
  • This pesto creates the most gorgeous ruby-red sauce that clings to every pasta ridge, making even the simplest weeknight dinner feel like a special occasion.
02 -
  • Always reserve pasta cooking water before draining, as its starchy quality creates a silky emulsion when mixed with the pesto that store-bought broth or plain water cannot replicate.
  • The pesto will thicken as it sits, so if you have leftovers, plan to add a splash of water or olive oil when reheating to bring it back to life.
03 -
  • The food processor works better than a blender for this pesto, giving you more control over the final texture and preventing it from becoming a completely smooth puree.
  • If your sun-dried tomatoes taste overly salty, soak them in warm water for 5 minutes before draining and proceeding with the recipe.
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