Save Experience the bold and sunny flavors of Italy with this Sun-Dried Tomato Pesto Pasta. This vibrant dish features sun-dried tomatoes blended into a luscious, savory pesto sauce, tossed with your favorite pasta for a complete Mediterranean-inspired meal that is both refreshing and deeply satisfying.
Save The secret to this dish lies in the balance of the pesto—combining the sweetness of sun-dried tomatoes with the nuttiness of toasted pine nuts and the aromatic punch of fresh basil. It is a sophisticated yet simple dinner choice for busy weeknights or relaxed weekends.
Ingredients
- Pasta: 400 g (14 oz) dried pasta (penne, fusilli, or spaghetti)
- Sun-Dried Tomato Pesto: 120 g (1 cup) sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
- 50 g (1/2 cup) freshly grated Parmesan cheese
- 40 g (1/4 cup) toasted pine nuts (or walnuts)
- 2 garlic cloves
- 30 g (1 cup) fresh basil leaves
- 2 tbsp reserved sun-dried tomato oil
- 2 tbsp extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and black pepper, to taste
- To Serve: Fresh basil leaves, for garnish
- Extra grated Parmesan cheese
Instructions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- Serve immediately, garnished with fresh basil leaves and extra Parmesan.
Zusatztipps für die Zubereitung
Note that this recipe contains milk and tree nuts. Each serving provides approximately 490 calories, 19 g of total fat, 64 g of carbohydrates, and 16 g of protein. Be sure to check labels for sulfites if you are sensitive, as some sun-dried tomatoes are processed with them.
Varianten und Anpassungen
For a vegan version, substitute the Parmesan with nutritional yeast. Walnuts can easily replace pine nuts for a budget-friendly option. If you want to add extra protein and flavor, consider tossing in some grilled chicken or roasted vegetables.
Serviervorschläge
This pasta pairs beautifully with a crisp Italian white wine such as Pinot Grigio. Serve it immediately with an extra garnish of fresh basil leaves and a generous sprinkle of grated Parmesan cheese for the best experience.
Save With its rich red hue and savory depth, this sun-dried tomato pesto pasta is sure to become a new favorite in your recipe rotation. It is a simple way to bring big Mediterranean flavors to your dinner table with minimal effort.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won't work as a direct substitute since they have a different texture and water content. However, you can make a fresh tomato basil pesto by using ripe tomatoes, adjusting the quantity and reducing added oil accordingly.
- → How do I make this dish vegan?
Substitute the Parmesan cheese with nutritional yeast in equal amounts. This provides a savory, umami flavor while keeping the dish completely plant-based. Use extra-virgin olive oil instead of the reserved sun-dried tomato oil if preferred.
- → What type of pasta works best?
Penne, fusilli, and spaghetti all work wonderfully. Choose based on preference—penne and fusilli catch the pesto sauce better due to their shape, while spaghetti creates an elegant presentation. Cook until al dente for the best texture.
- → Can I make the pesto ahead of time?
Yes, the pesto can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Let it come to room temperature before tossing with hot pasta.
- → Why should I reserve pasta cooking water?
Pasta water contains starch that helps the pesto emulsify and cling to the pasta, creating a silky sauce. It adjusts the pesto consistency if it's too thick while adding subtle pasta flavor that ties everything together beautifully.
- → What can I add for extra protein?
Grilled chicken breast, roasted chickpeas, crispy chickpeas, or white beans work excellently. You can also top with grilled shrimp or add roasted vegetables like zucchini, bell peppers, or mushrooms for heartiness and nutrition.