(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne, fusilli, or spaghetti)
1 cup sun-dried tomatoes packed in oil, drained
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
2 cloves garlic
1 cup fresh basil leaves
1/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water, as needed
Additional Parmesan cheese for serving
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, prepare the pesto by combining the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, basil, olive oil, lemon juice, salt, and black pepper in a food processor.
Process until smooth, scraping down the sides as needed.
Add a small amount of reserved pasta water if the pesto is too thick.
Transfer the hot pasta to a large serving bowl.
Toss the pasta with the sun-dried tomato pesto until evenly coated.
Add additional pasta water as needed to create a silky sauce.
Garnish with extra Parmesan cheese and fresh basil before serving.
Servings and timing
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
Add grilled chicken for extra protein.
Toss in sautéed shrimp for a seafood version.
Include spinach, arugula, or kale for added greens.
Substitute walnuts or almonds for pine nuts.
Add roasted red peppers for extra sweetness.
Stir in fresh mozzarella pearls for a creamy texture.
Sprinkle red pepper flakes for a spicy kick.
Use whole wheat or gluten-free pasta as desired.
Storage/Reheating
Store leftover Sun Dried Tomato Pesto Pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, place the pasta in a skillet over medium-low heat with a splash of water or broth. Stir gently until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each interval.
For cold pasta salads, enjoy leftovers straight from the refrigerator. Freezing is not recommended, as the pesto texture may change after thawing.
FAQs
Can I use dry-packed sun-dried tomatoes?
Yes. If using dry-packed tomatoes, soak them in warm water for about 20 minutes before blending.
What pasta shape works best with this recipe?
Penne, fusilli, rotini, and spaghetti all work well because they hold the pesto beautifully.
Can I make the pesto ahead of time?
Yes. The pesto can be prepared up to 3 days in advance and stored in the refrigerator.
How do I keep the pesto from becoming too thick?
Reserve some pasta cooking water and add it gradually until the desired consistency is reached.
Can I make this recipe vegetarian?
Yes. The recipe is vegetarian as written, provided the Parmesan cheese used is suitable for vegetarians.
Is this dish served hot or cold?
It can be enjoyed either way. It’s delicious as a warm pasta dish or a chilled pasta salad.
Can I freeze the pesto?
Yes. The pesto alone can be frozen in an airtight container for up to 3 months.
What can I substitute for pine nuts?
Walnuts, almonds, pecans, or sunflower seeds are excellent alternatives.
How can I add more protein?
Grilled chicken, shrimp, salmon, chickpeas, or white beans all pair well with this pasta.
Does this recipe taste very tomato-heavy?
The sun-dried tomatoes provide a bold flavor, but the basil, Parmesan, and nuts help create a balanced and savory pesto.
Conclusion
Sun Dried Tomato Pesto Pasta is a simple yet elegant meal that delivers bold Mediterranean flavors with minimal effort. The combination of savory sun-dried tomatoes, fresh basil, Parmesan cheese, and perfectly cooked pasta creates a satisfying dish that’s versatile enough for any occasion. Whether served warm for dinner or chilled for lunch, this pasta recipe is sure to become a regular favorite in your kitchen.
Mediterranean-inspired pasta recipe featuring tender pasta tossed in a rich homemade pesto made with sun-dried tomatoes, fresh basil, garlic, Parmesan cheese, and toasted pine nuts. Ready in just 22 minutes, this easy pasta dish is perfect for busy weeknights, meal prep, or elegant dinners. Packed with bold savory flavors and simple ingredients, it’s a restaurant-quality meal you can make at home.
Author:Catherine
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:4–6 servings
Category:Main Course
Method:Boiling / Blanching
Cuisine:Mediterranean / Italian
Diet:Vegetarian
Ingredients
12 ounces pasta (penne, fusilli, or spaghetti)
1 cup sun-dried tomatoes packed in oil, drained
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
2 cloves garlic
1 cup fresh basil leaves
1/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water, as needed
Additional Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, prepare the pesto by adding the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, basil, olive oil, lemon juice, salt, and black pepper to a food processor.
Process until smooth, stopping to scrape down the sides as needed.
If the pesto is too thick, add a small amount of the reserved pasta water and blend again.
Transfer the hot pasta to a large serving bowl.
Toss the pasta with the sun-dried tomato pesto until evenly coated.
Add additional reserved pasta water as needed to create a silky, smooth sauce.
Garnish with extra Parmesan cheese and fresh basil before serving.
Notes
Reserve pasta water before draining to help create a smooth, glossy sauce.For the best flavor, use oil-packed sun-dried tomatoes.Toasting the pine nuts enhances their nutty flavor and adds depth to the pesto.The pesto can be made up to 3 days in advance and stored in the refrigerator.Add grilled chicken, shrimp, chickpeas, or white beans for extra protein.Serve warm as a main dish or chilled as a pasta salad.Adjust the consistency with extra olive oil or pasta water as needed.
