Creamy & Flavorful Sun-Dried Tomato Pesto Pasta: Your Easy Weeknight Delight
Prepare to fall in love with this incredible Sun-Dried Tomato Pesto Pasta! It’s an absolute game-changer in your kitchen – super simple to whip up, yet so elegantly satisfying that it feels like a special meal. This recipe is destined to become a staple, offering a perfect blend of comfort and gourmet flair. At its heart is a luscious, homemade sun-dried tomato pesto, creating a creamy, indulgent sauce crafted from only natural ingredients. It’s wonderfully versatile, serving as an excellent base for adding your favorite proteins like grilled chicken or chickpeas, or enriching it further with the tang of goat cheese or feta, and the nutty crunch of pine nuts.
Why You’ll Love This Sun-Dried Tomato Pesto Pasta
Sun-dried tomatoes hold a special place in my pantry, particularly when it comes to crafting unforgettable pasta dishes. Their intense, sweet-tart flavor, concentrated by the sun, brings a depth to sauces that fresh tomatoes simply can’t replicate. You might recall their vibrant taste in other recipes, such as the delightful Chicken Bryan I recently shared, where they also play a starring role.
In this Sun-Dried Tomato Pesto Pasta, these flavor-packed gems are transformed into a savory, rich, and incredibly aromatic sauce that coats every strand of pasta. This isn’t just another pasta dish; it’s a culinary experience that regularly features in my family’s meal rotation. It’s not only an incredibly easy recipe to prepare but also a fantastic option for a healthy and satisfying dinner.
One of the best aspects of this dish is its remarkable versatility. While it’s absolutely delicious on its own, it also serves as a wonderful canvas for additional ingredients. Feel free to customize it with your favorite lean proteins like grilled chicken or Italian sausage, healthy legumes such as white beans or chickpeas, or a sprinkle of creamy goat cheese, salty feta, or crunchy pine nuts. The possibilities are endless, allowing you to tailor it to your family’s preferences or whatever ingredients you have on hand.
What truly sets this recipe apart, especially for busy individuals, is its speed. This flavorful pasta can be on your table in under 20 minutes, making it the perfect solution for a hectic weeknight. Plus, the homemade pesto is excellent for meal prepping. I often prepare a larger batch and store it in the refrigerator. Throughout the week, I use it as a flavorful sandwich spread, a vibrant dip for vegetables, or a rich topping for salads, extending its deliciousness far beyond just pasta night.
If you’re as big a fan of sun-dried tomatoes as I am, you’ll definitely want to explore some of my other popular recipes, including the delectable Spinach Artichoke Sun-dried Tomato Phyllo Bites, the elegant Sun-dried Tomato Goat Cheese Stuffed Chicken, and my incredibly comforting Creamy Sun-Dried Tomato Pasta, renowned for its luxurious sauce.
Essential Ingredients for Sun-Dried Tomato Pesto
Creating this rich and vibrant sun-dried tomato pesto requires a few key, high-quality ingredients. Each plays a crucial role in building the irresistible flavor profile of this pasta dish.
- SUN-DRIED TOMATOES: For this recipe, I recommend using 1 cup of oil-packed sun-dried tomatoes. These have a wonderfully concentrated, sweet, and tangy flavor that forms the backbone of our pesto. Ensure you drain them well before use, reserving some of the oil if desired for later use in the pesto. This quantity yields enough pesto to generously coat pasta for 4 servings.
- FRESH GARLIC: There’s no substitute for fresh garlic when making pesto. I use 2 cloves, crushed, as it provides that essential pungent, aromatic kick that lifts all the other flavors. Pre-minced or jarred garlic simply doesn’t deliver the same vibrant taste.
- HERBS: Fresh basil leaves are a natural partner to tomatoes, and they bring a fragrant, slightly peppery, and sweet aroma to the pesto. I recommend a generous 1 1/2 cups of fresh basil for a truly herbaceous and bright flavor.
- CHEESE: A good quality, aged Parmesan cheese is non-negotiable for the best pesto. Its salty, nutty, and umami notes bind the flavors together beautifully. Freshly grated is always superior to pre-shredded.
- OLIVE OIL: Extra virgin olive oil is key for achieving a rich, robust flavor and a smooth, emulsified texture for the pesto. Its fruity and slightly peppery notes complement the sun-dried tomatoes perfectly. Use a good quality oil as its flavor will shine through.
- SEASONING: Simple yet essential, a touch of salt and freshly ground black pepper enhances all the flavors in the pesto, bringing them into harmony. Adjust to your taste preferences.
- PASTA: The beauty of this pesto is its adaptability to almost any pasta shape. While I often lean towards small or medium-sized pasta like penne, fusilli, or orecchiette, which capture the sauce beautifully, feel free to use your favorite.
- OPTIONAL ADD-IN: PINE NUTS: For a traditional pesto texture and an added layer of nutty flavor, consider adding about 1/4 cup of toasted pine nuts to your pesto. Toasting them lightly in a dry pan beforehand brings out their aroma even more.
Recipe Tips & Flavorful Modifications
This Sun-Dried Tomato Pesto Pasta is incredibly versatile and easily adaptable to your taste preferences or whatever ingredients you have on hand. Here are some tips and modifications to elevate your dish:
- EXPLORE FRESH HERBS: While basil is a classic choice, don’t hesitate to experiment! Fresh parsley, with its vibrant, clean flavor, also pairs beautifully with sun-dried tomatoes. A mix of basil and parsley can add extra layers of freshness.
- BOOST YOUR GREENS: For an added nutritional punch and a burst of freshness, gently fold in a handful of fresh arugula or baby spinach into the pasta when it’s mixing with the pesto over low heat. The residual warmth will quickly wilt the greens, integrating them seamlessly into the sauce.
- ADD PINE NUTS (OR OTHER NUTS): For a more traditional pesto, or simply for an extra layer of texture and rich, nutty flavor, blend in about 1/4 cup of pine nuts with your pesto ingredients. For an even deeper flavor, lightly toast the pine nuts in a dry pan before adding them. If pine nuts aren’t available, walnuts or almonds are excellent substitutes.
- ELEVATE WITH CHEESE: To take this dish to a gourmet level, consider garnishing with different cheeses. Creamy burrata, tangy goat cheese, or salty crumbled feta cheese on top will add a delightful counterpoint to the pesto’s richness, melting slightly into the warm pasta.
- POWER UP WITH PROTEIN: This pasta provides a fantastic base for adding protein.
- Chicken: Grilled chicken breast or shredded rotisserie chicken with sun-dried tomato pesto is a match made in heaven.
- Seafood: Pan-seared salmon or sautéed shrimp can turn this into a luxurious meal.
- Red Meat: Thinly sliced steak or savory Italian sausage (removed from casing and browned) adds a hearty touch.
- Vegetarian Options: For plant-based protein, toss in chickpeas or cannellini (white) beans. Their creamy texture and mild flavor absorb the pesto wonderfully.
- MASTER THE SAUCE THICKNESS WITH PASTA WATER: Always save at least 1/2 to 1 cup of the starchy pasta cooking water. This liquid gold is crucial for thinning the pesto sauce to the perfect consistency and helping it cling beautifully to the pasta, creating a silkier, more cohesive dish. The starch in the water also helps to emulsify the sauce. If you run out of pasta water, a splash of vegetable or chicken broth can be used. For a richer, thicker sauce, a small spoon of tomato paste can be stirred in.
- BATCH COOKING FOR CONVENIENCE: Sun-dried tomato pesto is an ideal candidate for batch preparation. Double or even treble the recipe, enjoy a fresh serving, and store the rest. This ensures you have a quick and easy meal component ready for another day, saving precious time during busy weeknights.
- STORAGE FOR LEFTOVERS: Store any leftover pasta or pesto in an airtight container in the refrigerator. The pesto will keep for up to 7 days, and the pasta dish for 3-4 days.
- FREEZING SUN-DRIED TOMATO PESTO: The pesto itself freezes beautifully! Spoon it into ice cube trays for individual portions, then transfer the frozen cubes to a freezer-safe bag or airtight container. It will last for up to 3 months, ready to be thawed and used whenever a pesto craving strikes.
- SPICE IT UP: If you enjoy a bit of heat, add a pinch or two of crushed red pepper flakes or a dash of cayenne pepper to the pesto mixture or directly to the finished pasta for a lively kick.
- ADD ACIDITY: A dash of dry white wine stirred into the pesto can add a lovely touch of acidity and complexity. Alternatively, a squeeze of fresh lemon juice brightens all the flavors and balances the richness.
- PERFECT PAIRINGS: Serve this pasta with a crisp green salad, a side of garlic bread, or roasted vegetables for a complete and satisfying meal.
Step-by-Step Guide to Making Sun-Dried Tomato Pesto Pasta
Creating this delicious Sun-Dried Tomato Pesto Pasta is surprisingly straightforward. Follow these simple steps for a meal that’s bursting with flavor and ready in minutes.
- COOK THE PASTA: Bring a large pot of salted water to a rolling boil. Add your chosen pasta (such as penne or shell pasta) and cook for one minute less than the package directions instruct, aiming for an al dente texture. Before draining, make sure to reserve about 4 tablespoons of the starchy pasta cooking water. This will be crucial for achieving the perfect sauce consistency later. Drain the remaining water thoroughly.
- PREPARE THE SUN-DRIED TOMATO PESTO: While your pasta is cooking, you can swiftly prepare the vibrant pesto. In the bowl of a food processor, combine the drained sun-dried tomatoes, fresh garlic cloves (crushed), fresh basil leaves, grated Parmesan cheese, and a pinch of salt and black pepper. Pulse the ingredients for approximately 1 minute, or until they form a thick, cohesive paste. Scrape down the sides of the bowl as needed to ensure everything is finely chopped and blended.
- EMULSIFY WITH OLIVE OIL: With the food processor still running on low, slowly and steadily pour in the extra virgin olive oil through the feed tube. Continue processing until the mixture is beautifully smooth and well-emulsified. The pesto should have a rich, consistent texture.
- COMBINE PASTA & PESTO: Return the cooked pasta to the pot (or a large skillet) over medium-low heat. Add the freshly prepared sun-dried tomato pesto. Drizzle in the reserved pasta cooking water a tablespoon at a time, stirring gently to combine.
- FINISH THE SAUCE: Continue to cook over medium heat, tossing constantly, until the pasta sauce thickens slightly and every piece of pasta is beautifully and evenly coated with the rich pesto. This process helps the sauce to emulsify and adhere to the pasta for maximum flavor.
- SERVE AND GARNISH: Immediately transfer the warm pasta into individual serving bowls. For a final flourish, garnish generously with extra fresh basil leaves and a sprinkle of additional grated Parmesan cheese. Serve hot and enjoy the symphony of flavors!
Other Delicious Sun-Dried Tomato Recipes to Explore
If you’re now hooked on the delightful flavor of sun-dried tomatoes, you’re in luck! There are so many incredible ways to incorporate them into your cooking. Here are a few more of my favorite recipes featuring this versatile ingredient:
-
SUN-DRIED TOMATO FARRO CHICKEN BAKE
-
CHICKEN BREASTS WITH SUN-DRIED TOMATO & GOAT CHEESE
-
PAN SEARED RIBEYE WITH GOAT CHEESE & SUN-DRIED TOMATO
-
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES
-
MOZZARELLA CHICKEN PASTA WITH SUN-DRIED TOMATOES
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Sun-Dried Tomato Pesto Pasta
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Ingredients
- 1 cup sun dried tomatoes
- 2 cloves garlic , crushed
- 1 1/2 cups basil
- 1/2 cup parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup extra virgin olive oil
- 4 1/2 cups pasta, dried
- Basil, for garnish
- Parmesan cheese , for garnish
Instructions
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Cook the pasta in a large pot of salted boiling water for one minute less than the package directions, ensuring it’s al dente. Drain the water, but remember to reserve 4 tablespoons of the starchy cooking water for the sauce.
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While the pasta is cooking, prepare the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, crushed garlic cloves, fresh basil, grated Parmesan cheese, and salt and pepper. Pulse for about 1 minute until a thick, uniform paste forms. Scrape down the sides of the bowl as needed.
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With the food processor running on low, slowly pour in the extra virgin olive oil through the feed tube. Continue processing until the mixture is smooth and well-emulsified.
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Transfer the cooked pasta back to the pot or a large skillet. Add the freshly made pesto and drizzle with the reserved cooking water.
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Cook over medium heat, stirring and tossing continuously, until the pasta sauce thickens slightly and fully coats every piece of pasta.
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Serve immediately, garnished generously with extra fresh basil and grated Parmesan cheese. Enjoy!
Notes
- This pesto is incredibly versatile! I often make a larger batch to refrigerate and use throughout the week as a delicious sandwich spread, a flavorful dip for vegetables, or a rich addition to salads.
- Elevate your pasta by serving it with creamy burrata, tangy goat cheese, or crumbled feta cheese on top.
- For added protein, consider topping the pasta with grilled chicken breast, seared salmon, shrimp, steak, or browned Italian sausage.
- For vegetarian protein, consider chickpeas or white beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.