Sun Dried Tomato Pesto Pasta Recipe

I absolutely adore this sun-dried tomato pesto pasta because it’s a perfect blend of savory and fresh, giving me all the Italian vibes I crave with minimal effort. Plus, it’s versatile enough to impress at a cozy dinner party or simply enjoy as a comforting solo treat.

I adore making uncomplicated and, at the same time, delicious dishes. My Sun-Dried Tomato Pesto Pasta epitomizes this and is a dish whose cooking process is straightforward and whose ingredients are lovely companions to one another.

With 12 ounces of pasta and 1 cup of sun-dried tomatoes, the dish features the deep flavor of Parmesan, the brightness of garlic, and the nutty character of pine nuts, basil, and olive oil. Pesto has never been better in an Italian sauce, let alone for a plain ol’ pasta dish.

Ingredients

Pasta: Providing energy and a comforting texture, it’s rich in carbohydrates.

Tomatoes that are dried in the sun: Antioxidants abound in these, and they supply a robust, concentrated flavor that is a little bit tangy.

Umami and richness come from protein and calcium, which aren’t present in the same quantities in many other foods.

If you’re looking for a source of these nutrients, you’ll get them in a compact package from Parmesan.

Pine Nuts: They supply healthy fats and add a nutty crunch and creamy texture.

Garlic: Provides depth and fragrance, well-known for its anti-inflammatory capabilities.

Basil Leaves: Fresh and aromatic—like nature’s version of an umami bomb.

Basil’s taste is lovely, but it’s the vitamins and antioxidants packed inside the leaves that truly make them a superfood.

Olive oil that is extra virgin: Fats that are healthy for the heart improve the rich flavor and smooth texture.

Ingredient Quantities

• 12 ounces of pasta (such as penne or fusilli)
• 1 cup sun-dried tomatoes (packed in oil, drained)
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Crushed red pepper flakes for garnish
• Optional: Additional grated Parmesan for serving

Instructions

1. Put a big pot of water that’s been salted well on to boil. Add the pasta and cook it according to the package directions until it’s firm to the bite—meaning, don’t overcook it and definitely don’t let it get mushy. Drain it, but don’t rinse it. Set the pasta aside and keep it warm while you make the sauce. Reserve about 1 cup of the pasta cooking water, too.

2. Combine the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, and basil leaves in a food processor.

3. Chop the ingredients until they are fine by pulsing them in a food processor.

4. With the processor working, very slowly drizzle in the olive oil until the mixture becomes smooth and well combined. You may have to stop and scrape down the sides once or twice during this.

5. The pesto should be tasted and, if necessary, seasoned with salt and freshly ground black pepper.

6. Put the drained pasta back into the pot. The sun-dried tomato pesto is to be added to the pasta, then to be tossed well to ensure a coating on each and every strand of pasta.

7. Should the pasta appear dry, add reserved pasta water a tablespoon at a time until the desired consistency is reached.

8. Move the pasta to serving dishes or a large serving bowl.

9. Add more of the grated Parmesan if desired, and freshly ground black pepper, and crushed red pepper if you’re using it.

10. Savor the taste of your delectable Sun-Dried Tomato Pesto Pasta. Don’t waste any time; serve it as soon as it’s ready for the best flavor!

Equipment Needed

1. Large pot
2. Colander
3. Measuring cups and spoons
4. Food processor
5. Silicone spatula or spoon for scraping
6. Wooden spoon or pasta server
7. Ladle or small measuring cup (for reserving pasta water)
8. Serving dishes or a large serving bowl
9. Pepper mill (optional, for freshly ground black pepper)

FAQ

• Q:Is it acceptable to use another kind of pasta for this recipe?
  Yes, you can use any kind of pasta you prefer. Spaghetti, linguine, or even farfalle work well with this pesto.
• Q:Is there a substitute for pine nuts? A: You can substitute pine nuts with different nuts or seeds, like walnuts, almonds, or sunflower seeds.
• Q:Is it permissible for me to use tomatoes that are not preserved in oil?
  Q: Can you use sun-dried tomatoes in a recipe that calls for fresh ones?
• Q:How long will the pesto keep?
  Pesto can be kept in the refrigerator for a week, as long as it’s in a container that’s airtight.
• Q:Can I make this recipe ahead of time?
  A: Of course! You can make the pesto beforehand and keep it in the refrigerator. Cook the pasta to order, and serve it combined with the just-for-you sauce.
• Q:Is it possible to make this dish vegan? A: Yes, use a vegan cheese alternative to replace the Parmesan, or use nutritional yeast to get the same effect with a vegan version of this dish.

Substitutions and Variations

Dried tomatoes: An excellent replacement for a burst of flavor and a fresher taste profile is oven-roasted tomatoes.
Parmesan cheese: Substitute Pecorino Romano for a sharper flavor, or use nutritional yeast for a vegan option.
Pine nuts: Substitute with walnuts or almonds for a more budget-friendly alternative.
Fresh basil leaves: In the absence of basil, you can use fresh spinach or arugula instead.
Extra-virgin olive oil: If you prefer, you can substitute with avocado oil or a good quality light olive oil.

Pro Tips

1. Toasting the Pine Nuts For an added depth of flavor, toast the pine nuts in a dry skillet over medium heat until they are golden brown. This will enhance their nuttiness and add a lovely aroma to the pesto.

2. Oil from Sun-Dried Tomatoes Instead of using only extra-virgin olive oil, incorporate some of the oil from the sun-dried tomatoes. It’s infused with flavor and will enrich the pesto mixture.

3. Garlic Enhancement Lightly sauté the garlic in a bit of olive oil before adding it to the food processor. This will mellow out the sharpness of the raw garlic and add a richer flavor to the pesto.

4. Chopping Basil Chop the basil leaves by hand just before adding them to the food processor to release their full aroma. This will ensure the pesto has a fresh and vibrant basil flavor.

5. Creaminess Option For a creamier texture, consider adding a couple of tablespoons of ricotta cheese to the pesto. This will add a smooth and creamy element to the dish, making it even more indulgent.