Sun-Dried Tomato Pesto Pasta

Introduction

Sun-Dried Tomato Pesto Pasta is a vibrant, flavorful dish that combines the savory richness of sun-dried tomatoes with the herbaceous freshness of pesto, all enveloping perfectly cooked pasta. The sun-dried tomatoes bring a deep umami flavor that pairs wonderfully with the fresh basil, garlic, and olive oil in the pesto sauce, creating a luxurious yet simple pasta dish. This recipe is perfect for weeknight dinners, casual gatherings, or when you want something hearty and comforting with a Mediterranean twist.

I remember the first time I made this dish for a casual family dinner. The combination of the rich, umami sun-dried tomatoes with the fresh pesto sauce made the entire house smell incredible, and everyone couldn’t wait to dig in. What I love about Sun-Dried Tomato Pesto Pasta is how customizable it is—you can add extra veggies like spinach or roasted red peppers, toss in some grilled chicken or shrimp for added protein, or even sprinkle it with some Parmesan cheese for an extra savory kick.

It’s surprisingly easy to make too. With just a few ingredients, you can create a dish that feels both indulgent and wholesome. Whether you’re cooking for a busy weeknight or serving it at a casual gathering, this Sun-Dried Tomato Pesto Pasta is sure to impress!

Perfect for:

Weeknight dinners
Pasta lovers
Mediterranean-themed meals
Quick meals
Fresh, flavorful vegetarian dishes

Why You’ll Love This Recipe

Here’s why Sun-Dried Tomato Pesto Pasta will quickly become your go-to pasta dish:

Bursting with Flavor: The combination of sun-dried tomatoes and pesto brings a robust flavor profile that is both tangy and savory.
Simple and Quick: This recipe is easy to prepare, making it perfect for a busy night when you want a meal that’s both satisfying and quick.
Vegetarian and Nut-Free: It’s a plant-based dish without any pork or bacon, and it can be made without nuts if you need a nut-free option.
Fresh and Healthy: The pesto is made with fresh ingredients like basil and garlic, making it a healthy choice full of flavor.
Customizable: Add extra veggies or protein (like grilled chicken or chickpeas) to suit your taste.

Preparation and Cooking Time

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 400-500 calories
Key Nutrients: Protein: 10g, Carbs: 45g, Fat: 25g

Ingredients

Gather these ingredients to make your Sun-Dried Tomato Pesto Pasta:

For the Pesto:

1 cup sun-dried tomatoes (in oil, drained)
1 cup fresh basil leaves
2 garlic cloves
¼ cup Parmesan cheese (optional for vegan)
¼ cup pine nuts (optional for nut-free, use sunflower seeds or leave out)
¼ cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste

For the Pasta:

12 oz pasta (such as spaghetti, penne, or fusilli)
1 tablespoon olive oil (for cooking pasta)
Salt for pasta water

Optional Add-ins:

Fresh basil or parsley for garnish
Cherry tomatoes, halved (for extra freshness)
Grilled chicken or chickpeas for added protein

Ingredient Highlights

Sun-Dried Tomatoes: Packed with rich, concentrated flavor that adds depth to the pesto.
Basil: Fresh basil adds a sweet, aromatic flavor to the pesto, balancing the richness of the sun-dried tomatoes.
Garlic: Provides a savory, aromatic base for the pesto.
Pine Nuts: Used in traditional pesto, though sunflower seeds can be a great alternative for a nut-free version.
Parmesan: Adds a savory, salty edge, though it can be omitted for a vegan version.
Olive Oil: A good-quality olive oil enhances the pesto with its fruity, robust flavor.

Step-by-Step Instructions

Here’s how to make Sun-Dried Tomato Pesto Pasta:

Cook the Pasta:

Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for al dente.
Drain the Pasta: Once the pasta is cooked, drain it, reserving a cup of pasta water. Set the pasta aside.

Make the Sun-Dried Tomato Pesto:

Prepare the Ingredients for Pesto: In a food processor or blender, combine the sun-dried tomatoes, fresh basil, garlic, Parmesan cheese (if using), pine nuts (or sunflower seeds), and olive oil.
Blend the Pesto: Pulse the ingredients until the mixture becomes smooth and creamy. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
Season the Pesto: Taste and adjust the seasoning with salt, pepper, and a splash of lemon juice.

Toss the Pasta:

Combine Pasta and Pesto: Add the cooked pasta to the pesto and toss it until the pasta is well coated. If necessary, add more pasta water to help the pesto coat the pasta evenly.
Serve: Serve immediately with optional garnishes such as fresh basil, parsley, or halved cherry tomatoes for extra color and flavor.

How to Serve

With a Side Salad: Serve with a fresh, light salad of mixed greens or arugula.
As a Main Dish: Perfect on its own as a satisfying vegetarian meal.
With Grilled Protein: Add grilled chicken, tofu, or chickpeas for extra protein.
With Extra Cheese: Garnish with extra Parmesan or a sprinkle of nutritional yeast for a cheesy touch.
As a Party Dish: This pasta also works well for meal prep or as part of a buffet or potluck spread.

Additional Tips

Customize the Pesto: You can add other herbs like parsley or spinach to vary the flavor of the pesto.
Make Ahead: The pesto can be made ahead of time and stored in an airtight container in the fridge for up to a week.
Nut-Free Option: Substitute sunflower seeds or leave out the nuts entirely for a nut-free version.
Vegan Version: Omit the Parmesan and use nutritional yeast for a cheesy flavor without dairy.
Pasta Water: The pasta water helps to emulsify the pesto and create a silkier sauce.

Recipe Variations

Sun-Dried Tomato Pesto with Spinach and Feta
Sun-Dried Tomato Pesto with Grilled Chicken
Vegan Sun-Dried Tomato Pesto Pasta
Sun-Dried Tomato and Zucchini Pesto Pasta
Sun-Dried Tomato Pesto with Roasted Red Peppers
Sun-Dried Tomato Pesto with Mushrooms
Sun-Dried Tomato Pesto with Lemon Zest
Gluten-Free Sun-Dried Tomato Pesto Pasta
Sun-Dried Tomato Pesto with Roasted Eggplant
Sun-Dried Tomato Pesto with Arugula and Walnuts

Freezing and Storage

Freezing: The pesto can be frozen in an airtight container for up to 3 months. To use, thaw it in the fridge overnight or heat gently on the stove.
Storage: Leftover pasta can be stored in the fridge for up to 3 days.

Special Equipment

Food processor or blender
Large pot for pasta
Large mixing bowl

FAQ Section

Can I use fresh tomatoes instead of sun-dried? You can, but sun-dried tomatoes offer a much richer, concentrated flavor.
Can I use jarred pesto? While store-bought pesto works in a pinch, homemade pesto adds a fresher, bolder flavor.
Is this dish gluten-free? Use gluten-free pasta to make it gluten-free.
Can I freeze the pasta? It’s best to freeze only the pesto and cook the pasta fresh when needed.
Can I make this dish vegan? Yes, simply omit the Parmesan and use nutritional yeast for a vegan-friendly version.

Conclusion

Indulge in the bold, savory flavors of Sun-Dried Tomato Pesto Pasta—an easy yet impressive dish that’s perfect for any occasion. With its vibrant, rich flavors from sun-dried tomatoes, garlic, and basil, combined with a creamy pesto sauce, this pasta is a delicious, satisfying meal that will leave everyone craving more.

Whether you’re whipping it up on a busy weeknight or serving it at a gathering, this dish is guaranteed to impress with its depth of flavor and smooth texture. It’s simple to make, but packs a punch of flavor that makes it feel extra special.

I’d love to see how your Sun-Dried Tomato Pesto Pasta turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Enjoy every bite!