Name: Sun-dried Tomato Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup oil packed sun-dried tomatoes, sliced; 2 cloves garlic, roughly chopped; 1/3 cup pine nuts or other nuts; 1/4 cup parmesan cheese, finely grated; 1/4 teaspoon salt; 3/4-1 cup sun-dried tomato oil or light flavored olive oil; 400 g penne or rigatoni pasta; 1 tablespoon toasted pine nuts, extra for serving; 1/2 cup fresh basil leaves, torn or finely chopped; Extra parmesan, for serving

Why You’ll Love Sun-dried Tomato Pesto Pasta Recipe

This pasta is packed with deep, savory flavor and comes together in just 25 minutes. The sun-dried tomato pesto is creamy, nutty, and vibrant without requiring heavy sauces. It is easy to customize, works well hot or cold, and tastes restaurant-quality with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup oil-packed sun-dried tomatoes, sliced
2 cloves garlic, roughly chopped
⅓ cup pine nuts or other nuts
¼ cup parmesan cheese, finely grated
¼ teaspoon salt
¾–1 cup sun-dried tomato oil or light olive oil
400 g penne or rigatoni pasta
1 tablespoon toasted pine nuts, extra for garnish
½ cup fresh basil leaves, torn or finely chopped
Extra parmesan, for serving

Directions

Fill a large saucepan halfway with water and bring it to a boil over high heat. Salt the water generously.
Preheat the oven to 180°C/350°F.
Spread the pine nuts on a baking tray and toast them in the oven for 5–10 minutes until golden and fragrant. Transfer to a plate to cool.
Add the pasta to the boiling water and cook according to the package instructions.
Place the sun-dried tomatoes, garlic, toasted pine nuts, parmesan cheese, and salt into a food processor. Blend until finely chopped.
With the processor running on low speed, slowly drizzle in ¾ cup of the reserved oil until combined. Add more oil if needed to reach your desired consistency.
Drain the pasta, reserving about 1 cup of pasta water.
Return the pasta to the saucepan and add the sun-dried tomato pesto along with a splash of pasta water.
Toss well until the pasta is evenly coated and the sauce is warmed through. Add more pasta water as needed to loosen the sauce.
If desired, stir in cream or baby mozzarella balls for extra richness.
Serve immediately topped with basil, extra toasted pine nuts, and parmesan cheese.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use walnuts, almonds, or cashews instead of pine nuts for a budget-friendly option.

Add grilled chicken or shrimp for extra protein.

Stir in cream cheese or heavy cream for a richer sauce.

Use gluten-free pasta if needed.

Add baby spinach, arugula, or roasted vegetables for extra freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.

This pasta can also be enjoyed cold as a pasta salad.

The pesto itself can be frozen in a sealed container for up to 2 months.

FAQs

Can I use store-bought pesto instead?

Yes, but homemade sun-dried tomato pesto gives the dish a fresher and richer flavor.

What type of pasta works best?

Penne and rigatoni work especially well because the sauce clings to the ridges and hollow centers.

Can I make this dairy-free?

Yes, replace the parmesan with a dairy-free alternative or nutritional yeast.

Do I have to toast the pine nuts?

Toasting adds extra flavor, but you can skip it if short on time.

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but soak them in warm water first to soften them before blending.

Is this pasta served hot or cold?

It can be served either way depending on your preference.

Can I add meat to this recipe?

Yes, grilled chicken, Italian sausage, or shrimp pair very well with the pesto.

Why reserve pasta water?

Pasta water helps loosen the pesto and creates a silky sauce that coats the pasta evenly.

Can I prepare the pesto ahead of time?

Yes, the pesto can be made up to 3 days in advance and stored in the refrigerator.

How do I prevent the pesto from becoming too oily?

Add the oil gradually while blending and use pasta water to adjust the texture instead of extra oil.

Conclusion

Sun-dried Tomato Pesto Pasta is a quick and satisfying meal filled with rich Mediterranean-inspired flavors. With its savory homemade pesto, tender pasta, and fresh basil finish, this easy recipe is perfect for both weeknight dinners and special occasions.