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Sun Dried Tomato Pesto Pasta

A delightful pasta dish featuring sun-dried tomatoes, fresh basil, and Parmesan cheese, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces 12 ounces of your favorite pasta Penne, fusilli, or spaghetti work wonderfully.
  • 1 cup sun-dried tomatoes, packed in oil For a rich, zesty flavor. Alternatively, use dried tomatoes soaked in warm water for 30 minutes.
  • 1 cup fresh basil, loosely packed If unavailable, substitute with 1 tablespoon of dried basil.
  • 3-4 cloves garlic, minced Essential for that aromatic depth.
  • ½ cup Parmesan cheese, grated Substitute with nutritional yeast for a vegan option.
  • ½ cup olive oil, preferably extra virgin Adds richness and depth.
  • to taste salt and pepper Elevates all the beautiful flavors.

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Making the Pesto
  1. In a food processor, combine sun-dried tomatoes, basil, garlic, and Parmesan cheese. Pulse until finely chopped.
  2. While the motor is running, slowly drizzle in the olive oil until smooth.
Combining Pasta and Pesto
  1. Add the drained pasta to the bowl with the pesto. Toss gently, adding reserved pasta water a little at a time until the desired consistency is reached.
Final Seasoning and Serving
  1. Sprinkle with salt and pepper. Taste and adjust as needed.
  2. Plate your lush pasta and finish with an extra sprinkle of Parmesan and a drizzle of olive oil.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze for up to a month, adding a splash of water when reheating to bring the flavors back to life. To enhance the dish, consider adding spinach or arugula, sautéed shrimp or chicken, or toasted pine nuts for some crunch.