If you're looking for a pasta dish that is bursting with bold and savory flavors, look no further than this recipe for Pasta with Sun-Dried Tomato Pesto.
This recipe offers a unique twist on the classic pesto sauce, using sun-dried tomatoes, garlic, Parmesan cheese, and fresh herbs to create a rich and tangy sauce that is the perfect complement to any type of pasta.
What makes this recipe so special is the combination of ingredients used in the sun-dried tomato pesto sauce. Sun-dried tomatoes provide a concentrated burst of flavor that is slightly sweet and tangy, while the garlic and Parmesan cheese add depth and richness to the sauce. The addition of fresh herbs, such as basil, provides a bright and fresh flavor that balances out the intensity of the other ingredients. Not only is this dish delicious, but it is also incredibly easy to make.
The sauce can be prepared in just a few minutes using a food processor, and then all you need to do is cook your favorite pasta according to the package instructions. Once the pasta is cooked, simply toss it with the sun-dried tomato pesto sauce and enjoy! This Sun-Dried Tomato Pesto with Pasta recipe is a great way to mix up your usual pasta routine and impress your family and friends with a restaurant-quality meal.
It's also a great way to use up any leftover sun-dried tomatoes that you might have in your pantry. So why not give this recipe a try and taste the bold and delicious flavors for yourself?
How to Make Pasta with Sun-Dried Tomato Pesto
Note: The full instructions are provided in the recipe card below.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente—reserve 1 cup of the pasta cooking water before draining. Return the cooked pasta to the pot.
While the pasta is cooking, in a food processor with a steel blade, combine the sun-dried tomatoes with their oil, garlic, kosher salt, red pepper flakes, basil, walnuts, and Parmigiano-Reggiano.
Pulse the mixture, scraping down the sides as necessary until finely pureed. Add the basil and process until blended. With the machine running, gradually add the olive oil.
Then, transfer the tomato mixture to a large bowl. Add the cooked pasta to the pesto sauce and toss it to coat, adding enough reserved cooking liquid to moisten the pasta.
Season the pasta to taste with salt and pepper. Add mozzarella pearls to the pasta just before serving and toss everything together.
It's important to do this right before serving so the cheese doesn't melt from the pan's heat. Serve the Pasta with Sun-Dried Tomato Pesto with additional grated Parmigiano-Reggiano on top, if desired.
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📖 Recipe
Easy Pasta with Sun-Dried Tomato Pesto
Ingredients
- 1 (16 oz) pasta, such as Rotini, farfalle, penne, or your favorite pasta
- 1 (8.5 oz/241g) jar sun-dried tomatoes with herbs packed in oil
- 2 cloves garlic
- ½ teaspoon salt , plus more for the pasta water
- ¼ teaspoon crushed red pepper flakes
- 1 cup packed fresh basil leaves , plus more for serving
- ⅓ cup tablespoons walnuts , pine nuts, pecans, or cashews, lightly toasted
- ½ cup freshly grated Parmigiano-Reggiano , plus more for serving
- ¼ cup extra-virgin olive oil
- 1 (8 oz) fresh mozzarella pearls, drained or fresh mozzarella ball cut into chunks)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente—reserve 1 cup of the pasta cooking water before draining. Return the cooked pasta to the pot.
- While the pasta is cooking, in a food processor with a steel blade, combine the sun-dried tomatoes with their oil, garlic, kosher salt, red pepper flakes, basil, walnuts, and Parmigiano-Reggiano.
- Pulse the mixture, scraping down the sides as necessary until finely pureed. Add the basil and process until blended. With the machine running, gradually add the olive oil. Then transfer the tomato mixture to a large bowl. Add the cooked pasta to the pesto sauce and toss it to coat, adding enough reserved cooking liquid to moisten the pasta. Season the pasta to taste with salt and pepper. Add mozzarella pearls to the pasta just before serving and toss everything together.
- It's important to do this right before serving so the cheese doesn't melt from the pan's heat. Serve the Pasta with Sun-Dried Tomato Pesto with additional grated Parmigiano-Reggiano on top, if desired.
Notes
Make the sun-dried tomato pesto sauce and toss it with the pasta.
Let the pasta and pesto sauce cool down to room temperature.
Once the pasta is cool, transfer it to an airtight container and store it in the refrigerator for up to 2-3 days.
To serve, take the pasta out of the refrigerator and let it come to room temperature. If the pasta is too dry, you can add a little bit of olive oil or reserved cooking liquid to loosen the sauce.
Toss in the mozzarella pearls (or chunks of fresh mozzarella) just before serving to prevent them from melting in the refrigerator.
If you want to serve the pasta warm, you can reheat it on the stove or in the microwave, as described in the previous answer. Making pasta ahead of time can save you time and effort when you need to serve it. It's a great option for meal prepping, picnics, or potlucks. How to Freeze Although you can store the Pasta with Sun-Dried Tomato Pesto in the refrigerator for a few days, it's not recommended to freeze it. Freezing the pasta can alter its texture and cause the pesto sauce to separate, which can affect the overall flavor and quality of the dish. However, you can freeze the sun-dried tomato pesto sauce separately for up to 3 months. Here's how to do it: Prepare the pesto sauce as per the recipe.
Let the sauce cool down to room temperature.
Transfer the pesto sauce to an airtight container or a resealable plastic bag.
Label the container or bag with the name and date.
Place the container or bag in the freezer.
When you're ready to use the pesto sauce, take it out of the freezer and let it thaw in the refrigerator for a few hours or overnight. Alternatively, you can thaw it in a bowl of warm water or on the counter, but make sure to use it immediately.
Once the pesto sauce is thawed, you can toss it with freshly cooked pasta and serve it as per the recipe. By freezing the pesto sauce separately, you can have a quick and easy meal option ready whenever you need it. Just make sure to use the thawed pesto sauce within 3 days and avoid refreezing it.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
