Pin it The first time I made sun-dried tomato pesto, I was standing in my kitchen staring at a half-empty jar of sun-dried tomatoes wondering what to do with them. The rich, concentrated aroma reminded me of a little trattoria in Florence where I'd once lingered over lunch. With a handful of basil wilting in my fridge and some pine nuts in the pantry, inspiration struck like a bolt of Mediterranean lightning. That improvised dinner became one of my most requested recipes.
Last summer, I served this pasta for an impromptu dinner party when friends dropped by unexpectedly. The evening air was warm, we set up a table in the backyard, and as everyone twirled forkfuls of the ruby-flecked pasta, conversation flowed as easily as the wine. Someone remarked that the meal tasted like it had taken hours, and I just smiled, keeping my 30-minute secret to myself.
Ingredients
- Sun-dried tomatoes in oil: The star of our show provides intense tomato flavor concentrated into chewy, sweet-savory morsels, and the oil they're packed in adds an extra layer of infused goodness to the pesto.
- Fresh basil leaves: They bring a bright, peppery freshness that balances the deep richness of the sun-dried tomatoes, and I've found that slightly bruising the leaves before processing releases even more aromatic oils.
- Pine nuts: These buttery little gems add a subtle nutty dimension and creamy texture to the pesto, but toast them first to unlock their full flavor potential.
- Parmesan cheese: The salty, umami backbone of any good pesto, I recommend grating it fresh rather than using pre-grated for a smoother blend and better flavor.
- Pasta: Choose shapes with nooks and ridges like penne or fusilli to catch and hold the chunky pesto, though I've found this sauce substantial enough to cling beautifully even to spaghetti.
Instructions
- Boil the pasta:
- Fill your largest pot with water, add a generous handful of salt until it tastes like the sea, and bring it to a rolling boil before adding your pasta. Set a timer for al dente perfection, and don't forget to reserve some of that starchy cooking water before draining.
- Create the pesto base:
- While the pasta bubbles away, add your sun-dried tomatoes, Parmesan, toasted pine nuts, garlic, and basil to a food processor. The machine will hum as these ingredients transform into a rough, fragrant mixture that already smells like Italy.
- Emulsify into silky sauce:
- Stream in the oils and lemon juice while the processor runs, watching the texture change from chunky to smooth and velvety. You'll know it's ready when it looks glossy and no large pieces remain.
- Marry pasta and pesto:
- In a large bowl, toss your hot drained pasta with the vibrant pesto, adding splashes of the reserved pasta water to create a silky sauce that clings to every bite. The heat from the pasta will awaken all the aromatic oils in the pesto.
- Garnish and serve:
- Divide among warmed bowls and top with torn basil leaves and a snow of freshly grated Parmesan. The contrast between the crimson-flecked pasta and the green basil makes for a presentation as gorgeous as the flavor.
Pin it 
Pin it My neighbor Carlo, whose family comes from Naples, tasted this pasta and grew quiet for a moment. When he looked up, there was a wistful smile on his face as he said it reminded him of his grandmother's cooking. We spent the rest of the evening trading stories about how food connects us to memories and people across time and distance. Somehow, this simple pasta dish had become a bridge between his childhood and our friendship.
Make It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand. One rainy Tuesday when I was low on groceries, I substituted walnuts for pine nuts and added a handful of spinach to the processor along with the basil. The result was earthier but equally delicious, proving that this recipe forgives and even celebrates improvisation. Another time, I stirred in some crumbled goat cheese just before serving, and the way it melted into the warm pasta created pockets of tangy creaminess that had everyone asking for seconds.
Perfect Pairings
This pasta has accompanied me through countless dinner parties and casual weeknight meals, and I've found certain companions elevate it beautifully. A crisp, chilled Pinot Grigio cuts through the richness with its bright acidity, while a simple arugula salad dressed with lemon and salt provides a peppery counterpoint. For heartier appetites, I've served it alongside lemon-garlic grilled shrimp that pick up the Mediterranean notes in the pesto. The combination is effortlessly elegant without requiring much extra effort, making it my go-to for entertaining.
Storage and Make-Ahead Tips
After making this recipe weekly for nearly a year, I've learned a few tricks for working it into a busy schedule. The pesto itself can be made up to three days ahead and stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. I've even frozen portions in ice cube trays, then transferred the frozen cubes to freezer bags for instant pasta dinners on hectic weeknights.
- If storing leftovers, toss the pasta with a splash of olive oil before refrigerating to prevent it from sticking together.
- Rewarm gently on the stove with a splash of water or broth to rejuvenate the sauce.
- For meal prep, keep the pasta and pesto separate until ready to serve for the freshest flavor and texture.
Pin it 
Pin it This sun-dried tomato pesto pasta has become more than just a recipe in my collection, its a reminder that extraordinary meals can come from simple ingredients and minimal time. Whether youre cooking for one or hosting a crowd, I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this pesto ahead of time?
Yes, you can prepare the sun-dried tomato pesto up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, toss with freshly cooked pasta and add pasta water as needed to reach your desired sauce consistency.
- → What pasta shape works best?
Penne, fusilli, or spaghetti all work wonderfully. Choose based on your preference—tube shapes like penne hold the pesto beautifully, while spaghetti offers a classic presentation. Any medium-sized pasta will work equally well.
- → Can I substitute the pine nuts?
Absolutely. Walnuts provide an excellent budget-friendly alternative with a slightly earthier flavor. You could also use almonds, cashews, or sunflower seeds for variety. Toast them lightly to enhance their nutty character.
- → How do I make this vegan?
Replace the Parmesan cheese with nutritional yeast in equal amounts. The nutritional yeast adds a savory, umami flavor while keeping the dish plant-based. Adjust seasoning to taste, as you may need additional salt.
- → Why is pasta water important in this dish?
Pasta water contains starch that helps the pesto cling to the pasta and creates a silky sauce. It's essential for achieving the right consistency—too thick and the pesto won't coat evenly, too thin and it won't cling properly. Add it gradually while tossing.
- → What wine pairs well with this dish?
A crisp Italian white wine like Pinot Grigio complements this Mediterranean pasta beautifully. The wine's acidity balances the richness of the pesto, while its subtle flavors won't overpower the sun-dried tomato and basil notes.