Pesto Pasta With Sun-Dried Tomatoes – Bright, Bold, and Weeknight Easy
Pesto pasta with sun-dried tomatoes is one of those meals that feels special but comes together fast. It’s bright, garlicky, and packed with flavor, thanks to a few smart pantry ingredients. The sweetness of sun-dried tomatoes pairs beautifully with fresh basil pesto and a squeeze of lemon.
It’s a dish that works for busy weeknights, casual dinners with friends, or a cozy lunch the next day. You’ll get great texture, big flavor, and very little fuss.
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, usually 1 minute less than the package suggests. Reserve 1 cup of pasta water before draining.
- Warm the aromatics: In a large skillet over medium heat, add a tablespoon of olive oil (or oil from the sun-dried tomato jar). Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds, just until fragrant.
- Add the sun-dried tomatoes: Stir in the sliced sun-dried tomatoes and cook 1–2 minutes to soften and infuse the oil.
- Loosen with pasta water: Pour in 1/4 cup of the reserved pasta water to create a light sauce base. Let it simmer briefly.
- Toss with pasta: Add the drained pasta to the skillet and toss so everything is coated. Turn heat to low.
- Stir in the pesto: Add pesto a spoonful at a time, tossing and adding more pasta water as needed to reach a silky, glossy coating. You want the sauce to cling, not clump.
- Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and pepper.
- Finish with cheese: Sprinkle in grated Parmesan and toss until it melts into the sauce. Add more pasta water if it looks dry.
- Optional greens and protein: Fold in a handful of spinach or arugula just until wilted. Add cooked chicken, shrimp, or chickpeas if using.
- Serve: Top with extra Parmesan, torn basil, and a drizzle of olive oil. Serve hot.
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What Makes This Recipe So Good
- Big flavor, low effort: Pesto and sun-dried tomatoes do the heavy lifting. You’re layering bold tastes without hours in the kitchen.
- Perfect texture play: Al dente pasta, juicy sun-dried tomatoes, and a creamy Parmesan finish make each bite satisfying.
- Pantry-friendly: You can make this with store-bought pesto and jarred sun-dried tomatoes.
Fresh basil and lemon brighten everything up.
- Flexible: Add chicken, shrimp, or chickpeas. Toss in spinach or arugula. Make it your own without a lot of changes.
- Quick cleanup: One pot for pasta, one skillet for the sauce.
That’s it.
Shopping List
- Pasta: Penne, fusilli, or spaghetti
- Pesto: Store-bought or homemade (basil, pine nuts or walnuts, Parmesan, garlic, olive oil)
- Sun-dried tomatoes: Preferably packed in oil, sliced
- Garlic: Fresh cloves
- Olive oil: Use the oil from the sun-dried tomatoes for extra flavor if you like
- Parmesan cheese: Freshly grated
- Lemon: Zest and juice
- Red pepper flakes: Optional, for heat
- Fresh basil: For garnish and extra freshness
- Salt and black pepper: To taste
- Optional add-ins: Baby spinach or arugula, toasted pine nuts, grilled chicken, sautéed shrimp, or a can of chickpeas
How to Make It
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, usually 1 minute less than the package suggests. Reserve 1 cup of pasta water before draining.
- Warm the aromatics: In a large skillet over medium heat, add a tablespoon of olive oil (or oil from the sun-dried tomato jar).
Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds, just until fragrant.
- Add the sun-dried tomatoes: Stir in the sliced sun-dried tomatoes and cook 1–2 minutes to soften and infuse the oil.
- Loosen with pasta water: Pour in 1/4 cup of the reserved pasta water to create a light sauce base. Let it simmer briefly.
- Toss with pasta: Add the drained pasta to the skillet and toss so everything is coated.
Turn heat to low.
- Stir in the pesto: Add pesto a spoonful at a time, tossing and adding more pasta water as needed to reach a silky, glossy coating. You want the sauce to cling, not clump.
- Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and pepper.
- Finish with cheese: Sprinkle in grated Parmesan and toss until it melts into the sauce.
Add more pasta water if it looks dry.
- Optional greens and protein: Fold in a handful of spinach or arugula just until wilted. Add cooked chicken, shrimp, or chickpeas if using.
- Serve: Top with extra Parmesan, torn basil, and a drizzle of olive oil. Serve hot.
Keeping It Fresh
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Add a splash of water or broth and warm gently on the stove over low heat, stirring until creamy again.
The microwave works too—use short intervals and stir.
- Avoid overcooking: Pasta softens as it sits. Cook it just shy of al dente to keep a good bite after reheating.
- Add fresh touches: Brighten leftovers with a squeeze of lemon, extra Parmesan, and a little fresh basil to bring flavors back to life.
Benefits of This Recipe
- Fast and reliable: Ready in about 20 minutes with consistent results.
- Balanced flavors: Sweet-tart tomatoes, herby pesto, nutty Parmesan, and a hint of heat keep it interesting.
- Customizable nutrition: Add leafy greens or a lean protein to round out the meal without changing the core recipe.
- Budget-friendly: Uses pantry items and stretches easily to feed more people with a simple side salad.
- Seasonless: Great year-round, since sun-dried tomatoes and pesto are always available.
What Not to Do
- Don’t skip the pasta water: It’s the secret to a silky sauce that clings to the noodles.
- Don’t overcook the garlic: Burnt garlic tastes bitter. Keep the heat moderate and watch closely.
- Don’t add pesto over high heat: Pesto can turn dark and lose its fresh flavor.
Stir it in off the heat or on low.
- Don’t forget to taste: Salt, lemon, and cheese should be balanced. Adjust at the end.
- Don’t drown the pasta: You want a glossy coating, not a soupy sauce. Add pesto and water gradually.
Recipe Variations
- Creamy pesto twist: Stir in a splash of heavy cream or a spoonful of mascarpone for a velvety finish.
- Veggie boost: Add sautéed zucchini, cherry tomatoes, or roasted red peppers.
A handful of peas is great, too.
- Protein options: Grilled chicken, seared shrimp, crispy bacon, or crumbled Italian sausage all work well.
- Nut-free pesto: Use pumpkin seeds or skip nuts entirely if needed.
- Gluten-free: Use your favorite gluten-free pasta and monitor the cook time closely.
- Vegan-friendly: Use a dairy-free pesto and nutritional yeast instead of Parmesan.
- Herb swap: Try half basil, half parsley for a slightly peppery, fresh twist.
- Crunch factor: Top with toasted pine nuts or breadcrumbs for texture.
FAQ
Can I use dry-packed sun-dried tomatoes?
Yes. Rehydrate them in warm water for 10–15 minutes, then drain and pat dry. Toss them in olive oil to help them blend into the sauce.
What pasta shape works best?
Short shapes like penne, fusilli, or rotini hold the pesto and tomato bits nicely.
Spaghetti and linguine are great if you prefer long noodles.
Is store-bought pesto okay?
Absolutely. Choose a good-quality jar with simple ingredients. Brighten it with fresh lemon and extra Parmesan to make it taste homemade.
How much pesto should I use?
Start with 1/3 to 1/2 cup for 12 ounces of pasta and adjust from there.
Add a little at a time until the pasta is evenly coated.
Can I make it ahead?
You can cook the pasta and prep the sauce components ahead, but combine with pesto just before serving for the best color and flavor. If reheating, use extra pasta water and lemon to revive it.
What can I use instead of Parmesan?
Pecorino Romano brings a sharper, saltier kick. For a dairy-free option, try a vegan Parmesan or nutritional yeast.
How do I avoid greasy pasta?
Use the starchy pasta water to emulsify the pesto and oil.
Toss vigorously over low heat until the sauce looks glossy, not oily.
Can I add fresh tomatoes?
Yes. Halved cherry tomatoes add juiciness and sweetness. Sauté briefly or toss in raw at the end for a fresh burst.
Wrapping Up
Pesto pasta with sun-dried tomatoes is a go-to dinner that’s simple, bold, and endlessly adaptable.
It delivers restaurant-level flavor with pantry staples and a few fresh touches. Keep the pasta al dente, save that pasta water, and finish with lemon and Parmesan. With those steps, you’ll get a bright, balanced bowl every time.
Add a green salad and call it a night.
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