This tender, rich Italian Pesto Pasta With Sun Dried Tomatoes is made with fusilli, basil pesto, and sweet sun-dried tomatoes and ready in 25 minutes. The magic happens when the warm pasta hits the pesto, melting it into a glossy sauce. I make this on busy weeknights when I crave something deeply comforting.
Why This Classic Works
Pesto pasta can sometimes feel a bit one-note, but adding sun-dried tomatoes changes the whole dynamic. Their concentrated sweetness balances the sharp garlic and earthy basil perfectly.
I used to dump cold pesto straight from the fridge onto drained pasta, which resulted in clumps. Saving a little pasta water makes the sauce surprisingly silky and rich.
Italian Pesto Pasta With Sun Dried Tomatoes Ingredients
- 8 oz (225g) pasta (fusilli or penne)
- 1/2 cup (120g) basil pesto
- 1/3 cup (50g) sun-dried tomatoes in oil, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup (25g) grated parmesan cheese
- 1 tbsp olive oil (from the sun-dried tomato jar)
- Salt and black pepper to taste
How To Make Italian Pesto Pasta With Sun Dried Tomatoes
- Boil The Pasta: Cook the pasta in a large pot of heavily salted water according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
- Sauté The Aromatics: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
- Combine The Dish: Reduce the heat to low and add the cooked pasta to the skillet. Stir in the basil pesto, tossing gently until the pasta is fully coated.
- Adjust The Sauce: Pour in the reserved pasta water a little at a time if the sauce seems too thick. Toss again until the sauce turns glossy.
- Garnish And Serve: Remove from heat and stir in the grated parmesan cheese. Season with salt and black pepper to taste.
Recipe Tips
- Save that pasta water: The starch in the boiling water helps emulsify the oil in the pesto into a smooth sauce.
- Use the tomato oil: Sautéing your garlic in the oil from the sun-dried tomato jar adds a massive boost of flavor.
- Avoid high heat: Pesto turns bitter and loses its bright green color if it gets too hot, so always mix it in off the heat or on low.
What To Serve With Pesto Pasta With Sun Dried Tomatoes
Serve this robust pasta with a simple arugula salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or warm focaccia is also great for wiping up any leftover pesto sauce from the bowl.
How To Store
Store leftover pasta in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the pesto sauce. Freezing is not recommended as the pasta texture will become mushy.
FAQs
Can I use dry sun-dried tomatoes instead of oil-packed?
Yes, but you will need to rehydrate them first. Soak them in hot water for 15 minutes before chopping.
Does this work with store-bought pesto?
Absolutely. High-quality refrigerated store-bought pesto works wonderfully if you don’t have time to make it from scratch.
Can I add a protein?
Grilled chicken breast or sautéed shrimp pair excellently with these flavors. Just cook the protein separately and fold it in at the end.
Nutrition
- Calories: 410 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrate: 44g
- Protein: 12g
Try More Recipes:
- Creamy Italian Four Cheese Alfredo Pasta Sauce Recipe
- Classic Italian Pasta Puttanesca With Olives And Anchovies
- Creamy Italian Salmon Pasta With Asparagus
Italian Pesto Pasta With Sun Dried Tomatoes
4
servings10
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minutesItalian Pesto Pasta With Sun Dried Tomatoes combines tender fusilli, rich basil pesto, and sweet sun-dried tomatoes in just 25 minutes for an effortless weeknight dinner. Coating every noodle in a bright, glossy sauce makes this an absolute favorite at my table.
Ingredients
8 oz (225g) pasta (fusilli or penne)
1/2 cup (120g) basil pesto
1/3 cup (50g) sun-dried tomatoes in oil, drained and chopped
2 cloves garlic, minced
1/4 cup (25g) grated parmesan cheese
1 tbsp olive oil (from the sun-dried tomato jar)
Salt and black pepper to taste
Directions
- 1. Boil The Pasta: Cook the pasta in a large pot of heavily salted water according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
- 2. Sauté The Aromatics: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
- 3. Combine The Dish: Reduce the heat to low and add the cooked pasta to the skillet. Stir in the basil pesto, tossing gently until the pasta is fully coated.
- 4. Adjust The Sauce: Pour in the reserved pasta water a little at a time if the sauce seems too thick. Toss again until the sauce turns glossy.
- 5. Garnish And Serve: Remove from heat and stir in the grated parmesan cheese. Season with salt and black pepper to taste.
