Save The food processor was louder than I expected that Wednesday evening, but the smell rising from the bowl made me forget the noise entirely. Sun-dried tomatoes, garlic, and basil released this deep, tangy perfume that filled the whole kitchen. I'd bought the jar of sun-dried tomatoes on a whim at the market, unsure what I'd do with them. By the time I tossed the first forkful of pasta with that ruby-red pesto, I knew I'd stumbled onto something I'd make again and again.
I made this for my neighbor after she mentioned craving something bright and summery in the middle of a gray February. She stood in my doorway with an empty container a day later, asking for the recipe. That moment reminded me how a simple bowl of pasta can carry more than flavor—it can lift a mood, spark a conversation, or become the dish someone asks you to make again.
Ingredients
- Dried pasta (400 g): Penne and fusilli hold the pesto beautifully in their ridges, but spaghetti works if that's what you have on hand.
- Sun-dried tomatoes in oil (120 g): The oil they're packed in is liquid gold for this recipe, so don't toss it—reserve a couple of tablespoons to add body and richness to the pesto.
- Parmesan cheese (50 g): Freshly grated Parmesan melts into the pesto and adds a salty, nutty depth that pre-grated versions just can't match.
- Toasted pine nuts (40 g): Toasting them for a few minutes in a dry pan brings out their buttery flavor, though walnuts are a great swap if pine nuts feel too pricey.
- Garlic cloves (2): Raw garlic gives the pesto a sharp bite, so use less if you're sensitive or add an extra clove if you love that punch.
- Fresh basil leaves (30 g): Basil bridges the tomatoes and cheese with its sweet, peppery aroma—don't skip it, even if you're tempted.
- Extra-virgin olive oil (2 tbsp): This smooths out the pesto and adds a fruity note that balances the tang of the tomatoes.
- Lemon juice (from 1/2 lemon): A squeeze of lemon brightens everything and keeps the pesto from feeling too heavy.
- Salt and black pepper: Taste as you go, since the tomatoes and Parmesan already bring plenty of salt.
- Fresh basil and extra Parmesan for garnish: A handful of torn basil and a sprinkle of cheese on top make the dish look as good as it tastes.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite in the center. Before draining, scoop out half a cup of that starchy pasta water—it's the secret to making your sauce cling perfectly.
- Blend the pesto:
- Toss the sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil into your food processor and pulse until everything is finely chopped and starting to come together. Scrape down the sides so nothing gets left behind.
- Add the liquids:
- Pour in the reserved tomato oil, olive oil, lemon juice, salt, and pepper, then blend until the pesto is smooth and glossy. If it looks too thick, add a spoonful of pasta water and pulse again until it loosens up.
- Toss the pasta:
- In a large bowl, combine the drained pasta with the pesto, stirring gently with tongs or a wooden spoon. Add more pasta water, a little at a time, until the sauce coats every piece of pasta in a silky, vibrant layer.
- Serve and garnish:
- Divide the pasta among bowls and top with fresh basil leaves and a generous sprinkle of Parmesan. Serve it hot, while the flavors are still singing.
Save The first time I served this to friends, someone asked if I'd ordered it from a restaurant. I laughed and told them it took less time than waiting for delivery. That's when I realized this dish had become my secret weapon for nights when I wanted to impress without the stress.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of baby spinach right before serving, watched it wilt into the warm pasta, and felt like I'd added a vegetable without any extra effort. Grilled chicken, roasted zucchini, or even crispy chickpeas turn this into a heartier meal. One night I crumbled in some goat cheese instead of extra Parmesan, and the tanginess played beautifully with the tomatoes.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta can soak up the sauce as it sits. When reheating, add a splash of water or olive oil to a pan over low heat and stir gently until everything loosens up again. I've also eaten this cold, straight from the container, and it works surprisingly well as a pasta salad with a handful of arugula tossed in.
Pairing and Serving Ideas
A crisp, chilled Pinot Grigio or a light Vermentino cuts through the richness of the pesto and makes the whole meal feel more special. If you're serving this for a crowd, set out a bowl of extra pesto on the side so people can add more if they want. A simple green salad with lemon vinaigrette and some crusty bread for mopping up any sauce left in the bowl round out the meal perfectly.
- Double the pesto recipe and freeze half in an ice cube tray for quick future meals.
- Try swapping in cashews for the pine nuts if you want a creamier, milder pesto.
- A pinch of red pepper flakes added to the blender gives the pesto a gentle kick without overpowering the other flavors.
Save This pasta has a way of turning an ordinary Tuesday into something worth sitting down for. I hope it becomes one of those recipes you reach for when you want comfort, color, and a little taste of the Mediterranean without leaving your kitchen.
Recipe FAQ
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Add it to hot pasta just before serving, warming gently if needed.
- → What type of pasta works best?
Penne, fusilli, or spaghetti all work wonderfully. Choose shapes with texture to hold the pesto sauce. Shorter pasta like penne captures the chunky pesto particularly well.
- → How do I prevent the pesto from being too thick?
Reserve pasta cooking water while draining. Add it gradually to the pesto while blending until you reach a smooth, silky consistency. Start with a tablespoon and adjust as needed.
- → Is this dish suitable for vegans?
Yes, substitute nutritional yeast for Parmesan cheese to make it vegan. Use extra-virgin olive oil instead of any animal-derived ingredients. The sun-dried tomato oil and pine nuts remain plant-based.
- → What can I add to make it heartier?
Grilled chicken breast, roasted vegetables like zucchini or eggplant, or white beans add protein and substance. Toss these additions with the pasta and pesto for a complete meal.
- → How should I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. The pasta may dry out slightly, so add a splash of olive oil or reserved pasta water when reheating gently.