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Savor the rich flavors of sun-dried tomato pesto pasta, a quick and easy dish combining tangy pesto with your favorite pasta for a delicious meal.
I love a good simple pasta dish - from bucatini pomodoro to spicy rigatoni to garlic chicken parmesan pasta.
But when it comes to sauces, pesto might be one of the easiest. And this is kicked up a notch with sun-dried tomatoes.
Why This Recipe Works
- Quick and easy to make - This dish is perfect for busy days when you want something tasty but don't have much time. The pesto can be prepared in minutes, and all you need to do is toss it with your favorite pasta for a quick meal.
- Customizable - You can easily customize this pasta by adding your favorite ingredients. Whether it’s grilled chicken, shrimp, roasted vegetables or a sprinkle of chili flakes for some heat, the dish adapts well to different additions.
- Great for leftovers - This dish tastes just as good, if not better, the next day. It’s perfect for meal prep or for enjoying leftovers, as the flavors meld together even more over time.
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Ingredient Notes
- Pasta - Orecchiette is a small, ear-shaped pasta with a slightly indented center and rough texture, perfect for capturing sauces and pairing with hearty ingredients.
- Sun-dried tomato pesto - You can either buy some at the store to save time or make your own. I'm personally a fan of homemade pesto and it couldn't be easier to make.
- Pasta water - Pasta releases some if its starches when boiling so it helps create a creamy dish when tossed with the sauce.
Variations
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- I'm partial to orecchiette, but short shapes like penne, fusilli or farfalle are particularly good as they hold the sauce well.
- It's got sun-dried tomato pesto in the title for a reason, but you can also try roasted red pepper pesto or almond basil pesto.
- While there is not protein in this dish, you can add chicken, shrimp or your favorite vegetables.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Prepare the pesto by adding all of the ingredients to a food processor and blending until smooth.
Add the pesto along with ¼ cup of reserved pasta water to the pasta, tossing until well coated. If the sauce is too thick, add more pasta water as needed. Finish by topping with Parmesan and fresh basil.
FAQs
Yes, you can make the pesto ahead of time. Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir and add a little olive oil before using.
You can add protein like grilled chicken, shrimp or sausage, and incorporate vegetables like roasted bell peppers, spinach or zucchini to make the dish more filling and well-rounded.
If the pesto is too thick, gradually add reserved pasta water or a bit of extra olive oil until you reach the desired consistency. The starchy pasta water helps to create a silkier sauce.
It will last about 3 days if stored in an airtight container in the fridge.
My favorite method is to reheat the leftover pasta in a skillet with a splash of water, cooking on medium-low until warmed through.
Alternatively, you can microwave it by placing the pasta in a microwave-safe bowl with a splash of water, microwaving for 1 minute, then stirring and microwaving for another minute or until fully heated.
Equipment
The equipment you use is important to how the pasta turns out. What is needed is the following:
- Food processor - Used to make the pesto.
- Large bowl - Need a bowl to be able to mix together the ingredients.
- Spoon - You want a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- If you don't have orecchiette, go with your favorite pasta. Any short shape pasta will work.
- Lightly toast the pistachios before adding them to the food processor. This enhances their flavor and adds a warm, nutty depth to the pesto.
- Opt for freshly grated Parmesan to enhance the sauce, avoiding pre-shredded options that may include wood pulp. Choosing blocks of Parmesan cheese is not only more cost-effective but ensures a purer product.
- Always save some pasta cooking water before draining. The starchy water helps to thin out the pesto and create a smoother, more cohesive sauce that clings well to the pasta.
Similar Recipes
If you’ve tried this sun-dried tomato pesto pasta or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sun-Dried Tomato Pesto Pasta
Ingredients
- 12 oz orecchiette
- 1 (8.5 oz jar) sun-dried tomatoes in oil
- ¾ cup unsalted roasted pistachios + more for topping
- ½ cup fresh basil + more for topping
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup reserved sun-dried tomato oil
- ½ cup freshly grated Parmesan cheese + more for topping
- ½ cup reserved pasta water
- salt and black pepper
Instructions
- Bring a large pot of salted water to boil. Cook the orecchiette to al dente and save ½ cup of pasta water.
- Remove the sun-dried tomatoes from the jar, reserving the oil. Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped. With food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed.
- Add the cooked pasta to a mixing bowl. Add the pesto and ¼ cup of reserved pasta water, tossing to combine. Add more water if still too thick. Top with some Parmesan and fresh basil.
Notes
- If you don't have orecchiette, go with your favorite pasta. Any short shape pasta will work.
- Lightly toast the pistachios before adding them to the food processor. This enhances their flavor and adds a warm, nutty depth to the pesto.
- Opt for freshly grated Parmesan to enhance the sauce, avoiding pre-shredded options that may include wood pulp. Choosing blocks of Parmesan cheese is not only more cost-effective but ensures a purer product.
- Always save some pasta cooking water before draining. The starchy water helps to thin out the pesto and create a smoother, more cohesive sauce that clings well to the pasta.
Jennie says
Love this idea!