Save The jar sat in my pantry for weeks before I thought to blend those sun-dried tomatoes into something more than a pizza topping. One Wednesday evening, with no plan and a box of penne, I dumped them into the food processor with whatever seemed right. The kitchen filled with the sharp, sweet smell of tomatoes and garlic, and I knew I'd stumbled onto something good. That first bite was tangy, rich, and somehow both familiar and completely new.
I made this for a group of friends who showed up hungry after a long hike. They were skeptical when I said dinner would be ready in twenty minutes, but the moment I tossed the steaming pasta with that deep red pesto, the skepticism vanished. We ate straight from the bowl, standing around the counter, and someone said it tasted like summer in Italy. I'd never been, but I believed them.
Ingredients
- 400 g dried pasta: Use a shape with ridges or curves, penne and fusilli grab the pesto beautifully, but spaghetti works if that's what you have.
- 120 g sun-dried tomatoes in oil: These are the star, their concentrated sweetness and chewy texture make the pesto sing, and that oil they come in is too good to waste.
- 50 g Parmesan cheese: Freshly grated is worth it here, it melts into the pesto and adds a salty, nutty backbone that pre-shredded versions just can't match.
- 40 g toasted pine nuts: They bring a buttery richness, but walnuts work just as well and cost half as much, toast them lightly first for deeper flavor.
- 2 garlic cloves: Raw garlic can be sharp, so start with two and taste as you go, you can always add more but you can't take it back.
- 30 g fresh basil leaves: This keeps the pesto from being too heavy, the bright herbal notes balance the richness of the tomatoes and nuts.
- 2 tbsp sun-dried tomato oil: Don't throw this out, it carries the flavor of the tomatoes and helps the pesto come together smoothly.
- 2 tbsp extra-virgin olive oil: A good fruity olive oil makes a difference here, it adds silkiness and a peppery finish.
- Juice of half a lemon: This wakes everything up, a little acidity cuts through the richness and makes the flavors pop.
- Salt and black pepper: Taste before you add salt, the Parmesan and sun-dried tomatoes are already salty, but a crack of black pepper always helps.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it generously so it tastes like the sea, and bring it to a rolling boil. Cook your pasta until it still has a little bite, al dente means it should resist just slightly when you chew.
- Blend the pesto:
- While the pasta bubbles away, toss the sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil into a food processor. Pulse until everything is finely chopped and starting to come together, scraping down the sides once or twice.
- Add the liquids:
- Pour in the reserved tomato oil, olive oil, and lemon juice, then season with salt and pepper. Blend until the pesto is smooth and spreadable, if it looks too thick, add a spoonful of pasta water to loosen it up.
- Toss it all together:
- Drain the pasta but save a mugful of that starchy cooking water. Dump the hot pasta into a big bowl, spoon in the pesto, and toss everything together, adding splashes of pasta water until the sauce clings to every piece.
- Serve it hot:
- Plate the pasta while it's still steaming, then scatter fresh basil leaves and a generous handful of Parmesan on top. Eat it right away, this dish is best when the pasta is hot and the pesto is glossy.
Save There was a night when I made this for just myself after a rough day, and I realized halfway through my second bowl that food doesn't need an occasion to matter. Sometimes a simple pasta with a jar of tomatoes and a handful of nuts is enough to reset everything. It's become my go-to for those evenings when I need something comforting but don't want to think too hard.
Making It Your Own
Once you've made this a few times, it's easy to riff on. I've stirred in roasted red peppers when I had them, swapped the basil for arugula when my plant bolted, and even folded in chunks of grilled chicken for nights when I needed more protein. The pesto is forgiving and adaptable, so trust your instincts and use what you have. A handful of spinach, a spoonful of ricotta, or a pinch of red pepper flakes can all take this in new directions without losing what makes it good.
Storing and Reusing the Pesto
I always make more pesto than I need because it keeps beautifully in the fridge for up to a week. Press a piece of plastic wrap directly on the surface to keep it from browning, or pour a thin layer of olive oil over the top. I've spread it on sandwiches, stirred it into scrambled eggs, and used it as a marinade for vegetables before roasting. It's one of those things that makes weeknight cooking feel effortless because half the work is already done.
Pairing and Serving Suggestions
This pasta doesn't need much alongside it, but a simple green salad with lemon vinaigrette and some crusty bread for soaking up any leftover sauce makes it feel like a real meal. If you're serving it to guests, a chilled glass of Pinot Grigio or a light Vermentino complements the tangy richness of the pesto without overpowering it. I've also served it at room temperature for picnics, and it holds up beautifully, the flavors deepen as it sits.
- A handful of arugula tossed in at the end adds a peppery bite.
- Crumbled goat cheese on top makes it feel a little fancier.
- If you want more heft, roasted cherry tomatoes or sauteed zucchini blend right in.
Save This pasta has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too, easy, satisfying, and just a little bit special every time.
Questions & Answers
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will produce a different flavor profile. Sun-dried tomatoes provide concentrated umami and richness. If using fresh tomatoes, reduce quantity significantly and add a tablespoon of tomato paste for depth.
- → How do I store leftover pesto?
Transfer unused pesto to an airtight container and refrigerate for up to 5 days. Cover the surface with a thin layer of olive oil to prevent oxidation and browning.
- → What pasta shapes work best with this pesto?
Short, textured shapes like penne and fusilli trap pesto beautifully. Spaghetti also works well, though it requires more sauce for coating. Avoid tiny shapes like orzo or ditali.
- → Is this vegetarian?
Yes, this dish is completely vegetarian as written. For vegan preparation, substitute Parmesan with nutritional yeast or cashew parmesan for rich, umami-forward flavor.
- → Can I make this pesto ahead of time?
Yes, prepare the pesto up to 24 hours in advance and refrigerate in an airtight container. Toss with hot pasta just before serving, adding pasta water to achieve the desired consistency.
- → What wine pairs well with this dish?
A crisp Italian white wine such as Pinot Grigio, Verdicchio, or Sauvignon Blanc complements the bright, herbaceous flavors beautifully. The acidity cuts through the richness of the pesto.