Save The jar of sun-dried tomatoes sat in my pantry for weeks before I finally cracked it open on a Wednesday evening when I had nothing planned for dinner. I tossed them into the food processor with some basil and pine nuts, and the smell that filled my kitchen was so intensely savory and bright that I knew I'd stumbled onto something special. That first bite of pasta coated in the deep red pesto made me forget I'd been tired and uninspired just twenty minutes earlier. It was tangy, rich, and felt like summer in the Mediterranean even though it was drizzling outside. Now it's the dish I make when I want something that tastes impressive but comes together faster than ordering takeout.
I made this for a group of friends who showed up unexpectedly one evening, and I remember feeling slightly panicked until I remembered that jar in the cupboard. As I blended the pesto, one of them wandered into the kitchen and said it smelled like a trattoria in Rome. We ate it straight from the bowl with forks, standing around the counter, and nobody seemed to mind the lack of formality. It became the kind of meal that people still bring up months later, asking when I'll make it again.
Ingredients
- 400 g dried pasta: Penne and fusilli work beautifully because their shapes catch the pesto in every crevice, but spaghetti gives you those long, sauce-coated strands that twirl perfectly on a fork.
- 120 g sun-dried tomatoes in oil: The oil-packed kind are softer and blend more smoothly than the dry ones, and that reserved oil adds a layer of tomato-infused richness you can't get any other way.
- 50 g freshly grated Parmesan cheese: Freshly grated melts into the pesto and creates a creamy texture that pre-shredded cheese just won't give you.
- 40 g toasted pine nuts: Toasting them in a dry skillet for a few minutes brings out a buttery, nutty flavor that makes the pesto taste more complex.
- 2 garlic cloves: Use fresh garlic for a sharp, aromatic bite that balances the sweetness of the tomatoes.
- 30 g fresh basil leaves: The basil adds a bright, herbaceous note that keeps the pesto from feeling too heavy.
- 2 tbsp reserved sun-dried tomato oil: This oil is infused with tomato flavor and ties the whole pesto together.
- 2 tbsp extra-virgin olive oil: A good quality olive oil makes the pesto silky and adds a fruity undertone.
- Juice of 1/2 lemon: The acidity cuts through the richness and makes every flavor pop.
- Salt and black pepper: Season to taste, remembering that the Parmesan and sun-dried tomatoes already bring some saltiness.
- Fresh basil leaves and extra Parmesan for serving: A final scattering of basil and cheese makes 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 left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for making the sauce cling.
- Make the Pesto:
- While the pasta bubbles away, 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 no bits get left behind.
- Blend Until Smooth:
- Pour in the reserved tomato oil, olive oil, lemon juice, salt, and pepper, then blend until the pesto is smooth and vibrant. If it looks too thick or grainy, add a tablespoon or two of that reserved pasta water and blend again until it's silky.
- Toss It All Together:
- In a large bowl, combine the drained pasta with the pesto, adding more pasta water a little at a time until the sauce coats every piece. The starch in the water helps the pesto cling and creates a glossy, restaurant-style finish.
- Serve and Garnish:
- Plate the pasta immediately while it's hot, then scatter fresh basil leaves and a generous handful of Parmesan over the top. Serve it with a smile because it's going to taste incredible.
Save There was a night when I made this after a long, frustrating day, and the act of blending the pesto, smelling the basil and garlic, and twirling the pasta onto my fork felt like a small act of care for myself. It wasn't just dinner, it was a reminder that something simple and delicious can shift your whole mood. I sat at the table with a glass of wine and savored every bite, and it felt like hitting the reset button.
Making It Your Own
If you want to bulk this up, grilled chicken sliced on top adds protein and a smoky flavor that pairs beautifully with the tangy pesto. Roasted vegetables like zucchini, bell peppers, or cherry tomatoes tossed in with the pasta make it more of a complete meal. For a vegan version, swap the Parmesan for nutritional yeast, which gives a cheesy, umami flavor without any dairy. You can also use walnuts instead of pine nuts if you're watching your budget, they're earthier but just as delicious.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container, and honestly, they taste even better the next day when the flavors have had time to settle. When you reheat it, add a splash of water or olive oil and warm it gently in a pan over low heat, stirring until it's heated through. The microwave works in a pinch, but the stovetop keeps the texture silky. You can also make the pesto ahead of time and store it separately, it'll keep for a week in the fridge with a thin layer of olive oil on top to prevent browning.
Pairing and Serving Ideas
This pasta shines on its own, but a simple side salad with arugula, lemon, and shaved Parmesan makes it feel like a full Italian meal. A crusty loaf of bread for soaking up any extra pesto at the bottom of the bowl is never a bad idea. If you're serving it for guests, a crisp Pinot Grigio or Sauvignon Blanc complements the bright, tangy flavors perfectly.
- Serve it family-style in a big bowl so everyone can help themselves.
- Garnish generously, the fresh basil and Parmesan make it look as impressive as it tastes.
- Don't be afraid to double the pesto recipe, it's great on sandwiches, pizza, or stirred into soups.
Save This dish has become my go-to for nights when I want something comforting but exciting, familiar but a little special. I hope it becomes one of those recipes you turn to again and again, the kind that makes you feel like a better cook than you even realized you were.
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 a thin layer of olive oil on top to prevent browning. Bring to room temperature before tossing with warm pasta.
- → What pasta shapes work best?
Penne, fusilli, and spaghetti are ideal choices. Tube and spiral shapes trap the pesto beautifully. Avoid very thin shapes like angel hair, as they may become overly coated.
- → How do I prevent the pesto from being too thick?
Use the reserved pasta cooking water to adjust consistency. Start with a tablespoon and add more gradually until you reach a silky, coating consistency that clings to the pasta.
- → Are there protein options besides the base vegetarian version?
Absolutely. Add grilled chicken breast, roasted shrimp, or white beans for extra protein. Roasted vegetables like zucchini and eggplant complement the flavors wonderfully.
- → What wine pairs well with this dish?
A crisp Italian white wine like Pinot Grigio is perfect. The acidity cuts through the richness of the pesto while complementing the sun-dried tomato flavors.
- → Can I substitute pine nuts?
Yes, walnuts are an excellent budget-friendly alternative with similar texture. Almonds and cashews also work. Toast them lightly to enhance their natural flavors.