Pin it The kitchen smelled like summer the first time I made this pesto, even though it was pouring rain outside. Sun-dried tomatoes have this way of concentrating sunshine into something intense and almost sweet, and when they hit the hot pasta, the whole apartment filled with this incredible aroma. My roommate wandered in asking what I was cooking, and I remember tossing a forkful her way watching her eyes light up at that first bite.
Last summer I served this at a rooftop dinner with fairy lights strung overhead and everyone standing around the makeshift table. My friend Marco who spent a semester in Rome actually asked for the recipe, which might be the highest compliment I have ever received. There something about the deep red color against the white plates that makes even a casual Tuesday dinner feel special.
Ingredients
- 400 g dried pasta: Choose something with ridges or curves that will grab the sauce. Penne and fusilli work beautifully.
- 120 g sun-dried tomatoes in oil: The oil packed ones are essential here. That reserved liquid is liquid gold.
- 50 g freshly grated Parmesan: Buy the block and grate it yourself. The pre-grated stuff does not melt the same way.
- 40 g toasted pine nuts: Toast them in a dry pan until golden. It brings out this incredible nutty sweetness.
- 2 garlic cloves: Fresh garlic not the jarred stuff. You want that raw bite to mellow out in the sauce.
- 30 g fresh basil: Do not be shy with the basil. It cuts through the richness of the tomatoes.
- 2 tbsp reserved sun-dried tomato oil: This is not optional. It is where half the flavor lives.
- 2 tbsp extra-virgin olive oil: Helps everything emulsify into that silky consistency.
- Juice of 1/2 lemon: Brightens everything up and balances the rich tomatoes.
- Salt and black pepper: Taste as you go. Sun-dried tomatoes are already salty.
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil. You want it salty like the sea.
- Cook the pasta:
- Cook until al dente then reserve that pasta water before draining. That starchy liquid is magic.
- Make the pesto base:
- Pulse the sun-dried tomatoes Parmesan toasted nuts garlic and basil until you have a coarse crumbly mixture.
- Add the liquids:
- Stream in both oils and the lemon juice then blend until silky smooth. Scrape down the sides to get everything incorporated.
- Bring it together:
- Toss the hot pasta with the pesto adding pasta water as needed until every strand is coated.
Pin it This has become my go to for dinner parties because I can make the pesto ahead of time and just cook the pasta when guests arrive. Something about gathering around a bowl of pasta just makes people linger at the table longer talking about everything and nothing.
Make It Your Own
I have played around with this recipe so many times and each variation brings something new to the table. Sometimes I add a handful of spinach to the food processor for extra color and nutrients. Other times I throw in some roasted red peppers for even more sweetness.
The Perfect Wine Match
A crisp Pinot Grigio cuts through the richness beautifully but honestly any dry white wine works. The acidity balances those intense sun-dried tomato flavors and cleanses your palate between bites.
Leftovers Love
This pasta actually gets better overnight as the flavors meld together. Pack it for lunch and eat it cold or room temperature. It is one of those rare dishes that does not need reheating to taste incredible.
- Store the pesto separately from the pasta if meal prepping for the week
- The sauce freezes beautifully in ice cube trays for future quick dinners
- Toss leftover pasta with some fresh arugula for an entirely different meal
Pin it There is something deeply satisfying about turning a jar of sun-dried tomatoes into something that makes people pause and take notice. Simple ingredients transformed into something extraordinary.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to a week in advance and store it in an airtight container in the refrigerator. The oil may solidify when cold—let it come to room temperature and stir well before tossing with hot pasta.
- → What pasta shapes work best with this sauce?
Penne, fusilli, and spaghetti all work beautifully. Short pasta with ridges or tubes holds the thick pesto sauce well, while long strands like spaghetti allow the flavors to coat each strand evenly.
- → How do I store and reheat leftovers?
Store leftover pasta in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of olive oil or pasta water to restore the silky sauce texture. The pesto absorbs into pasta overnight, so leftovers become even more flavorful.
- → Can I freeze the pesto?
Absolutely. Portion the pesto into ice cube trays or small containers and freeze for up to 3 months. Thaw in the refrigerator overnight before using. Adding fresh basil after thawing helps preserve the bright color and flavor.
- → What can I use instead of pine nuts?
Walnuts make an excellent budget-friendly alternative with a slightly earthier flavor. Cashews, almonds, or even sunflower seeds also work well. Toast whatever nut you choose to enhance its natural oils and deepen the flavor.
- → How do I prevent the pesto from becoming too thick?
The secret is using reserved pasta cooking water. The starchy water emulsifies with the oils in the pesto, creating a smooth, creamy sauce that clings perfectly to the pasta. Add it one tablespoon at a time until you reach your desired consistency.