The Ultimate Sun-Dried Tomato Pesto Pasta (Ready in 20 Minutes!)

Are you looking for a dinner that is incredibly fast, packed with intense, savory flavor, and made almost entirely from pantry staples? A meal that tastes like it came from a charming Italian trattoria but comes together in the time it takes to boil pasta? This Sun-Dried Tomato Pesto Pasta is the recipe you’ve been searching for.

This is your ultimate guide to creating a vibrant and delicious pasta dish that will become a new weeknight hero. We’ll show you how to whip up a batch of rich, savory “pesto rosso” using a jar of sun-dried tomatoes, then toss it with perfectly cooked pasta and a little “liquid gold” to create a luscious, glossy sauce.

What makes this recipe so special is its incredible depth of flavor for such minimal effort. It’s a sophisticated yet comforting meal that relies on the power of a well-stocked pantry. Get ready to master your new go-to 20-minute meal: the amazing Sun-Dried Tomato Pesto Pasta.

Table of Contents

Table of Contents

Beyond Basil: The Magic of Pesto Rosso

When most of us think of pesto, we picture the classic, green Pesto alla Genovese, made with fresh basil and pine nuts. But in Italy, there are many variations of pesto, and this Sun-Dried Tomato Pesto Pasta is a perfect example of another classic: Pesto Rosso, or Red Pesto.

Originating from Sicily, this style of pesto uses sun-dried tomatoes as its base instead of basil. The sun-dried tomatoes provide an incredibly intense, sweet, tangy, and umami-rich flavor that is completely different from its herbaceous green cousin. Combined with garlic, fresh basil for brightness, and salty Parmesan, it creates a powerful and addictive sauce that is perfect for a simple pasta dish.

The #1 Secret to a Perfect Pasta Sauce: Reserved Pasta Water

The most important, non-negotiable step in this Sun-Dried Tomato Pesto Pasta recipe is reserving a cup of the starchy pasta water before you drain your pasta. This cloudy, salty water is liquid gold, and it’s the secret to transforming the thick pesto paste into a silky, glossy sauce.

• It Emulsifies: The starches released from the pasta into the water act as a natural emulsifier. When you toss the hot pasta with the pesto and add splashes of the hot pasta water, the starches help the oil from the pesto and the cheese bind together, creating a creamy, cohesive sauce rather than an oily, separated one.
• It Helps the Sauce Cling: The starchiness also helps the beautiful red pesto cling perfectly to every nook and cranny of your penne. Never pour this secret ingredient down the drain again!

The Key Ingredients for Your Pantry Pasta

The beauty of this Sun-Dried Tomato Pesto Pasta is that most of the ingredients are long-lasting pantry staples.

• Penne Pasta: The quill shape and ridges of penne are perfect for catching the thick, rustic pesto. Other great shapes include fusilli, rigatoni, or cavatappi.
• Sun-Dried Tomatoes Packed in Olive Oil: This is a crucial ingredient. We use the entire contents of the jar—both the tomatoes and their flavorful, infused oil. The oil becomes the base of our pesto, so using a good quality product will make a big difference.
• Garlic and Fresh Basil: These provide the classic aromatic, fresh bite that balances the intense flavor of the tomatoes.
• Freshly Grated Parmesan Cheese: Adds a salty, nutty, and savory depth to the pesto. For the best flavor and melting quality, always use a wedge of Parmesan that you grate yourself.

Step-by-Step Guide to Your 20-Minute Pasta

This elegant meal comes together in about the time it takes to boil water and cook the pasta.

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to the package directions until it is al dente (tender but still firm to the bite).
2. Make the Pesto: While the pasta is cooking, make your sun-dried tomato pesto. In a food processor, combine the entire jar of sun-dried tomatoes (with all of their oil), the 2 cloves of garlic, a pinch of salt and pepper, and the packed fresh basil leaves.
3. Blend: Pulse the mixture until the tomatoes are finely chopped and a thick, rustic paste has formed.
4. Finish the Pesto: Transfer the tomato mixture to a large serving bowl (the one you will toss the pasta in). Stir in the 1/2 cup of freshly grated Parmesan cheese. Your pesto is now ready.
5. Reserve Pasta Water and Drain (Crucial Step!): Just before the pasta is done cooking, use a mug or a liquid measuring cup to carefully reserve at least 1 cup of the starchy pasta water. Then, drain the pasta.
6. Combine and Create the Sauce: Add the hot, drained pasta directly to the large bowl containing the pesto. Add about 1/4 cup of the reserved hot pasta water to start. Toss everything together vigorously. The heat from the pasta and the water will melt the cheese and loosen the pesto, creating a sauce.
7. Adjust and Serve: Continue to add the reserved pasta water, a splash at a time, while tossing, until the sauce reaches your desired consistency—it should be glossy and perfectly coat every piece of pasta. Season your finished Sun-Dried Tomato Pesto Pasta with more salt and pepper to taste, and serve immediately.

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How to Make it a Complete Meal

This vegetarian Sun-Dried Tomato Pesto Pasta is fantastic on its own, but it’s also a perfect base for other additions.

• Add a Protein: Toss in some grilled chicken strips, sautéed shrimp, a can of drained chickpeas, or some crumbled Italian sausage.
• Add More Veggies: This pasta is delicious with a few large handfuls of fresh spinach stirred in at the very end until it wilts, or with some jarred artichoke hearts or roasted red peppers.

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Conclusion: A Pantry Hero for Busy Nights

This Sun-Dried Tomato Pesto Pasta is a perfect example of how a few simple, high-quality pantry staples can be transformed into an incredibly delicious and elegant meal in minutes. It’s a rich, savory, and satisfying dish that is sure to become a new favorite in your weeknight dinner rotation. Enjoy the taste of Italy, made easy.

Frequently Asked Questions (FAQs)