The pasta with sun-dried tomato pesto is a quick and flavorful main course, ideal for those who love the intense flavors of Mediterranean cuisine and want to serve something different from the usual. This creamy recipe is prepared in just a few minutes with simple and genuine ingredients: sun-dried tomatoes in oil, nuts, cheese, and a good extra virgin olive oil. Perfect for a last-minute lunch or to surprise guests with an original and character-rich condiment.
Thanks to its versatility, the sun-dried tomato pesto can be prepared in advance and used also for bruschetta, sandwiches, or savory pies. In this blog, I’ll explain step by step how to prepare this delicious pasta with red pesto. Discover how to make this easy and quick recipe at home, perfect for any season and loved by the whole family! Below, I’ll leave you other first course recipes.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pasta with sun-dried tomato pesto
- 11 oz pasta (any shape you prefer)
- 3.5 oz sun-dried tomatoes in oil (well-drained)
- 1.75 oz blanched almonds (or walnuts or pine nuts)
- 1.75 oz Parmesan cheese (or Pecorino cheese)
- 1 clove garlic
- 4 tbsp extra virgin olive oil (adjustable based on desired creaminess)
- to taste basil
- to taste mint (optional for fragrance)
- 1 chili pepper (optional if you want it a bit spicy)
Tools for the pasta with sun-dried tomato pesto
- 1 Pot
- 1 Mixer
- 1 Pan
Steps
To prepare the pasta with sun-dried tomato pesto, place the well-drained sun-dried tomatoes in a mixer,
the blanched almonds,
the cheese (Parmesan or Pecorino),
the basil leaves,
a few mint leaves,
the garlic clove,
the chili pepper if you like it a bit spicy.
Add the extra virgin olive oil and
blend until you get a creamy and homogeneous red pesto.
Drop the pasta and drain it 2 minutes before the indicated cooking times.
Meanwhile, transfer the red pesto to a pan,
add a ladle of cooking water and
when the pasta is al dente, drain it directly into the pan,
add another ladle of cooking water and
mix everything together.
Plate the pasta with sun-dried tomato pesto,
pour a ladle of pesto over the pasta,
a sprinkle of cheese and the dish is ready to be enjoyed.
It can be stored in the fridge for 4–5 days in a glass jar covered with oil. It can also be frozen in small portions.
FAQ
Can I use sun-dried tomatoes not in oil?
Yes, but they need to be rehydrated in hot water for about 10–15 minutes, then well squeezed before blending them.
What variations can I try?
You can add capers for a saltier touch, or substitute the nuts with pine nuts or pistachios.
Is this recipe suitable for vegetarians?
Yes, just make sure the cheese used doesn’t contain animal rennet. Alternatively, you can use nutritional yeast.
Can the pesto be used in other dishes?
Of course! It is also great for topping bruschetta, enriching sandwiches, filling savory pies, or accompanying grilled vegetables.
Can it be prepared in advance?
Yes, you can prepare the pesto a couple of days in advance and keep it in the fridge. When you are ready to use it, add a bit of pasta cooking water to make it creamy.
How many calories does a plate of pasta with sun-dried tomato pesto have?
It depends on the quantities, but on average a standard plate can contain about 500–600 kcal. It can be lightened by using less oil or a light cheese.
