Picture this: it's a busy Tuesday, the fridge is looking sad, and you need dinner on the table fast. That's when this sun-dried tomato pesto pasta swoops in like a hero in an apron. It's creamy, tangy, and has that 'I actually tried' vibe without the effort.
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The secret? A quick homemade pesto that uses sun-dried tomatoes and their oil to double down on flavor. You'll toss it with pasta, a splash of pasta water, and a handful of spinach that wilts right in. It's like a warm hug in a bowl, but with more garlic.
I've made this countless times, and it never fails to impress. Whether it's a quick lunch or a cozy dinner, this pasta is proof that simple ingredients can create something spectacular. Let's dive in!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne or your favorite pasta
Penne's ridges catch the pesto beautifully. Any short pasta works – try fusilli or rigatoni.
1 cup (150g) sun-dried tomatoes (dry-packed, not in oil), rehydrated if very dry
Oil-packed are fine too – just drain and pat dry. Rehydrate dry ones in hot water for 10 minutes.
1/2 cup (20g) fresh basil leaves, packed
Fresh basil is key. If you only have dried, use 2 teaspoons, but fresh is worth it.
1/4 cup (25g) grated Parmesan cheese, plus more for serving
Freshly grated melts better. Pecorino Romano is a salty swap.
1/4 cup (30g) pine nuts, toasted
Toast them in a dry pan for 2-3 minutes until golden. Walnuts or almonds are great subs.
2 cloves garlic, minced
Adjust to your garlic love. Roasted garlic adds a mellow sweetness.
1/2 cup (120ml) extra-virgin olive oil, plus 2 tablespoons for the pan
Good quality oil makes a difference. Use the sun-dried tomato oil if you have it for extra flavor.
1/2 teaspoon red pepper flakes (optional)
For a little heat. Skip if you prefer mild, or add a pinch of cayenne.
2 cups (60g) fresh spinach
Baby spinach works best. Kale or arugula are tasty alternatives – just chop them.
Salt and black pepper, to taste
Sea salt and freshly cracked pepper elevate the dish.
1/2 cup (120ml) reserved pasta water
The starchy water helps bind the sauce. Save before draining.
Tips & Tricks
- Don't overcook the pasta – aim for al dente so it holds up when tossed.
- Reserve a full cup of pasta water; you may need more to loosen the sauce.
- Toast the pine nuts – it brings out their nutty flavor and prevents sogginess.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook the penne according to package directions until al dente (about 11-12 minutes). Before draining, reserve 1 cup of pasta water, then drain.
2. Toast the pine nuts
In a small dry skillet over medium heat (350°F/175°C), toast the pine nuts for 2-3 minutes, shaking often, until golden and fragrant. Watch closely – they burn quickly.
3. Make the pesto
In a food processor, combine the sun-dried tomatoes, basil, Parmesan, toasted pine nuts, garlic, and red pepper flakes. Pulse until coarsely chopped. With the motor running, slowly drizzle in the 1/2 cup olive oil until a thick, spreadable pesto forms. Season with salt and pepper to taste.
4. Warm the pesto
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat (325°F/160°C). Add the pesto and cook for 1-2 minutes, stirring, until fragrant and warmed through.
5. Combine pasta and spinach
Add the drained pasta and spinach to the skillet. Toss well so the spinach starts to wilt. If the mixture seems dry, add reserved pasta water a splash at a time until the sauce coats the pasta nicely.
6. Season and serve
Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if you like.
Delicious Variations
- Add grilled chicken or shrimp for a protein boost.
- Swap spinach for kale or arugula, adding them with the pasta.
- Make it creamy by stirring in 1/4 cup heavy cream or cream cheese at the end.
How to Store Sun-Dried Tomato and Basil Pesto Pasta
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce. Microwave in 30-second bursts, stirring between, until hot.
Frequently Asked Questions
Q: Can I use oil-packed sun-dried tomatoes?
Yes, oil-packed sun-dried tomatoes work perfectly. Just drain them well and pat dry to avoid an overly oily pesto.
Q: Can I make this vegan?
Absolutely. Use nutritional yeast instead of Parmesan and ensure your pasta is egg-free. The rest is already plant-based.
Q: What can I substitute for pine nuts?
You can use walnuts, almonds, or even sunflower seeds. Toast them lightly for best flavor.
Q: How do I reheat leftovers without drying out?
Add a splash of water or extra olive oil when reheating in a skillet or microwave. This brings back the creamy texture.
Q: Can I add chicken to make it more filling?
Yes, grilled or rotisserie chicken is a great addition. Slice it and toss it in when you combine the pasta and spinach.
I hope you love this sun-dried tomato pesto pasta as much as I do. If you try it, let me know in the comments below – I'd love to hear how it goes! And don't forget to share your photos with me on Instagram using #KwameCooks.
Sun-Dried Tomato and Basil Pesto Pasta
This sun-dried tomato pesto pasta is a burst of tangy, creamy flavor, ready in just 25 minutes for a weeknight win.
🧂 Ingredients
- 12 oz (340g) penne or your favorite pasta
- 1 cup (150g) sun-dried tomatoes (dry-packed, not in oil), rehydrated if very dry
- 1/2 cup (20g) fresh basil leaves, packed
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- 1/4 cup (30g) pine nuts, toasted
- 2 cloves garlic, minced
- 1/2 cup (120ml) extra-virgin olive oil, plus 2 tablespoons for the pan
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups (60g) fresh spinach
- Salt and black pepper, to taste
- 1/2 cup (120ml) reserved pasta water
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a rolling boil. Cook the penne according to package directions until al dente (about 11-12 minutes). Before draining, reserve 1 cup of pasta water, then drain.
- 2Toast the pine nuts — In a small dry skillet over medium heat (350°F/175°C), toast the pine nuts for 2-3 minutes, shaking often, until golden and fragrant. Watch closely – they burn quickly.
- 3Make the pesto — In a food processor, combine the sun-dried tomatoes, basil, Parmesan, toasted pine nuts, garlic, and red pepper flakes. Pulse until coarsely chopped. With the motor running, slowly drizzle in the 1/2 cup olive oil until a thick, spreadable pesto forms. Season with salt and pepper to taste.
- 4Warm the pesto — In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat (325°F/160°C). Add the pesto and cook for 1-2 minutes, stirring, until fragrant and warmed through.
- 5Combine pasta and spinach — Add the drained pasta and spinach to the skillet. Toss well so the spinach starts to wilt. If the mixture seems dry, add reserved pasta water a splash at a time until the sauce coats the pasta nicely.
- 6Season and serve — Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if you like.
Kwame writes about technology and digital privacy for everyday users. He breaks down complex topics like data tracking and encryption into simple, relatable terms.
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