Easy Pesto Pasta with Sundried Tomatoes
This Mediterranean-style pesto pasta is a vibrant and flavorful dish that combines the rich nuttiness of basil pesto with the tangy sweetness of sun-dried tomatoes. Ready in under 25 minutes, it’s the perfect easy yet elegant meal — ideal for lunch, dinner, or meal prep.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
For the Pasta:
8 oz (225 g) pasta (spaghetti, penne, or fusilli work best)
Salt, for boiling water
For the Sauce:
2 tbsp olive oil
2 cloves garlic, minced
¼ cup sun-dried tomatoes, sliced
⅓ cup basil pesto
2 tbsp grated Parmesan cheese
¼ tsp black pepper
Optional: 1 tbsp lemon juice
Optional Add-ins:
1 cup baby spinach or arugula
½ cup cherry tomatoes, halved
Grilled chicken, shrimp, or chickpeas
Garnish:
Extra Parmesan
Fresh basil leaves
Crushed red pepper flakes
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente according to package directions.
Reserve ½ cup pasta water, then drain.
2. Saute Garlic and Sun-Dried Tomatoes
In a large skillet, heat olive oil over medium heat.
Add garlic and saute 30 seconds until fragrant.
Add sliced sun-dried tomatoes and cook 1–2 minutes to release their flavor.
3. Toss with Pesto
Lower the heat and add pesto to the pan.
Stir in a few tablespoons of pasta water to create a light sauce.
Add the drained pasta, toss well to coat evenly.
Stir in Parmesan cheese, pepper, and lemon juice (if using).
4. Add Optional Ingredients
If adding spinach or cherry tomatoes, toss them in now until just wilted or warm.
Adjust the consistency with a splash more pasta water if needed.
5. Serve
Plate the pasta and top with extra Parmesan, basil, and a drizzle of olive oil.
Sprinkle chili flakes if you like a gentle kick.
Flavor Variations
Creamy Pesto Pasta: Stir in 2 tbsp cream or Greek yogurt for a richer sauce.
Nutty Twist: Add toasted pine nuts or walnuts for crunch.
Mediterranean Mix: Add olives, roasted red peppers, or artichoke hearts.
Tips
Use pasta water to loosen and emulsify the pesto sauce — it makes it silky and flavorful.
For best taste, use high-quality pesto or make your own (fresh basil + olive oil + nuts + Parmesan).
Don’t overheat the pesto — it can lose its bright green color if cooked too long.
Frequently Asked Questions
Q: Can I use sun-dried tomatoes not packed in oil?
Yes, just rehydrate them in warm water for 10–15 minutes, then chop and use.
Q: Can I make it vegan?
Absolutely — use vegan pesto and skip the Parmesan or replace with nutritional yeast.
Q: How long does it last?
Keeps well in the fridge for up to 3 days. Add a splash of olive oil before reheating.
Nutritional Information
Calories: 420 kcal
Protein: 12 g
Fat: 22 g
Carbs: 42 g
Fiber: 3 g