Easy Sun-Dried Tomato Pesto Pasta – 20-Minute Dinner

There are evenings when the kitchen feels like a sanctuary, and the scent of garlic sizzling in olive oil wraps around you like a warm hug. This sun-dried tomato pesto pasta is my go-to for those nights when I crave something deeply satisfying but don't want to spend hours over the stove. It's a dish that whispers 'slow down' while still getting dinner on the table in a flash.

The beauty of this recipe lies in its simplicity: a handful of pantry staples transform into a sauce that tastes like it simmered all day. The sun-dried tomatoes bring a sweet, tangy intensity, while the basil adds a fresh, peppery note. Toss it with your favorite pasta, and you have a meal that feels both rustic and elegant.

I love to make this on a busy weeknight, but it also shines as a quick lunch or a side dish for grilled chicken. Pair it with a crisp green salad and a glass of chilled white wine, and you've got a little moment of bliss. So, let's wander into the kitchen and create something beautiful together.

About the Ingredients

12 oz (340g) pasta (such as penne or fusilli)

Any short pasta works well; whole wheat or gluten-free are great alternatives.

1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped

Use oil-packed for best flavor; if using dry, rehydrate in hot water for 10 minutes.

1/4 cup (30g) pine nuts, toasted

Toast in a dry skillet over medium heat for 2-3 minutes until golden; walnuts or almonds are good substitutes.

2 cloves garlic, minced

Fresh garlic is essential; adjust to taste.

1/2 cup (50g) grated Parmesan cheese, plus more for serving

Pecorino Romano or a vegan Parmesan alternative work well.

1 cup (30g) fresh basil leaves, packed

Use fresh basil; if you must substitute, use 1 teaspoon dried basil.

1/3 cup (80ml) extra-virgin olive oil

Quality olive oil makes a difference; use a good one for the best flavor.

1/2 teaspoon salt, plus more for pasta water

Sea salt or kosher salt preferred.

1/4 teaspoon black pepper, freshly ground

Adjust to taste.

1/4 cup (60ml) pasta water, reserved

This helps create a silky sauce.

Tips & Tricks

• Reserve some pasta water before draining; it's the secret to a creamy, cohesive sauce.
• Toast the pine nuts in a dry pan over medium heat, shaking often, until they are golden and fragrant—watch them closely to avoid burning.
• For a chunkier sauce, pulse the pesto briefly; for a smoother texture, blend longer. You can also leave some sun-dried tomatoes whole for bursts of flavor.
• If the pesto is too thick, add a splash of pasta water to loosen it to your desired consistency.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water.

2. Toast the Pine Nuts

While the pasta cooks, place the pine nuts in a dry skillet over medium heat (350°F / 175°C). Toast for 2-3 minutes, shaking frequently, until they are golden brown and fragrant. Immediately transfer to a plate to cool.

3. Blend the Pesto

In a food processor, combine the sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, salt, and pepper. Pulse a few times to chop. With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth, thick paste. Scrape down the sides as needed.

4. Combine Pasta and Pesto

Drain the pasta (reserving water) and return it to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency that clings to the pasta.

5. Season and Serve

Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a few fresh basil leaves. Enjoy while warm!

Delicious Variations

• Add grilled chicken or shrimp for a protein-packed meal.
• Stir in sautéed mushrooms or spinach for extra veggies.
• Swap the basil for arugula or parsley for a peppery twist.

How to Store Sun-Dried Tomato Pesto Pasta

Frequently Asked Questions

I hope this sun-dried tomato pesto pasta brings a little sunshine to your table. It's one of those simple pleasures that makes any day feel special. If you try it, I'd love to hear how it turns out—share your creations in the comments below. And remember, wander wisely.

Sun-Dried Tomato Pesto Pasta

Toss al dente pasta in a vibrant sun-dried tomato pesto with garlic, Parmesan, and basil for a quick, flavorful weeknight dinner.

★★★★½ 4.8 (156 ratings)

10 minPrep time10 minCook time4Servings420 kcalCalories

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🧂 Ingredients

• 12 oz (340g) pasta (such as penne or fusilli)
• 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
• 1/4 cup (30g) pine nuts, toasted
• 2 cloves garlic, minced
• 1/2 cup (50g) grated Parmesan cheese, plus more for serving
• 1 cup (30g) fresh basil leaves, packed
• 1/3 cup (80ml) extra-virgin olive oil
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup (60ml) pasta water, reserved

📋 Instructions

1. 1Cook the Pasta — Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water.
2. 2Toast the Pine Nuts — While the pasta cooks, place the pine nuts in a dry skillet over medium heat (350°F / 175°C). Toast for 2-3 minutes, shaking frequently, until they are golden brown and fragrant. Immediately transfer to a plate to cool.
3. 3Blend the Pesto — In a food processor, combine the sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, salt, and pepper. Pulse a few times to chop. With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth, thick paste. Scrape down the sides as needed.
4. 4Combine Pasta and Pesto — Drain the pasta (reserving water) and return it to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency that clings to the pasta.
5. 5Season and Serve — Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a few fresh basil leaves. Enjoy while warm!

👨‍🍳 Chef's Note: For the best flavor, use high-quality sun-dried tomatoes and fresh basil—they make all the difference.

Servings: 4

Cuisine: Italian

Course: Main Course

Nutrition (per serving): 420 kcal · 14g protein · 52g carbs · 18g fat

Written by Sofia Marchetti
Sofia writes about minimalist travel and slow tourism, sharing itineraries that emphasize local culture and off-season visits. She believes travel is about experiences, not checklists.