This dish combines the tangy, rich flavors of sun-dried tomatoes with garlic, Parmesan, and olive oil to create a vibrant and hearty pasta meal.
Ingredients
- 400g (14 oz) pasta (penne, fusilli, or spaghetti)
- 1 cup sun-dried tomatoes (in oil, drained)
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts (lightly toasted)
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil (plus more as needed)
- 1/4 tsp red chili flakes (optional, for a spicy kick)
- Salt and freshly ground black pepper to taste
Optional Garnish
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
- Make the Sun-Dried Tomato Pesto
- In a food processor or blender, combine the sun-dried tomatoes, garlic, pine nuts (or walnuts), and Parmesan cheese. Blend until the ingredients are coarsely chopped.
- While blending, slowly drizzle in the olive oil until a smooth, spreadable consistency is achieved.
- Add red chili flakes (if using) and season with salt and black pepper to taste. Blend briefly to combine.
- Combine Pasta and Pesto
- In a large bowl, toss the cooked pasta with the sun-dried tomato pesto. Mix until the pasta is evenly coated.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve
- Divide the pasta among plates or bowls. Garnish with fresh basil leaves and extra Parmesan cheese if desired.
Tips for Success
- Sun-Dried Tomato Selection: Use high-quality sun-dried tomatoes packed in oil for the best flavor and texture.
- Nut Alternatives: Walnuts or almonds can be used instead of pine nuts for a different flavor profile.
- Make-Ahead: The pesto can be made in advance and stored in the fridge for up to a week.
Enjoy this flavorful twist on a classic pesto pasta that’s sure to impress!
