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Sun Dried Tomato Pesto Pasta

Hello! Welcome, everyone. Have you ever had sun dried tomato pesto? I couldn’t recall if and when I had ever had it, actually. So I thought I’d make up a batch and put together a couple recipes that really let the sun dried tomatoes shine their brightest. Sun dried tomato pesto is super simple to make and it’s such a flavorful component to add to all sorts of recipes, both mains and appetizers. Today I have Sun Dried Tomato Pesto Pasta, so let’s get to it!

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Sun Dried Tomato Pesto

This recipe will make 2 cups of sun dried tomato pesto. Today we are using about 1.5 cups for this pasta, and tomorrow I will have a great pizza with the remaining half cup of pesto. I have two 7.5-ounce jars of julienned sun dried tomatoes in oil. Pour the entire contents of the two jars into the bowl of a food processor. To that, add 1/4 cup of pine nuts and 1/4 cup of ground Parmesan cheese.

Process the sun dried tomatoes, cheese and pine nuts until the mixture resembles a thick paste. Then drizzle in olive oil with the processor running until a smoother, looser consistency is reached. Transfer the sun dried tomato pesto to a jar or airtight container.

Sun Dried Tomato Pesto Pasta

I am using a tubular fusilli pasta shape; the corkscrew shape will collect and hang on to the pesto really well. Cook 16-ounces of pasta in 4 quarts of water (salt with 2 tablespoons of Diamond kosher salt when water is boiling). Cook according to package directions for al dente doneness (about 8-9 minutes). Scoop out 2 cups of the pasta cooking water and set aside. Then drain the pasta. In the same pot used to cook the pasta, transfer 1.5 cups of the sun dried tomato pesto. Turn the burner to medium-low.

Pour in about 1/2-1 cup of the reserved pasta cooking water and stir it into the pesto to create a loose sauce. Then add the drained pasta back to the pot and vigorously stir to coat the pasta in the sun dried tomato pesto sauce. Add more pasta water as needed and keep vigorously stirring to create a shiny, creamy sauce coating the pasta. Cut the heat and that’s it!

How to Serve

You can serve this any number of ways; I am going to serve the pasta on a bed of baby super greens. The heat from pasta will lightly wilt the greens. Serving it this way is my way out of making a separate side salad. I will top the pasta with quartered cherry tomatoes, sliced black olives and fresh basil leaves.

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I really love this pasta! The sun dried tomato pesto is vibrant and super flavorful. Because we mixed it with the pasta cooking water, the overall dish has a creaminess to it that you get from the starchy water. The addition of fresh tomatoes is a nice contrast with the concentrated flavor of the sun dried tomatoes. The black olives add a mellow salty bite.

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Thank you all so much for stopping by today, I do hope you make the sun dried tomato pesto. And this Sun Dried Tomato Pesto Pasta is a great way to use it! It would also be wonderful as an appetizer, stirred into hummus or softened cream cheese. It would also make a wonderful spread for sandwiches. If you want a basil pest recipe, check out my Roasted Garlic Basil Pesto.

Have a great day! Take care and be well, xo Kelly

Key Equipment Used in This Recipe

Sun Dried Tomato Pesto Pasta

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Dinner, Main Course, Side, Appetizer, Lunch American/Italian
By Kelly Djalali Serves: 4-6
Prep Time: 15 Minutes Cooking Time: 10 Minutes Total Time: 25 Minutes

Sun dried tomato pesto is vibrant and flavorful; This recipe mixes sun dried tomato pesto with fusilli pasta, fresh tomatoes, fresh basil and black olives.

Ingredients

  • Sun Dried Tomato Pesto
  • 2 7 to 8-oz. Jars of Julienned Sun Dried Tomatoes in Oil
  • 1/4 cup Ground Parmesan Cheese
  • 1/4 cup Pine Nuts
  • Olive Oil
  • Sun Dried Tomato Pesto Pasta
  • 16 oz. Fusilli Pasta, cooked to al dente
  • 1.5 cups Sun Dried Tomato Pesto
  • 2 cups Pasta Cooking Water
  • How to Serve
  • 5 oz. Washed Greens
  • 1/2 cup Quartered Cherry Tomatoes
  • 1/4 cup Sliced Black Olives
  • Fresh Basil Leaves

Instructions

Sun Dried Tomato Pesto

1

Pour the entire jar contents of the sun dried tomatoes into the bowl of a food processor. To that, add 1/4 cup of pine nuts and 1/4 cup of ground Parmesan cheese.

2

Process the sun dried tomatoes, cheese and pine nuts until the mixture resembles a thick paste. Then drizzle in olive oil with the processor running until a smoother, looser consistency is reached. Transfer the sun dried tomato pesto to a jar or airtight container.

Sun Dried Tomato Pesto Pasta

3

Cook 16-ounces of pasta in 4 quarts of salted water according to package directions for al dente doneness.

4

Scoop out 2 cups of the pasta cooking water and set aside. Then drain the pasta.

5

In the same pot used to cook the pasta, transfer 1.5 cups of the sun dried tomato pesto. Turn the burner to medium-low.

6

Pour in about 1/2-1 cup of the reserved pasta cooking water and stir it into the pesto to create a loose sauce. Then add the drained pasta back to the pot and vigorously stir to coat the pasta in the sun dried tomato pesto sauce. Add more pasta water as needed and keep vigorously stirring to create a shiny, creamy sauce coating the pasta. Cut the heat and that's it!

How to Serve

7

You can serve this any number of ways; I am going to serve the pasta on a bed of baby super greens.

8

Top the pasta with quartered cherry tomatoes, sliced black olives and fresh basil leaves.

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  • Carroll
    June 2, 2022 at 8:57 am

    Must try. I love sun dried tomatoes and sometimes eat them straight out of the package!!

    • Kelly Djalali
      June 2, 2022 at 10:50 am

      Hi Carroll, You will love this recipe then! It’s a great way to enjoy sun dried tomatoes! xo Kelly

  • Mari
    June 2, 2022 at 9:11 am

    This is a dish fit for a queen, which is great because this is the jubilee week. She has been on the throne fr seventy years, which is longer than most people have been alive. She has had many chefs and many dishes over the years, and some were very odd, but I’m betting she has never had many dishes this simple yet complex, and delicious. I’m drooling looking at this one! I got an email this morning telling me that it’s National Olive Day. I wonder if there are days set aside for pickles and mushrooms. I can’t keep up with them all. I’m waiting to see if there are blueberry and strawberry days, and I’m rooting for blackberries. Happy wonderful Thursday to Kelly, Alex, Terry and the tiny trio. Love those dogs. As always, I’m crushing on Dante. Another bad storm later today. The waterproofing guys are coming tomorrow to install a drainage system and sump pump in the basement. Everyone seems to have spouted leaks in their basement with all the rain this year. We had it done two years ago, and this time it’s on the other side. The hazards of living in the country, at the bottom of a steep hill! 🥰🌷☔️🌧

    • Kelly Djalali
      June 2, 2022 at 10:58 am

      Hello Mari, I think there is a national day for every kind of food we can imagine! Leaks and flooding is no fun, I hope they are able to solve the issue so you don’t have any trouble. I hope the storm isn’t too bad, stay safe! xo Kelly

  • Terry
    June 2, 2022 at 10:42 am

    Yumm, this looks really good and so easy to make. Going grocery shopping tomorrow will most definitely get the Jars of the tomatoes. Can’t wait to try this!! Have a great Thursday ❤️🤗mom

    • Kelly Djalali
      June 2, 2022 at 10:59 am

      This is a real easy one, Mom. The best part is that you will have leftover sun dried tomato pesto! xo Kelly

  • Tricia Bullen
    June 2, 2022 at 10:52 am

    That is surely the most scrumptious photos you’ve done! I will have to make this in the next day or two, adding some fresh garden peas, maybe. You’ve given me a great idea for sun-drying some of my tomatoes this year. I planted Celebrity tomatoes and Yellow Pear and they are in abundance. Thank you for another great recipe.

    • Kelly Djalali
      June 2, 2022 at 11:01 am

      Thank you, Tricia! Fresh peas would be an excellent addition to this recipe. Homemade sun dried tomatoes sounds like a fun thing to try! Have a great day, xo Kelly

  • Sally Burke
    June 2, 2022 at 9:08 pm

    Hi Kelly, I always have a jar or two of Sundried Tomato Pesto in the pantry or fridge, BUT I have to admit that it is manufactured by Leggos, not sure if you have that brand in the US. It is as easy to make as Basil Pesto so I am not sure why I have never tried to make it myself. As you have done, I have stirred through pasta with the addition of some water from the pasta, or spread on a pizza, added to a hamburger mix instead of plain tomato paste, the uses are endless really.
    As have others I enjoyed your recipe today. Happy cooking 🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      June 3, 2022 at 7:22 am

      Hi Sally, I love how versatile sun dried tomato pesto is! It can add so much flavor to all kinds of dishes. I am glad you’re a fan! Good to hear from you Sally, have a wonderful weekend! xo Kelly