Pesto Pasta with Sun Dried Tomatoes Recipe

It’s 6 PM. You’re hungry. The family is hangry. The thought of a complicated recipe makes you want to order pizza.

I get it. I live it. That’s why this Pesto Pasta with Sun Dried Tomatoes is my weeknight superhero. If you love the rich, savory flavors of sun-dried tomatoes, you should definitely try our Creamy Tuscan Stuffed Chicken next time you’re looking for a heartier main course.

We’re talking insane flavor. In about 15 minutes. Using smart shortcuts that don’t skimp on taste. Let’s get dinner done.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Main Dish
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ultimate Guide to Pesto Pasta with Sun Dried Tomatoes

This isn’t just another pasta recipe. This is your new secret weapon.

It combines the fresh, herby punch of basil pesto with the sweet, tangy kick of sun dried tomatoes. The result? A pasta dinner that tastes like you fussed. But you didn’t.

We’re using a great jarred sauce as our flavor base. It’s a total game-changer for speed. This guide gives you the fastest, most delicious path from pantry to plate.

The Simple Ingredients

Here’s the beauty part. You probably have half of this already. The rest is a quick grab at the store.

• 1 pound (16 oz) pasta (like fusilli, penne, or spaghetti)
• 1 cup basil pesto (from a jar, or homemade if you’re feeling fancy)
• 1/2 cup sun dried tomatoes in oil, drained and chopped
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 cloves garlic, minced (optional, for extra punch)
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional but pretty)

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. Let’s move fast and get this feast on the table.

1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions for “al dente.”
2. Prep your sauce. While the pasta cooks, chop your sun dried tomatoes and mince the garlic if using. Add the pesto to a large bowl.
3. Save that water! Right before you drain the pasta, scoop out about 1/2 cup of the starchy pasta water. This is liquid gold for your sauce.
4. Combine everything. Drain the pasta and add it directly to the bowl with the pesto. Toss quickly to coat.
5. Make it creamy. Pour in a splash of the reserved pasta water and add the Parmesan cheese. Keep tossing. The water helps the pesto cling to every noodle beautifully.
6. Finish and serve. Fold in the chopped sun dried tomatoes and garlic. Taste it! Add a pinch of salt or pepper if needed. Dish it up, garnish with more cheese and fresh basil, and dive in.

What to Serve With This Dish

This pasta is a full meal on its own. But if you want to round it out, keep it simple.

A quick bagged salad with a lemony vinaigrette is perfect. So is some crusty garlic bread you can toast in the oven while the pasta boils. For a more decadent Italian-inspired meal, pair it with our Creamy Tuscan Stuffed Chicken with Sun-Dried Tomatoes.

For a protein boost, add a can of drained chickpeas or white beans right into the pasta bowl. It’s that easy.

Make This Recipe Your Own (Quick Swaps)

Don’t have something? No stress. This recipe is made for swaps.

Use a different pasta shape. Try farfalle or rigatoni. Swap the sun dried tomatoes for a handful of halved cherry tomatoes or roasted red peppers from a jar.

For a creamier sauce, stir in a big spoonful of ricotta or mascarpone cheese with the pesto. It’s a dreamy, next-level move.

How to Store Leftovers (If You Have Any!)

Leftovers? They happen! Store them in an airtight container in the fridge for up to 3 days.

The pasta will soak up the sauce. To reheat, add a tiny splash of water or milk to a skillet with the pasta. Warm it over low heat, stirring, until it’s loose and hot again.

NUTRITION INFORMATION

• Calories: ~550
• Carbohydrates: 70g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 5g
• Fiber: 4g
• Sugar: 6g

*This is an estimate per serving, using standard ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pesto?

Absolutely! If you have 5 extra minutes and a food processor, go for it. But a high-quality jarred sauce works brilliantly here. No shame in that game.

My sauce seems thick. What do I do?

Use more pasta water! That’s exactly what it’s for. Add a tablespoon at a time and toss until the sauce coats the pasta smoothly.

Is this dish vegetarian?

Yes! Just make sure your pesto and Parmesan cheese are made without animal rennet to keep it fully vegetarian.

See? I told you we could do this. A restaurant-worthy vegetarian meal in the time it takes to watch half a sitcom.

You saved the night. You fed your people something amazing. And you didn’t lose your mind doing it. That’s a major win in my book. If you enjoyed this quick pasta, I know you’ll love our other sun-dried tomato favorite, this creamy Tuscan stuffed chicken recipe.

Now go enjoy your dinner! And make my day by telling me how it went. Leave a comment and a rating below—I read every single one!