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 flavor of sun-dried tomatoes, you should also try this creamy spaghetti with spinach and sun-dried tomato sauce.

We’re talking about a 15-minute meal that tastes like you spent an hour. It’s all about big flavor with zero fuss. Let’s get dinner done.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Vegetarian Meals
• 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 dinner. This is your new secret weapon.

Why? Because it solves every busy cook problem. You need speed. You need flavor. You need something everyone will eat.

This dish nails it all. The jarred basil pesto is your flavor shortcut. The sun-dried tomatoes bring a sweet, tangy punch. It’s a perfect match. That savory, umami flavor is fantastic in bread too, like this sun-dried tomato and basil sourdough.

You get a restaurant-worthy plate of food in the time it takes to boil water. No special skills needed. Just maximum reward for your effort.

The Simple Ingredients

Here’s the beauty of it. You probably have half of this in your pantry right now. That’s the goal.

• 12 oz (340g) pasta (like fusilli, penne, or spaghetti)
• 1 cup jarred basil pesto
• 1 cup sun-dried tomatoes (the kind packed in oil, drained)
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt for the pasta water
• Optional: Fresh basil, red pepper flakes, toasted pine nuts

Let’s Get Cooking! (The Step-by-Step)

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

1. Boil the water. Fill a large pot with water. Add a big pinch of salt. Bring it to a rolling boil over high heat.
2. Cook the pasta. Add your pasta to the boiling water. Cook it according to the package directions for “al dente.”
3. Prep your sauce. While the pasta cooks, drain the sun-dried tomatoes. Chop them into bite-sized pieces if they aren’t already. Get your jar of pesto open.
4. 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.
5. Mix it all up. Drain the pasta and return it to the hot pot. Immediately add the pesto, sun-dried tomatoes, and Parmesan. Pour in a splash of the reserved pasta water.
6. Toss to coat. Stir everything together quickly. The heat from the pasta will wake up the pesto. Add more pasta water if you want a saucier dish. Taste it. Add a pinch of salt if needed.
7. Serve. Dish it up right away. Top with extra cheese, a fresh basil leaf, or a sprinkle of red pepper flakes for a kick.

What to Serve With This Dish

Keep the easy theme going. Round out your meal with one of these quick sides.

A simple green salad with a lemony vinaigrette is perfect. Just toss some mixed greens with lemon juice, olive oil, salt, and pepper.

Garlic bread is always a win. Toast some crusty bread. Rub it with a raw garlic clove. Drizzle with olive oil. Done.

For a veggie boost, roast some broccoli florets. Toss them in oil, salt, and pepper. Roast at 425°F for 15-20 minutes while the pasta cooks.

Make This Recipe Your Own (Quick Swaps)

Got a different ingredient? Use it! This recipe is made for swaps.

No sun-dried tomatoes? Try roasted red peppers from a jar. Or toss in a handful of halved cherry tomatoes at the end.

Want protein? Add a can of drained chickpeas or white beans when you mix the sauce. Pre-cooked shrimp or shredded rotisserie chicken work great too. For a more elegant chicken dish, this Tuscan sun-dried tomato stuffed chicken is a fantastic option.

Change the cheese. Pecorino Romano is sharper than Parmesan. A creamy goat cheese will melt into a lovely sauce.

How to Store Leftovers (If You Have Any!)

Leftovers are a beautiful thing for lunch tomorrow.

Let the pasta cool. Put it in an airtight container in the fridge. It will keep for up to 3 days.

The pesto can soak into the pasta. To refresh it, add a tiny splash of water or olive oil when you reheat. A quick zap in the microwave or a warm-up in a skillet does the trick.

NUTRITION INFORMATION

• Calories: ~550
• Carbohydrates: 75g
• Protein: 18g
• Fat: 20g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 8g

*This is an estimate from a nutrition calculator. Values can change based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pesto?

Absolutely! If you have the time, fresh pesto is amazing. But the jarred stuff is our busy-night hero. No shame in that game.

My pesto sauce seems thick. What do I do?

Use more pasta water! That starchy water is the key to a silky, perfect sauce. Add it a tablespoon at a time until it’s just right.

Can I make this gluten-free or dairy-free?

Yes! Use your favorite gluten-free pasta. For dairy-free, pick a vegan pesto (check the label) and skip the Parmesan or use a plant-based alternative.

See? I told you this was the ultimate fix for a crazy night. You have a delicious, satisfying pasta dinner that looks and tastes special.

It proves that you don’t need hours to make a great meal. You just need a great plan. And this is it.

Now go win your weeknight! I want to hear all about it. Did your family love it? Did you try a fun swap? Let me know by leaving a comment and rating below!