Pesto Pasta with Sun Dried Tomatoes Recipe

It’s 6 PM. Your brain is fried. The family is hungry. The thought of a complicated dinner makes you want to order pizza again.

But you can do better. And faster. I promise. You need a hero. You need this Pesto Pasta with Sun Dried Tomatoes. If you love the rich flavors of sun-dried tomatoes, you might also enjoy this Creamy Tuscan Stuffed Chicken with Sun-Dried Tomatoes for another night.

This is your new weeknight weapon. It’s a flavor bomb that looks fancy but is ridiculously simple. We’re talking about 15 minutes from pantry to plate. Let’s save dinner together.

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

Why is this the only guide you need? Because I’m a busy cook just like you. I don’t have time for fluff.

This guide gets straight to the good stuff: maximum flavor for minimum effort. We’re using smart shortcuts. Jarred pesto is our friend. Sun-dried tomatoes are a flavor cheat code.

The result is a vibrant, satisfying pasta dinner that feels special. It’s a perfect vegetarian meal that even meat-lovers will devour. No fancy skills required.

The Simple Ingredients

Here’s the beauty of this recipe. You probably have half of this in your pantry right now. The rest is easy to grab and keep on hand for emergency dinners.

• 1 pound (16 oz) pasta (like fusilli, penne, or spaghetti)
• 1 cup jarred basil pesto
• 1 cup oil-packed sun-dried tomatoes, drained and sliced
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt for the pasta water
• Fresh basil or parsley for garnish (optional, but nice!)

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. Let’s move fast. This is where the magic happens in real time.

1. Bring a large pot of salted water to a boil. Use enough salt so it tastes like the sea. This is your only chance to season the pasta itself.
2. Add the pasta and cook according to package directions for al dente. We want it to have a little bite.
3. While the pasta cooks, drain your sun-dried tomatoes. Give them a rough chop. Also, measure out your pesto and grate that Parmesan cheese if you need to.
4. Right before draining the pasta, scoop out about 1/2 cup of the starchy pasta water. This liquid gold will make our sauce silky and help it cling to every noodle.
5. Drain the pasta and return it to the hot pot. Immediately add the jarred basil pesto, the sun-dried tomatoes, and the Parmesan cheese.
6. Start tossing everything together. Now, add a splash of that reserved pasta water. Keep tossing until the sauce is creamy and coats every piece perfectly. Add more pasta water if it looks dry.
7. Taste it! Add a pinch of salt or more cheese if you like. Dish it up, garnish if you’re feeling fancy, and serve immediately.

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 fast.

A simple bagged salad with a quick vinaigrette is perfect. Garlic bread is always a win. Just toast some bread, rub it with a garlic clove, and drizzle with olive oil.

For a protein boost, add a can of drained chickpeas or white beans to the pasta in the last step. Or serve with pre-cooked grilled chicken strips on the side. For a more decadent chicken dish, check out this recipe for Creamy Tuscan Stuffed Chicken.

Make This Recipe Your Own (Quick Swaps)

Make this work for you. Use what you have. Here are my favorite easy swaps.

No sun-dried tomatoes? Use a cup of halved cherry tomatoes. Throw them in the hot pot for a minute to soften. Or use a handful of pitted kalamata olives for a salty punch.

Want more greens? Stir in a couple of big handfuls of fresh baby spinach right after you drain the pasta. The heat will wilt it perfectly.

Try a different pasta shape. I love fusilli because it traps the pesto. But any short pasta works. Even spaghetti is classic.

How to Store Leftovers (If You Have Any!)

Let’s be real, this dish usually disappears. But if you have leftovers, they store great.

Pop them in an airtight container in the fridge for up to 3 days. The pasta will soak up the sauce, so when you reheat it, add a tiny splash of water or milk to loosen it up again.

I don’t recommend freezing this one. The dairy in the pesto and cheese can get a bit grainy when thawed.

NUTRITION INFORMATION

• Calories: ~550
• Carbohydrates: 70g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 8g

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

FREQUENTLY ASKED QUESTIONS

Can I use homemade pesto?

Absolutely! If you have the time and fresh basil, go for it. Use about 1 cup. Jarred pesto is just our super-fast, always-available shortcut.

My pesto sauce is too thick. Help!

No problem! This happens. The fix is easy. Just add more of that reserved pasta water, a tablespoon at a time, until the sauce is the perfect consistency. It will thin it out and make it creamy.

Is this dish gluten-free?

It can be! Simply use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free. Just double-check your pesto jar label to make sure.

See? I told you we could save dinner. In the time it takes to debate what to eat, you could have made this incredible meal.

You’ve got a new go-to recipe. It’s fast, fun, and packed with flavor. No more boring weeknights. You’re the weeknight hero now. For another fantastic recipe that uses similar flavors in a different way, be sure to try the Creamy Tuscan Stuffed Chicken with Sun-Dried Tomatoes.

Go try this and win back your evening! Let me know how it goes by leaving a comment and rating below!