Pesto Pasta with Sun Dried Tomatoes Recipe

It’s 6 PM. Your brain is fried. Your stomach is growling. The drive-thru is calling your name.

Stop right there. I’ve got your back. We are not surrendering our weeknight to sad, expensive takeout. Not tonight.

We are making a Pesto Pasta with Sun Dried Tomatoes that will change everything. It’s your 15-minute ticket to a dinner that tastes like you spent an hour in the kitchen. Maximum flavor, minimum effort. That’s our busy-cook promise. If you love the combination of sun-dried tomatoes and pasta, you should also try this spaghetti with spinach and sun-dried tomato cream sauce.

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 live this life, too. I need dinner to be fast, foolproof, and fantastic.

This recipe hits all three. We use a brilliant jarred basil pesto as our flavor powerhouse. No fussing with a food processor tonight.

The sun-dried tomatoes are the magic trick. They add a sweet, tangy punch that makes the whole dish pop. Together, they create a vegetarian pasta dinner that feels special, not rushed. Let’s get into it.

The Simple Ingredients

Here’s the beautiful part. You probably have half of this in your pantry right now. This is all about smart, simple staples.

• 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
• Optional: Fresh basil, red pepper flakes, toasted pine nuts

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. We’re going to make this happen in the time it takes to watch half a sitcom. Follow these simple steps.

1. Boil the water. Fill a large pot with water, salt it well, and bring it to a rolling boil. This is your only real wait.
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 your sun-dried tomatoes and slice them into strips. Grab your jar of pesto and your Parmesan.
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. Combine everything. 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 it all together. Stir vigorously until every noodle is coated in that gorgeous green sauce. Add more pasta water if you want it saucier. The heat from the pasta will warm everything through perfectly.
7. Serve and shine. Dish it up! Top with extra cheese, a crack of black pepper, or a few fresh basil leaves if you’re feeling fancy. Dinner is served.

What to Serve With This Dish

Want to make it a full meal? No problem. Pair it with one of these lightning-fast sides.

A simple bagged salad with a lemony vinaigrette is my go-to. It adds a fresh, crisp contrast.

Garlic bread is always a win. Use frozen garlic bread or toast a baguette with butter and garlic powder. A 5-minute side that feels like a treat.

For a protein boost, add a can of rinsed chickpeas or white beans right into the pasta pot. They’ll heat through in seconds. For another easy, hands-off pasta dish packed with basil flavor, check out this creamy pesto chicken pasta made in the crockpot.

Make This Recipe Your Own (Quick Swaps)

This recipe is a fantastic template. Play with it! Use what you have on hand.

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

Want more greens? Stir in a few big handfuls of fresh baby spinach right after you add the hot pasta. It wilts in seconds.

Need a protein? Leftover grilled chicken, cooked shrimp, or even crumbled tofu sausage are amazing stirred in. For a fantastic chicken recipe that also features sun-dried tomatoes, you’ll love this flavorful Tuscan sun-dried tomato chicken.

How to Store Leftovers (If You Have Any!)

Leftovers are a busy cook’s best friend for lunch tomorrow. Store them in an airtight container in the fridge.

They’ll keep for up to 3 days. The pasta will soak up the sauce, so add a tiny splash of water or olive oil when you reheat it to bring it back to life.

NUTRITION INFORMATION

• Calories: ~550
• Carbohydrates: 65g
• Protein: 18g
• Fat: 25g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 8g

*This is an estimate per serving, using standard 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-speedy hero for this version.

My pesto sauce is too thick. Help!

No worries! This is why we saved the pasta water. Just add it back in, a tablespoon at a time, and stir until the sauce loosens up and coats the pasta smoothly.

Is this meal freezer-friendly?

Pesto pasta can be frozen, but the texture of the pasta changes. It’s best enjoyed fresh or stored in the fridge for a day or two.

See? I told you we could do it. In 15 minutes flat, you’ve got a vibrant, satisfying dinner on the table. You beat the takeout temptation. You won the weeknight.

This pesto pasta is your new secret weapon for those crazy-busy nights. Keep these ingredients on hand, and you’re never more than a quarter-hour from a great meal.

Now, I want to hear from you! Did this recipe save your evening? Got a brilliant swap you tried? Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!