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Photo Credit: Elizabeth Newman

Sun-Dried Tomato Pesto Pasta

10 MINPrep Time
10 MINCook Time
4Servings
(5)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Sun-dried tomatoes are chewy, sweet, with an intense concentrated tomato flavor... and they've got a beautiful deep red color, too. They're a powerhouse ingredient because you really don't need many of them to give a dish tons of flavor.

One of the secrets to this dish is using the actual oil that the sun-dried tomatoes are packed in - it already has so much great, rich tomato flavor. Just blend it with some garlic, a generous amount of fresh basil, salt and pepper to taste, and Parmesan cheese to create a rich and deeply flavorful pesto.

This is also a dish that's great served warm, or cold the next day. And the best part? It's so easy, and the only thing you need to really cook are the noodles themselves.

sun-dried tomato pesto pasta

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Sun-Dried Tomato Pesto Pasta

Category

Main Course

Prep Time

10 minutes

Cook Time

10 minutes

Image of Sun-Dried Tomato Pesto Pasta

Ingredients

Instructions

  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  3. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Nutrition

Nutrition

per serving
Calories
472
Amount/Serving % Daily Value
Carbs
76 grams
Protein
18 grams
Fat
12 grams
Saturated Fat
3 grams
Cholesterol
9 milligrams
Sodium
338 milligrams
Fiber
6 grams
Sugar
2 grams
Unsaturated Fat
7 grams
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nut free
vegetarian

10 comments

  • Author's avatar image
    The Giadzy Kitchen - Sep 01

    @Sue the pesto can be made ahead and frozen for sure! It’s easiest to do in ice cube trays and then to let it thaw naturally at room temperature. Otherwise, it should last up to a week in the fridge just fine!

  • Author's avatar image
    Sue - Aug 31

    Can this be made ahead and frozen? Leo how long will it last in the fridge? Thanks! I’ve been using this pesto on everything! Pizza, sandwiches sooo sooo tasty!!

  • Author's avatar image
    Greg - May 01

    So fast, so easy, so tasty. This goes into the rotation – did some air fryer Italian chicken breasts along side – so perfect.

  • Author's avatar image
    Traci Smith - Oct 31

    Just made this last nite, but used nutritional yeast in lieu of parmesan as my daughter has a dairy allergy. We used this for Bruschetta with dairy free Boursin as a base on the baguette. It was excellent, and I’m sure that it will be equally delicious with pasta as well. So easy and fast to put together.

  • Author's avatar image
    Anna Williams - Jun 09
    ★★★★★
    ★★★★★

    This is excellent! I love that it is quick. I love the flavor. I did add ground chicken. I usually do not have any success with recipes, but I managed to hit this one out of the park! Thanks Giada

  • Author's avatar image
    Ron Catti - Jun 09
    ★★★★★
    ★★★★★

    quick and full of a flavor i appreciate

  • Author's avatar image
    Catalin Demian - Jun 09
    ★★★★★
    ★★★★★

    So simple and so delicious! Yum yum!

  • Author's avatar image
    William Duel - Jun 09
    ★★★★★
    ★★★★★

    Lots of flavor in this.

  • Author's avatar image
    Patricia Green - Jun 09
    ★★★★★
    ★★★★★

    So simple and so delicious! My family already asked for this dinner again.

  • Author's avatar image
    Roslyn Liturri - Jun 09

    If you buy the pasta and dried tomatoes from her the dish will cost $20.00 to make.

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