Save Last Tuesday, I stood in my kitchen at 7pm, starving and uninspired. A jar of sun-dried tomatoes caught my eye on the top shelf. Ten minutes later, my tiny apartment smelled like an Italian grandmother's kitchen. This pesto has rescued more weeknight dinners than I care to admit.
My friend Marco took one bite and demanded the recipe on the spot. We'd been talking about his trip to the Amalfi Coast all evening, and this pasta felt like a delicious coincidence. Now he makes it every Sunday, claiming it reminds him of seaside dinners.
Ingredients
- 400 g dried pasta: Penne catches the sauce beautifully but fusilli works just as well
- 120 g sun-dried tomatoes in oil: Drain them but save every drop of that flavored oil
- 50 g freshly grated Parmesan: Buy a wedge and grate it yourself for superior melting
- 40 g toasted pine nuts: Walnuts work if pine nuts feel too indulgent
- 2 garlic cloves: Fresh ones make a noticeable difference
- 30 g fresh basil leaves: Pack them loosely, dont press down
- 2 tablespoons sun-dried tomato oil: This liquid gold is the secret weapon
- 2 tablespoons extra-virgin olive oil: Use the good stuff
- Juice of 1/2 lemon: Brightens up the rich flavors
- Salt and black pepper: Taste as you go
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to boil. Cook pasta until al dente, reserving 1/2 cup pasta water before draining.
- Make the pesto base:
- Pulse sun-dried tomatoes, Parmesan, nuts, garlic, and basil until finely chopped. The mixture should look textured, not smooth.
- Add the liquids:
- Pour in both oils, lemon juice, salt, and pepper. Blend until it becomes a glossy, spoonable sauce.
- Bring it together:
- Toss hot pasta with pesto in a large bowl. Add pasta water as needed to coat every strand.
- Plate and serve:
- Top with fresh basil and extra Parmesan while still steaming.
Save This pasta became my go-to for unexpected guests last year. Something about the deep red color and intense aroma makes people feel special, even when I threw it together in twenty minutes.
Making It Yours
Once I discovered this base formula, I started playing with additions. Roasted red peppers add sweetness, while a handful of arugula brings peppery depth. The pesto is remarkably forgiving.
Storage Secrets
I keep a jar of this pesto in my fridge for emergency meals. It lasts up to a week and transforms plain grilled chicken into something spectacular. The flavors actually deepen overnight.
Serving Suggestions
A crisp white wine cuts through the richness perfectly. I've served this alongside simple green salads and roasted vegetables. The pasta works equally well warm or at room temperature.
- Try crumbling goat cheese on top for extra creaminess
- Cherry tomatoes halved and scattered add fresh pops
- A drizzle of balsamic glaze creates beautiful contrast
Save Simple, bold, and ready in under thirty minutes. That's weeknight magic.
Questions & Answers
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes won't provide the same concentrated flavor. Sun-dried tomatoes offer intense sweetness and umami that fresh tomatoes lack. If substituting, use oven-roasted tomatoes for a closer flavor profile.
- → What pasta shapes work best with this pesto?
Penne, fusilli, and spaghetti are excellent choices. The ridges and curves of penne and fusilli capture the thick pesto beautifully, while spaghetti allows the sauce to coat each strand evenly.
- → How long does the pesto keep in the refrigerator?
Store leftover pesto in an airtight container with a thin layer of olive oil on top. It will keep for up to one week in the refrigerator. You can also freeze it for up to three months.
- → Can I make this dish vegan?
Absolutely. Substitute Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. The pesto will still be creamy and flavorful, and the dish remains satisfying and protein-rich.
- → What can I substitute for pine nuts?
Walnuts make an excellent budget-friendly alternative with similar creaminess. Cashews or almonds also work well, though they may yield a slightly different flavor profile. Toast them first for best results.
- → Why reserve pasta cooking water?
The starchy pasta water helps emulsify the sauce, creating a silky texture that clings to the pasta. It also adds subtle seasoning and helps loosen thick pesto for even coating.