This sun-dried tomato pesto pasta is rich and comforting, bursting with the sweet‑savory umami sun-dried tomatoes bring. A homemade red pesto clings to penne or rigatoni, finished with toasted nuts, freshly grated parmesan and basil for a simple but satisfying meal.
It’s family-friendly and low-effort: make the tomato pesto ahead and refrigerate or freeze it, then toss through hot pasta for a quick weeknight dinner.
❤️ What makes this so good?
- Oil-packed sun-dried tomatoes concentrate flavour: Their intensity and the infused oil add depth.
- Pasta water keeps the sauce silky: A splash of starchy cooking water helps the pesto coat the pasta evenly without becoming greasy.
- Toasted pine nuts add buttery depth: Toasting releases their nutty aroma and gives the pesto richness.
- Make-ahead friendly: The pesto stores well in the fridge or freezer for quick meals.
- Easy to customise: Stir in cream for a silkier sauce, add mozzarella for extra cheesiness, or toss in vegetables or protein to suit your taste.
Table of contents
- ❤️ What makes this so good?
- Key ingredients and substitutions
- How to make sun-dried tomato pesto pasta
- Tips and tricks
- Storage and make ahead
- Variatons
- FAQs
- More recipes you’ll love
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
Key ingredients and substitutions
Only a handful of ingredients are needed to make this vibrant red pesto pasta.
- Sun-dried tomatoes: Use oil-packed tomatoes for softer texture and extra flavour. If using dry-packed, rehydrate in boiled water for 20 minutes before blending.
- Parmesan: A small amount adds umami and creaminess—freshly grated from a block is best. Pecorino is an easy substitute.
- Pine nuts: Traditional for pesto; swap for almonds, cashews or walnuts if preferred.
- Pasta: Short, grooved shapes like rigatoni, penne, fusilli, shells or orecchiette hold the pesto well.
- Basil: Fresh basil brightens the dish; parsley works if you prefer.
- Olive oil: Use a light-flavoured olive oil so it doesn’t overpower the tomatoes. Top up the oil from the sun-dried tomatoes if needed.
Can I use shop-bought pesto? Yes — store-bought red pesto works in a pinch, but homemade pesto is quick to make and more flavorful.
How to make sun-dried tomato pesto pasta
Jump to the recipe section below for exact ingredients and step-by-step instructions.
1. Toast the nuts
Toast pine nuts or your chosen nut to bring out their flavor. Spread them on a baking tray and bake at 180°C (350°F) for 8–10 minutes until golden, or toast in a dry pan over medium heat, tossing until evenly coloured. Transfer to a plate to stop cooking.
2. Cook the pasta
Bring a large saucepan half-filled with water to a rolling boil. Salt the water well—about 1 teaspoon per litre/quart—then add the pasta and cook until al dente according to package directions. Reserve a cup of pasta water before draining; the starchy liquid helps loosen and emulsify the sauce.
3. Red pesto ingredients
Add the sun-dried tomatoes (reserve the oil), garlic, toasted nuts, parmesan and salt to a food processor and pulse until finely chopped.
4. Blend and add oil
With the processor running on low, drizzle in ¾ cup of the reserved sun‑dried tomato oil or a light olive oil until the mixture comes together. Add up to 1 cup total if you prefer a looser consistency. Blend until smooth but still textured; adjust thickness with extra oil, a little pasta water, or a splash of water.
5. Finished
The tomato pesto is ready to use right away, or jar it and refrigerate for up to a few weeks with a thin layer of oil on top to protect it. It also freezes well.
6. Add it to cooked pasta
Return drained pasta to the pan with a few tablespoons of reserved pasta water and the tomato pesto. Toss over low heat until the sauce evenly coats the pasta, adding more pasta water to loosen as needed. Serve topped with torn basil, extra toasted nuts and grated parmesan.
This sun-dried tomato pesto pasta is savory, softly sweet, slightly cheesy and bold — a fast, flavourful dinner.
Tips and tricks
- Save pasta water: Reserve some starchy cooking water when you drain the pasta to help emulsify and loosen the sauce.
- Choose bronze-cut pasta: Bronze-cut or rough-textured pasta holds sauce better and delivers more flavour in each bite.
Storage and make ahead
Fridge
Store the pesto in the fridge for 2–3 weeks; cover the surface with a thin layer of oil to keep it fresh. Cooked pesto pasta will keep 3–4 days; reheat gently with a splash of water or cream, or serve cold as a pasta salad loosened with olive oil and fresh basil.
Freezer
Freeze pesto for up to 3 months. Spoon into ice cube trays, freeze, then transfer cubes to a container or bag for easy single-serve portions.
Variatons
- Make it creamy: Stir in ½ cup cream after coating the pasta for a richer sauce.
- Mozzarella: Toss in baby mozzarella balls and warm gently until soft and gooey.
- More vegetables: Add cherry tomatoes, sautéed mushrooms, spinach, roasted zucchini or capsicum, peas or kale.
- Add protein: Grilled chicken, prawns, salmon, crispy pancetta, white beans or chickpeas all pair well.
FAQs
Yes. Sautéed mushrooms, roasted capsicum or zucchini, fresh baby spinach or cherry tomatoes are all delicious additions.
Best fresh, but refrigerated leftovers keep 3–4 days. Reheat gently with a splash of water or cream.
Yes. It works well as a pasta salad—loosen with olive oil and add fresh basil before serving.
More recipes you’ll love
Sun-Dried Tomato Pesto (Pesto Rosso)
Bacon Chicken Pesto Pasta
Creamy Pesto Pasta
One Pan Chicken Pesto Pasta Bake
If you try this sun dried tomato pasta recipe,
show it some love with a ⭐⭐⭐⭐⭐ rating below. Thank you!
Sun-dried Tomato Pesto Pasta
Ingredients
THE TOMATO PESTO
- 1 cup oil packed sun-dried tomatoes sliced – notes 1. (200g / 7oz / or around 300g/10½oz including the oil)
- 2 cloves garlic roughly chopped
- ⅓ cup pine nuts or other nuts notes 3 (50g / 1 ¾oz)
- ¼ cup parmesan cheese finely grated lightly packed (20g / ¾oz)
- ¼ teaspoon salt
- ¾-1 cup sun dried tomato oil / light flavoured olive oil notes 2
THE PASTA
- 400 g penne or rigatoni pasta
- 1 tablespoon toasted pine nuts extra
- ½ cup fresh basil leaves torn or finely chopped
- Extra parmesan for serving
For best results, always weigh ingredients where a weight is provided
Equipment
-
Large saucepan
-
food processor
Instructions
-
Put a large saucepan half-filled with water on the stove top over high heat and bring to a boil. Salt it well.
-
TOAST THE PINE NUTS: Place the pine nuts on a baking tray and bake at 180°C/350°F for 5–10 minutes until golden and fragrant, or toast in a dry frying pan over medium heat, tossing regularly. Transfer to a plate to stop them cooking.
-
COOK THE PASTA: Add the pasta to the boiling water and cook according to the packet instructions until al dente. Reserve some pasta water before draining.
-
TO MAKE THE TOMATO PESTO: Measure tomatoes without the oil but keep the oil. Place tomatoes, garlic, toasted nuts, parmesan and salt in a food processor and blend until finely chopped. With the processor on low, drizzle in ¾ cup of oil until incorporated, adding up to 1 cup to reach your desired consistency. If needed, loosen with pasta water when combining with pasta.
-
Drain the pasta over a cup to capture some pasta water, then return the pasta to the pan with the tomato pesto and a dash of pasta water. Stir over low heat until the sauce evenly coats the pasta, adding more pasta water as needed.
-
Customise if you like: stir in ½ cup cream for a richer sauce or a handful of baby mozzarella to warm until soft.
-
Serve immediately topped with torn basil, extra pine nuts and extra parmesan.
Notes
- Sun-dried tomatoes: Oil-packed tomatoes are preferred for texture and flavour. If using dry-packed, soak in boiling water for 20 minutes, drain and pat dry before blending.
- Oil quantity: Use at least ¾ cup oil (up to 1 cup) combining the oil from the jar with a light olive oil to reach your preferred consistency.
- Nuts: Swap pine nuts with walnuts, almonds, cashews or macadamias if desired.
Calories from Fat 108