QUICK Dried Tomato Pesto Pasta Recipe

This dried tomato pesto pasta recipe transforms simple pantry ingredients into a rich, flavorful pesto sauce. Sun-dried tomatoes provide concentrated umami depth, while almonds create a creamy texture without dairy cream. The result is a quick weeknight dinner that tastes gourmet but requires minimal effort.

Dried Tomato Pesto Pasta Recipe

The beauty of this recipe lies in its flexibility. You can make the dried tomato pesto in advance and store it in the refrigerator for up to a week. The pasta water is essential here—its starchy content helps the pesto coat every strand of pasta perfectly. This technique is what Italian cooks call “mantecatura,” and it makes all the difference in achieving restaurant-quality results at home.

Pair this pasta with a light side like grape salad with cream cheese or a refreshing Blackberry Mocktail for a complete meal.

Dried Tomato Pesto Pasta Recipe

Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Total time

22

minutes

This dried tomato pasta recipe transforms simple pantry ingredients into a rich, flavorful pesto sauce. Sun-dried tomatoes provide concentrated umami depth, while almonds create a creamy texture without dairy cream. The result is a quick weeknight dinner that tastes gourmet but requires minimal effort.

Ingredients

• 1 lb (450g) pasta of your choice

• 8-9 bigger pieces sun-dried tomatoes (soaked in olive oil)

• 30g (1 oz / ¼ cup grated) Parmesan cheese

• 1.5 handfuls almonds (approximately ½ cup / 75g)

• Fresh parsley, small handful

• Dried basil, 1 teaspoon

• Salt to taste

• Water, enough to cover ingredients in blender

Directions

• Make the dried tomato pesto
• Place sun-dried tomatoes, almonds, Parmesan cheese, parsley, and dried basil in a blender or food processor. Add just enough water to cover the ingredients. Blend on high speed until smooth and creamy. Season with salt to taste.
• Cook the Pasta & Combine
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water.
• Drain the pasta and return it to the pot. Add the sun-dried tomato pesto and toss to combine. If the sauce is too thick, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. The pasta water helps the pesto coat the pasta evenly.
• Serve immediately, and optionally garnish with extra Parmesan cheese and fresh basil.

Storage and Make-Ahead Tips

The pesto can be prepared up to 5 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. The pasta is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of water or broth to revive the sauce.

Variations

Swap almonds for pine nuts, walnuts, or cashews depending on what you have available. Each nut brings a different flavor profile. Add a clove of garlic to the pesto for extra depth. For a spicier version, include red pepper flakes. Fresh basil can replace dried basil when in season—use about 10 fresh leaves.

Nutrition Information (Per Serving)

More Pesto Recipes to Try

If you enjoyed this dried tomato pesto recipe, explore other unique pesto variations. Wild garlic and walnut pesto brings a mild garlic flavor with earthy walnuts for a springtime twist. Collard greens pesto offers a nutritious alternative to traditional basil pesto with a slightly bitter, robust flavor. For something truly unique, try crithmum maritimum pesto, made with sea fennel for a briny, coastal-inspired sauce. Each recipe uses the same basic technique but delivers completely different flavor profiles.