Sun-Dried Tomato And Pesto Pasta Recipe

Sun-Dried Tomato And Pesto Pasta Recipe Step By Step Instructions
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Sun-Dried Tomato and Pesto Pasta is a popular preparation that traces its origins to Mediterranean regions. In this recipe a savoury, creamy pesto sauce is combined with fresh-cooked pasta and sun-dried tomatoes.

The sun-dried tomatoes give a summery salty taste to this tangy dish. The pesto sauce made with fresh Basil leaves and Garlic give it an irresistibly delicious flavor. You can also add roasted veggies to this pasta to make it more wholesome and nutritious.

This sauce goes well with a variety of Pastas and I have used Rotini in this recipe. Since this sauce is slightly drier and chunkier, the swirls and grooves of Rotini are perfect to hold on to it. You can opt for any different Pasta like fusilli, penne or gemelli for this recipe.

The traditional preparation of Pesto Sauce calls for roasted Pine nuts to be added to the sauce. However, you can easily replace them with roasted Almonds, Walnuts or Cashews, to get the delicious crunch & texture.

The sun-dried tomatoes give a summery salty taste to this tangy dish. The pesto sauce made with fresh Basil leaves and Garlic give it an irresistibly delicious flavor. You can also add roasted veggies to this pasta to make it more wholesome and nutritious.

Sun-Dried Tomato and Pesto Pasta is easy to make, takes very little preparation time and is a great comfort food. This dish is perfect for busy weeknight dinners or can be paired with Garlic Bread and a simple Green Salad for an elaborate meal.

To make Sun-Dried Tomato & Pesto Pasta at home follow the detailed step by step recipe with photos posted below.

Servings: 3-4

CategoryMain Course

Cuisine: Italian

Total Time:

Prep Time:

Cook Time:

Ingredients For Sun-Dried Tomato & Pesto Pasta Recipe

  • 2 Cups Rotini Pasta
  • 1 Cup Sun-Dried Tomatoes, packed in Olive Oil
  • 1 Cup packed fresh Basil Leaves
  • 3-4 Cloves of Garlic
  • 1/4 Cup Almonds
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Black Pepper Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Fresh Lemon Juice
  • 1 Teaspoon Coriander Powder (Dhania Powder)
  • 1 Teaspoon Chaat Masala
  • 1/2 Teaspoon Dry Mango Powder (Amchur)
  • 1 Teaspoon Rock Salt (Kala Namak), or according to taste
  • 3 Tablespoon Oil

Step By Step Instructions With Photos for Sun-Dried Tomato and Pesto Pasta Recipe

  • Heat water in a large pot and add 2 teaspoons of oil and 2 teaspoons of Salt in it. Add the pasta in the water and cook it for 8-10 minutes according to package instructions stirring occasionally.

  • When the pasta is cooked al dente remove it from the water and set it aside. Save the cooking water for later to use in the sauce.

  • In a blender or food processor, combine basil leaves and sun dried tomatoes along with olive oil. The sun-dried tomatoes are already packed in olive oil which has soaked up flavor from the tomatoes, so you will not need to add too much extra oil.

  • Lightly toast the almonds in a skillet. Now add the garlic cloves, roasted almonds, salt, black pepper powder and lemon juice. Grind the mixture to a thick chunky sauce.

  • Transfer the sauce to a pan and cook it on medium heat for a couple of minutes. Then add the cooked pasta to the sauce.

  • Toss the pasta to coat it in the sauce. Add some of the pasta water that you had saved earlier to thin the sauce slightly.

  • Season with some fresh Basil Leaves and grated Parmesan Cheese (skip for a Vegan version). Serve the pasta hot or at room temperature along with some Garlic Bread.

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