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For this sun-dried tomato pesto pasta, fresh ingredients are key to great flavor. You will need: - 2 cups cherry tomatoes, halved - 1 cup sun-dried tomatoes in oil, drained - 1/4 cup fresh basil leaves - 2 cloves garlic, minced These fresh ingredients give your dish a vibrant taste. The cherry tomatoes add sweetness, while the fresh basil brings a fragrant note. Next, gather your pantry staples. These are items you likely have on hand. You will need: - 1/4 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - Salt and pepper to taste - 12 oz pasta of your choice (like penne or fettuccine) The Parmesan cheese adds a rich, salty flavor. Olive oil helps bind the pesto and makes it creamy. Want to take your dish up a notch? Consider these optional ingredients: - Red pepper flakes for a spicy kick Adding red pepper flakes gives your pasta a nice heat. You can adjust the amount based on your taste. You can find the full recipe here for detailed steps on how to combine these ingredients into a delightful meal. Start by bringing a large pot of salted water to a boil. Use enough water so the pasta can move freely. Add your chosen pasta, like penne or fettuccine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 12 minutes. Once done, save half a cup of the pasta water. Drain the pasta and set it aside. Now, let’s make the pesto. Grab your food processor. Add the sun-dried tomatoes, halved cherry tomatoes, minced garlic, fresh basil, toasted pine nuts, and grated Parmesan cheese. Pulse these ingredients together until they are finely chopped. This step blends the flavors well. Next, with the food processor running, drizzle in the olive oil slowly. This helps create a smooth texture. If it feels too thick, add a bit of the reserved pasta water. Keep adding until you reach the right consistency. In the same pot you used for the pasta, mix the drained pasta with the sun-dried tomato pesto. Toss it well, so the pasta gets fully coated. If it looks dry, add more of that reserved pasta water until creamy. Now it’s time to serve! Place the pasta on plates and top with more grated Parmesan and fresh basil. For a nice touch, drizzle a little olive oil over the top. You can even sprinkle some toasted pine nuts for crunch. Enjoy this savory dish! For the full recipe, check out the details above. To make your sun-dried tomato pesto pasta shine, use good seasoning. Salt and pepper are key. Start with a pinch of salt when cooking pasta. This helps flavor every bite. After mixing the pesto, taste it. Adjust with more salt or pepper as needed. If you want heat, add red pepper flakes. They give a nice kick without overpowering the dish. Pasta water is your secret weapon for creaminess. When you drain your pasta, save some of that starchy water. It helps blend the pesto and pasta. If your pesto is too thick, add a spoonful of pasta water. Mix until you reach your desired creaminess. This small step makes a big difference in texture. Using a food processor makes making pesto easy. Start by adding your sun-dried tomatoes, garlic, and herbs. Pulse them to chop finely. Then, with the machine running, slowly add olive oil. This way, you get a smooth pesto. If you over-process, it can become too thin. Be patient and check the texture often. For a chunkier style, pulse less. This keeps the flavor fresh and vibrant. For more detailed steps and to try this dish, check out the Full Recipe. {{image_2}} You can use many types of pasta for this dish. Penne and fettuccine work well, but you can try others. Spaghetti gives a nice twist, while whole wheat pasta adds fiber. Gluten-free pasta is also great if you have dietary needs. Just cook it according to the package instructions and coat it with the sun-dried tomato pesto. You can easily make this dish vegetarian. Just skip the cheese or use a dairy-free alternative. Nutritional yeast gives a cheesy flavor that many love. For a vegan option, use plant-based cheese or leave it out completely. The pesto still tastes amazing without it, so don’t worry! Adding protein can make this dish heartier. Grilled chicken works great; just slice it and toss it in. Shrimp is another tasty option. Sauté it in a pan until it turns pink, then mix it in. For a plant-based protein, use tofu. Cube it, pan-fry until golden, and add it to the pasta. Each option brings a new flavor, so choose what you love! To keep your Sun-Dried Tomato Pesto Pasta fresh, place it in an airtight container. This helps seal in flavor and moisture. Be sure to let the pasta cool down before sealing. This step prevents condensation, which can make your pasta soggy. Store it in the fridge for up to three days. For best taste, eat it sooner rather than later. When you want to reheat your pasta, do it gently. Use a skillet over low heat. Add a splash of olive oil or water to keep it from drying out. Stir often to heat it evenly. You can also use the microwave. Just cover the pasta with a damp paper towel. Heat it in short bursts of 30 seconds. Check often so it doesn't get too hot or dry. If you want to save pasta for later, freezing is a great option. Portion the pasta into small, freezer-safe bags. Remove as much air as you can before sealing. Label the bags with the date. The pasta will last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then reheat it using the tips above for the best flavor. For the full recipe, check the section above. Sun-Dried Tomato Pesto Pasta lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to let it cool before sealing. When ready to eat, just reheat it gently. Add a splash of olive oil or a bit of water for moisture. You can use fresh tomatoes, but the flavor will change. Fresh tomatoes add brightness but lack the rich, concentrated taste of sun-dried tomatoes. If you use fresh ones, consider roasting them first. This will bring out their natural sweetness and deepen the flavor. Yes, this dish is great for meal prep! You can make it ahead and enjoy it throughout the week. Just store it in single-serving containers for quick meals. Reheat each serving as needed, and you’ll have a delicious meal ready to go. - Full Recipe for easy reference To wrap up, we explored the fresh ingredients and pantry staples for the sun-dried tomato pesto pasta. I shared step-by-step cooking instructions and useful tips to enhance flavor. We also looked at fun variations like adding proteins or switching pasta types. Finally, I reviewed how to store leftovers for later enjoyment. This dish is not only easy to make but also packed with flavor. Dive in, and enjoy every bite!

Sun-Dried Tomato Pesto Pasta

Delight your taste buds with this Sun-Dried Tomato Pesto Pasta that's bursting with flavor! This easy recipe blends sweet cherry tomatoes, fragrant basil, and rich Parmesan into a creamy pesto that perfectly coats your favorite pasta. In just 25 minutes, you can create a stunning dish that's perfect for any occasion. Click through to discover how to make this delicious meal and impress your family and friends with your culinary skills!
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Ingredients
  

2 cups cherry tomatoes, halved

1 cup sun-dried tomatoes in oil, drained

2 cloves garlic, minced

1/4 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese

1/2 cup olive oil

Salt and pepper to taste

12 oz pasta of your choice (like penne or fettuccine)

Optional: Red pepper flakes for a spicy kick

Instructions
 

Prepare the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Make the Pesto: In a food processor, combine the sun-dried tomatoes, marinated cherry tomatoes, minced garlic, fresh basil, pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped.

      Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency. If it’s too thick, add a few tablespoons of the reserved pasta water until you achieve your desired texture.

        Season: Taste the pesto and season with salt and pepper as needed. If you like a bit of heat, you can add red pepper flakes at this stage.

          Combine: In the pot used to cook the pasta, combine the drained pasta with the prepared sun-dried tomato pesto. Toss until the pasta is evenly coated with the pesto. If it seems dry, add more reserved pasta water until the desired creaminess is achieved.

            Serve: Divide the pasta among serving plates and garnish with additional grated Parmesan cheese and fresh basil leaves.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve in shallow bowls and drizzle with a little olive oil for a touch of shine. Add a sprinkle of toasted pine nuts and a few basil leaves on top for color and texture. Enjoy!