Penne with Pesto and Sun-Dried Tomatoes
A vibrant and flavorful pasta dish that comes together in minutes. Chewy penne is tossed with bright basil pesto, sweet sun-dried tomatoes, and a sprinkle of Parmesan for a perfect weeknight meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring a large pot of water (about 4 quarts) to a rolling boil. Add 1 tsp of salt.
- c.Add the penne pasta and cook according to package directions until al dente, typically 10-12 minutes.
- d.Before draining, carefully reserve at least 1 cup of the starchy pasta water. This is key for the sauce.
- e.Drain the pasta and set aside.
- 2
Step 2
- a.Toast Pine Nuts
- b.While the pasta is cooking, place a large, dry skillet over medium heat.
- c.Add the pine nuts and toast, shaking the pan frequently, until golden brown and fragrant, about 2-3 minutes. Watch them closely as they can burn quickly.
- d.Remove the toasted nuts from the skillet and set them aside.
- 3
Step 3
- a.Sauté Aromatics
- b.Return the same skillet to medium heat. Add the olive oil (or oil from the sun-dried tomato jar).
- c.Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it brown.
- d.Stir in the chopped sun-dried tomatoes and cook for another minute to soften them and release their flavor.
- 4
Step 4
- a.Combine and Finish
- b.Add the drained pasta to the skillet with the garlic and tomatoes. Turn off the heat.
- c.Add the basil pesto and toss well to coat the pasta evenly.
- d.Pour in 1/2 cup of the reserved pasta water and stir vigorously. The starch in the water will help emulsify the oil in the pesto, creating a creamy sauce.
- e.Add more pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
- f.Stir in the grated Parmesan cheese, half of the toasted pine nuts, 1/2 tsp salt, and the black pepper.
- g.Serve immediately, garnished with the remaining pine nuts and extra Parmesan cheese.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't rinse the pasta after draining. The starch on its surface helps the pesto sauce adhere better.
- 2Reserving pasta water is the secret to a creamy, restaurant-quality pesto sauce that isn't oily or dry.
- 3For a brighter flavor, finish the dish with a squeeze of fresh lemon juice before serving.
- 4To prevent the pesto from turning dark or bitter, add it to the pasta off the heat.
- 5Make it vegan by using a dairy-free pesto and a vegan Parmesan alternative.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
Adapt it for your goals.
Protein Boost
Add grilled chicken strips, sautéed shrimp, or a can of drained chickpeas for a more substantial meal.
Creamy VersionCreamy Version
For a richer sauce, stir in 2-3 tablespoons of heavy cream, mascarpone cheese, or cream cheese along with the pesto.
Vegetable LoadedVegetable Loaded
Toss in other vegetables like a few handfuls of fresh spinach (it will wilt in the heat), steamed broccoli florets, or roasted red peppers.
Spicy KickSpicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a bit of heat.
Why this is on our healthy list.
Heart-Healthy Fats
The olive oil and pine nuts in the pesto provide monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Rich in Antioxidants
Basil, garlic, and tomatoes are packed with antioxidants that help protect your body's cells from damage caused by free radicals.
Source of Lycopene
Sun-dried tomatoes are a concentrated source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A single serving of this Penne with Pesto and Sun-Dried Tomatoes contains approximately 650-750 calories, depending on the specific brands of pesto and pasta used.