You know those nights when you want something quick but packed with flavor? My pesto penne with sun-dried tomatoes is my go-to—it’s ready in 20 minutes, but tastes like you spent hours in the kitchen. The secret? A bright, homemade pesto that clings to every noodle, paired with those sweet, chewy sun-dried tomatoes that add the perfect punch. I’ve been making this since my college days (when I realized boxed pasta didn’t have to be boring), and trust me, once you taste that first bite—garlicky, herby, just a little nutty—you’ll get why it’s a forever favorite.
Why You’ll Love This Pesto Penne with Sun-Dried Tomatoes
This isn’t just another pasta dish—it’s the kind of meal that makes you pause mid-bite and think, “Wow, I *made* this?” Here’s why it’s a winner every time:
- Lightning-fast: 20 minutes from pot to plate, even on my most chaotic weeknights.
- Bold flavors that hug the pasta: The pesto clings to every nook of the penne, and those sun-dried tomatoes? They’re like little bursts of umami.
- Flexible as can be: Swap in walnuts if you’re out of pine nuts, or toss in spinach for extra greens—it’s hard to mess up.
Plus, it’s vegetarian without trying to be “healthy.” Just pure, garlicky joy in a bowl.
Ingredients for Pesto Penne with Sun-Dried Tomatoes
Here’s what you’ll need to make this flavor-packed dish—and trust me, every ingredient plays a starring role:
- 8 oz penne pasta – The ridges catch all that glorious pesto
- 1/2 cup fresh basil leaves – Packed! No dried stuff here—it makes all the difference
- 1/4 cup grated Parmesan – Freshly grated melts better than pre-shredded
- 2 garlic cloves – Adjust up if you’re a garlic fiend like me
- 1/4 cup pine nuts – Toast them lightly for extra depth
- 1/4 cup olive oil – Use the good stuff—it’s the base of your pesto
- 1/4 cup sun-dried tomatoes – Chopped into bite-sized flavor bombs
- Salt and pepper – To taste, but don’t skimp!
How to Make Pesto Penne with Sun-Dried Tomatoes
This dish comes together so fast, you’ll want to have everything prepped and ready before you start. Here’s how I make it perfectly every time:
- Get your pasta going first. Cook the penne in well-salted boiling water—about 1 tablespoon of salt per gallon—until it’s just al dente (usually 1 minute less than the package says). Reserve a cup of that starchy pasta water before draining!
- Blitz the pesto while the pasta cooks. In a food processor, pulse the basil, Parmesan, garlic, and pine nuts until finely chopped. With the motor running, slowly drizzle in the olive oil until you get a vibrant green sauce. Taste and season with salt and pepper—it should be bold since it’ll coat the pasta.
- Toss it all together. In a big bowl, mix the hot pasta with the pesto, adding splashes of reserved pasta water as needed to loosen it up. Fold in those sun-dried tomatoes last so they stay nice and chewy.
The whole process takes less time than waiting for takeout—and tastes infinitely better. Serve immediately with extra Parmesan for grating over the top.
Pro Tips for Perfect Pesto Penne
After making this weekly for years, here’s what I’ve learned:
- Toast pine nuts in a dry pan until golden—it amps up their nutty flavor.
- Underseason at first—you can always add more salt after tossing with pasta.
- Got no food processor? A mortar and pestle makes the most amazing rustic pesto.
Variations for Pesto Penne with Sun-Dried Tomatoes
One of my favorite things about this recipe? How easily you can tweak it based on what’s in your fridge. Here are my go-to swaps when I need to improvise:
- Out of basil? Try arugula for a peppery kick or spinach for a milder flavor—just pack it just as tightly.
- No pine nuts? Walnuts or almonds work beautifully (toast them first for maximum flavor).
- Extra veggies? Toss in roasted red peppers or sautéed mushrooms for more texture.
The sun-dried tomatoes are non-negotiable though—they’re the soul of this dish!
Serving Suggestions for Pesto Penne
This pesto penne is delicious on its own, but here’s how I love to serve it for a full meal:
- Crusty garlic bread – Perfect for scooping up every last bit of pesto. Learn how to make amazing garlic bread.
- A simple arugula salad – The peppery greens balance the richness.
- Grilled chicken or shrimp – If you want extra protein, toss them right in!
Pair it with a crisp white wine, and dinner is done.
Storing and Reheating Pesto Penne
Leftovers? Lucky you! Store them in an airtight container—they’ll keep for 2 days in the fridge. When reheating, splash in a little water or olive oil to loosen up the pesto. Microwave in 30-second bursts, stirring between each, until just warm. The garlic gets stronger overnight (in the best way).
Pesto Penne with Sun-Dried Tomatoes Nutritional Info
Here’s the scoop on what’s in each serving—but remember, these numbers are estimates. Your exact nutrition will depend on ingredients like how much Parmesan you grate or which olive oil you use. (I won’t judge if you sneak extra sun-dried tomatoes!)
Common Questions About Pesto Penne
Got questions? I’ve got answers—here’s what readers ask me most about this recipe:
Can I use dried basil instead of fresh?
Oh honey, don’t do it! Dried basil turns bitter and lacks that vibrant punch. In a pinch? Try baby spinach—it’s milder but still works.
How long does homemade pesto last?
About 3-4 days in the fridge, topped with a thin layer of olive oil to prevent browning. Freeze extra pesto in ice cube trays for instant flavor bombs!
My pesto tastes too garlicky—help!
Been there! Next time, roast the garlic first for mellower flavor. Right now? Toss in extra Parmesan and pasta water to balance it.
Can I make this dairy-free?
Absolutely! Skip the Parmesan or use nutritional yeast. The sun-dried tomatoes still give that umami kick.
For more delicious recipes and inspiration, check out our Pinterest page!
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20-Minute Pesto Penne with Sun-Dried Tomatoes: Irresistibly Flavorful
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful pasta dish featuring penne tossed in homemade pesto and sun-dried tomatoes.
Ingredients
- 8 oz penne pasta
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
Instructions
- Cook the penne according to package instructions. Drain and set aside.
- In a food processor, blend basil, Parmesan, garlic, and pine nuts until finely chopped.
- Slowly add olive oil while blending until smooth. Season with salt and pepper.
- Toss the cooked penne with the pesto and sun-dried tomatoes.
- Serve warm.
Notes
- Use fresh basil for the best flavor.
- Adjust garlic to taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pesto penne, sun-dried tomatoes, easy pasta recipe