Penne with Sun-Dried Tomato Pesto
This easy Penne with Sun-Dried Tomato Pesto recipe offers a quick yet flavorful Italian meal. Al dente penne pasta is tossed with a vibrant, homemade pesto crafted from sun-dried tomatoes, garlic, fresh basil, and Parmesan cheese. The dish is brought together with a touch of reserved pasta water, ensuring a perfectly emulsified and delicious sauce. Ideal for a weeknight dinner, it delivers a rich, savory experience in under 30 minutes.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Spoon or Tongs
Ingredients
Main
- 12 ounces penne pasta
- 1 8.5-ounce jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Notes
Ensuring your pasta is cooked perfectly al dente is paramount for this dish; it provides a pleasant chew and holds the sauce well. The reserved pasta cooking liquid is a chef's secret weapon, essential for emulsifying the sun-dried tomato pesto and achieving a silky, cohesive sauce. Add it gradually until the desired consistency is reached. For a brighter flavor, a squeeze of fresh lemon juice at the end can elevate the pesto's profile. Consider toasting a handful of pine nuts or walnuts to incorporate into the pesto for added texture and nutty depth. Taste and adjust seasoning diligently; good quality ingredients shine when properly balanced.