Pesto Pasta with Sun-Dried Tomatoes: The Lazy Gourmet’s Dream

You want a meal that tastes like you spent hours in the kitchen but actually takes less time than scrolling through TikTok? Say hello to pesto pasta with sun-dried tomatoes. This dish is the culinary equivalent of a mic drop—bold, flavorful, and embarrassingly easy.

No fancy skills required, no obscure ingredients, just pure, unadulterated deliciousness. Why settle for sad, dry pasta when you can have a vibrant, garlicky, cheesy masterpiece? Trust us, your taste buds (and your Insta feed) will thank you.

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Why This Recipe Slaps

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Pesto pasta with sun-dried tomatoes isn’t just good—it’s stupidly good.

The pesto brings that herby, garlicky punch, while the sun-dried tomatoes add a sweet-tangy kick that makes every bite addictive. It’s creamy without being heavy, flavorful without being overwhelming, and versatile enough to work as a quick lunch or a dinner party showstopper. Plus, it’s a one-pan wonder (okay, maybe two pans if you count the pasta pot).

What’s not to love?

Ingredients You’ll Need

  • 12 oz pasta (penne, fusilli, or whatever shape you fancy)
  • 1/2 cup basil pesto (store-bought or homemade, we won’t judge)
  • 1/2 cup sun-dried tomatoes (oil-packed for extra flavor)
  • 2 cloves garlic, minced (because more garlic is always the answer)
  • 1/4 cup grated Parmesan (the real stuff, not the sad powder)
  • 2 tbsp olive oil (use the oil from the sun-dried tomatoes for bonus points)
  • Salt and pepper to taste (don’t skip this, or your pasta will be sad)
  • Red pepper flakes (optional, for those who like a little drama)

How to Make It: A Foolproof Listicle

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  1. Cook the pasta al dente according to the package instructions. Pro tip: Salt the water like the sea, or your pasta will taste like regret.
  2. Drain the pasta, but reserve 1/2 cup of the starchy pasta water. This liquid gold will help the pesto cling to the noodles.
  3. Heat olive oil in a large pan over medium heat.

    Sauté the garlic for 30 seconds until fragrant—don’t let it burn, or you’ll have bitter regrets.


  4. Add the sun-dried tomatoes and cook for another minute. They’re already flavorful, but a quick sauté wakes them up.
  5. Toss in the pasta, pesto, and a splash of the reserved pasta water. Stir until everything is gloriously coated.
  6. Sprinkle with Parmesan, salt, pepper, and red pepper flakes if using.

    Taste and adjust—because you’re the boss here.


  7. Serve immediately and watch it disappear faster than your willpower at an all-you-can-eat buffet.

How to Store It (If There’s Any Left)

Let’s be real—this dish rarely lasts long. But if you somehow have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce.

FYI, the pasta will absorb some of the pesto, so it won’t be as creamy as day one, but it’ll still taste amazing.

Why This Recipe Is a Win

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Beyond being delicious, this dish is packed with benefits. Basil pesto is rich in antioxidants, sun-dried tomatoes offer a hit of vitamins A and C, and olive oil brings healthy fats. It’s also customizable—add chicken, shrimp, or veggies to make it a full meal.

Plus, it’s ready in 20 minutes. Who says healthy eating has to be complicated?

Common Mistakes to Avoid

  • Overcooking the pasta. Mushy noodles are a crime against Italian grandmothers everywhere.
  • Skipping the pasta water.

    That starchy liquid is the glue that holds everything together.


  • Using low-quality pesto. If it tastes like lawn clippings, your dish will too.
  • Ignoring seasoning. Pesto and tomatoes need salt to shine—don’t be shy.

Swaps and Alternatives

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No sun-dried tomatoes?

Use roasted red peppers or cherry tomatoes. Vegan? Swap Parmesan for nutritional yeast.

Gluten-free? Use your favorite GF pasta. Out of pesto?

Blend basil, garlic, nuts, and olive oil for a quick DIY version. This recipe is as flexible as your yoga instructor.

FAQs Because You’re Curious

Can I use dried sun-dried tomatoes?

Yes, but rehydrate them in warm water for 10 minutes first. Oil-packed ones are better, though—more flavor, less work.

Can I freeze this dish?

Technically yes, but the texture might suffer.

Pesto can separate when thawed. IMO, it’s best fresh.

What protein goes well with this?

Grilled chicken, shrimp, or even chickpeas for a plant-based boost. Throw it in and call it a meal.

Why is my pesto pasta dry?

You probably skipped the pasta water or didn’t use enough pesto.

Add a splash of olive oil to rescue it.

Final Thoughts

Pesto pasta with sun-dried tomatoes is the ultimate weeknight hero—fast, flavorful, and foolproof. It’s the kind of dish that makes you look like a kitchen rockstar with zero effort. So grab a fork, dig in, and prepare to fall in love.

And if anyone asks for the recipe, feel free to act like you slaved over it. We won’t tell.

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