Kalamata Olive and Sun-Dried Tomato Pesto Pasta
A savory pasta tossed in a vibrant pesto made from Kalamata olives, sun-dried tomatoes, and fresh basil, delivering a deeply flavorful Mediterranean twist. This mediterranean-inspired pasta (vegetarian) ready in about 22 minutes blends penne pasta, pitted Kalamata olives, packed sun-dried tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3/4 cup, pitted Kalamata olives
- 1/2 cup, packed sun-dried tomatoes
- 1 cup, packed fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup extra virgin olive oil
- 1/2 cup, plus extra for serving grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: While the pasta cooks, combine 3/4 cup pitted Kalamata olives, 1/2 cup packed sun-dried tomatoes, 1 cup packed fresh basil leaves, 1/4 cup pine nuts, and 2 garlic cloves in a food processor. Pulse until finely chopped.
- Step 3: With the processor running, slowly add 1/3 cup extra virgin olive oil and 1 tbsp fresh lemon juice until the mixture forms a smooth pesto.
- Step 4: Transfer the pesto to a large bowl and stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: Add the drained pasta to the bowl with the pesto and toss to coat evenly, adding reserved pasta water 2 tbsp at a time as needed to loosen the sauce and help it cling.
- Step 6: Serve immediately, topped with additional grated Parmesan cheese if desired.
Frequently asked questions
How long does Kalamata Olive and Sun-Dried Tomato Pesto Pasta take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Kalamata Olive and Sun-Dried Tomato Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Kalamata Olive and Sun-Dried Tomato Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kalamata Olive and Sun-Dried Tomato Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kalamata Olive and Sun-Dried Tomato Pesto Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
