Penne with Sun-Dried Tomato and Basil Pesto
A vibrant pasta dish featuring a smooth, herbaceous pesto made from sun-dried tomatoes and fresh basil, ready in under 25 minutes. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends penne pasta, fresh basil leaves, pine nuts 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 450 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
- 1/4 cup (oil-packed, drained) sun-dried tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 clove, minced garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a food processor, combine 1/4 cup drained sun-dried tomatoes, 1/2 cup fresh basil, 1/4 cup pine nuts, 1/4 cup olive oil, and 1 minced garlic clove. Blend until smooth, scraping down the sides, for 1-2 minutes until fully emulsified.
- Step 3: Add the drained pasta to the food processor along with 1/4 cup reserved pasta water, and pulse until the sauce coats the pasta evenly, adding more reserved water if too thick.
- Step 4: Stir in 1/4 cup grated Parmesan cheese and season with salt to taste. Toss until the cheese melts into a creamy sauce that clings to every strand.
Frequently asked questions
How long does Penne with Sun-Dried Tomato and Basil Pesto take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Penne with Sun-Dried Tomato and Basil Pesto?
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 Penne with Sun-Dried Tomato and Basil Pesto?
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 Penne with Sun-Dried Tomato and Basil Pesto 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 Penne with Sun-Dried Tomato and Basil Pesto 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.
What others are saying
- ★★★★★
A classic dish that never disappoints. Made it for my wife's birthday and she was thrilled.
- ★★★★★
This pesto is the best I've made! Perfect for a summer dinner.
- ★★★★☆
Easy to make and my kids loved it with the extra basil on top.
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