Penne with Sun-Dried Tomato and Fresh Basil Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy penne tossed in a vibrant pesto made with sun-dried tomatoes and fresh basil, finished with a touch of Parmesan for richness. This italian-inspired pasta ready in about 35 minutes blends ounces penne pasta, packed fresh basil, minced garlic 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 500 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces penne pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
  2. Step 2: In a food processor, combine 1/2 cup drained chopped sun-dried tomatoes, 1/2 cup packed fresh basil, 2 minced garlic cloves, and 1/4 cup pine nuts. Pulse until finely chopped.
  3. Step 3: With the processor running, slowly pour in 1/2 cup olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste.
  4. Step 4: Add the drained penne to the food processor with the pesto, along with 2 tablespoons reserved pasta water. Toss until the pasta is evenly coated and the sauce is creamy, adding more pasta water if needed to reach desired consistency.

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Frequently asked questions

How long does Penne with Sun-Dried Tomato and Fresh Basil Pesto take to make?

Total time is about 35 minutes (15 min prep + 20 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 Fresh 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 Fresh 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 Fresh 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.

What goes well with Penne with Sun-Dried Tomato and Fresh Basil Pesto?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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