Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes
A vibrant pasta dish featuring sun-dried tomatoes, basil pesto, and bursting cherry tomatoes in a garlicky olive oil sauce. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends 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 520 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 and chopped sun-dried tomatoes
- 1/2 cup, packed fresh basil
- 3 cloves, minced garlic
- 3 tbsp olive oil
- 1 cup, halved cherry tomatoes
- 2 tbsp, toasted pine nuts
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, blend 1/2 cup packed fresh basil, 3 minced garlic cloves, 3 tbsp olive oil, 1/4 cup sun-dried tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
- Step 3: Heat 2 tbsp reserved pasta water in a skillet over medium heat. Add 1 cup halved cherry tomatoes and cook for 3-4 minutes until they burst and release juices.
- Step 4: Add cooked penne and 1/2 cup basil pesto to skillet, tossing to coat. Add 2 tbsp reserved pasta water if sauce seems thick, and cook for 1 minute until glossy.
- Step 5: Remove from heat, stir in 1 tsp lemon zest and 2 tbsp toasted pine nuts. Serve immediately with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes 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 Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes?
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 Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes?
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 Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes 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 Sun-Dried Tomato & Pesto Pasta with Cherry Tomatoes 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
- ★★★★★
Simple and delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
