Are you tired of the same old dinner routine? Escape the cycle of boring food by trying a delightful and easy recipe: Sun-Dried Tomato Pesto Pasta.
In this post, I will introduce a new and exciting dinner idea. I’ll guide you through making a tasty dish. It’s full of flavors and perfect for any night. Get ready to say goodbye to boring meals and hello to kitchen fun. Let’s start this journey together!
Recipe Focus: Sun-Dried Tomato Pesto Pasta
I always thought sun-dried tomato pesto pasta sounded like a dish that needed a fancy chef’s hat and years in culinary school to master. Turns out, I was wrong. It’s as easy as tossing some fusilli—those twisty ones—and fresh ingredients into a pot.
First, you grab water to boil the pasta. Make sure it’s about three-quarters full in your biggest saucepan. Nobody likes undercooked pasta.
Making this dish taught me two things: simplicity is key, and taste does not have to be complicated.
Then comes the fun part—blending those sun-dried tomatoes until they practically scream with flavor. Add a clove of garlic for that punch, basil leaves for freshness, and pecorino romano cheese because cheese makes everything better.
Don’t forget the olive oil! It turns this mix into pure magic.
Mixing it all feels like conducting an orchestra where every ingredient plays its part perfectly. And there you have it—a meal that’ll impress without spending hours in the kitchen.
Ingredients & Measurements
Get ready to cook with these key ingredients and exact measurements. You need water to boil pasta, sea salt for the water, fusilli or any pasta, oil-free sun-dried tomatoes, garlic, pine nuts (optional), fresh basil, pecorino romano cheese (Parmigiano-Reggiano as a substitute), and oil from the tomatoes or extra virgin olive oil.
Water for boiling pasta: Three-quarters of a large saucepan
Filling a saucepan with water might seem basic, but here’s the twist: aim for three-quarters full—that’s the sweet spot. Trust me, I’ve cooked pasta countless times, and this is the golden rule.
You need enough water to let those fusilli noodles swim freely. Too little, and they’ll stick together faster than kids chasing an ice cream truck.
Once water’s measured, crank up the heat and add sea salt flakes—about a tablespoon. It’s not just for flavor; it seasons the pasta as it cooks.
And don’t wait for it to boil before adding salt; doing so at high temperatures affects how well it dissolves.
Sea salt flakes for pasta water: 1 tablespoon or 10 grams
Okay, let’s talk about tossing a tablespoon – that’s 10 grams – of sea salt flakes into your pasta water. Why? Because it’s like the secret handshake in the cooking club. It transforms your ordinary fusilli or spaghetti into something that tastes straight out of Italy.
You know how sometimes you take a bite and instantly feel like sitting in a sun-drenched piazza? That’s what we’re aiming for.
My kitchen adventures taught me this trick, and it was a game-changer. No more bland noodles; every strand came alive with just the right hint of salinity. And here’s the scoop – using sea salt flakes instead of regular table salt does make a difference.
They dissolve nicely and evenly distribute that subtle oceanic zest throughout your pot of boiling joy. Trust me, once you try this method, there’s no going back!
Sun-dried tomatoes (oil removed): 100 grams or 3.5 ounces
Sun-dried tomatoes, with the oil removed, come in at 100 grams or about 3.5 ounces, according to my recipe’s measurements. They are crucial for that rich, tangy flavor needed in this delicious Sun-Dried Tomato Pesto Pasta dish I’m preparing.
Garlic: 1 clove
Shifting from sun-dried tomatoes, let’s talk about garlic. This recipe requires only a single clove of garlic, which is the perfect amount to bring in that essential flavor without overwhelming the dish.
The specific measurement ensures a well-balanced taste and enhances the overall flavors of the pesto pasta. There is no excessive use of garlic here, just enough to elevate the dish with its subtle yet distinctive taste.
Pine nuts (optional): One quarter of a cup or 30 grams
Pine nuts are an optional addition to the Sun-Dried Tomato Pesto Pasta, offering a rich and nutty flavor. They bring a satisfying crunch and texture, complementing the dish’s taste.
Additionally, these nuts provide healthy fats and protein, making them a beneficial inclusion for those with no nut allergies or preferences.
Fresh basil leaves: 1 cup or 15 grams
This sun-dried tomato pesto pasta recipe uses fresh basil leaves. You need 1 cup or 15 grams, which brings out their vibrant flavor. It’s vital to use the correct amount for that perfect taste.
Fresh basil adds a delightful aroma and refreshing taste, enhancing the dish’s overall herbal notes. It is a must-have for an irresistible pesto pasta.
Ensure you have exactly 1 cup or 15 grams of fresh basil leaves; otherwise, the balance of flavors might be affected. This step is crucial to achieving that rich and authentic taste of sun-dried tomato pesto pasta.
Use 2 tablespoons (6 grams) of freshly grated pecorino romano cheese. You can use Parmigiano-Reggiano instead.
In addition to fresh basil leaves, this recipe also calls for freshly grated pecorino romano cheese. You’ll need just 2 tablespoons or about 6 grams. If pecorino romano isn’t available, you can use Parmigiano-Reggiano instead. It has a similar rich flavor.
Oil from sun-dried tomatoes or extra virgin olive oil: One-third of a cup or 80 milliliters
The sun-dried tomato oil or olive oil adds depth to the pesto. You need one-third of a cup or 80 milliliters. It is crucial for the rich flavors in this recipe.
Cooking Steps
– Boil the pasta until it’s al dente, then drain and set aside.
– Blend the sun-dried tomatoes, garlic, pine nuts (if using), basil leaves, grated cheese, and oil into a smooth pesto. Mix the pesto with the cooked pasta until well combined.
Boiling the pasta
Fill a large saucepan three-quarters full with water for pasta. Add 1 tablespoon of sea salt flakes to the boiling water. Use 300 grams of fusilli pasta and cook until al dente, per the packet instructions.
Making the sun-dried tomato pesto
After boiling the pasta, it’s time to create the flavorful sun-dried tomato pesto. First, grab 100 grams of oil-free, sun-dried tomatoes and one clove of garlic. Add them, along with a quarter cup of pine nuts (if using) and a teaspoon of sea salt flakes, to a food processor or blender.
Then, add a generous handful of fresh basil. Next, add two tablespoons of freshly grated pecorino romano cheese. Pour one-third of the sun-dried tomatoes or extra virgin olive oil to round off the mix.
Blend until smooth but slightly chunky—don’t overdo it; we don’t want it too smooth! Lastly, add about 10 cracks of black pepper for an added kick. Your sun-dried tomato pesto is ready to coat your perfectly boiled pasta!
Serving suggestions
To serve, sprinkle the pasta with more pecorino Romano or Parmigiano-Reggiano cheese. Add a dash of black pepper for extra flavor. Add fresh basil leaves to the dish. They will make it look better and give it a burst of freshness.
This pasta pairs well with a side salad and can be complemented by crusty garlic bread or grilled vegetables. The flavors are versatile and adaptable, making it an ideal choice for casual family dinners or gatherings with friends.
This meal is enjoyable. It’s made so by the warmth of conversation. It creates an unforgettable dining experience. It’s a versatile dish. You can serve it as a main course with some protein like sausage. Or, you can serve it as a side to complement other Italian-inspired dishes at your dinner table.
Additional Tips
To make the recipe for a larger group, increase the ingredients accordingly. Read more for tips on storing and reheating the pasta!
Scalability of the recipe
The recipe makes enough for two, but you can easily double or triple it to serve more people. You can also adjust the ingredients according to your taste preference. This recipe is handy when you have a larger group to feed or want leftovers for another meal.
The dish is just as tasty and easy to make on a larger scale.
The pasta stores well in an airtight container in the fridge for up to five days, making it perfect for quick lunches or dinners during the week. If you’re looking ahead, this recipe freezes nicely too, giving you a delicious option ready in minutes whenever you need it.
Storage and reheating instructions
Store the prepared sun-dried tomato pesto pasta in an airtight container in the fridge for up to five days. For longer storage, freeze it for up to four months. When reheating, use a pot or pan with a splash of water or stock, or simply reheat it in a microwave.
Ready to dive into more delicious tips and tricks? Let’s uncover some serving suggestions!
Closing Remarks
Ready to create a remarkable and flavorful dish? Try this Sun-Dried Tomato Pesto Pasta. Your taste buds will thank you!
Encouragement to try the recipe
You must try this unbelievably fresh and flavorful sun-dried tomato pesto pasta! It’s perfect for a quick work lunch, a picnic spread, or even just a casual snack. The burst of flavors will have you returning for more – it’s just that good! And don’t worry about the prep; it’s so easy to make – simple enough for beginner chefs and satisfying enough for culinary pros.
So gather your ingredients, get cooking, and savor every delicious bite of this delightful dish. You won’t regret it!
Suggestions for serving and storage
After cooking, serve the sun-dried tomato pesto pasta with a sprinkle of grated cheese and a drizzle of olive oil. For storage, use an airtight container in the fridge for up to five days or in the freezer for four months.
When reheating, add a splash of water or stock using a pot or pan. Alternatively, reheat in the microwave as needed.
Remember to enjoy the flavors fresh when serving. Then, follow the suggested guidelines to properly store any leftovers for later.
Conclusion
Get ready to elevate your pasta game with this sun-dried tomato pesto recipe. It’s packed with flavor and a breeze to make. Whether it’s a quick lunch or weekend dinner, this dish is guaranteed to impress! Plus, with its versatile nature, you can customize it to suit your taste buds.
