Sun Dried Tomato Pesto Pasta Recipe

There’s a reason sun-dried tomato pesto pasta has become a staple on restaurant menus and home dinner tables alike – it’s bold, effortless, and packed with flavor that feels anything but ordinary.

This copycat sun dried tomato pesto pasta recipe takes everything you love about classic Italian pasta and turns the volume all the way up. Inspired by the popular Filippo Berio sun dried tomato pesto pasta recipe, this homemade version is made entirely from scratch using simple, wholesome ingredients that come together in just 20 minutes.

It also pairs wonderfully with hooters bbq sauce as flavorful dipping sauces or unique serving options alongside grilled chicken, garlic bread, roasted vegetables, or your favorite barbecue-inspired side dishes.

Concentrated sun-dried tomatoes, fragrant fresh basil, nutty pine nuts, and sharp pecorino romano blend into a vibrant, restaurant-quality pesto that coats every spiral of pasta in pure, unapologetic flavor. This is weeknight cooking at its very finest.

What Does It Taste Like?

This sun-dried tomato pesto pasta is intensely savory with a beautifully tangy depth that sets it apart from traditional green pesto. The sun-dried tomatoes bring a concentrated, slightly sweet, smoky richness that’s bold without being overwhelming.

Fresh basil adds a bright, herby lift while the pecorino romano contributes a sharp, salty bite. The pine nuts bring a subtle creaminess and nuttiness that rounds everything out.

The pasta water and tomato oil help the pesto coat each piece of fusilli perfectly – delivering a full punch of flavor in every single bite. It’s hearty, vibrant, and utterly addictive.

Sun Dried Tomato Pesto Pasta Ingredients You’ll Need

For the Pasta:

• 300g (10.5 oz) pasta – fusilli or spiral variety recommended
• 1 tablespoon (10g) sea salt flakes (for the pasta water)

And for the Sun-Dried Tomato Pesto:

• 100g (3.5 oz) sun-dried tomatoes, drained from their oil
• 1 clove garlic
• ¼ cup (30g) pine nuts (optional but highly recommended)
• 1 cup (15g) fresh basil leaves
• 2 tablespoons (6g) freshly grated pecorino romano or parmigiano-reggiano
• ⅓ cup (80ml) oil from the sun-dried tomatoes or extra virgin olive oil
• 1 teaspoon (5g) sea salt flakes
• 10 cracks of black pepper

Serving (Optional):

• Extra grated pecorino romano or parmigiano-reggiano
• Freshly cracked black pepper
• A few torn fresh basil leaves

Kitchen Utensils You’ll Need

• Large saucepan or pot
• Colander
• Food processor, blender, or mortar and pestle
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Kitchen scale (recommended for accuracy)
• Serving bowls or plates
• Grater or microplane

Preparation Time, Cooking Time, and Servings

• Prep Time: 5 minutes
• Cook Time: 12–15 minutes
• Total Time: About 20 minutes
• Servings: Serves 2 (easily doubled or tripled)

How to Make Sun Dried Tomato Pesto Pasta – Step-by-Step Instructions

Step 1: Boil the Pasta Water

Fill a large saucepan three-quarters full with water. Add 1 tablespoon of sea salt flakes and place it over high heat. Bring the water to a rolling boil.

Salting the water generously is essential – it’s your first and most important opportunity to season the pasta itself.

Step 2: Cook the Pasta

Once the water is boiling, add 300g of fusilli or spiral pasta. Stir occasionally to prevent the pieces from sticking together.

Cook according to the packet instructions until the pasta is al dente – soft with a slight bite. Before draining, reserve a small cup of pasta water in case you need it later.

Step 3: Make the Sun-Dried Tomato Pesto

While the pasta is cooking, add the following ingredients to a food processor or blender: 100g drained sun-dried tomatoes, 1 clove of garlic, 30g pine nuts, 15g fresh basil leaves, 6g grated pecorino romano, 80ml sun-dried tomato oil, 5g sea salt, and 10 cracks of black pepper.

Blitz everything together until you have a smooth but slightly chunky pesto. If you prefer a more rustic texture, use a mortar and pestle and bash the ingredients gradually.

Step 4: Drain the Pasta

Drain the cooked pasta through a colander.

Do not rinse it – the starch on the pasta surface helps the pesto grip and coat every piece beautifully.

Step 5: Combine Pasta and Pesto

Return the drained pasta to the saucepan. Spoon in the sun-dried tomato pesto and mix thoroughly using a spatula or wooden spoon.

Make sure the pesto fills every groove and twist of the fusilli. If the sauce feels too thick, add a small splash of the reserved pasta water to loosen it slightly.

Step 6: Serve and Garnish

Serve immediately in bowls or plates. Top with extra grated pecorino romano or parmigiano-reggiano, a generous crack of black pepper, and a few torn fresh basil leaves for a finishing touch.

This dish is equally delicious served hot or cold, making it perfect for both dinner and next-day lunches.

Customization and Serving Ideas for Sun Dried Tomato Pesto Pasta

One of the best things about this sun-dried tomato pesto pasta recipe is how incredibly versatile it is. The bold, tangy pesto base works beautifully with dozens of additions and pairings. Here are seven delicious ways to make it your own:

1. Add Grilled or Rotisserie Chicken

Slice grilled chicken breast or shred rotisserie chicken and toss it through the finished pasta for a protein-packed meal. The smoky, savory chicken pairs perfectly with the tangy sun-dried tomato pesto and turns this into a hearty, satisfying dinner that keeps you full for hours.

2. Stir in Fresh Burrata or Mozzarella

Tear a ball of fresh burrata or buffalo mozzarella over the top just before serving. As it melts slightly into the warm pasta, it creates a creamy, luxurious contrast to the bold pesto. This pairing is particularly stunning for dinner parties or special occasions.

3. Toss with Sautéed Shrimp

Cook a handful of garlic butter shrimp in a separate pan and toss them through the pasta just before serving. The sweetness of the shrimp complements the tangy depth of the sun-dried tomatoes beautifully, creating a dish that feels elegant but takes almost no extra effort.

4. Make It a Cold Pasta Salad

Let the dressed pasta cool completely and serve it cold as a pasta salad. Add halved cherry tomatoes, sliced black olives, and baby arugula for color and freshness. This version is ideal for picnics, packed lunches, and summer gatherings where a hearty, crowd-pleasing dish is needed.

5. Use a Different Pasta Shape

While fusilli is ideal because of its spiral grooves that trap the pesto, this recipe works wonderfully with penne, rigatoni, farfalle, or even spaghetti. Each shape gives the dish a slightly different texture and feel, so don’t be afraid to experiment based on what you have available.

6. Add Roasted Vegetables

Roasted cherry tomatoes, zucchini, bell peppers, or eggplant are all fantastic additions that complement the sun-dried tomato pesto. Roast your vegetables in the oven while the pasta cooks to keep the total prep time minimal. The caramelized edges on the vegetables add extra depth to every bite.

7. Serve Alongside Crusty Garlic Bread

Pair this pasta with a thick slice of toasted sourdough or classic garlic bread to scoop up every last drop of pesto from the bowl. A simple green salad dressed with lemon and olive oil on the side also balances the richness of the dish perfectly.

Pro Tips for the Best Sun Dried Tomato Pesto Pasta

Follow these tips to make sure your homemade sun-dried tomato pesto pasta turns out perfectly every single time – full of flavor, perfectly sauced, and absolutely restaurant-worthy:

1. Use Oil-Packed Sun-Dried Tomatoes

Always opt for sun-dried tomatoes packed in oil rather than the dry-packed variety. They are softer, more flavorful, and the oil they come in is liquid gold – it carries deep tomato flavor that takes your pesto to the next level. Using that oil as part of your pesto base is one of the biggest flavor upgrades you can make.

2. Don’t Skip the Reserved Pasta Water

Pasta water is starchy and slightly salty, which makes it the perfect tool for adjusting sauce consistency without diluting flavor. Always reserve at least half a cup before draining. Add it one splash at a time to loosen the pesto and help it coat the pasta more evenly.

3. Salt Your Pasta Water Generously

The pasta water should taste noticeably salty – similar to mild seawater. This is the only chance you get to season the pasta itself from the inside out. Under-salted pasta will taste flat no matter how flavorful your pesto is.

4. Don’t Over-Blend the Pesto

Blend the pesto until it is smooth but still slightly chunky. Over-blending it into a completely smooth paste removes the rustic, textured quality that makes this sauce special. A few visible pieces of sun-dried tomato and pine nut add character and bite to the finished dish.

5. Choose Fusilli or a Ridged Pasta Shape

The spiral grooves of fusilli are specifically designed to trap and hold sauce. This makes every bite more flavorful because the pesto clings to the pasta rather than pooling at the bottom of the bowl. Ridged pasta shapes like rigatoni or penne rigate work equally well for the same reason.

6. Taste and Adjust Before Serving

Always taste the finished pasta before serving and adjust the seasoning as needed. A pinch of extra salt, an extra crack of black pepper, or a squeeze of fresh lemon juice can elevate the final flavor significantly. The pesto should taste bold and bright – not flat or one-dimensional.

7. Serve It at Room Temperature for Best Flavor

If you’re serving this pasta cold or at room temperature, let it sit out for 10–15 minutes before eating. Cold temperatures mute flavor, and allowing the pasta to come closer to room temperature lets the full complexity of the sun-dried tomato pesto shine through properly.

Storage and Reheating Guidance

Store leftover sun-dried tomato pesto pasta in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months. To reheat, warm gently in a pan over medium heat with a splash of water or stock, stirring to loosen the sauce. Alternatively, microwave in short intervals, stirring between each.

Common Queries and FAQs

Discover answers to the most common Sun Dried Tomato Pesto Pasta Recipe questions people ask.

What pasta works best for sun-dried tomato pesto pasta?

Fusilli or any spiral pasta shape is the top recommendation for this recipe because the grooves and twists trap and hold the pesto sauce beautifully. However, penne, rigatoni, farfalle, and even spaghetti all work well. The key is choosing a shape that allows the thick pesto to cling rather than slide off.

Can I make the sun-dried tomato pesto ahead of time?

Yes, absolutely. The pesto can be made up to 5 days in advance and stored in an airtight jar in the refrigerator. Pour a thin layer of olive oil over the surface before sealing to keep it fresh and prevent oxidation. You can also freeze the pesto in ice cube trays for up to 3 months and thaw individual portions as needed.

Is this recipe similar to the Filippo Berio sun dried tomato pesto pasta recipe?

This homemade version is inspired by the flavor profile of the Filippo Berio sun-dried tomato pesto – tangy, herby, and rich with real tomato flavor. The key difference is that this recipe uses fresh, whole ingredients blended from scratch, giving you more control over the flavor, texture, and seasoning compared to a jarred product.

Can I make this recipe vegan?

Yes, with one simple swap. Replace the pecorino romano or parmigiano-reggiano with a vegan hard cheese alternative or nutritional yeast. Both options provide a similar salty, umami-rich quality without any dairy. The rest of the recipe is already completely plant-based.

How do I keep the pesto from turning dark?

The basil in the pesto can oxidize and turn brown if exposed to air for too long. To slow this process, blend the pesto quickly and cover the surface with a thin layer of olive oil before storing. Using a mortar and pestle instead of a blender also generates less heat and friction, which helps preserve the bright color of the basil.

Can I use store-bought pesto instead of making it from scratch?

You can, and it will still produce a tasty dish. However, homemade sun-dried tomato pesto has a significantly bolder, fresher flavor than most jarred versions. If you do use store-bought, look for a high-quality oil-packed variety and consider adding a little extra garlic and fresh basil to boost the flavor.

Why is my pesto pasta dry?

Dry pesto pasta is almost always caused by not using enough pasta water or pesto. When combining the two, always add the pesto gradually and use splashes of reserved pasta water to bring the sauce to a loose, coating consistency. The pasta should look glossy and well-coated – not clumped together or sticky.

This copycat sun dried tomato pesto pasta recipe proves that an incredibly flavorful, restaurant-quality meal doesn’t require hours in the kitchen or a long list of complicated ingredients. With just a handful of bold, simple components and about 20 minutes of your time, you can make a dish that genuinely rivals anything you’d order at an Italian restaurant.

Whether you serve it hot for dinner or cold for lunch the next day, this sun-dried tomato pesto pasta is the kind of recipe you’ll find yourself coming back to again and again. Give it a try – your pasta nights will never be the same!

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