Pesto pasta with sun-dried tomatoes
Pesto pasta with sun-dried tomatoes
Ingredients
- 1 pound linguine
- 1 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes, oil-packed, drained and thinly sliced
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, for pasta water
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 1 pound of linguine and cook according to package directions, typically 8 to 10 minutes, until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the 1/2 cup of thinly sliced sun-dried tomatoes to the skillet and cook for another 1 to 2 minutes, stirring occasionally, to warm them through and allow their flavors to meld with the garlic and oil.
⏱️ 2 min - 4
Drain the cooked linguine and add it directly to the skillet with the sun-dried tomato mixture. Add the 1 cup of prepared basil pesto and 1/2 cup of the reserved pasta cooking water. Toss vigorously with tongs until the pasta is evenly coated and the sauce emulsifies into a creamy consistency. Add more reserved pasta water a tablespoon at a time if the sauce seems too thick.
⏱️ 3 min - 5
Stir in 1/2 cup of freshly grated Parmesan cheese and the 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto pasta with sun-dried tomatoes
Ingredients
- 1 pound linguine
- 1 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes, oil-packed, drained and thinly sliced
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, for pasta water
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 1 pound of linguine and cook according to package directions, typically 8 to 10 minutes, until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the 1/2 cup of thinly sliced sun-dried tomatoes to the skillet and cook for another 1 to 2 minutes, stirring occasionally, to warm them through and allow their flavors to meld with the garlic and oil.
⏱️ 2 min - 4
Drain the cooked linguine and add it directly to the skillet with the sun-dried tomato mixture. Add the 1 cup of prepared basil pesto and 1/2 cup of the reserved pasta cooking water. Toss vigorously with tongs until the pasta is evenly coated and the sauce emulsifies into a creamy consistency. Add more reserved pasta water a tablespoon at a time if the sauce seems too thick.
⏱️ 3 min - 5
Stir in 1/2 cup of freshly grated Parmesan cheese and the 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese if desired.
⏱️ 1 min