Name: Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 150 g sun-dried tomatoes (oil-packed); 25 g pine nuts; 40 g Grana Padano (grated); 1 garlic clove; 10 g (~15 leaves) fresh basil; 2 tbsp lemon juice; 1/2 tsp black pepper (freshly grounded); 1/2 tsp salt; 250 g fusilli; 2 tbsp olive oil; 1 clove garlic (minced); 6 cherry tomatoes (halved); 1 red chili (sliced (optional)); 6-8 tbsp Pesto Rosso; 2-3 tbsp pasta water; 1/3 tsp black pepper (freshly grounded); Grana Padano (for serving); fresh basil (for garnish)

Jump to Recipe

If you’re on the hunt for a dish that’s effortlessly elegant, absolutely bursting with flavor, and an easy weeknight showstopper, look no further than Pasta With Pesto Rosso (Sun-Dried Tomato Pesto). This vibrant pasta tosses fusilli with a rich, tangy pesto made from sun-dried tomatoes, toasted pine nuts, basil, and Grana Padano, coming together in under 30 minutes. The warm, savory notes of the tomatoes and cheese blend perfectly with hints of fresh basil and lemon, creating a dish that always feels indulgent yet refreshingly homemade. Whether you’re serving guests or just treating yourself, this is one pasta recipe that steals the show every single time.

Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) lies in its simple pantry staples, each carefully chosen to bring out bold flavors and striking colors. Every ingredient has a role, from the creamy depth of cheese to the vibrant bite of basil, ensuring a harmony of taste and texture in every forkful.

Sun-dried tomatoes (oil-packed): These are the star of the show, delivering a sweet-tart gusto and rich, savory flavor to the pesto.
Pine nuts: They add a subtle, buttery crunch and round out the pesto with gorgeous creaminess when blended.
Grana Padano (grated): Cheese gives your pesto depth, saltiness, and a satisfying umami punch.
Garlic clove: Just one clove brings all the aromatic magic you need—don’t skip it!
Fresh basil: The handful of basil leaves brings freshness and a pop of color, balancing the richness of the tomatoes.
Lemon juice: Adds a bright, tangy lift to keep everything lively and vibrant.
Black pepper (freshly ground): For gentle heat and earthiness throughout the pesto and the pasta.
Salt: Brings out the best in every ingredient, ensuring well-rounded flavors.
Fusilli: This corkscrew pasta is perfect for catching the hearty pesto in all its twists and turns.
Olive oil: Used for both the pesto and for coating the pan, it adds fruitiness and body to the sauce.
Garlic (minced): Extra garlic sautéed in the pan infuses the entire dish with even mоre aroma.
Cherry tomatoes (halved): They burst with juiciness, adding a sweet, fresh bite amid the savory sauce.
Red chili (optional): Sliced for those who love a gentle, spicy kick.
Pesto Rosso: Made fresh, this sun-dried tomato pesto is the soul of the dish.
Pasta water: The starchy water transforms the sauce, helping it coat every noodle perfectly.
Black pepper (for serving): A final grind over the top for layered heat and savoriness.
Grana Padano (for serving): Never underestimate the power of an extra sprinkle of cheese to finish the dish.
Fresh basil (for garnish): A handful on top makes everything taste and look garden-fresh.

How to Make Pasta With Pesto Rosso (Sun-Dried Tomato Pesto)

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your fusilli and cook according to the package instructions until perfectly al dente. It’s important not to overcook—al dente pasta gives your dish that irresistible toothsome bite. Don’t forget to reserve at least a quarter cup of the pasta water before you drain; its starchiness will help bind the beautiful pesto sauce to every twist and curl of fusilli.

Step 2: Blitz the Pesto Rosso

While the pasta cooks, grab a small blender or food processor and toss in the sun-dried tomatoes, pine nuts, grated Grana Padano, garlic, basil, lemon juice, salt, and pepper. Pulse until the pesto is mostly creamy but still has a little bit of chunkiness for texture—think rustic, not baby food. This is where Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) gets its vibrant color and bold, tangy taste.

Step 3: Sauté Garlic, Tomatoes, and Chili

Heat the olive oil in a roomy skillet over medium heat. Toss in your minced garlic and let it sizzle for about a minute, just until it goes golden and aromatic. Next, add the halved cherry tomatoes and, if you’re feeling adventurous, the sliced red chili. Sauté for 2 to 3 minutes—the tomatoes should start to soften and look glossy, and the kitchen will smell incredible.

Step 4: Add the Pesto and Make the Sauce

Spoon about half of your freshly-made Pesto Rosso into the pan (you can always add more if you love things saucy!). Let it roast with the tomatoes for 1 to 2 minutes, stirring gently, until the pesto darkens and deepens in flavor. Pour in a splash of reserved pasta water if the sauce looks dry—that starchy liquid is the secret to a silky, luscious finish.

Step 5: Toss in the Pasta

Now comes the best part! Tip your drained, piping-hot fusilli straight into the pan, skipping the rinse so the pasta can hold onto the sauce better. Use tongs or a wooden spoon to toss everything together until each piece is lovingly coated in that tangy, hearty pesto sauce, with sweet tomatoes and flecks of chili throughout.

Step 6: Plate and Garnish

Divide the saucy pasta onto plates or a big serving bowl. Finish with a generous snowfall of freshly grated Grana Padano and a handful of torn basil leaves for that perfect herby aroma. Serve up immediately and watch everyone swoon over your homemade Pasta With Pesto Rosso (Sun-Dried Tomato Pesto)!

How to Serve Pasta With Pesto Rosso (Sun-Dried Tomato Pesto)

Garnishes

Don’t be shy with your finishing touches! Shower the plates with grated Grana Padano and sprinkle over more fresh basil leaves, which really wake up the flavors. If you want a pop of heat, add extra chili flakes on top. A little drizzle of your best olive oil right before serving lends an irresistible sheen.

Side Dishes

A rustic green salad with sharp vinaigrette is the perfect partner, cutting through the richness of the pesto. Think arugula, lemon, and maybe a few shavings of Grana Padano. Warm, crusty bread or garlic knots will also make this meal complete, ideal for mopping up every last trace of that glorious sauce.

Creative Ways to Present

This dish is a real stunner when served family-style in a big bowl, but you can also plate individual servings with extra cherry tomatoes and basil on top for a restaurant vibe. For a summery touch, serve it chilled as a pasta salad at your next picnic—Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) is just as delicious cold!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Store any remaining Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) in an airtight container in the fridge for up to three days. The flavors deepen overnight, making for a fantastic next-day lunch (or midnight snack).

Freezing

Pesto Rosso freezes beautifully! If you want to stock up, portion the pesto into an ice cube tray or small containers and freeze for up to three months. Just thaw as needed and toss with hot pasta for an instant comfort meal. Avoid freezing the dressed pasta itself, as it can get a bit soft upon reheating.

Reheating

To reheat, simply warm the pasta gently in a skillet over low heat, adding a splash of water to loosen up the sauce. Give it a quick toss and finish with more cheese and basil. The microwave works too, but stirring in a little water first keeps the pasta from drying out.

FAQs

Can I use a different kind of pasta?

Absolutely! While fusilli is great for holding the thick pesto, feel free to use penne, spaghetti, or even farfalle—whatever you have in the pantry. Just be sure to cook it al dente so the sauce sticks beautifully.

Is there a good substitute for Grana Padano?

If you can’t find Grana Padano, Parmigiano-Reggiano works wonderfully and brings a nutty, salty flavor. For a vegetarian version, look for an aged hard cheese without animal rennet, or even experiment with a dairy-free alternative.

What if I don’t have pine nuts?

No pine nuts? No problem! Toasted sunflower seeds, blanched almonds, or even walnuts can step in for pine nuts in your pesto, each bringing a unique taste and texture.

Can I make it ahead of time?

You sure can! The Pesto Rosso itself can be made up to a week in advance and kept in the fridge. Just cook fresh pasta and toss everything together when you’re ready for a quick, show-stopping meal.

Is Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) spicy?

The chili is totally optional, so you can tailor the spice level to your taste. Leave it out for a mild, kid-friendly version, or pile on the heat if your palate craves a little fire!

Final Thoughts

If you’re looking to shake up your pasta night with something unique, Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) is a surefire win. It’s easy, full of punchy flavors, and guaranteed to become an instant classic in your home. Give it a go, and watch this sun-drenched Italian favorite become a regular in your kitchen!

Pasta With Pesto Rosso (Sun-Dried Tomato Pesto) Recipe

★★★★★

5.2 from 17 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and flavorful pasta dish featuring Pesto Rosso, a sun-dried tomato pesto that adds a rich and tangy twist to classic pasta. This recipe is quick to make and perfect for a satisfying weeknight dinner.

Instructions

Boil Pasta: Boil the pasta till al dente, following package instructions, and reserve a quarter cup of pasta water.
Prepare Pesto Rosso: Blend sun-dried tomatoes, pine nuts, Grana Padano, garlic, basil, lemon juice, black pepper, and salt in a blender until creamy with some texture.
Sauté Ingredients: Heat olive oil in a pan, sauté garlic, cherry tomatoes, and red chili for a minute. Add half of the pesto, roast for 1-2 minutes, and adjust sauce consistency with pasta water.
Combine: Drain pasta, add to the pan, mix with pesto, and toss until coated.
Serve: Plate the pasta, top with Grana Padano, garnish with basil, and serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sauteing, Boiling, Blending
Cuisine: Italian