How to Make the Perfect Sun Dried Tomato Pesto Rotini
Italian · Easy · 15 min · 4 servings
This Sun Dried Tomato Pesto Rotini is a bold and intensely flavored pasta that is ready to eat in just 15 minutes. Spiral rotini noodles are tossed in a vibrant homemade sun-dried tomato pesto that clings to every groove for the ultimate quick pasta dinner.
Why this recipe works
This Sun Dried Tomato Pesto Rotini recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 oz rotini pasta
- 0.75 cup oil-packed sun-dried tomatoes drained
- 0.5 cup grated parmesan cheese
- 0.25 cup fresh basil leaves
- 3 cloves garlic
- 3 tbsp olive oil
Step by step instructions
Step 1: Cook the Rotini
Bring a large pot of generously salted water to a boil and cook rotini according to package directions until al dente, about 8 to 9 minutes. Reserve three quarters of a cup of pasta water before draining.
Step 2: Make the Sun Dried Tomato Pesto
While pasta cooks, combine sun-dried tomatoes, parmesan, fresh basil, garlic cloves, and olive oil in a food processor. Pulse until a rough paste forms, about 15 to 20 pulses. Season with salt and black pepper to taste.
Step 3: Loosen the Pesto
Transfer pesto to a large bowl and stir in reserved pasta water two tablespoons at a time until the pesto reaches a saucy consistency that will coat the pasta without being too thick or dry.
Step 4: Toss and Serve
Add hot drained rotini to the bowl with the thinned pesto and toss vigorously until every piece of pasta is coated. Serve immediately topped with extra parmesan, fresh basil, and a drizzle of olive oil if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh basil leaves → sun-dried tomatoes in the pesto alone work beautifully without fresh herbs
- parmesan cheese → nutritional yeast makes this pesto completely vegan with a similar savory depth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using dry-packed sun-dried tomatoes without rehydrating them which makes the pesto too thick and pasty
- Making the pesto too thick by not using enough pasta water to loosen it properly
Nutrition facts
Per serving: 480 calories, 16g protein, 64g carbs, 19g fat, 5g fiber.
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