Sun-dried tomato pasta
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This scrumptious sun-dried tomato pasta combines creamy ricotta, intensely flavored sun-dried tomatoes, and fresh basil to make an easy, delicious family meal.
It’s also quick to whip up and is ready in less than 15 minutes!
I love sharing recipes that bring you to the table homemade meatless meals saving you time and money. This sun-dried tomato pasta is no exception.
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My mum used to make this easy pasta recipe by whizzing up fresh ricotta, basil, and convenient sun-dried tomatoes from the jar. That was her creative take on the classic “red pesto” (known as “pesto rosso”).
And it was so simple, yet rich, fresh… and absolutely delicious!
She also used a small amount of extra virgin olive oil just to combine all the ingredients—not much, since the pasta and the sun-dried tomato pesto are tossed in the pot along with the starchy pasta-cooking water.
This step is a must and works like magic!
The result was a bowl of sun-dried tomato pasta, rich but not oily, packed with flavor, and super delicious!
List of the ingredients
- Sun dried tomatoes
- Whole-milk ricotta
- Parmesan cheese
- Garlic
- Fresh basil
- Extra virgin olive oil
- Salt & pepper
How to make it
(Note: This is a quick description with step-by-step photos; the full recipe is at the bottom of the page.)
- Cook the pasta until al dente.
- Meanwhile, place the rest of the ingredients in a food processor.
- Blend until you get a pesto-like consistency (not too smooth).
- Drain the pasta and reserve 1/2 cup of the cooking water.
- Return the pasta to the pot; stir in the tomato pesto and the water.
- Toss well to combine and serve with freshly grated Parmesan cheese.
Recipe notes
Sun-dried tomato pasta ingredients
Before we get to the recipe below, here are a few notes about the ingredients:
Pasta: I’ve used bucatini pasta, which is basically a thicker version of spaghetti. But you can use any short, large, or long pasta shapes that work well to capture the pesto sauce, or you can make your homemade cavatelli pasta that goes so well with pesto.
Sun-dried tomatoes: I love their umami flavor, and they’re rich in many nutrients, too. I prefer the dried ones that are marinated in olive oil in a jar rather than the ones without oil.
Basil: Fresh basil leaves are a must.
Ricotta: Fresh Italian ricotta takes this pasta dish to the next level (my mum was right!). Use good quality ricotta with a soft, creamy texture, either over the counter from the deli or from the refrigerator section.
Extra virgin olive oil: Use good-quality extra virgin olive oil; it is the best for flavor and nutrition.
Parmesan: It adds its rich, savory flavor.
Garlic: for its aromatic flavor. But go easy on garlic; it might overpower the other ingredients.
Substitutions
Can you swap cream cheese for ricotta? Yes, I did it a few times and it worked fine (but I didn’t tell my mum, of course!). Also, you can skip basil if you don’t have this delicious fresh herb on hand.
Plus, if you have leftover sun-dried tomatoes, you might use it in this simple lettuce salad or this chickpea bruschetta.
How to use sun-dried tomato pesto?
This simple nut-free red pesto is a super versatile recipe that goes with just about everything. This means you can enjoy it not only with pasta dishes but also spread on sandwiches or crunchy bruschetta, served with roasted vegetables, or stirred into risotto or chicken stews.
Plus, if you choose short-shaped pasta like penne or fusilli, you can make a delicious sun-dried tomato pasta salad, perfect for a picnic or a potluck.
How long does sun-dried tomato pesto last?
Any leftover pesto can be stored in a jar and refrigerated for up to 3 days. However, since this red pesto recipe calls for fresh ricotta cheese, it doesn’t last more than 3 days.
If you love pesto…
We live for pasta and pesto in our house. Check out some of our favorites like spinach pesto pasta, indulgent creamy pesto pasta, walnut pesto, or arugula pesto pasta!
More quick pasta recipes?
Here are a few of my popular pasta recipes, which are delicious and quick to make:
- Creamy penne pasta
- Arugula pasta
- Tomato pasta with cream cheese
- Tomato basil pasta
- 10-minute cream cheese pasta
- 15-minute garlic mushroom spaghetti
- 10-minute lemon ricotta pasta with spinach
- 10+ super quick pasta recipes
If you try this sun-dried tomato pasta, let me know! Leave a comment, rate it, or tag a photo with #theclevermeal on Instagram.
I would love to hear from you!
Sun dried tomato pasta
Ingredients
- ½ cup (100 grams) jarred sun dried tomatoes, packed in oil
- ½ cup (120 grams) whole-milk ricotta
- ½cup (10 grams) basil leaves
- ¼ cup (30 grams) parmesan cheese, freshly grated (optional)
- 3 Tablespoons (45 ml) extra virgin olive oil
- 1 garlic clove, sliced
- salt & pepper, to taste
Pasta
- 1/2 lb (225 grams) Pasta, any type (spaghetti, fusilli, penne…)
- 1/2 cup (120 ml) pasta water, reserved to thin out the pesto
- freshly grated parmesan cheese, to serve (optional)
- freshly ground black pepper, to serve (optional)
Instructions
Sun-dried tomatoes
- Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.
Pasta
- Cook the pasta in a large pot of boiling salty water according to the package directions.
- Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.
- Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.
- Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.
Notes
tomatoes (the ones without oil) for the jarred sun dried tomatoes. How to use “dry” sun dried tomatoes? These ones don’t have as much moisture as the oil-packed counterpart, so you have to hydrate them in water first to plump them up. Just let them soak in warm water for thirty minutes until soft, then drain and pat dry. Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Can you make the pesto the day ahead and cook the following day?
Yes, Joanna. Pesto keeps well in the fridge for up to 3 days. x
Can I use a jar of sun dried tomatoes instead and still add ricotta to it ?
Hi there! A jar of sun dried tomatoes is perfectly fine, but keep in mind the recipes uses only 1/2 cup/100 grams of sun dried tomatoes.
If you want to use more tomatoes (e.g. the whole jar), make sure you adjust the quantities accordingly using 1 cup of ricotta, more basil leaves, etc. x
Awesome recipe, super yummy. Added some chicken to it which paired really well. Definitely gonna cook again!
Great to heat that! Thanks for sharing. x
Do you add the oil from the sun dried tomatoes AND the olive oil, or strain the tomatoes out? Thanks
Hey Kam! The recipes says 3 Tbsps extra virgin olive oil, OR the oil from the sun dried tomatoes if you wish (I mean the marinade you find in the jar, after you strain the tomatoes out). Not both olive oil + marinade.
Let me know if it’s still confusing. x
Great stuff, and pairs well with a variety of proteins! It’s entered the rotation for whenever I have the energy to clean the food processor, lol.
That’s great, I’m pleased you enjoyed it! : )
Thanks for sharing your feedback. x
Delicious recipe! Thank you for sharing 🙂 I added some rotisserie chicken to mine!
Great, I’m very happy to hear it was delicious! : )
Made it yesterday. Followed recipe to the letter. Very delicious and easy to make. Tx
This was amazing, and will certainly go into my pasta rotation. Added lump crab to the sauce(pesto) after prepared. Thank you!
That’s brilliant, thanks so much for sharing, Christian! x
Very good. I made it with homemade egg fettuccini using “00” flour and semolina flour. It was a wonderful dish. Had homemade sourdough focaccia on the side. Thanks for the recipe.
What a lovely meal, it sounds delicious! I’m so pleased, thank you for sharing, it’s very appreciated.
Cheers x
So delicious, and so quick and easy! My family gobbled it up. Thank you for solving my “what’s for dinner?” dilemma tonight!
Brilliant, you’ve made my day, Janet : )
I’m so happy the whole family loved it, thanks for sharing your lovely feedback! x
delicious! Thank you for the recipe!
I’m so pleased you liked it, thanks for your feedback, Rachel. : )
Have a lovely weekend. x
Really really tasty! The Family vote was a resounding ‘yes!’ to making it again in a couple of days time when I asked about using the remaining ricotta
Fantastic! I’m so please the whole family liked it 😊 Thanks so much for your comment x
Delicious and easy, thanks for the recipe”
I’m glad you liked it! Thank you for your rating, Angela 🙂