Italian 15 min

Sun-Dried Tomato Pesto Pasta

Name: Sun-Dried Tomato Pesto Pasta
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz penne pasta; ½ cup pesto (store-bought or homemade); ½ cup sun-dried tomatoes, chopped; 2 cups cherry tomatoes, halved; 4 cloves garlic, minced; ½ cup grated Parmesan; 2 tablespoons olive oil; ¼ cup pasta water; Salt and pepper to taste; Fresh basil for serving

quickvegetarianhealthy

Ingredientsfor 2

520

Cal

18g

Protein

68g

Carbs

20g

Fat

112 oz penne pasta
2½ cup pesto (store-bought or homemade)
3½ cup sun-dried tomatoes, chopped
42 cups cherry tomatoes, halved
54 cloves garlic, minced
6½ cup grated Parmesan
72 tablespoons olive oil
8¼ cup pasta water
9Salt and pepper to taste
10Fresh basil for serving

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Instructions

1
Cook penne in heavily salted boiling water (the water should taste like the sea) until al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water before draining.
2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until golden. Add cherry tomatoes and cook 3–4 minutes until they begin to burst and release their juices. Press a few tomatoes with a spoon to help them along.
3
Add sun-dried tomatoes and the drained pasta to the skillet. Add pesto and ¼ cup pasta water, tossing vigorously to coat every piece of pasta. The starchy pasta water helps the pesto cling to the pasta and creates a smooth sauce rather than a clumpy one.
4
Add more pasta water as needed for your desired sauce consistency. Remove from heat and toss with Parmesan. Taste and adjust salt and pepper. Serve immediately with torn fresh basil.