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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 saving you time and money. This sun-dried tomato pasta is no exception.
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).
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 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 or this
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.
Recipe updated: originally posted in January 2020, I’ve added more notes and new pictures to the post.
If you love pesto…
We live for pasta and pesto in our house. Check out some of our favorites like , indulgent , , or
More quick pasta recipes?
Here are a few of my popular pasta recipes, which are delicious and quick to make:
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If you try this sun-dried tomato pasta, let me know! Leave a comment, rate it, or tag a photo with on Instagram.
I would love to hear from you!
Sun dried tomato pasta
This scrumptious creamy sundried tomato pasta with pesto is ready in minutes, and it tastes and smells AMAZING!
- 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.
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