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    Category Home » Pasta » Bucatini with Sun-Dried Tomato Pesto

    Bucatini with Sun-Dried Tomato Pesto

    Published: Jul 26, 2019 · Modified: Jan 18, 2023 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Bucatini with sun-dried tomato pesto is the perfect new meal to add to your repertoire! In this recipe, creamy tomato pesto is tossed with piping hot bucatini, freshly grated parmesan cheese, and a touch of cream. The best part? Start to finish this recipe is ready to eat in less than 30 minutes!

    a white oval platter fulled with bucatini with sun-dried tomato pesto with gold serving utensils.

    Who says pesto has to be made with basil and pine nuts? This recipe for sun-dried tomato pesto is breaking all the rules! Sun-dried tomatoes are packed with rich and savory umami flavors. When you blend them with roasted almonds, garlic, and parmesan cheese, the result is a creamy, “tomatoey” pesto ready to be tossed with freshly cooked pasta!

    As an added bonus the pesto itself can be made well in advance and stored in the refrigerator for up to a week or in the freezer for up to three months!

    Looking for the perfect pairing? Serve this creamy sun-dried tomato pesto bucatini alongside Grilled Shrimp Caesar Salad or Broccolini with Calabrian Chilis and Garlic.

    Ingredients You’ll Need

    All you need is six simple ingredients to make this recipe, you likely have most of them in your pantry already! You’ll need: bucatini pasta (or your favorite pasta shape), a jar of oil-packed sun-dried tomatoes, almonds, cream, parmesan cheese and garlic.

    recipe ingredients individually portioned; bucatini pasta, sun-dried tomatoes, olive oil, parmesan cheese, cream and garlic

    Recipe Step by Step

    Step 1. Make the Pesto

    Pulse the pesto ingredients in a food processor or blender until smooth and creamy.

    Pro Tip: Whenever you’re using a food processor or blender, add the liquid ingredients to the carafe first followed but the dry. This will help prevent the blades from getting stuck and make blending much more effective!

    left: a food processor filled with toasted almonds, parmesan cheese and sun-dried tomatoes
right: a food processor filled with red tomato pesto

    Step 2. Boil the Pasta

    Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, before draining reserve 1 cup of the pasta water.

    Step 3. Toss the Pasta with the Sauce

    Add the pasta, pesto, cream, and pasta water back to the pot. Stir continuously until the pasta is evenly coated in the sauce. Taste and season with salt as needed.

    a white plate with bucatini and sun-dried tomato pesto

    Recipe FAQs

    How long does sun-dried tomato pesto stay fresh?

    Sun-dried tomato pesto will stay fresh in the refrigerator for up to one week or in the freezer for up to three months!

    Can I make this recipe without cream?

    Yes! You can omit the cream and substitute pasta water or use full-fat coconut milk.

    Can I make this recipe with gluten-free pasta?

    Absolutely! I’ve yet to see a gluten-free version of bucatini, however feel free to use you’re favorite gluten-free pasta regardless of shape.

    Check Out More Great Recipes:

    • Lemony Arugula and Walnut Pesto
    • Pistachio Pesto
    • Spicy Pomodoro Pasta with Whipped Ricotta
    • Bucatini al Limone with Wilted Kale
    • Bucatini Cacio e Pepe
    • Creamy Calabrian Chili Bolognese
    • Tagliatelle with Pea Pesto and Creme Fraiche

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!


    a white oval platter fulled with bucatini with sun-dried tomato pesto with gold serving utensils.

    Bucatini with Sun-Dried Tomato Pesto

    Creamy and delicious sun-dried tomato pesto with garlic, parmesan cheese, piping hot bucatini and a touch of cream!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    Calories: 494kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb bucatini
    • 1 8oz jar oil-packed sundried tomatoes
    • 2 cloves garlic
    • ½ c slivered almonds roasted
    • ½ c grated parmesan cheese
    • ½ c cream
    • salt

    Instructions

    • Place almonds, garlic, sun-dried tomatoes (with the oil) and parmesan cheese in the base of a food processor. Pulse continuously scraping down the sides as necessary, until the contents resemble a relatively smooth, pesto-like consistency. If the mixture is too thick to blend add a few tbsp of water at a time to loosen it up.
    • Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, 8 to 9 minutes. Drain, reserving 1 cup of pasta water.
    • Add the bucatini, pesto, cream, and pasta water back to the pot. Stir continuously until the pasta is evenly coated in the sauce. Taste and season with salt as needed.

    Notes


    Ingredient Notes:
    • Bucatini: Literally any pasta shape is great with sun-dried tomato pesto! You can even use a gluten-free variety.
    • Sun-dried Tomatoes: Make sure you buy “oil packed” sun-dried tomatoes. They are typically sold in 8-8.5oz jars, either of those sizes will work just fine for this recipe. 
    • Cream: substitute pasta water or use full-fat coconut milk.

    Pro Tip for Smooth Blending:
    • Whenever you’re using a food processor or blender, add the liquid ingredients to the carafe first followed but the dry. This will help prevent the blades from getting stuck and make blending much more effective!

    Storage and Reheating Instructions:
    • Sun-dried tomato pesto can be made up to five days ahead of time. Store in an airtight container in the refrigerator. To reheat sprinkle the pasta with 2 tbsp water and warm in the microwave or on the stovetop.

    Equipment Used
    Mini Food Processor | My Favorite Mini Spatulas | Shop all Kitchen Essentials

    Nutrition

    Calories: 494kcal | Carbohydrates: 65g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 190mg | Potassium: 565mg | Fiber: 5g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 19mg | Calcium: 163mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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