Bucatini with Sun-Dried Tomato Pesto

Bucatini with sun-dried tomato pesto is the perfect new recipe to add to your repertoire!

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 the parmesan cheese the result is a creamy, “tomatoey” pesto ready to be tossed with freshly cooked pasta!

Ingredients used in this recipe:

Bucatini: Bucatini is a thick spaghetti with a hollow center. It is also my favorite pasta shape! It has a great chewy bite to it. It’s the perfect pasta to hold on to a heavy tomato sauce like this sun-dried tomato pesto. If you can’t find bucatini in your local grocery store get it here → Bucatini

Sun-Dried Tomatoes: This recipe works best with sun-dried tomatoes that are packed in oil. This brand is awesome → Sun-Dried Tomatoes

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Bucatini with Sun-Dried Tomato Pesto

Creamy sun-dried tomato pesto tossed with bucatini noodles!

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 1 lb bucatini
• 1 c sundried tomatoes
• 1/4c grated parmesan cheese
• 1/2 c roasted, unsalted almonds
• 1/4 c olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 1/4 c water
• salt and pepper

Instructions

• Put the tomatoes, cheese, oil, vinegar, almonds, garlic and water in the base of a food processor or blender. Pulse the ingredients together until the mixture is smooth and creamy. You may need to add a little more water. Season with salt and pepper and set aside.
• Bring a large pot of salted water to a boil. Cook the bucatini according to the directions on the package. Reserve one cup of pasta water before draining the pasta.
• Toss the cooked bucatini with the tomato pesto and a splash of the pasta water. Divide between bowls and enjoy immediately!

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