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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 23, 2021 by Leigh Hyatt Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    two bowls of Bucatini with Sun-Dried Tomato Pesto
    Bucatini with Sun-Dried Tomato Pesto
    Bucatini with Sun-Dried Tomato Pesto

    Bucatini with sun-dried tomato pesto is the perfect new meal to add to your repertoire! In this recipe, creamy and delicious sun-dried tomato pesto is tossed with piping hot bucatini, parmesan cheese, and a touch of cream.

    two white bowls of sun dried tomato bucatini pasta on a blue background

    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!


    Recipe Step by Step

    Step One: Pulse the pesto ingredients in a food processor or blender until smooth and creamy.
    Step Two: Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, reserve 1 cup of the pasta water.

    Step Three: 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 large pot filled with bucatini and sun dried tomato pesto

    Check Out More Great Recipes:

    • Lemony Arugula + Walnut Pesto
    • Bucatini al Limone with Wilted Kale
    • Bucatini Cacio e Pepe
    • Fennel and Pork Bolognese
    • Kimchi Carbonara

    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!


    two bowls of Bucatini with Sun-Dried Tomato Pesto

    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 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    Calories: 494kcal
    Author: Leigh Hyatt Anderson

    Ingredients

    • 1 lb bucatini
    • 1/2 c cream
    • salt
    • 1 c oil-packed sundried tomatoes drained, oil reserved
    • 1/4 c olive oil use the oil from the tomatoes
    • 1/2 c roasted, unsalted almonds
    • 1/2 c grated parmesan cheese
    • 2 cloves garlic
    • 1/2 c water

    Instructions

    • Place almonds, garlic, sundried tomatoes, olive 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.
    • 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

    Sun-dried tomato pesto can be made up to five days ahead of time. Store in an airtight container in the refrigerator. 

    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!

    a white bowl filled with pasta on a blue background
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    I'm so glad you're here! I'm Leigh and this website is where I'm sharing simple, easy to make recipes for eating well everyday! Read More ➞

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