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!
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!
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 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!
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.
Sun-dried tomato pesto will stay fresh in the refrigerator for up to one week or in the freezer for up to three months!
Yes! You can omit the cream and substitute pasta water or use full-fat coconut milk.
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.
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Bucatini with Sun-Dried Tomato Pesto
- 1 lb bucatini
- 1 8oz jar oil-packed sundried tomatoes
- 2 cloves garlic
- 1/2 c slivered almonds roasted
- 1/2 c grated parmesan cheese
- 1/2 c cream
- 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.
- 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